Thermal kinetics of color degradation of mulberry fruit extract

Abstract

The effects of temperature and pH on color degradation kinetics of the mulberry fruit extract were investigated. The absorbance at 510 nm was decreased with increase of heating time, but that at 420 nm was increased with the increase of heating time at 100°C. The change of the browning index (A₅₁₀/A₄₂₀) was increased with increase of pH and was lower at pH 2.0 than that at pH 5.0. The browning index variation was adequately described by both the first-order and the zero-order kinetic. However, the zero-order kinetic model was proposed because of the better fit. According to the Arrhenius model, the activation energies for the browning index in the range of 80–100°C for the four different pH values were 30.68 kJ/mol for pH 2.0, 35.87 kJ/mol for pH 3.0, 42.67 kJ/mol for pH 4.0, and 43.49 kJ/mol for pH 5.0.