Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols

作者：Chung Cheryl; Rojanasasithara Thananunt; Mutilangi William; McClements David Julian^*

来源：Food Chemistry, 2016, 212: 596-603.

DOI：10.1016/j.foodchem.2016.06.025

• Anthocyanins
• Color stability
• Polyphenol
• Green tea txtract
• Epigallocatechin gallate (EGCG)
• Beverage system

Anthocyanins are widely used as natural colorants in foods, but they are highly susceptible to chemical degradation during storage leading to color fading. This study examined the potential of natural quillaja saponin and polyphenols (vanillin, epigallocatechin gallate, green tea extract, and protocatechualdehyde) at inhibiting color fading of anthocyanins in model beverages. The purple carrot anthocyanin (0.025%) in model beverages (citric acid, pH 3.0) containing L-ascorbic acid (0.050%) degraded with a first-order reaction rate during storage (40 circle C/7 days in light). The addition of polyphenols (0.2%) delayed color fading, with the most notable improvement observed with green tea extract addition. The half-life for anthocyanin color fading increased from 2.9 to 6.7 days with green tea extract. Fluorescence quenching measurements showed that the green tea extract contained components that interacted with anthocyanins probably through hydrophobic interactions. Overall, this study provides valuable information about enhancing the stability of anthocyanins in beverage systems using polyphenols.

• 出版日期2016-12-1