期刊论文

He, Jingren;He, Yi

英文

Food Chemistry

0308-8146

2019

274

460-470

10.1016/j.foodchem.2018.07.141

The authors would like to thank the Institute of Food Crops, Hubei Academy of Agricultural Sciences (Wuhan City, Hubei Province, China) for providing purple sweet potatoes. The authors appreciate the financial support from the Natural Science Foundation of Hubei Province ( 2017CFB309 , 2014CFB891 ), the Science and Technology Support Program of Hubei Province (2015BHE015), the International Cooperation Research Funding granted by the Ministry of Science and Technology of China ( 2014DFG32310 ), and the National Natural Science Foundation of China ( 31371727 ). This research is also supported by the fund of the Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU) and the fund of the Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University.

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Purple sweet potato anthocyanins are common natural pigments widely used in food industry, while they are often thermally processed in application. Degradation of anthocyanins, formation of polymers and color changes of purple sweet potato extract (PSPE) were investigated at 90 degrees C in the range of pH 3.0-pH 7.0. Data analysis indicated a first-order reaction for anthocyanins degradation in solutions with pH 3.0, 5.0 and 7.0 have half-lives of 10.27, 12.42 and 4.66h, respectively. The polymeric color formation followed zero-order kinetics, progressively increasing with pH values. The colo...