Kinetic of Anthocyanin Degradation in Roselle Extract Dried with Foaming Agent at Different Temperatures

*Setia Budi Sasongko -  Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Indonesia
Mohamad Djaeni -  Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Indonesia
Febiani Dwi Utari -  Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Indonesia
Received: 30 Jun 2018; Published: 1 Aug 2019.
Open Access Copyright (c) 2019 Bulletin of Chemical Reaction Engineering & Catalysis
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

This research studied the effect of drying temperature on the kinetic of degradation anthocyanin in roselle extract drying with foam under dehumidified air at temperatures ranging 40-60 oC.  During the drying process, the anthocyanin content in the roselle extract was observed every 20 minutes for 120 minutes. The data was used for estimating the kinetic parameters of anthocyanin degradation namely constant of anthocyanins degradation rate and reaction order. The kinetic parameters were estimated and fitted with experimental data at various drying condition. Result showed that the anthocyanins degradation closed to the second order reaction. Meanwhile, the constant of anthocyanins degradation rate at various drying temperatures followed Arhenius correlation. With the result, retention of anthocyanin during the drying can be well estimated for various drying time and temperature. Copyright © 2019 BCREC Group. All rights reserved

Received: 30th June 2018; Revised: 6th January 2019; Accepted: 7th January 2019; Available online: 8th April 2019; Published regularly: 1st August 2019

How to Cite: Sasongko, S.B., Djaeni, M., Utari, F.D. (2019). Kinetic of Anthocyanin Degradation in Roselle Extract Dried with Foaming Agent at Different Temperatures. Bulletin of Chemical Reaction Engineering & Catalysis, 14 (2): xxx-xxx (doi:10.9767/



Other format:

Anthocyanin; Degradation; Drying; Foam Mat; Roselle

Article Metrics:

Article Info
Section: Original Research Articles
Language: EN
Full Text:
Statistics: 78 27
  1. Ashaye, O. A., Deleke, T. O. (2009). Quality attributes of stored Roselle jam. International Food Research Journal, 16, 363–371.
  2. Henry, N., Badrie, N. (2007). Utilization of Sorrel/Roselle (Hibiscus Sabdariffa L.) Nectar in Stirred Yoghurts: Physicochemical and Sensory Quality. Journal of Food Technology, 5(1), 55–61.
  3. Bozkurt, H., Belibağli, K. (2009). Use of rosemary and Hibiscus sabdariffa in production of kavurma , a cooked meat product . J Sci Food Agric, 89, 1168–1173.
  4. Selim, K. A., Khalil, K. E., Abdel-Bary, M. S., Abdel-Azeim, N. A. (2008). Extraction, encapsulation and utilization of red pigments from Roselle (Hibiscus sabdariffa L.) as natural food colourants. Journal for Food Science and Technology, Special Vol(Mar), 7–20.
  5. Tsai, P., Huang, H. (2004). Effect of polymerization on the antioxidant capacity of anthocyanins in Roselle, 37, 313–318.
  6. Youssef, M. A., El kady, A. A., Nagy, K. S. (2015). Effect of Engineering Treatments on Extraction of Roselle Juice ( Karkdah ). Middle East Journal of Agriculture Research, 04(04), 697–706.
  7. Djaeni, M., van Asselt, C. J., Bartels, P. V., Sanders, J. P. M., van Straten, G., van Boxtel, A. J. (2011). Low Temperature Drying With Air Dehumidified by Zeolite for Food Products: Energy Efficiency Aspect Analysis. International Journal of Food Engineering, 7(6).
  8. Agnieszka, C., Lenart, A. (2011). Freeze-Drying – Application in Food Processing and Biotechnology – A Review. Pol. J. Food Nutr. Sci, 61(3), 165–171.
  9. Ratti, C., Kudra, T. (2015). Drying of Foamed Biological Materials : Opportunities and Challenges Drying of Foamed Biological Materials : Opportunities. Drying Technology, 24, 1101–1108.
  10. Chumsri, P., Sirichote, A., Itharat, A. (2008). Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract. Songklanakarin Journal of Science and Technology, 30(SUPPL. 1), 133–139.
  11. Djaeni, M., Kumoro, A. C., Sasongko, S. B., Dwi, F. (2018). Drying Rate and Product Quality Evaluation of Roselle ( Hibiscus sabdariffa L .) Calyces Extract Dried with Foaming Agent under Different Temperatures. International Journal of Food Science, 1–17.
  12. Anuar, N., Mohd Adnan, A. F., Saat, N., Aziz, N., Mat Taha, R. (2013). Optimization of extraction parameters by using response surface methodology, purification, and identification of anthocyanin pigments in melastoma malabathricum fruit. The Scientific World Journal, 2013.
  13. Djaeni, M., Sasongko, S. B., Prasetyaningrum A, A., Jin, X., Van Boxtel, A. J. (2012). Carrageenan drying with dehumidified air: Drying characteristics and product quality. International
  14. Cao, S. qian, Liu, L., Pan, S. yi. (2011). Thermal degradation kinetics of anthocyanins and visual color of blood orange juice. Agricultural Sciences in China, 10(12), 1992–1997.
  15. Kirca, A., Cemeroǧlu, B. (2003). Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chemistry, 81(4), 583–587.
  16. Zori, Z., Dragovi-Uzelac, V., Pedisi, S., Kurtanjek, Z., Garofuli, I. E. (2014). Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste. Food Technol.Biotechnol, 52(1), 101–108.
  17. Kopjar, M., Piližota, V., Šubari, D., Babi, J. (2009). Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition. Journal of Food Science, 1(1), 24–30.
  18. Wong, P., Yusof, S., Ghazali, H. M., Che Man, Y. B. (2002). Physico‐chemical characteristics of roselle ( Hibiscus sabdariffa L.). Nutrition & Food Science, 32(2), 68–73.
  19. Kern, M., Fridrich, D., Reichert, J., Skrbek, S., Nussher, A., Hofem, S., Marke, D. (2007). Limited stability in cell culture medium and hydrogen peroxide formation affect the growth inhibitory properties of delphinidin and its degradation product gallic acid. Molecular Nutrition and Food Research, 51(9), 1163–1172.
  20. Sinela, A. M., Mertz, C., Achir, N., Rawat, N., Vidot, K., Fulcrand, H., Dornier, M. (2017). Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media. Food Chemistry, 235, 67–75.
  21. Sun, J., Bai, W., Zhang, Y., Liao, X., Hu, X. (2011). Identification of degradation pathways and products of cyanidin-3- sophoroside exposed to pulsed electric field. Food Chemistry, 126(3), 1203–1210.
  22. Hrazdina, G., Borzell, A. J. (1971). Xanthylium derivatives in grape extracts. Phytochemistry, 10(9), 2211–2213.
  23. Sinela, A., Rawat, N., Mertz, C., Achir, N., Fulcrand, H., Dornier, M. (2017). Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products. Food Chemistry, 214, 234–241.
  24. Cisse, M., Vaillant, F., Acosta, O., Claudie, D. M., Dornier, M. (2009). Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models. Journal of Agricultural and Food Chemistry, 57, 6285–6291.