caa a22 4500 463157702 CHVBK 20180406164739.0 cr unu---uuuuu 170326e20070301xx s 000 0 eng 10.1007/s00217-006-0343-8 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0343-8 Kinetic analysis of the degradation and its color change of cyanidin-3-glucoside exposed to pulsed electric field [Elektronische Daten] [Yan Zhang, Xiaojun Liao, Yuanying Ni, Jihong Wu, Xiaosong Hu, Zhengfu Wang, Fang Chen] The degradation and its corresponding color change of cyaniding-3-glucoside (Cy-3-glu) exposed to pulsed electric field (PEF) was investigated in the study. In an aqueous-methanol solution of H2O (0.5% TFA) and methanol (MeOH) (7:3, v/v), the degradation of Cy-3-glu, which was exposed to PEF at 1.2, 2.2 and 3.3kV/cm, was increased as the electric field intensity and the treatment time increased (p<0.05), the degradation kinetics was well fitted to a first order reaction. The degradation kinetic constant k A increased while the half-lives (t 1/2) and decimal reduction time (D values) decreased with an increment of the electric field intensity. PEF had a greater effect on the visual color, lightness L * value and redness a * value had a slight increase (changing towards the positive direction) while yellowness b * value and hue angle H value presented a significant decrease (changing towards the negative direction) (p<0.05), the total color difference (ΔE) showed an increase with an increase of the treatment time and the electric field intensity, the change in b * value and H was well fitted to the first-order reaction. Furthermore, a good positive linear correlation between b * value and Cy-3-glu content, their regression coefficients were 0.994, 0.999, and 0.997 at 1.2, 2.2, and 3.0kV/cm, respectively. Springer-Verlag, 2006 Pulsed electric field nationallicence Cyanidin-3-glucoside nationallicence Degradation kinetics nationallicence Visual color nationallicence Zhang Yan Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut Liao Xiaojun Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut Ni Yuanying Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut Wu Jihong Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut Hu Xiaosong Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut Wang Zhengfu Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut Chen Fang Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 597-603 1438-2377 224:5<597 2007 224 217 https://doi.org/10.1007/s00217-006-0343-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0343-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zhang Yan Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut NATIONALLICENCE 700 1- Liao Xiaojun Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut NATIONALLICENCE 700 1- Ni Yuanying Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut NATIONALLICENCE 700 1- Wu Jihong Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut NATIONALLICENCE 700 1- Hu Xiaosong Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut NATIONALLICENCE 700 1- Wang Zhengfu Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut NATIONALLICENCE 700 1- Chen Fang Laboratory of Horticultural Products Processing and Storage, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, P.R. China aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 597-603 1438-2377 224:5<597 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer