Riceberry rice is a deep purple grain that is well known for containing high amounts of anthocyanin pigments. This study focused on the degradation kinetics of anthocyanins during the thermal treatment of Riceberry flour extract heated at temperatures ranging from 70 to 100 ºC. Anthocyanin degradation was estimated using a first-order kinetic model, and the rate constants (k) ranged from 3.30 to 6.70 \(\:\times\:\) 10−3 min− 1. The increasing trend of k with increasing temperature indicated the faster degradation of anthocyanin at higher temperatures. A decrease in the t1/2 and D-values with increasing temperature was observed, while the obtained z-value was 93.46 ºC. Utilizing the Arrhenius model, the temperature dependence of the degradation rate constants was examined, obtaining an activation energy (Ea) of 22.37 kJ mol− 1. Thermodynamic parameters for the degradation of anthocyanin at different temperatures were studied in detail. The ∆H and ∆G demonstrated non-spontaneous degradation with an endothermic reaction, while ∆S indicated that the transition state had less structural freedom than that of the reactants. The process’s kinetic and thermodynamic analysis serves as a crucial step in elucidating the reaction mechanisms during heat treatment, thereby enabling assessment of the stability of anthocyanins for industrial applications, especially in the food sector.
