Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

Food Research International
Cheryl ChungDavid Julian McClements

Abstract

Anthocyanins are often used in functional foods and beverages as colorants and nutraceuticals. However, these natural compounds may undergo chemical degradation during storage leading to color fading and loss of bioactivity. In particular, vitamin C (l-ascorbic acid) is known to accelerate anthocyanin degradation. In this study, the influence of various food-grade biopolymers on the physical and chemical stability of model beverages containing anthocyanin (0.025%), ascorbic acid (0 or 0.05%), and calcium salt (0 or 0.01%) was examined under accelerated conditions (40°C for 7days). Four biopolymers (1%) were examined for their potential to inhibit anthocyanin degradation: native whey protein; denatured whey protein; citrus pectin; and beet pectin. The physical stability was determined by measuring changes in absorbance, color, and visual appearance. Solutions containing anthocyanin and calcium salt (0 or 0.01%) were stable throughout storage, while those with added ascorbic acid were the least stable. The addition of biopolymers, particularly heat denatured whey protein, significantly enhanced the stability of the anthocyanin during storage. Fluorescence quenching studies showed that the anthocyanin may have formed complexes wit...Continue Reading

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Citations

Dec 26, 2018·Journal of the Science of Food and Agriculture·Jia XueYurong Guo
Jun 12, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Cuina WangMingruo Guo
Jun 11, 2017·Artificial Cells, Nanomedicine, and Biotechnology·Sorada KanokpanontPornanong Aramwit
Aug 9, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Olivier Dangles, Julie-Anne Fenger
Apr 4, 2021·Foods·Ivan Luzardo-OcampoDiego A Luna-Vital
Apr 4, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Siyu ZhangAdam Killpartrick
Apr 1, 2021·Journal of the Science of Food and Agriculture·Burcu GuldikenJochen Weiss
Oct 17, 2020·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Jia LiHaoran Zhang
Jun 13, 2021·Comprehensive Reviews in Food Science and Food Safety·Chen TanAlireza Abbaspourrad
Jun 6, 2018·Journal of Agricultural and Food Chemistry·Paula AraújoJoana Oliveira
Aug 16, 2018·Journal of Agricultural and Food Chemistry·Xinguang QinGang Liu
Oct 9, 2021·Comprehensive Reviews in Food Science and Food Safety·Shuai RenMaria Monica Giusti

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