Degradation kinetics of anthocyanins from purple rice bran and effect of hydrocolloids on its stability

• DOI: 10.1111/jfpe.13360
• Publication Date: 2020-01-07T10:15:02Z
• Authors: Amit B. Das; Vaibhav V. Goud; Chandan Das
• Keywords: Carboxymethyl cellulose; Gum arabic; Degradation

Abstract The degradation kinetics of total anthocyanin, cyanidin‐3‐glucoside (C3G), and peonidin‐3‐glucoside (P3G) from purple rice bran were investigated in various pH temperature conditions. effect hydrocolloids on the stability anthocyanins was also determined. studied a range 2–8 temperatures ranging 60 to 90°C. At 2, anthocyanin (2.21 × 10 −4 min −1 ), C3G (1.44 P3G (1.38 ) showed lowest rate. During thermal degradation, rate for (3.46 (1.75 (1.99 observed at 60°C. highest C3G, P3G, obtained 6 carboxymethyl cellulose, xanthan gum, modified starch, gum arabic significant ( p ≤ .05). starch system antioxidant activity aqueous medium. medium revealed lower than without hydrocolloid sample. Practical applications Anthocyanins are easily affected by food processing factors, such as treatment. Thereby, used present study is commonly during processing, namely, pasteurization, blanching, drying. Similarly, applied widely available product. Therefore, kinetic analysis this work can be evaluate loss behavior industrial processes. In study, under different Thus, has potential application industries develop stable anthocyanin‐based