Stability of pigmented orange anthocyanins in model and real food systems
Year: 1998
Type: article
Abstract: A crude anthocyanin concentrate (C.A.C) was obtained from pigmented oranges by absorption on a non-ionic resin, elution with 0.1% citric acid in ethanol and concentration under reduced pressure. The colour degradation during heating C.A.C solutions in different pH buffers at 80°C followed first order reaction kinetics in all buffers and half-lives decreased from 791 min at pH 2.5 to 197 min at pH 4.5. When solutions of C.A.C in pH-buffer 3.5 were heated for 3h at different temperatures, the colour loss was less than 20% at 60°, 70° and 80°C and more than 50% at 90° and 100°C. The rate of thermal degradation at 80°C increased linearly when the a w of a C.A.C-glycerol-water model system increased from 0.37 to 1.0. The stability of C.A.C in a carbonated and ethanolic beverage was adversely influenced by storage temperature and exposure to daylight. These findings suggest that this colour extract could be used as a natural colourant in food or beverages with low pH and a w values stored at low temperatures and in containers that exclude light.
Source: Italian Journal of Food Science
Authors: K. Katsaboxakis, D. Papanicolaou, M. Melanitou
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $1,100
OpenAlex ID: W2474215428