Pressure Degradation Kinetics of Anthocyanin Pigment and Visual Color of Chinese Bayberry Juice

Pressure degradation kinetics of the anthocyanin pigment content and visual color (L, a, and b values) of Chinese bayberry juice were evaluated at selected pressures (400, 500, and 600 MPa) and holding times (5–10 min). Results indicated that the degradation of anthocyanin content after high pressure processing and during storage followed the first-order models, as well as the change of a and L × a × b values after high pressure processing. The activation energies (Va) for anthocyanin content, a and L × a × b changes after high pressure processing were –19.845, –14.915, and –12.908 cm3 mol–1, respectively. Va analysis indicated that anthocyanin was more pressure sensitive than visual color parameters.