Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C

Abstract: Background: Anthocyanins are natural colorants and bioactive compounds widely distributed among vegetables and fruits. Unfortunately, in fruit juices stored at room temperature monomeric anthocyanins easily convert to colourless compounds and subsequently to insoluble brown pigments. OBJEC...

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Detalles Bibliográficos
Autores principales: Sanchez, Virginia, Baeza, Rosa, Chirife, Jorge
Otros Autores: Universidad Católica Argentina. Facultad de Ciencias Agrarias
Formato: Artículo
Lenguaje:Inglés
Publicado: 2019
Materias:
ANTOCIANINAS
CEREZA
COLORANTES NATURALES
ESTABILIDAD
COLORANTES ALIMENTARIOS
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5437
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-5437
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic ANTOCIANINAS
CEREZA
COLORANTES NATURALES
ESTABILIDAD
COLORANTES ALIMENTARIOS
spellingShingle ANTOCIANINAS
CEREZA
COLORANTES NATURALES
ESTABILIDAD
COLORANTES ALIMENTARIOS
Sanchez, Virginia
Baeza, Rosa
Chirife, Jorge
Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
topic_facet ANTOCIANINAS
CEREZA
COLORANTES NATURALES
ESTABILIDAD
COLORANTES ALIMENTARIOS
description Abstract: Background: Anthocyanins are natural colorants and bioactive compounds widely distributed among vegetables and fruits. Unfortunately, in fruit juices stored at room temperature monomeric anthocyanins easily convert to colourless compounds and subsequently to insoluble brown pigments. OBJECTIVE: The object of present study is to compare the stability of monomeric anthocyanins and colour changes during storage temperature at 38◦13 C of pasteurized cherry juice. METHODS: Colour changes of, pasteurized cherry juice (18.7 ºBrix), concentrate and freeze-dried juice. METHODS: Colour changes of, pasteurized cherry juice (18.7 ºBrix), concentrate (61 ºBrix) and juice freeze-dried with addition of maltodextrin and arabic gum as encapsulating agents, were evaluated by CIELab parameters, a*, b* and, L*. Anthocyanins content was measured by pH-differential method and total phenolics were determined by Folin-Ciocalteu method. The glass transition temperature (Tg) of the freeze-dried matrix was determined. RESULTS: It was found the stability of monomeric anthocyanins and colour retention during storage at 38ºC was significantly superior in the freeze-dried encapsulated juice powder than in liquid cherry juices. CONCLUSIONS: This is attributed to the protective encapsulation of the anthocyanins in the amorphous matrix of maltodex trin/arabic gum of reduced water activity
author2 Universidad Católica Argentina. Facultad de Ciencias Agrarias
author_facet Universidad Católica Argentina. Facultad de Ciencias Agrarias
Sanchez, Virginia
Baeza, Rosa
Chirife, Jorge
format Artículo
author Sanchez, Virginia
Baeza, Rosa
Chirife, Jorge
author_sort Sanchez, Virginia
title Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
title_short Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
title_full Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
title_fullStr Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
title_full_unstemmed Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
title_sort comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º c
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5437
work_keys_str_mv AT sanchezvirginia comparisonofmonomericanthocyaninsandcolourstabilityoffreshconcentrateandfreezedriedencapsulatedcherryjuicestoredat38oc
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bdutipo_str Repositorios
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