{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,29]],"date-time":"2026-03-29T00:47:32Z","timestamp":1774745252877,"version":"3.50.1"},"reference-count":52,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2023,1,28]],"date-time":"2023-01-28T00:00:00Z","timestamp":1674864000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior (CAPES, Brazil)","doi-asserted-by":"publisher","award":["88882.445440\/2019-01"],"award-info":[{"award-number":["88882.445440\/2019-01"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Federal University of Par\u00e1 (UFPA through PROPESP, Brazil)","award":["88882.445440\/2019-01"],"award-info":[{"award-number":["88882.445440\/2019-01"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Grumixama (Eugenia brasiliensis Lam.) are red-colored fruits due to the presence of anthocyanins. In this paper, anthocyanin-rich extracts from grumixama were submitted to different temperatures and light irradiations, with the aim of investigating their stabilities. The thermal stability data indicated that a temperature range from 60 to 80 \u00b0C was critical to the stability of the anthocyanins of the grumixama extracts, with a temperature quotient value (Q10) of 2.8 and activation energy (Ea) of 52.7 kJ\/mol. The anthocyanin-rich extracts of grumixama fruits showed the highest stability during exposure to incandescent irradiation (50 W), followed by fluorescent radiation (10 W). The t1\/2 and k were 59.6 h and 0.012 h\u22121 for incandescent light, and 45.6 h and 0.015 h\u22121 for fluorescent light. In turn, UV irradiation (25 W) quickly degraded the anthocyanins (t1\/2 = 0.18 h and k = 3.74 h\u22121). Therefore, grumixama fruits, and their derived products, should be handled carefully to avoid high temperature (&gt;50 \u00b0C) and UV light exposure in order to protect the anthocyanins from degradation. Furthermore, grumixama fruits showed high contents of anthocyanins that can be explored as natural dyes; for example, by food, pharmaceutical and cosmetic industries. In addition, the results of this study may contribute to the setting of processing conditions and storage conditions for grumixama-derived fruit products.<\/jats:p>","DOI":"10.3390\/foods12030565","type":"journal-article","created":{"date-parts":[[2023,1,30]],"date-time":"2023-01-30T08:56:26Z","timestamp":1675068986000},"page":"565","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Stability Kinetics of Anthocyanins of Grumixama Berries (Eugenia brasiliensis Lam.) during Thermal and Light Treatments"],"prefix":"10.3390","volume":"12","author":[{"given":"Elivaldo Nunes","family":"Modesto Junior","sequence":"first","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8434-5820","authenticated-orcid":false,"given":"Mayara Galv\u00e3o","family":"Martins","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4751-5039","authenticated-orcid":false,"given":"Gustavo Araujo","family":"Pereira","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"},{"name":"Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4549-3297","authenticated-orcid":false,"given":"Renan Campos","family":"Chist\u00e9","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"},{"name":"Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3900-205X","authenticated-orcid":false,"given":"Rosinelson da Silva","family":"Pena","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"},{"name":"Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"499","DOI":"10.1080\/10412905.2005.9698977","article-title":"Essential oils from leaves of two Eugenia brasiliensis specimens from southeastern Brazil","volume":"17","author":"Fischer","year":"2005","journal-title":"J. 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