The blue corn-based products are considered functional foods due to their high concentration of anthocyanins. The aim of this study was to estimate the kinetic and thermodynamic parameters of the thermal degradation of anthocyanins from extruded nixtamalized corn products. A comparative study of anthocyanins thermal stability in these matrices in a buffer solution (pH 2.5) was investigated at different temperatures (60, 75 or 90 °C). Results showed the mechanism of anthocyanins degradation followed first-order reaction kinetics. The values of the reaction rate constant (k) were found to be in a range of 0.027–0.037 h⁻¹ at 60 °C, 0.107–0.113 h⁻¹ at 75 °C and 0.340–0.354 h⁻¹ at 90 °C. The higher the k value was, the shorter the half-life time and D-value. The activation energy (Ea) and z-values were in the range of 75.1–89.2 kJ/mol and 28.8–35.1 °C, respectively. The coefficient Q₁₀ indicated the reaction rate approximately doubles with every 10 °C temperature increase. ∆H, ∆S and ∆G indicated the degradation of anthocyanins was an endothermic and nonspontaneous reaction. Even the major susceptibility of the anthocyanins in extruded nixtamalized corn products at the time–temperature combination applied, there was not difference between flour and tortilla, this imply that most of the anthocyanins were degraded during the nixtamalization extrusion process and no significative further degradation occur in the cooking step. This study provides and advance in the knowledge on the effect of nixtamalization extrusion process and tortillas making on the stability of anthocyanins from blue corn. However, further studies are needed.

蓝色玉米产品因其高浓度的花青素而被认为是功能性食品。本研究的目的是估计挤出的碱化玉米产品中花青素热降解的动力学和热力学参数。在不同温度（60、75 或 90 °C）下对缓冲溶液 (pH 2.5) 中这些基质中的花青素热稳定性进行了比较研究。结果表明，花青素的降解机制遵循一级反应动力学。反应速率常数（的值ķ被发现）是在一个范围内的0.027-0.037ħ ^-1在60℃下，0.107-0.113ħ ^-1在75℃和0.340-0.354ħ ^-1在90℃下. k越高值，半衰期和 D 值越短。活化能 (Ea) 和z 值分别在 75.1–89.2 kJ/mol 和 28.8–35.1 °C 的范围内。系数 Q ₁₀表明温度每升高 10°C，反应速率大约加倍。∆H、∆S 和 ∆G 表明花青素的降解是一种吸热和非自发反应。即使在应用的时间-温度组合下，挤出的碱化玉米产品中花青素的主要敏感性，面粉和玉米粉圆饼之间也没有差异，这意味着大部分花青素在 nixtamalization 挤出过程中被降解，并且没有发生显着的进一步降解。烹饪步骤。本研究提供并推进了碱法挤压工艺和玉米饼制作对蓝玉米花青素稳定性影响的认识。然而，还需要进一步的研究。