Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage

YU Yong; LIN Yi; HE Jingsong; ZHU Songming

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Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage

YU Yong 1,LIN Yi 2,HE Jingsong 2,ZHU Songming 2 * #

1.College of Biosystems Engineering and Food Science, Zhejiang University, HangZhou 310058

2.College of Biosystems Engineering and Food Science, Zhejiang University, 310058

*Correspondence author

#Submitted by

Subject:

Funding: the Doctorate Program Foundation of the Ministry of Education, China（No.20090101110093）, Natural Science foundation of Zhejiang Province （No.Z3090301 and Y3100047）

Opened online:12 October 2012

Accepted by: none

Citation: YU Yong,LIN Yi,HE Jingsong.Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage[OL]. [12 October 2012] http://en.paper.edu.cn/en_releasepaper/content/4489902

The stability of anthocyanin (Cy3Gl) and ascorbic acid (AA) of high pressure processed Chinese bayberry juice during storage at temperature of 4°C and 25°C was investigated. Chinese bayberry juice was processed at pressure levels of 400, 500, 600 MPa at room temperature for a constant treatment time of 10min. During processing more than 98% and 96% retention of Cy3Gl and AA content was observed for all pressure treated samples. The degradation kinetics of processed samples followed first order kinetics during storage. The Cy3Gl and AA content of juice processed by high pressure were more stable during storage compared to those of the untreated control juice. There is a significant correlation between Cy3Gl and AA content (p<0.01).

Keywords:High pressure processing; Anthocyanins; Ascorbic acid; Color; Storage; Kinetics

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