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

被引：167

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

页码：1288 / 1299

页数：12

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