Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (<i>Opuntia dillenii</i> Haw.) Juice Using the Arrhenius, Eyring, and Ball Models
Betacyanin stability was assessed over temperatures ranging from 60 to 90 °C for cactus pear (<i>Opuntia dillenii</i> Haw.) juice. The juice showed a betacyanin content of 0.76 g/kg. The rate constants for the betacyanin degradation and isothermal kinetic parameters were calculated accor...
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MDPI AG
2020-12-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/7/1/2 |
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| author | Joseph Bassama Abdoulaye Tamba Moussa Ndong Khakhila Dieu Donnée Sarr Mady Cissé |
| author_facet | Joseph Bassama Abdoulaye Tamba Moussa Ndong Khakhila Dieu Donnée Sarr Mady Cissé |
| author_sort | Joseph Bassama |
| collection | DOAJ |
| description | Betacyanin stability was assessed over temperatures ranging from 60 to 90 °C for cactus pear (<i>Opuntia dillenii</i> Haw.) juice. The juice showed a betacyanin content of 0.76 g/kg. The rate constants for the betacyanin degradation and isothermal kinetic parameters were calculated according to the following three models: Arrhenius, Eyring, and Ball. The fittings of the models were found to be close to one other with SSE values of 0.0964, 0.0964, and 0.0974, respectively. However, because the estimated parameters for the Ball equation happened to be less correlated than the parameters of the other models, this equation was then used for the simulations. The parameters for <i>z</i> and <i>D</i><sub>0</sub> were 42.21 °C and 6.79 × 10<sup>4</sup> s, respectively. Betacyanins were found to resist typical heat treatment conditions (<inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>F</mi><mrow><mn>70</mn><mo>°</mo><mi mathvariant="normal">C</mi></mrow></msub></mrow></semantics></math></inline-formula> values between 100 and 200 min), with a maximum loss of 10% when the temperature was above 80 °C. The time/temperature combinations that could assure both the safety of the product and the preservation of the betacyanins were identified. With <i>Enterococcus faecalis</i> as the reference, when the temperature was 100 °C, the pasteurization time satisfying these two conditions was 0.6 min, whereas it was 180 min when the temperature was 62 °C. The degradation of betacynins during storage was positively correlated with temperature and was accompanied by the appearance of a brown shade. |
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| language | English |
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| series | Beverages |
| spelling | doaj.art-69099b8a60664a5dbac0a35f5c73622f2023-11-21T02:14:43ZengMDPI AGBeverages2306-57102020-12-0171210.3390/beverages7010002Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (<i>Opuntia dillenii</i> Haw.) Juice Using the Arrhenius, Eyring, and Ball ModelsJoseph Bassama0Abdoulaye Tamba1Moussa Ndong2Khakhila Dieu Donnée Sarr3Mady Cissé4Faculty of Agronomical Sciences, Aquaculture and Food Technology, Université Gaston Berger de Saint-Louis, Route de Ngallèle, Saint-Louis BP 123, SenegalLaboratoire de Microbiologie Appliquée et de Génie Industriel, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Dakar BP 5005, SenegalFaculty of Agronomical Sciences, Aquaculture and Food Technology, Université Gaston Berger de Saint-Louis, Route de Ngallèle, Saint-Louis BP 123, SenegalFaculty of Agronomical Sciences, Aquaculture and Food Technology, Université Gaston Berger de Saint-Louis, Route de Ngallèle, Saint-Louis BP 123, SenegalLaboratoire de Microbiologie Appliquée et de Génie Industriel, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Dakar BP 5005, SenegalBetacyanin stability was assessed over temperatures ranging from 60 to 90 °C for cactus pear (<i>Opuntia dillenii</i> Haw.) juice. The juice showed a betacyanin content of 0.76 g/kg. The rate constants for the betacyanin degradation and isothermal kinetic parameters were calculated according to the following three models: Arrhenius, Eyring, and Ball. The fittings of the models were found to be close to one other with SSE values of 0.0964, 0.0964, and 0.0974, respectively. However, because the estimated parameters for the Ball equation happened to be less correlated than the parameters of the other models, this equation was then used for the simulations. The parameters for <i>z</i> and <i>D</i><sub>0</sub> were 42.21 °C and 6.79 × 10<sup>4</sup> s, respectively. Betacyanins were found to resist typical heat treatment conditions (<inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>F</mi><mrow><mn>70</mn><mo>°</mo><mi mathvariant="normal">C</mi></mrow></msub></mrow></semantics></math></inline-formula> values between 100 and 200 min), with a maximum loss of 10% when the temperature was above 80 °C. The time/temperature combinations that could assure both the safety of the product and the preservation of the betacyanins were identified. With <i>Enterococcus faecalis</i> as the reference, when the temperature was 100 °C, the pasteurization time satisfying these two conditions was 0.6 min, whereas it was 180 min when the temperature was 62 °C. The degradation of betacynins during storage was positively correlated with temperature and was accompanied by the appearance of a brown shade.https://www.mdpi.com/2306-5710/7/1/2opuntiabetacyaninsdegradation kineticball modelpasteurization |
| spellingShingle | Joseph Bassama Abdoulaye Tamba Moussa Ndong Khakhila Dieu Donnée Sarr Mady Cissé Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (<i>Opuntia dillenii</i> Haw.) Juice Using the Arrhenius, Eyring, and Ball Models Beverages opuntia betacyanins degradation kinetic ball model pasteurization |
| title | Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (<i>Opuntia dillenii</i> Haw.) Juice Using the Arrhenius, Eyring, and Ball Models |
| title_full | Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (<i>Opuntia dillenii</i> Haw.) Juice Using the Arrhenius, Eyring, and Ball Models |
| title_fullStr | Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (<i>Opuntia dillenii</i> Haw.) Juice Using the Arrhenius, Eyring, and Ball Models |
| title_full_unstemmed | Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (<i>Opuntia dillenii</i> Haw.) Juice Using the Arrhenius, Eyring, and Ball Models |
| title_short | Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (<i>Opuntia dillenii</i> Haw.) Juice Using the Arrhenius, Eyring, and Ball Models |
| title_sort | degradation kinetics of betacyanins during the pasteurization and storage of cactus pear i opuntia dillenii i haw juice using the arrhenius eyring and ball models |
| topic | opuntia betacyanins degradation kinetic ball model pasteurization |
| url | https://www.mdpi.com/2306-5710/7/1/2 |
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