Research Article | Volume: 10, Issue: 1, January, 2022

Thermal stability of anthocyanin in mixed raspberry-pomegranate-banana nectar in the presence of ascorbic acid and citric acid

Nguyen Minh Thuy Lu Ngoc Han Ngo Van Tai   

Open Access   

Published:  Jan 07, 2022

DOI: 10.7324/JABB.2021.100123

Thermal food processing, which causes the alteration and decomposition of natural pigments, especially anthocyanins, often leads to its lower stability. This study aimed to determine the effect of ascorbic acid and citric acid and the combination of these two chemicals on the thermal stability of the anthocyanin in the raspberry-pomegranate-banana nectar during heating at different temperatures (85°C, 90°C, and 95°C) and also investigated the influence of storage conditions (8°C ± 2°C and 28°C ± 2°C) on the stability of anthocyanin in the product. Anthocyanin degradation during heating as well as storage was followed by a first-order kinetic model with a high coefficient of determination (R2 > 0.94) and low root-mean-square error (RMSE < 0.015). By combining ascorbic acid and citric acid used in the nectar, anthocyanin showed more stability during pasteurization. It was found that the highest anthocyanin stability during storage was obtained at 8°C ± 2°C and the half-life was 11.76 weeks.

Keyword:     Anthocyanin degradation kinetic raspberry-pomegranate-banana nectar storage thermal processing


Thuy NM, Han LN, Tai NV. Thermal stability of anthocyanin in mixed raspberry-pomegranate-banana nectar in the presence of ascorbic acid and citric acid. J Appl Biol Biotech. 2022;10(01):189-195.

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

HTML Full Text


1. Stewart D, McDougall GJ, Sungurtas J, VerrallS, Graham J, Martinussen, I. Metabolomic approach to identifying bioactive compounds in berries: advances toward fruit nutritional enhancement. Mol Nutr Food Res 2017;51(6):645–51;

2. Suh JH, Romain C, González-Barrio R, Cristol JP, Teissèdre PL, Crozier A, et al. Raspberry juice consumption, oxidative stress and reduction of atherosclerosis risk factors in hypercholesterolemic golden Syrian hamsters. Food Funct 2011;2(7):400–5;

3. Aviram M, Dornfeld L, Rosenblat M, Volkova N, Kaplan M, Coleman R, et al. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E–deficient mice. Am J Clin Nutr 2000;71(5):1062–76;

4. Zarfeshany A, Asgary S, Javanmard SH. Potent health effects of pomegranate. Adv Biomed Res 2014;3:100;

5. Maskan M. Microwave/air and microwave finish drying of banana original. J Food Eng 2000;44:71–8;

6. Tapre AR, Jain RK. Study of inhibition of browning of clarified banana juice. Asian J Dairy Food Res 2016;35(2):155–9;

7. Matsuura FCAU, Folegatti MIDS, Cardoso RL, Ferreira DC. Sensory acceptance of mixed nectar of papaya, passion fruit and acerola. Sci Agric 2004;61:604–8;

8. Landbo AK, Meyer AS. Effects of different enzymatic maceration treatments on enhancement of anthocyanin and other phenolics in black currant juice. Innovative Food Sci Emerg Technol 2004;5(4):503–13;

9. AtalaE,Vásquez L, Speisky H, Lissi E, López-Alarcón C. Ascorbic acid contribution to ORAC values in berry extracts: an evaluation by the ORAC-pyrogallol red methodology. Food Chem 2009;113:331–5;

10. Giusti MM, Wrolstad RE. Acylated anthocyanins from edible sources and their applications in food systems. Biochem Eng J 2003;14(3):217– 25;

11. Hellstrom J, Mattila P, Karjalainen R. Stability of anthocyanins in berry juices stored at different temperatures. J Food Compos Anal 2013;31(1):12–9;

12. Kopjar M, Jakši? K, Piližota V. Influence of sugars and chlorogenic acid addition on anthocyanin content, antioxidant activity and color of blackberry juice during storage. J Food Process Preserv 2012;36(6):545–52;

13. Del Pozo-Insfran D, Del Follo-Martinez A, Talcott ST, BrenesCH. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure. J Food Sci 2007;72(4):S247–53; 3841.2007.00316.x

14. Tadakittisarn S, Haruthaithanasan V, Chompreeda P, Suwonsichon T. Optimization of pectinase enzyme liquefaction of banana GrosMiche’ for banana syrup production. Agric Nat Resour 2007;41(4):740–50.

15. Tezcan F, Gültekin-Özgüven M, Diken T, Özçelik B, Erim FB. Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices. Food Chem 2009;115(3):873–7;

16. Charurungsipong P, Tangduangdee C, Amornraksa S, Asavasanti S, Lin J. Improvement of anthocyanin stability in butterfly pea flower extract by co-pigmentation with catechin. E3S Web Conf 2020;141:03008;

17. Harbourne N, Jacquier JC, Morgan DJ, Lyng JG. Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods. Food Chem 2008;111(1):204– 8;

18. Wang WD, Xu SY. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J Food Eng 2007;82(3):271–5;

19. Garzon GA, Wrolstad RE. Comparison of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate. J Food Sci 2002;67(4):1288–99; tb10277.x

20. Kirca A, Ozkan M, Cemeroglu B. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chem 2007;101(1):212–8;

21. Turturic? M, St?nciuc N, Bahrim G, Râpeanu G. Effect of thermal treatment on phenolic compounds from plum (Prunusdomestica) extracts–a kinetic study. J Food Eng 2016;171:200–7;

22. Martinez MV, Whitaker JR. The biochemistry and control of enzymatic browning. Trends Food Sci Technol 1995;6(6):195–200; http://doi. org/10.1016/S0924-2244(00)89054-8

23. Abd-Elhady M. Effect of citric acid, calcium lactate and low temperature prefreezing treatment on the quality of frozen strawberry. Ann Agric Sci 2014;59(1):69–75;

24. Shaheer CA, HafeedaP, Kumar R, Kathiravan T, Kumar D, Nadanasabapathi S. Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice. Int Food Res J 2014;21(6):2189.

25. Rubinskiene M, Viskelis P, JasutieneI, Viskeliene R, Bobinas C. Impact of various factors on the composition and stability of black currant anthocyanins. Food Res Int 2005;38(8–9):867–71;

26. Nielsen SS, Marcy JE, Sadler GD. Chemistry of aseptically processed foods. In: Chambers JV, Nelson PE (eds.). Principles of aseptic processing and packaging, Food Processors Institute, Washington, DC, p 87e114, 1993.

27. Martynenko A, Chen Y. Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing. J Food Eng 2016;171:44–51;

28. Sui X, Dong X, Zhou W. Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution. Food Chem 2014;163:163–70; foodchem.2014.04.075

29. K?rca A, Cemero?lu B. Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chem 2003;81(4):583–7;

30. Dan??man G, Arslan E, Toklucu AK. Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating. Czech J Food Sci 2015;33(2):103–8;

31. Hillmann MC, Burin VM, Bordignon-Luiz MT. Thermal degradation kinetics of anthocyanins in grape juice and concentrate. Int J Food Sci Technol 2011;46(9):1997–2000;

32. Thuy NM, Banyavongsa A, Tai NV. The effect of homogenization and sterilization on the stability and nutritional evaluation of Vietnamese purple rice milk supplemented with sesame, soybean and water caltrop. Food Res 2020;4(6):2289–95;

33. Francis FJ, Markakis PC. Food colorants: anthocyanins. Crit Rev Food Sci Nutr 1989;28(4):273e314;

34. Kopjar M, Piližota V, Tiban NN, Šubari?D, Babi? J, A?kar ?, et al. Strawberry jams: influence of different pectins on colour and textural properties. Czech J Food Sci 2009;27(1):20–8;

35. Bakker J, Bridle P, Koopman A. Strawberry juice colour. The effect of some processing variables on the stability of anthocyanins. J Sci Food Agric 1992;I:471;

36. Chen CR, RamaswamyHS. A neuro-computing approach for modeling of residence time distribution (RTD) of carrot cubes in a vertical scraped surface heat exchanger (SSHE). Food Res Int 2000;33(7):549– 56;

37. Fellows PJ. Food processing technology: principles and practice. Elsevier, 2009;

Article Metrics

6 Absract views 6 PDF Downloads 12 Total views

Related Search

By author names

    Warning: Cannot modify header information - headers already sent by (output started at /home/jabonlin/public_html/jab_php/abstract.php:245) in /home/jabonlin/public_html/jab_php/articlemodule/searchArticles.php on line 1162
    Thuy N M [PubMed] [Google Scholar ]
    Han L N [PubMed] [Google Scholar ]
    Tai N V [PubMed] [Google Scholar ]

    Warning: Invalid argument supplied for foreach() in /home/jabonlin/public_html/jab_php/abstract.php on line 819

Citiaion Alert By Google Scholar

Name Required
Email Required Invalid Email Address

Comment required

Notice: Undefined variable: dbq35 in /home/jabonlin/public_html/jab_php/abstract.php on line 942

Warning: mysqli_num_rows() expects parameter 1 to be mysqli_result, null given in /home/jabonlin/public_html/jab_php/articlemodule/database.php on line 379