Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.)

dc.creatorChiste, RC
dc.creatorLopes, AS
dc.creatorde Faria, LJG
dc.date2010
dc.dateSEP
dc.date2014-11-17T11:43:58Z
dc.date2015-11-26T17:37:16Z
dc.date2014-11-17T11:43:58Z
dc.date2015-11-26T17:37:16Z
dc.date.accessioned2018-03-29T00:18:56Z
dc.date.available2018-03-29T00:18:56Z
dc.identifierInternational Journal Of Food Science And Technology. Wiley-blackwell, v. 45, n. 9, n. 1902, n. 1908, 2010.
dc.identifier0950-5423
dc.identifierWOS:000281312000020
dc.identifier10.1111/j.1365-2621.2010.02351.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/57972
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/57972
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/57972
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1285914
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionP>The stability and half-life time of anthocyanin extracts from mangosteen peel were studied under controlled oxygen supply, undergoing the influence of light source (fluorescent, incandescent, infrared and ultraviolet) and storage temperature (5, 28, 40 and 50 degrees C). The kinetic parameters for anthocyanin degradation, under different illumination conditions fit the first-order reaction model, and the exposition under fluorescent light resulted in a higher half-life time (597 h), followed by incandescent (306 h), ultraviolet (177 h) and infrared (100 h). The kinetic behaviour for the storage in different temperatures also fit the first order, and at 5 degrees C the highest half-life time (4006 h) was found, followed by 28 degrees C (370 h), 40 degrees C (125 h) and 50 degrees C (93 h). The activation energy was 14.7 Kcal.mol-1, and Q(10) values showed that at 5 degrees C the anthocyanin extracts were more sensitive to storage temperature changes compared to the other tested temperatures.
dc.description45
dc.description9
dc.description1902
dc.description1908
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherWiley-blackwell
dc.publisherMalden
dc.publisherEUA
dc.relationInternational Journal Of Food Science And Technology
dc.relationInt. J. Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectDegradation
dc.subjecthalf-life time
dc.subjectkinetics
dc.subjectnatural pigments
dc.subjectstorage
dc.subjectRefrigerated Storage
dc.subjectDamaged Pericarp
dc.subjectModel Systems
dc.subjectColor
dc.subjectFruit
dc.subjectStability
dc.subjectConcentrate
dc.subjectProducts
dc.subjectLignin
dc.subjectImpact
dc.titleThermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.)
dc.typeArtículos de revistas


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