CyTA - Journal of Food

ISSN: 1947-6337 (Print) 1947-6345 (Online) Journal homepage: http://www.tandfonline.com/loi/tcyt20

Prevention of thermal degradation of

anthocyanins in blackberry juice with addition of
different sugars Prevención de degradación termal
de antocianinas en zumo de mora con adición de
diferentes azúcares

M. Kopjar & V. Piližota

To cite this article: M. Kopjar & V. Piližota (2011) Prevention of thermal degradation of
anthocyanins in blackberry juice with addition of different sugars Prevención de degradación
termal de antocianinas en zumo de mora con adición de diferentes azúcares, CyTA - Journal of
Food, 9:3, 237-242, DOI: 10.1080/19476337.2010.522735

To link to this article: http://dx.doi.org/10.1080/19476337.2010.522735

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 CyTA – Journal of Food
Vol. 9, No. 3, November 2011, 237–242

Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different

sugars
Prevención de degradación termal de antocianinas en zumo de mora con adición de diferentes
azúcares
M. Kopjar* and V. Piližota
Faculty of Food Technology, Department of Food Technology, University of Josip Juraj Strossmayer in Osijek,
F. Kuhaca 20, 31000 Osijek, Croatia
(Received 14 May 2010; final version received 20 August 2010)

The aim of this study was prevention of thermal degradation of blackberry juice anthocyanins through sugar
addition. Blackberry juice samples were prepared without and with addition of 10% of different sugars (sucrose,
fructose, glucose and trehalose), and heated at 50, 70 and 90 8C for 1 and 2 h. Since degradation of anthocyanins,
over the time, followed first-order reaction model, calculation of the reaction rate constant (k), half-lives (t1/2) and
Downloaded by [105.45.37.254] at 12:01 21 April 2016

activation energy was conducted. During heating, at all investigated temperatures, degradation of anthocyanins
occurred in higher or lesser extent. Addition of trehalose had the highest impact on anthocyanin stability during
heating at all investigated temperatures and during both heating times. Samples with trehalose addition had the
lowest k values thus the highest t1/2 values at all investigated temperatures. In conclusion, careful formulation of
foods, in our case sugar addition to blackberry juice, can minimise anthocyanins degradation during heating.
Keywords: anthocyanins; stability; blackberry; sugars; heating

El objetivo de este estudio fue la prevención de degradación termal de antocianinas de zumo de mora por la adición
de azúcar. Se prepararon muestras de zumo de mora sin y con adición de 10% de diferentes azúcares (sacarosa,
fructosa, glucosa y trehalosa) y se calentaron a 50, 70 y 90 8C durante 1 y 2 horas. Puesto que la degradación de
antocianinas, durante el tiempo, siguió el modelo de reacción de primer orden, el cálculo de la constante de velocidad
de reacción (k), semivida (t1/2) y energı́a de activación se llevó a cabo. Durante el calentamiento, en todas las
temperaturas investigadas, la degradación de antocianinas sucedió en mayor o menor grado. La adición de trehalosa
tuvo el mayor impacto en la estabilidad de antocianinas durante el calentamiento a todas las temperaturas
investigadas y durante los dos tiempos de calentamiento. Las muestras con adición de trehalosa tuvieron unos
valores k más bajos ası́ como los mayors valores t1/2 a todas las temperaturas investigadas. En conclusión, la
formulación cuidadosa de comidas, en nuestro caso adición de azúcar a zumo de mora, puede minimizar la
degradación de antocianinas durante el calentamiento.
Palabras clave: antocianinas; estabilidad; mora; azúcares; calentamiento

Introduction 1990). It has been recognised that anthocyanin-rich

The attractive red colour of food products, such as
jams, jellies and juices is an important quality
parameter, which effects consumers’ preference and
behaviour, especially when it comes to colour from
anthocyanins. Retaining a strong and stable colour of
fruit and berry products can be a huge problem during
processing and storage, since anthocyanins are highly
unstable and susceptible to degradation.
Anthocyanins, the biggest group of water-soluble
natural pigments, are glycosides of polyhydroxy and
polymethoxy derivatives of 2-phenylbenzopyrylium or
flavylium salts. They are responsible for attractive col-
ours of flowers, fruits (especially berries) and vegeta-
bles, as well as their products (Mazza & Brouillard,
plant extracts might have potential as natural food
colorants. Except as colorants, anthocyanins have mul-
tiple biological roles, e.g. antioxidant activity, anti-
inflammatory action, inhibition of blood platelet
aggregation and antimicrobial activity, treatment of
diabetic retinopathy and prevention of cholesterol-
induced atherosclerosis (Cliflord, 2000; Espin, Soler-
Rivas, Wichers, & Garcia-Viguera, 2000; Mazza &
Miniati, 1993; Wang, Cao, & Prior, 1997). The major
problem of anthocyanins use as natural food colourants
is their instability, either in simple or in complex food
formulations. Anthocyanins are stable under acidic
conditions (pH 2), but under normal processing and
storage conditions they transform to colourless

*Corresponding author. Email: Mirela.Kopjar@ptfos.hr

ISSN 1947-6337 print/ISSN 1947-6345 online

Ó 2011 Taylor & Francis
DOI: 10.1080/19476337.2010.522735
http://www.informaworld.com
 238 M. Kopjar and V. Pilizˇota
compounds and subsequently to insoluble brown
pigments. A number of factors influence the stability of
anthocyanins, such as temperature, pH, light, oxygen,
enzymes, presence of ascorbic acid, sugars, sulphite salts,
metal ions and copigments (Ba̧kowska, Kucharska, &
Oszmiański, 2003; Francis, 1989; Gradinaru, Biliaderis,
Kallithraka, Kefalas, & Garcia-Viguera, 2003; Jackman,
Yada, Tung, & Speers, 1987; Tsai & Huang, 2004).
Many studies were conducted with the aim of improving
stability of anthocyanins through addition of different
additives, such as acids, sugars, salts, hydrocolloids and
different phenolic compounds (Ba̧kowska et al., 2003;
Baranac, Petranović, & Dimitrić-Marković, 1997;
Hubbermann, Heins, St} ockmann, & Schwarz, 2006;
Kopjar et al., 2007, 2008, 2009a; Kopjar, Piližota,
Šubarić, & Babić, 2009b; Lewis, Walker, & Lancaster,
1995; Mazzaracchio, Pifferi, Kindt, Munyaneza, &
Barbiroli, 2004; Oszmiański, Wojdyło, & Kolniak,
2009; Rein & Heinonen, 2004; Rizzolo, Nani, Viscardi,
Bertolo, & Torreggiani, 2003; Sadilova, Stintzing,
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Kammerer, & Carle, 2009; Tsai, Delva, Yu, Huang, &
Dufosse, 2005; Wilska-Jeszka & Korzuchowska, 1996).
Since anthocyanin content in food products derived
from fruit is much lower than in raw material due to
manufacturing and processing conditions, formulation
of fruit products is very important. Thermal treatment
is a necessary step for food preservation; thus, the
evaluation of heat-induced anthocyanin degradation is
of utmost importance for establishing processes
characterized by improved colour retention of the
products. Furthermore, anthocyanin degradation pro-
ducts might serve as markers of heat exposure
(Sadilova et al., 2009). Formulation of fruit products
should be governed to applying processing methods or
additives that would enhance anthocyanins stability,
thus colour of fruit products. During processing,
temperature is one of the most important factors
influencing anthocyanin stability. Thermal degradation
of anthocyanins was extensively studied (Garzon &
Wrolstad, 2002; Gradinaru et al., 2003; Harbourne,
Jacquier, Morgan, & Lyng, 2008; Kırca & Cemeroglu,
2003; Kırca, Ozkan, & Cemeroglu, 2007; Tseng,
Chang, & Wu, 2006) but there are only few studies
on prevention of thermal degradation of anthocyanins
by addition of different compounds such as phenolic
compounds (Ba̧kowska et al., 2003; Gradinaru et al.,
2003; Kopjar et al., 2009b), sugars (Sadilova et al.,
2009), and b-cyclodextrin (Mourtzinos et al., 2008).
In this study, stability effect of different sugars
(sucrose, fructose, glucose and trehalose) on blackberry
juice anthocyanins during heating at 50, 70 and 90 8C
was investigated.
Materials and methods
Material
Blackberry fruit was bought from local market and
kept at 720 8C before sample preparation. Trehalose
and fructose were obtained from Merck and sucrose
and glucose from Fluka (Germany).
Sample preparation
Blackberry juice was prepared by pressing through
cheese cloth and filtered through rough filter paper
under the vacuum. Samples of juice were prepared with
addition of 10% sugars (sucrose, fructose, glucose and
trehalose). Samples were left for 1.5 h to stabilise and
then measurements were conducted.
Degradation studies
The thermal stability of anthocyanins in a blackberry
juice was studied at 50, 70 and 90 8C. Aliquots of
blackberry juice (20 mL) were put into glass tubes,
which were well capped for avoiding evaporation of
samples. Tubes were put in water bath, which was pre-
heated at desired temperature. Samples were heated for
1 and 2 h at a certain temperature, removed from
water bath and rapidly cooled in ice-cooled water to
the room temperature. After cooling, determination of
monomeric anthocyanins was conducted.
Measurement of monomeric anthocyanins
Determination of monomeric anthocyanins was con-
ducted by pH-differential method (Giusti & Wrolstad,
2001). Total monomeric anthocyanins were expressed
as cyanidin-3-glucoside. Sample absorbance was read
against a blank cell containing distilled water. The
absorbance (A) of the sample was then calculated
according the following formula:
A ¼ ðAlvis  A700 ÞpH1:0  ðAlvis  A700 ÞpH4:5
where Alvis (512 nm) is the wavelength at which
maximal absorbance of samples was achieved.
The monomeric anthocyanin pigment content in
the original sample was calculated according the
following formula:
Anthocyanin content ðmg=LÞ ¼ ðA  MW  DF
1000Þ=ðe  1Þ
where DF was the dilution factor, MW cyanidin-3-
glucoside molecular weight (449.2) and e molar absorp-
tivity (26,900). Measurements were done in duplicates.
Calculation of kinetic parameters of anthocyanin
degradation
The first-order reaction rate constants (k), half-lives
(t1/2), i.e. the time which is necessary for degradation of
50% of anthocyanins, were calculated by the following
equations:
lnðct =c0 Þ ¼  k  t
t1=2 ¼  lnð0:5Þ=k

where c0 is the initial anthocyanin content and ct the
anthocyanin content after heating time t at the given
temperature.
Arrhenius model was applied to describe the
temperature dependence of anthocyanin degradation.
According to Arrhenius equation, there is linear
relationship between lnk and 1/T:
k ¼ k0 expðEa =RTÞ
where Ea is the activation energy, R gas constant and T
temperature.
Statistical analysis
Anthocyanin content was analyzed by the analysis of
variance (ANOVA) and Fisher’s least significant differ-
ence (LSD) with significance defined at P 5 0.05. All
statistical analyses were carried out using the software
program STATISTICA 8 (StatSoft, Inc, USA). The
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results were expressed as means + standard deviation.
Results and discussion
Anthocyanin content
Temperature is one of the most important factors influ-
encing anthocyanin stability and thus prevention of
thermal degradation of blackberry juice anthocyanins
was studied. Different sugars (sucrose, fructose, glucose
and trehalose) in amount of 10% were added in order to
increase anthocyanin stability during heating of black-
berry juice at 50, 70 and 90 8C for 1 and 2 h. Sample
without addition of sugars was used as control sample.
Results of anthocyanin content determination are
presented in Supplementary Table 1. Anthocynin con-
tent of blackberry juice prior heating was 202.91 mg/L.
During heating of all samples, degradation of antho-
cyanins occurred in higher or lesser extent, from 99.32
to 180.60 mg/L, depending on added sugars, applied
temperatures and heating time. All blackberry juice
samples with addition of sugars heated at 50 8C had
higher anthocyanin content in comparison to control
sample, regardless of heating time. At this temperature,
the highest stability of anthocyanins was achieved with
addition of glucose (179.35 and 159.56 mg/L, depend-
ing on heating time) and trehalose (180.60 and 160.94
mg/L, depending on heating time). It has been reported
that sugar stabilizes the red colour of strawberry
anthocyanin with 40% sucrose concentration or at
temperatures below 55 8C due to reduced water activity,
hyperchromic effect, enzymes inhibition or steric
interference (Wrolstad, Skrede, Lea, & Enersen, 1990).
At 70 and 90 8C different tendency was observed,
showing importance of type of sugar applied for pre-
vention of stabilisation. Blackberry juice samples with
addition of sucrose and fructose had lower anthocyanin
content in comparison to control sample, without show-
ing stabilisation effect of these two sugars on
CyTA – Journal of Food 239
anthocyanins. In contrast to sucrose and fructose, addi-
tion of glucose and trehalose improved anthocyanin
stability at those two temperatures. Antocyanin content
of blackberry juice heated at 70 8C was 159.04 mg/L and
124.62 mg/L, depending on heating time. At 90 8C,
antocyanin content of control sample was 142.65 mg/L
and 101.82 mg/L, depending on heating time. Samples
with addition of sucrose heated at 70 8C had the lowest
anthocyanin content of 156.43 mg/L and 120.24 mg/L,
depending on heating time, and that tendency was
retained at 90 8C (140.89 mg/L and 99.57 mg/L,
depending on heating time). Overall looking, trehalose
had the highest effect on anthocyanin stability, espe-
cially at higher temperatures. At 70 8C, anthocyanin
content of blackberry juice was 163.57 mg/L and 127.50
mg/L, depending on heating time, and at 90 8C the
anthocyanin content was 145.66 mg/L and 107.58 mg/L.
Protection of flavylium ring against attack by water
is absolutely necessary to maintain intensely coloured
solutions. One way of retaining anthocyanin colour is
by removal of water and displacement of the hydra-
tion/dehydration equilibrium towards the coloured
species (i.e. reduce the extent of the hydration reaction)
(Brouillard, 1983; Lewis et al., 1995). It is well known
that sugar causes decrease in water activity and sugar
molecules are effective at binding water (Coultate,
1989); so in this way sugars could protect anthocyanins
from water attack, thus increasing their stability. Also,
it was suggested that two mechanisms are responsible
for thermal degradation of anthocyanins: (a) hydro-
lysis of the 3-glycoside linkage to form the more labile
aglycon; and (b) hydrolytic opening of the pyrilium
ring to form a substituted chalcone, which then
degrades to a brown insoluble compound of a
polyphenolic nature (Simpson, 1985). Probably, all
sugars at lower temperature (50 8C), and glucose and
trehalose at higher temperatures (70 8C and 90 8C),
suppress one of these two mechanisms responsible for
thermal degradation of anthocyanins.
The ability of sugar molecules to bind protectively
onto the surface of molecular structures has also been
ascribed to their ability to form hydrogen bonds, the
so-called ‘‘water replacement hypothesis’’. Unlike most
other disaccharides, trehalose has no direct internal
hydrogen bonds. All four internal bonds are indirectly
connected via the two water molecules, which form
part of the native dihydrate structure. This arrange-
ment gives the molecule an unusual flexibility around
the disaccharide bond, which may allow it to fit more
closely with the irregular surface of macromolecules
than other, more rigid disaccharides, in which the rings
are directly hydrogen bonded to each other (Colaço &
Roser, 1995). According to Bordat, Lerbret, Demaret,
Affouard, and Descamps (2004) trehalose has superior
effects in ‘‘destructuring’’ the network of water and in
slowing down its dynamics. This property could play a
key role in the understanding of the microscopic
mechanisms of bioprotection.
 240 M. Kopjar and V. Pilizˇota
Steric hindrance developed by the disaccharide,
which can protect or slow down the nucleophilic attacks
of water, was probably more pronounced in samples
with trehalose addition than in samples with sucrose
addition due to higher stability of trehalose. Trehalose
has low free energy of activation of glycosidic bond, so
trehalose structure is very stable regarding hydrolysis in
comparison to sucrose (Colaço & Roser, 1995). Ele-
vated levels of 5-hydroxymethylfurfural (HMF) may
effect anthocyanin stability (Sadilova et al., 2009),
which could also be a reason of anthocyanin stability
when glucose and trehalose were added to samples,
since Sadilova et al. (2009) reported that samples with
addition of glucose had the lowest HMF levels.
Kinetic parameters
Results of calculation of kinetic parameters are
presented in Supplementary Table 2. Prevention of
anthocyanins from thermal degradation was also
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proven by calculation of the reaction rate constants
and half-lives. The linear relationship indicated that
degradation of anthocyanins fitted first-order reaction
kinetics both in blackberry juice (R2 from 0.9650 to
0.9952, depending on temperature) and blackberry
juice with addition of sugars (R2 from 0.9867 to 0.9994,
depending on temperature). Previous studies showed
that degradation of anthocyanins also followed first-
order degradation kinetics (Domı́nguez-López,
Remondetto, & Salvador, 2008; Garzon & Wrolstad,
2002; Gradinaru et al., 2003; Kırca & Cemero glu, 2003;
Mourtzinos et al., 2008; Tseng et al., 2006; Yue & Xu,
2008), thus it was possible to calculate the reaction rate
constants and half-life of anthocyanin degradation.
As expected, the degradation of anthocyanins
increased with increased temperature and time. Black-
berry juice without addition of sugars had reaction rate
constant 0.130 h71 at 50 8C. Addition of sugars
(sucrose, fructose, glucose and trehalose) caused
decrease of reaction rate constant from 0.116 h71 to
0.127 h71. The lowest reaction rate constant had
samples with addition of trehalose. With increase of
temperature increase of reaction rate constants oc-
curred, but the tendency at higher temperatures (70
and 90 8C) was different. At 70 8C, samples with
sucrose and fructose addition had higher values of
reaction rate constants (0.262 h71 and 0.248 h71) than
sample without sugar addition (0.244 h71), while
samples with addition of glucose and trehalose had
lower values of this parameter (0.241 h71 and
0.232 h71) in comparison to control sample. At
90 8C, this tendency was more perceived, and in
samples with sucrose and fructose addition reaction
rate constants (0.356 h71 and 0.357 h71) increased,
while samples with addition of glucose and trehalose
had lower values of this parameter (0.338 h71 and
0.317 h71) in comparison to sample without sugar
addition (0.345 h71).
Comparison of half-life values revealed that at
50 8C, all sugars prevented thermal degradation of
anthocyanins. Sample without sugars had value of
half-lives 5.345 h, and with sugars addition values
increased and ranged from 5.445 h to 5.982 h. The
highest half-life value had sample with addition of
trehalose. At higher temperatures, a different tendency
was observed. As was expected, values of half-lives
decreased. At both investigated temperatures, samples
with addition of sucrose and fructose had lower half-
lives than blackberry juice, while samples with addition
of glucose and trehalose had higher values, indicating
higher stability of anthocyanins.
Sadilova et al. (2009) investigated influence of suc-
rose, fructose and glucose on black carrot, elderberry
and strawberry anthocyanin stability during heating at
95 8C and obtained t1/2 values from 1.54 h to 3.16 h
depending on sugar type and source of anthocyanins.
The highest t1/2 values had samples with glucose addi-
tion. Our results are in accordance to their findings;
samples with addition of sucrose and fructose had
lower values of t1/2 than samples with addition of
glucose and trehalose.
Kopjar et al. (2009b) investigated prevention of
thermal degradation of red currant juice anthocyanins
by addition of different phenolic compounds. Since the
reaction rate constants were lower and half-lives higher
when phenolic compounds were added to juice,
stabilization of anthocyanins at high temperatures
was achieved. Mourtzinos et al. (2008) investigated
thermal stability of anthocyanin extract of Hibiscus
sabdariffa L. in the presence of b-cyclodextrin, and
found out that b-cyclodextrin decreased reaction rate
constant and increased half-lives at all investigated
temperatures (60, 70, 80 and 90 8C); thus their results
indicated that anthocyanins were more stable in the
presence of b-cyclodextrin.
The activation energies (Supplementary Table 2
and Supplementary Figure 1) of degradation in the
presence of sugars, as calculated by the Arrhenius plot,
were higher (from 24.72 kJ/mol to 25.44 kJ/mol) than
in absence of sugars (23.96 kJ/mol). Mourtzinos et al.
(2008) with calculation of Ea observed that sample
without and with b-cyclodextrin had similar values,
54.05 kJ/mol and 54.02 kJ/mol, and they concluded
that degradation mechanism of anthocyanins inside the
b-cyclodextrin and of the free anthocyanins were the
same. Since in our case Ea was higher when sugars were
added, degradation of anthocyanins when sugars were
added did not follow the same mechanism as degrada-
tion of anthocyanins without sugar addition.
Conclusions
Protection of blackberry juice anthocyanins from
thermal degradation by addition of sugars (sucrose,
fructose, glucose and trehalose) was investigated. Our
study showed that at 50 8C all investigated sugars

improved anthocyanin stability, while at higher tem-
peratures (70 and 90 8C) stabilisation effect was only
observed when glucose and trehalose were added to
blackberry juice.
Results of our study could attribute to stability of
anthocyanins at high temperature and help food
technologist in formulation of food products choosing
the sugar that is the most appropriate for achieving the
desired food quality properties.
Supplementary material
The supplementary material for this article is available
online at http://dx.doi.org/10.1080/19476337.2010.
522735
Acknowledgement
This work was supported by the Ministry of Science,
Education and Sports of the Republic of Croatia.
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