Abstract The effect of heating on color degradation and the bioactive compounds, such as total monomeric anthocyanins (TMA), L-ascorbic acid (AA) and total polyphenols (TP), of raspberry pulp were investigated at 70, 80, 90 and 100 °C for 2 h. The changes in a* (redness-greenness), chroma (C*) and browning index (BI) color parameters followed a first-order reaction with activation energies of 39.39, 35.60 and 51.17 kJ mol-1, respectively. The degradation of TMA and AA also followed first order kinetics while TP did not show significant variations with thermal treatment. The activation energies of the TMA and AA changes were 28.36 and 29.47 kJ mol-1, respectively. In addition, the activation energies revealed that BI was the most sensitive parameter towards temperature changes, while the reaction rate constants (k) showed that AA had the highest degradation rate in comparison with the other parameters studied. The degradation of TMA showed a strong positive correlation with a*. The results obtained in this study may be useful to food processors for designing and optimizing thermal treatment conditions in order to obtain high quality raspberry pulp products.

中文翻译：

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覆盆子果肉的热处理：对颜色和生物活性化合物的影响

摘要 在 70、80、90 和 100°下研究了加热对覆盆子果肉颜色降解和生物活性化合物如总单体花青素 (TMA)、L-抗坏血酸 (AA) 和总多酚 (TP) 的影响。 C 2 小时。a*（红绿度）、色度 (C*) 和褐变指数 (BI) 颜色参数的变化遵循一级反应，活化能分别为 39.39、35.60 和 51.17 kJ mol-1。TMA 和 AA 的降解也遵循一级动力学，而 TP 没有显示出随着热处理的显着变化。TMA 和 AA 变化的活化能分别为 28.36 和 29.47 kJ mol-1。此外，活化能表明 BI 是对温度变化最敏感的参数，而反应速率常数 (k) 表明，与研究的其他参数相比，AA 的降解速率最高。TMA的降解与a*呈强正相关。本研究中获得的结果可能有助于食品加工商设计和优化热处理条件，以获得高质量的覆盆子果肉产品。