Effect of Various Carbohydrates in Aqueous Solutions on Color Stability and Degradation Kinetics of Selected Anthocyanins During Storage

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43930080" target="_blank" >RIV/60461373:22330/24:43930080 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/13/22/3628" target="_blank" >https://www.mdpi.com/2304-8158/13/22/3628</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods13223628" target="_blank" >10.3390/foods13223628</a>

Result language

angličtina

Original language name

Effect of Various Carbohydrates in Aqueous Solutions on Color Stability and Degradation Kinetics of Selected Anthocyanins During Storage

Original language description

Anthocyanins are flavonoid substances of plant origin with potential antioxidant effects. Because of their intense colors, they are used as natural dyes in food. However, their stability in food matrices is limited. This study aimed to verify the effect of selected carbohydrates on the stability of anthocyanins (cyanidin-3-O-β-glucopyranoside, cyanidin-3-O-β-galactopyranoside, cyanidin-3-O-β-rutinoside and delphinidin-3-O-β-rutinoside) during the accelerated storage test, since carbohydrates help to preserve the typical color of anthocyanins, increase their shelf-life and availability in the organism, and reduce losses during processing. Moreover, the kinetic parameters of anthocyanin degradation (E a , k, t 1/2) were determined. Sucrose was found to have the greatest potential for retarding anthocyanin degradation during storage, whereas fructose exerted an accelerating effect. Glycosidation of anthocyanin aglycone had no significant effect in terms of their stability. Anthocyanin degradation was significantly positively correlated with the change in the a* parameter (redness), and subsequently, a significant positive correlation was observed in the determination of the kinetic parameters for anthocyanins and the a* parameter. The highest stability of anthocyanins was observed in the presence of sucrose and their degradation can be predicted by the value of the a* parameter, which would also be a very fast and non-destructive method for food processing companies.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QK1910100" target="_blank" >QK1910100: Impact of reformulation on the shelf-life and physical and chemical properties of food products</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

13

Issue of the periodical within the volume

22

Country of publishing house

CH - SWITZERLAND

Number of pages

20

Pages from-to

3628

UT code for WoS article

001365053100001

EID of the result in the Scopus database

2-s2.0-85210435114