Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars


FOOD CHEMISTRY, vol.294, pp.423-432, 2019 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 294
  • Publication Date: 2019
  • Doi Number: 10.1016/j.foodchem.2019.05.089
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.423-432
  • Keywords: Sour cherry, Sweeteners, Copigment, Anthocyanin stability, Polymeric colour, Turbidity, Storage, SAUVIGNON GRAPE EXTRACTS, BOTANICAL ORIGIN, ACID, DEGRADATION, JUICES, HONEY, STORAGE, SUGAR, L.
  • Middle East Technical University Affiliated: Yes


Effects of various co-pigment sources [gallic acid (GA), rose leaf extract (RLE), cherry stem extract (CSE), pomegranate rind extract (PRE) and green tea extract (GTE)] on anthocyanin content, colour, and turbidity in sour cherry nectar (SCN), sweetened with sucrose (SCNS), maltose syrup (SCNM) or honey (SCNH), were investigated during storage at 20 degrees C. Co-pigment sources were associated with increases in lambda(max) (up to 4.1 nm), colour density (up to 22%), and polymeric colour (up to 1.7 times). Among the co-pigment sources, GA and PRE were associated with the greater anthocyanin stabilities in SCNS and SCNH. Moreover, the lowest turbidity, at the beginning of storage, and turbidity formation rate, throughout storage, were observed in SCNS, SCNM and SCNH containing PRE. When the changes in A(max), lambda(max) polymeric colour, colour density, and turbidity were considered together, PRE was the best co-pigment source, regardless of the sweetener used.