Formulation and kinetics degradation of anthocyaninis nectar wild blackberry sp. for treatment

Abstract

This research aims to develop and evaluate the degradation kinetics of anthocyanins manoméricas (tacys) the nectar of wild blackberry sp. by heat treatment from two stages of maturity of the fruit for which he worked with in ripening fruit pulp blackberry and ripe, to which I had standardized with water at a 2:2 dilution adjusted to pH 3.5 and 13 ° Brix. The product was pasteurized at temperatures of 70 ° C, 80 ° C and 90 ° C for 5 to 10 minutes. Then he proceeded to quantification of monomeric anthocyanins as time increases and the temperature decreases following degradation kinetics linearly (r2 = 0.8543) for nectar with pulp of ripe blackberry (M) and is polynomial (r2 = 0.9065) for nectar blackberry physiologically mature (FM). Also found a positive correlation between antioxidant capacity and tacys (r = 0.795) for nectar with pulp (FM) and a significant positive correlation (r = 0.831*) between the antioxidant capacity and tacys for nectar with pulp (M). Finally the product was subjected to sensory evaluation was that in nectar from the FM pulp there is no significant difference (p = 0.314) while on the nectar from the pulp M there is significant difference (p <0.05) as its general appearance.