Stability of bioactive compounds and color of gilaburu ( <i>Viburnum opulus</i> L.) juice during heating

It was aimed to investigate the effect of heating on color degradation and bioactive compounds, of gilaburu juice at 70, 80 and 90 °C for 540, 390 and 180 min, respectively. The results obtained for the <i>L</i>*, <i>a</i>*, <i>b</i>* and <i>h</i>° parameters, degradation of total monomeric anthocyanins and polymeric color have been modeled, while no kinetic model was found to describe the changes in titratable acidity, total soluble solids, pH, <i>C</i>*, total phenolics and vitamin C. The activation energies for <i>L</i>*, <i>a</i>*, <i>b</i>* and <i>h</i>° parameters, the degradation of anthocyanins and polymeric color were 77.98, 56.77, 81.58, 69.88, 51.5 and 55.2 kJ moL^-1, respectively. Higher activation energies found for <i>L</i>*, <i>b</i>* and °<i>h</i> indicates, this reaction is more sensitive to the temperature elevations than the others. In order to design and optimize thermal treatment conditions and produce high-quality juice products, food processors might consider the data useful.