Kinetics of Thermal Degradation of Anthocyanin Pigment Solutions Driven from Red Flower Cabbage
임종환,
소속 상세정보
임종환 ( Rhim Jong-Whan )
Mokpo National University Department of Food Engineering
KMID : 1007520020110040361
Abstract
The effects of temperature and soluble solids on degradation of anthocyanins in red flower cabbage pigment solutions were investigated over temperature ranges between 60 and 90℃. Thermal degradation of the pigment followed the first order reaction kinetics. Activation energies associated with the thermal degradation of the red flower cabbage anthocyanin pigment solutions ranged from 59.77 to 82.77 kJ/㏖ depending on the pigment concentration, which were comparable with those of anthocyanins from other sources. These results suggest that anthocyanins from red flower cabbage may be useful as a potential source of natural colorants.
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