Stabilization of Anthocyanins of Blood Orange Fruit Juice |
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| Authors: | EMANUELE MACCARONE ANGELO MACCARRONE PAOLO RAPISARDA |
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| Affiliation: | Authors Maccarone and Rapisarda are affiliated with the Dept. of Chemical Sciences, Univ. of Catania, 95125 Catania, Italy.;Author Maccarrone is affiliated with the Inst. of Agr. Industries, Univ. of Catania, 95123 Catania, Italy. |
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| Abstract: | The stability of the red color of pigmented orange fruit juice was somewhat improved by pasteurization with microwaves and addition of tartaric acid and gluthathione as mildly acidic and antioxidant agents, respectively. Highest stability was obtained through the formation of complexes between anthocyanins and phenolic compounds, such as rutin and caffeic acid. |
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