THERMAL STABILITY OF BLACK CARROT ANTHOCYANINS IN BLOND ORANGE JUICE

Authors

  • AYSEGÜL KIRCA,

    1. Ankara University Faculty of Agriculture Department of Food Engineering Diskapi, 06110 Ankara, Turkey
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  • MEHMET ÖZKAN,

    Corresponding author
    1. Ankara University Faculty of Agriculture Department of Food Engineering Diskapi, 06110 Ankara, Turkey
      1 Contact author. TEL: 90 (312) 317 0550, Ext. 1146; FAX: 90 (312) 317 8711; EMAIL: mozkan@agri.ankara.edu.tr
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  • BEKIR CEMEROGLU

    1. Ankara University Faculty of Agriculture Department of Food Engineering Diskapi, 06110 Ankara, Turkey
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1 Contact author. TEL: 90 (312) 317 0550, Ext. 1146; FAX: 90 (312) 317 8711; EMAIL: mozkan@agri.ankara.edu.tr

Abstract

Abstract Blond orange juice was colored with black carrot concentrate as an alternative to blood orange juice. Thermal stability of anthocyanins from black carrots in orange juice was determined at 70, 80 and 90C. Anthocyanin degradation in colored blond orange juice followed to first-order reaction kinetics. As expected, the degradation rate was dependent on temperature, being faster at higher temperatures. Half-lives for anthocyanin degradation were 12.5, 6.3 and 3.1 h at 70, 80 and 90C, respectively. Between 70–90C, activation energy was 72.03 kJ mol-1. Results showed that coloring blond orange juice with black carrot concentrate resulted in a much more stable product as compared with blood orange juice.

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