Study on Low Temperature Vacuum Concentration of Grape Juice Incorporating Degradation Kinetics and Quality Consideration
DENG Chun
SHI Enjuan
LI Gen
MA Yinfei
HE Fatao
WU Jihong
CHU Le
Abstract：Summer Black grape juice contains abundant bioactive compounds.Low-temperature vacuum concentration can effectively reduce the degradation of active ingredients while maintaining high concentration efficiency.To explore the effects of low temperature vacuum concentration on grape juice bioactive substances,Summer Black grape juice was used to study changes in TAC,TPC and antioxidant activity at 40-65℃,and an anthocyanin thermal degradation kinetic model was established.Results showed anthocyanin degradation followed first order kinetics(activation energy 21.57 kJ/mol):rate constant increased from 1.55×10-3(40 ℃)to 2.85×10-3(65 ℃),half-life shortened from 447.19 min to 243.21 min.TAC,TPC and antioxidant activity first increased then decreased,with 50-55 ℃ optimal and 55℃ showing the best comprehensive quality.Principal component analysis and cluster heatmap indicated that at 55 ℃,the retention of bioactive components and antioxidant capacity were synergistically optimized.Compared with thermal concentration,it improved TAC(355.69 mg/L)and TPC(3 669.74 mg/L).55 ℃ vacuum concentration achieved efficient concentration and maximized nutritional quality,providing theoretical and technical references for high-quality grape juice processing.
Keywords：Low temperature vacuum concentrationanthocyaninsdegradation kineticsantioxidant activity
Publication Date：2026-05-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 47-53 )