Influence of calcium fortification on the stability of anthocyanins in strawberry puree

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of calcium fortification on the stability of anthocyanins in strawberry puree

Popis výsledku v původním jazyce

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&lt;middle dot&gt;mol(-1)), cyanidin-3-glucoside (16.10 +/- 0.96, 11.61 +/- 0.74, and 13.34 +/- 1.72 kJ&lt;middle dot&gt;mol(-1)), and pelargonidin-3-rutinoside (8.91 +/- 0.17, 7.39 +/- 0.98, and 8.23 +/- 1.72 kJ&lt;middle dot&gt;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 &lt;= 0.05) effect on the degradation of anthocyanins.

Název v anglickém jazyce

Influence of calcium fortification on the stability of anthocyanins in strawberry puree

Popis výsledku anglicky

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&lt;middle dot&gt;mol(-1)), cyanidin-3-glucoside (16.10 +/- 0.96, 11.61 +/- 0.74, and 13.34 +/- 1.72 kJ&lt;middle dot&gt;mol(-1)), and pelargonidin-3-rutinoside (8.91 +/- 0.17, 7.39 +/- 0.98, and 8.23 +/- 1.72 kJ&lt;middle dot&gt;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 &lt;= 0.05) effect on the degradation of anthocyanins.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QK1910100" target="_blank" >QK1910100: Vliv reformulace na trvanlivost a fyzikálně-chemické vlastnosti potravinářských výrobků</a><br>

Návaznosti

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

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

CZECH JOURNAL OF FOOD SCIENCES

ISSN

1212-1800

e-ISSN

1805-9317

Svazek periodika

42

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

207-215

Kód UT WoS článku

001256049200001

EID výsledku v databázi Scopus

2-s2.0-85202683761