Color and Pigment Stability of Red Radish and Red-Fleshed Potato Anthocyanins in Juice Model Systems |
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Authors: | L. E. Rodriguez-Saona M. M. Giusti R. E. Wrolstad |
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Affiliation: | The authors are affiliated with the Dept. of Food Science &Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331. |
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Abstract: | Color and pigment stability of model juices (pH 3.5) were evaluated during 65 wk of storage at 2°C and 25°C in the dark. Two acylated pelargonidin-based anthocyanins, red-fleshed potatoes (Solanum tuberosum) and red radishes (Raphanus sativus), and 2 extraction methods, C-18 resin and juice processing, were used and compared to FD&C Red #40. Color (CIELch) and pigment degradation depended on storage temperature, anthocyanin structure and extraction method, with chemically extracted radish anthocyanins showing the best overall stability. At room temperature (25°C), higher stability was obtained with C-18 purified radish anthocyanins (22 wk half-life) and lowest with potatojuice concentrate (10 wk half-life). Refrigeration increased the half-life of pigments to over a year. |
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Keywords: | radish red-fleshed potato model juices anthocyanins |
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