首页 | 本学科首页   官方微博 | 高级检索  
     


Color and Pigment Stability of Red Radish and Red-Fleshed Potato Anthocyanins in Juice Model Systems
Authors:L. E. Rodriguez-Saona  M. M. Giusti  R. E. Wrolstad
Affiliation:The authors are affiliated with the Dept. of Food Science &Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331.
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.
Keywords:radish    red-fleshed potato    model juices    anthocyanins
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号