Thermal stability and degradation kinetic model of proanthocyanidins in blueberry (Vaccinium spp.) juice beverage

doi:10.3969/j.issn.1000-2006.201811013

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2019, Vol. 43 ›› Issue (5): 89-95.doi: 10.3969/j.issn.1000-2006.201811013

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Thermal stability and degradation kinetic model of proanthocyanidins in blueberry (Vaccinium spp.) juice beverage

XIA Xiaoyu¹(), WANG Fengjuan¹, FU Qun¹, ZHANG Na², GUO Qingqi¹^,³^,^*()

1. School of Forestry, Northeast Forestry University, Harbin 150040, China
2. College of Food Engineering,Harbin University of Commerce, Harbin 150076, China
3. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China

Received:2018-11-06 Revised:2019-06-30 Online:2019-10-08 Published:2019-10-08
Contact: GUO Qingqi E-mail:1456010013@qq.com;qingqiguo@vip.163.com

Abstract

Abstract:

【Objective】 We studied the thermal stability and degradation kinetics of proanthocyanidins in blueberry (Vaccinium spp.) juice to provide a reference for optimizing storage conditions and predicting the shelf life of blueberry juice. 【Method】 Changes in proanthocyanidins content in blueberry juice with different pH values were observed at different temperatures under aerobic or nitrogen-filled conditions and the reaction order was judged. Then, the degradation model of proanthocyanidins in blueberry juice was established using the kinetic equation. 【Result】 Under aerobic conditions, the activation energies of degradation reaction of proanthocyanidins in blueberry juice at pH 5.8, 4.6 and 2.2 were 25.34, 18.77 and 16.80 kJ/mol, respectively, and the half-life ranged from 1.91 to 4.58 days. Under nitrogen-filled conditions, the activation energies of degradation reaction of proanthocyanidins in blueberry juice at pH 5.8, 4.6 and 2.2 were 56.70, 26.35 and 19.36 kJ/mol, respectively, and the half-life ranged from 1.90 to 15.79 days. 【Conclusion】 With increase in temperature and decrease in pH value under aerobic or nitrogen-filled conditions, the stability of proanthocyanidins in blueberry juice decreased, while the activation energy and half-life of proanthocyanidins degradation reaction significantly decreased. Nitrogen-filled treatment can improve the stability of proanthocyanidins, and the degradation reactions were consistent with the first-order reaction kinetics model. Through verification experiments, it was found that the kinetic model of proanthocyanidins degradation in blueberry juice was well-fitted with the measured values (R²≥60.25%).

Key words: blueberry (Vaccinium spp.) juice, beverage, proanthocyanidin, thermal stability, degradation kinetics

CLC Number:

TS275.5
S789

XIA Xiaoyu, WANG Fengjuan, FU Qun, ZHANG Na, GUO Qingqi. Thermal stability and degradation kinetic model of proanthocyanidins in blueberry (Vaccinium spp.) juice beverage[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2019, 43(5): 89-95.

Figures/Tables 6

Fig.1

Table 1

Relationship among residual percent of proanthocyanidins with temperature and time at different pH under aerobic and nitrogen-filled conditions%"

pH	贮藏时间/d storage days	有氧条件aerobic conditions				充氮条件nitrogen-filled conditions
pH	贮藏时间/d storage days	50 ℃	60 ℃	70 ℃	80 ℃	50 ℃	60 ℃	70 ℃	80 ℃
5.8	0	100	100	100	100	100	100	100	100
	1	86.60±0.13^ae	81.69±1.06^be	71.88±0.53^ce	61.79±1.06^de	88.63±1.59^ae	82.09±1.12^be	76.83±0.96^ce	69.49±0.32^de
	2	78.64±1.19^ae	67.10±1.08^be	63.12±0.80^ce	40.83±0.27^de	82.25±1.62^ae	71.40±0.96^be	64.23±0.80^ce	50.83±0.16^de
	3	68.71±0.88^ae	55.87±2.06^be	46.67±0.65^ce	29.25±0.13^de	80.01±0.18^ae	64.71±0.32^be	53.55±1.28^ce	38.08±0.15^de
	4	56.75±0.27^ae	47.60±1.19^be	36.72±0.14^ce	21.33±0.40^de	77.14±1.53^ae	58.97±1.58^be	44.93±0.94^ce	29.31±1.14^de
	5	47.86±0.66^ae	38.31±0.58^be	32.87±1.33^ce	14.43±0.15^de	73.48±1.12^ae	52.27±1.28^be	36.64±1.29^ce	23.89±0.64^de
4.6	0	100	100	100	100	100	100	100	100
	1	79.43±0.11^af	64.59±1.46^bf	48.43±0.15^cf	38.10±0.29^df	87.11±1.74^ae	76.92±0.35^bf	68.14±1.78^cf	56.54±0.70^df
	2	64.39±3.98^af	56.36±1.30^bf	39.07±2.34^cf	32.47±0.49^df	76.75±0.18^af	67.08±3.51^bf	50.22±0.70^cf	39.32±0.67^df
	3	56.29±0.73^af	48.70±2.06^bf	29.78±1.46^cf	21.60±0.15^df	64.62±2.24^af	50.10±1.47^bf	38.50±1.95^cf	29.95±1.19^df
	4	49.60±0.62^af	35.60±0.87^bf	25.29±0.87^cf	17.29±0.44^df	56.72±1.93^af	43.54±1.05^bf	30.01±0.18^cf	22.16±1.76^df
	5	41.01±1.16^af	29.48±1.19^bf	21.51±0.29^cf	11.32±0.58^df	52.85±0.53^af	38.27±0.70^bf	26.50±0.53^cf	16.83±0.35^df
2.2	0	100	100	100	100	100	100	100	100
	1	44.77±1.50^ag	30.58±1.41^bg	29.13±2.20^cg	22.70±0.78^dg	60.57±2.05^af	42.18±0.67^bg	34.21±0.67^cg	28.50±0.89^dg
	2	33.40±0.83^ag	20.92±0.08^bg	16.93±1.60^cg	13.61±0.11^dg	47.49±0.53^ag	28.17±0.31^bg	24.04±1.28^cg	18.44±1.40^dg
	3	25.75±0.50^ag	16.27±0.33^bg	11.61±0.85^cg	8.942±0.06^dg	37.01±1.87^ag	21.23±0.47^bg	18.34±0.31^cg	12.51±0.14^dg
	4	23.92±0.33^ag	12.44±0.16^bg	8.950±0.67^cg	6.563±0.23^dg	32.81±0.16^ag	17.90±0.62^bg	13.82±0.78^cg	9.557±0.62^dg
	5	19.26±1.00^ag	7.153±0.67^bg	6.554±0.33^cg	5.557±0.34^dg	29.08±0.77^ag	14.48±0.28^bg	12.58±0.15^cg	6.382±0.30^dg

Table 1

Table 2

Table 3

Table 4

Degradation kinetic models of proanthocyanidins in blueberry juice beverages under the aerobic and nitrogen-filled conditions"

pH	动力学模型kinetic model
pH	有氧条件aerobic conditions	充氮条件nitrogen-filled conditions
5.8	$t = ln c 0 - ln c 1780.41 · exp (- 3047.3 / θ)$	$t = ln c 0 - ln c 73441519.91 · exp (- 6819.9 / θ)$
4.6	$t = ln c 0 - ln c 169.66 · exp (- 2257.1 / θ)$	$t = ln c 0 - ln c 2432.32 · exp (- 3169.9 / θ)$
2.2	$t = ln c 0 - ln c 122.07 · exp (- 2020.9 / θ)$	$t = ln c 0 - ln c 255.11 · exp (- 2328.2 / θ)$

Table 4

Table 5

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pH	温度/℃ temperature	有氧条件 aerobic conditions				充氮条件 nitrogen-filled conditions
		零级反应 zero-order reaction		一级反应 first-order reaction		零级反应 zero-order reaction		一级反应 first-order reaction
		k	R²	k	R²	k	R²	k	R²
5.8	50	6.040 3	0.996 0	0.151 2	0.985 1	1.790 3	0.966 2	0.043 9	0.973 5
	60	6.459 7	0.986 7	0.185 8	0.998 2	3.645 2	0.984 5	0.109 4	0.995 0
	70	6.346 8	0.963 7	0.210 6	0.977 5	5.040 3	0.991 6	0.183 8	0.999 3
	80	6.943 5	0.942 7	0.355 8	0.997 8	5.701 6	0.950 0	0.268 6	0.994 0
4.6	50	5.078 0	0.973 9	0.158 3	0.991 7	4.064 5	0.969 0	0.130 2	0.983 4
	60	5.040 9	0.989 2	0.202 8	0.976 3	4.629 0	0.958 0	0.182 9	0.977 7
	70	3.747 3	0.959 3	0.205 8	0.989 1	4.750 0	0.935 5	0.240 4	0.981 0
	80	3.809 1	0.980 3	0.305 7	0.980 9	4.432 8	0.949 5	0.299 7	0.997 3
2.2	50	2.932 8	0.918 7	0.202 1	0.965 4	4.024 2	0.928 8	0.183 8	0.968 6
	60	2.682 3	0.966 1	0.342 5	0.977 7	3.403 2	0.898 0	0.259 3	0.970 5
	70	2.576 3	0.876 4	0.362 1	0.978 5	2.771 5	0.915 4	0.255 5	0.969 4
	80	2.003 8	0.871 0	0.354 4	0.964 6	2.752 6	0.927 6	0.365 0	0.994 6

pH	温度/℃ temper- ature	有氧条件残留率 residual rate under aerobic conditions			充氮条件残留率 residual rate under nitrogen-filled conditions
pH	温度/℃ temper- ature	预测值 predicted	实测值 measured	R²	预测值 predicted	实测值 measured	R²
5.8	4	74.30	79.14±1.43	93.88	98.52	97.80±1.29	99.27
5.8	25	52.47	57.71±0.21	90.92	91.91	87.84±0.55	95.57
4.6	4	61.22	66.69±0.99	91.80	77.05	82.40±0.39	93.51
4.6	25	41.84	43.63±1.22	95.90	55.77	61.14±1.17	91.22
2.2	4	43.68	29.35±1.19	67.19	56.51	43.74±0.14	77.40
2.2	25	25.03	15.08±1.76	60.25	35.63	25.52±0.69	71.63

Thermal stability and degradation kinetic model of proanthocyanidins in blueberry (Vaccinium spp.) juice beverage

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pH	温度/℃ temperature	有氧条件aerobic conditions			充氮条件nitrogen-filled conditions
pH	温度/℃ temperature	t₁_/₂/d	E_a/(kJ·mol^-1)	F_b	t₁_/₂/d	E_a/(kJ·mol^-1)	F_b
5.8	50	4.58	25.34	1 780.41	15.79	56.70	73 441 519.91
	60	3.73			6.34
	70	3.29			3.77
	80	1.95			2.58
pH	温度/℃ temperature	有氧条件aerobic conditions			充氮条件nitrogen-filled conditions
pH	温度/℃ temperature	t₁_/₂/d	E_a/(kJ·mol^-1)	F_b	t₁_/₂/d	E_a/(kJ·mol^-1)	F_b
4.6	50	4.38	18.77	169.66	5.32	26.35	2 432.32
	60	3.42			3.79
	70	3.37			2.88
	80	2.27			2.31
2.2	50	3.43	16.80	122.07	3.77	19.36	255.11
	60	2.02			2.67
	70	1.91			2.71
	80	1.96			1.90

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