Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners

ERTAN K., TÜRKYILMAZ M., ÖZKAN M.

FOOD CHEMISTRY, cilt.310, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 310
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.foodchem.2019.125856
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Strawberry, Sweeteners, Co-pigmentation, Anthocyanin stability, Colour density, Storage, ACID, COPIGMENTATION, DERIVATIVES, EXTRACTS, JUICE, DEGRADATION, STORAGE, CHERRY, HPLC, WINE
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Effects of various co-pigment sources [gallic acid (GA) and the extracts of rose leaf (RLE), cherry stem (CSE), pomegranate rind (PRE) and sour cherry stem (SCSE)] on anthocyanins and colour in strawberry nectars (SNs), sweetened with sucrose (SNS), maltose syrup (SNM) and honey (SNH), were investigated during storage at 20 degrees C. Honey elicited the highest stabilities of anthocyanins, hyperchromic and bathochromic effects in SNs containing all co-pigment sources, except for PRE. PRE co-pigments were composed of mainly tannins which could interact with SNs proteins and honey proline. As a result of these interactions, PRE co-pigments could not show significant contribution to protection of SN anthocyanins and colour. Among co-pigment sources, SCSE caused the highest stabilities of anthocyanins, hyperchromic effect and colour density, regardless of sweetener used. Interactions between SCSE phenolic acids, and pelargonidin-3-glucoside and pelargonidin-3-rutinoside resulted in the most stable co-pigmentation effect. Thus, SCSE should be preferred in beverages containing pelargonidin-based anthocyanins.