Journal ArticleDOI
STABILITY OF CONCORD GRAPE (V. labrusca) ANTHOCYANINS IN MODEL SYSTEMS
J.P. Calvi,F. J. Francis +1 more
TLDR
In this paper, an anthocyanin extract was prepared by treating Concord grape filter trim with methanol acidified with 0.01% citric acid, and the extract was concentrated to provide an aqueous extract for testing as a colorant for beverages.Abstract:
An anthocyanin extract was prepared by treating Concord grape filter trim with methanol acidified with 0.01% citric acid. The extract was concentrated to provide an aqueous extract for testing as a colorant for beverages. The concentrate was freeze-dried on a dextran carrier for use with a dry beverage mix. The stability of the anthocyanins in beverages with added glucose or sucrose was not pH dependent over the range from pH 2.8—3.6. Presence of ascorbic acid increased the pigment degradation rate. 5-hydroxymethyl-Zfurfural (HMF) did not accumulate on storage in sufficient amounts to affect appreciably the degradation rate. D2 1 2 and z values were determined under aerobic conditions for several systems. The calorimetric “a/” L' function correlated well with anthocyanin content at higher storage temperatures. The pigment was very stable in carbonated beverages, jelly and dry beverage base mix.read more
Citations
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Journal ArticleDOI
Food colorants: Anthocyanins
TL;DR: The natural colorant area can be subdivided into anthocyanins, betalains, chlorophylls, carotenoids, flavonoids, polyphenols, Monascus, hemes, quinones, biliproteins, safflower, turmeric, and miscellaneous.
Journal ArticleDOI
Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier
Seda Ersus,Ünal Yurdagel +1 more
TL;DR: In this article, the acidified ethanol extracts of black carrots which have a high anthocyanin content were spray-dried using a range of maltodextrins [Stardri 10 (10DE), Glucodry 210 (20−23DE), and MDX 29 (28−31 DE)] as a carrier and coating agents.
Journal ArticleDOI
Anthocyanins in grapes and grape products
TL;DR: Molecular interactions between anthocyanins and some of the other red wine molecules are shown to be associated with development of new pigments whose formation explains the subtle color changes and stabilization occurring on aging of red wines.
Journal ArticleDOI
Anthocyanins as food colorants —a review
TL;DR: A number of factors affecting anthocyanin stability and color are discussed in this article, including the presence of an ox-onium ion adjacent to carbon 2, which makes the pigments particularly susceptible to nucleophilic attack by such compounds as sulfur dioxide, ascorbic acid, hydrogen peroxide and even water.
Journal ArticleDOI
Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review
TL;DR: This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains.
References
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Journal ArticleDOI
Quantitative Methods for Anthocyanins.
Tibor Fuleki,F. J. Francis +1 more
TL;DR: A qualitative technique for the determination of individual flavonol pigments of cranberries was developed, based on cellulose thin-layer chromatography as discussed by the authors, which was suitable for quantitative use by removing the pigment spots and measurement of the selected pigments by spectrophotometry.
Journal ArticleDOI
QUANTITATIVE ASPECTS OF STRAWBERRY PIGMENT DEGRADATION a,b,
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