Comparison of the stability of pelargonidin-based Anthocyanins in strawberry juice and concentrate

被引：164
|
作者：
Garzón, GA
Wrolstad, RE [1 ]
机构：
[1] Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA
[2] USDA, Natl Ctr Agr Utilizat, ARS, Peoria, IL USA
来源：
JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 04期
关键词：
anthocyanin; pigment; strawberry juice; strawberry concentrate; ascorbic acid; color stability;
D O I：
10.1111/j.1365-2621.2002.tb10277.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Strawberries were processed into juice (8degrees Brix) and concentrate (65degrees Brix) and different lots were fortified with pelargonidin 3-glucoside, pelargonidin 3-sophoroside, and acylated pelargonidin 3-sophoroside 5-glucoside. Changes in pigment concentration, color (CIE L*a*b*) and ascorbic acid content were monitored during storage at 25 degreesC. Anthocyanin and ascorbic acid degradations followed 1(st) order reaction kinetics. Fortification increased the half-life of the pigments from 3.5 to 5 d in concentrate and from 5 to 12 d in juice. The half-life of ascorbic acid was 2 d in juice samples and ranged from 3 to 10 d in concentrate samples. Both systems showed changes in chroma and hue angle, but maintained L* values.
引用
收藏
页码：1288 / 1299
页数：12
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