Stability of bioactive compounds and color of gilaburu ( Viburnum opulus L.) juice during heating

Abstract

It was aimed to investigate the effect of heating on color degradation and bioactive compounds, of gilaburu juice at 70, 80 and 90 °C for 540, 390 and 180 min, respectively. The results obtained for the L*, a*, b* and h° parameters, degradation of total monomeric anthocyanins and polymeric color have been modeled, while no kinetic model was found to describe the changes in titratable acidity, total soluble solids, pH, C*, total phenolics and vitamin C. The activation energies for L*, a*, b* and h° parameters, the degradation of anthocyanins and polymeric color were 77.98, 56.77, 81.58, 69.88, 51.5 and 55.2 kJ moL⁻¹, respectively. Higher activation energies found for L*, b* and °h indicates, this reaction is more sensitive to the temperature elevations than the others. In order to design and optimize thermal treatment conditions and produce high-quality juice products, food processors might consider the data useful.