Thermal Degradation Kinetics of Total Carotenoid and Colour of Mixed Juice

Thermal degradation kinetics of total carotenoids and colour of mixed juice were evaluated during heating at 70, 80, 90 and 100 °C (0 to 3 h). It was observed that total carotenoid and colour degradation followed a first-order reaction between temperature and time. Higher activation energy for colour of mixed juice indicated its higher temperature sensitivity as compared to total carotenoids. The degradation of antioxidant activity of mixed juice was not linear with temperature. The experimental data fitted to fractional conversion model and kinetic model showed nonlinear relationship between per cent radical scavenging activity of total carotenoids and time.