Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

摘要: The study of the stability anthocyanins in food colorant powder is important to predict quality changes occurring as products are processed, prevent and control degradation anthocyanins. objectives this were identify anthocyanin components natural colorants obtained from black rice bran, investigate their thermal at 60, 80, 100 °C, pH 2.0 5.0 also correlation with visual color, L *, C h°. Results showed that only six types anthocyanins, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, delphinidin, cyanidin, pelargonidin malvidin present raw bran (BRB) (BCP). both color content BCP followed a first-order kinetic reaction model. temperature-dependent was adequately fitted Arrhenius equation. In terms stability, increasing values resulted lower activation energies (E a ) higher half-life (t 1/2 for parameters individual when heating 60 100 °C. Moreover, rate constant (k) increased temperature value. cyanidin-3-O-glucoside total strong positive *. may be used an on-line indicator during processing containing which have high content.