Influence of calcium fortification on the stability of anthocyanins in strawberry puree
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43930692" target="_blank" >RIV/60461373:22330/24:43930692 - isvavai.cz</a>
Result on the web
<a href="https://cjfs.agriculturejournals.cz/artkey/cjf-202403-0007_influence-of-calcium-fortification-on-the-stability-of-anthocyanins-in-strawberry-puree.php" target="_blank" >https://cjfs.agriculturejournals.cz/artkey/cjf-202403-0007_influence-of-calcium-fortification-on-the-stability-of-anthocyanins-in-strawberry-puree.php</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/164/2023-CJFS" target="_blank" >10.17221/164/2023-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Influence of calcium fortification on the stability of anthocyanins in strawberry puree
Original language description
Anthocyanins have received an increased attention not only because of its antioxidant activity; but because fortification of food products by minerals is important due to the lack of some minerals in population. The addition of these minerals can affect the sensorial and nutritional composition of food. The influence of calcium fortification on anthocyanins and colour changes in strawberry puree were assessed by accelerated storage test. The quantification of anthocyanins was performed by high-performance liquid chromatography with diode-array detection (HPLC-DAD) and colour changes were measured spectrophotometrically (CIE L* - lightness, a* - redness, b* - yellowness). The kinetical parameters (velocity constants and activation energies) were calculated. The activation energies of degradation of anthocyanins were calculated as pelargonidin-3-glucoside (26.24 +/- 0.57, 21.18 +/- 1.07, and 24.53 +/- 1.33 kJ<middle dot>mol(-1)), cyanidin-3-glucoside (16.10 +/- 0.96, 11.61 +/- 0.74, and 13.34 +/- 1.72 kJ<middle dot>mol(-1)), and pelargonidin-3-rutinoside (8.91 +/- 0.17, 7.39 +/- 0.98, and 8.23 +/- 1.72 kJ<middle dot>mol(-1)) of the control sample, calcium carbonate and calcium citrate respectively. The results showed that the addition of calcium salt had a statistically significant (P <= 0.05) effect on the degradation of anthocyanins.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - 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
Result continuities
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)
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
CZECH JOURNAL OF FOOD SCIENCES
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
42
Issue of the periodical within the volume
3
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
9
Pages from-to
207-215
UT code for WoS article
001256049200001
EID of the result in the Scopus database
2-s2.0-85202683761