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

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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Bibliographic Details
Main Authors: Joseph Bassama, Abdoulaye Tamba, Moussa Ndong, Khakhila Dieu Donnée Sarr, Mady Cissé
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Beverages
Subjects:
opuntia
betacyanins
degradation kinetic
ball model
pasteurization
Online Access:https://www.mdpi.com/2306-5710/7/1/2

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