Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 3, 2007, Pages 347-352

  de Rosso, Veridiana Vera ^a   Mercadante, Adriana Z ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

A ai; Acerola; Anthocyanin; Isotonic Beverage model system; Stability

Indexed keywords

ANTHOCYANIN; BUFFER SOLUTION; ISOTONIC BEVERAGE MODEL SYSTEM; ISOTONIC SOFT DRINK SYSTEM;

BIOACTIVITY; DEGRADATION; FOOD ADDITIVES; FRUITS; REACTION KINETICS;

PIGMENTS;

KOBUS;

EID: 34447315845     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.03.008     Document Type: Article

References (25)

1. ACNielsen Global Services. News Report Os produtos mais quentes de mundo - Informações sobre o crescimento de categorias de alimentos & bebidas em 2004 (2004)
2. Assis S.A., Lima D.C., and Faria-Oliveira O.M.M. Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of development. Food Chemistry 74 (2001) 133-137
3. Debicki-Pospisil J., Lovric T., Trinajstic N., and Sabljic A. Anthocyanin degradation in the presence of furfural and 5-hydroxymethylfurfural. Journal of Food Science 48 (1983) 411-416
4. De Rosso V.V., and Mercadante A.Z. Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests. Food Research International 38 (2005) 1073-1077
5. De Rosso V.V., and Mercadante A.Z. The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola. Food Chemistry 103 (2007) 935-943
6. Duhard V., Garnier J.C., and Megard D. Comparison of the stability of selected anthocyanins colorants in drink model systems. Agro-Food-Industry Hi-Technology 8 (1997) 28-34
7. Dyrby M., Westergaard N., and Stapelfeldt H. Light and heat sensitivity of red cabbage extract in soft drink model systems. Food Chemistry 72 (2001) 431-437
8. Es-Safi N.-E., Cheynier V., and Moutounet M. Study of the reactions between (+)-catechin and furfural derivatives in the presence and absence of anthocyanins and their implication in food color change. Journal of Agricultural and Food Chemistry 48 (2000) 5946-5954
9. Gallori S., Bilia A.R., Bergonzi M.C., Barbosa W.L.R., and Vincieri F.F. Polyphenolic constituents of fruit pulp of Euterpe oleracea Mart. (açai palm). Chromatographia 59 (2004) 739-743
10. Gonnet J.-F. Colour effects of co-pigmentation of anthocyanins revisited. 3: A further description using CIELAB differences and assessment of matched colours using CMC model. Food Chemistry 63 (2001) 409-415
11. Hanamura T., Hagiwara T., and Kawagishi H. Structural and functional characterization of polyphenols isolated from acerola (Malpighia emarginata DC.) fruit. Bioscience, Biotechnology, and Biochemistry 69 (2005) 280-286
12. Katsaboxakis K., Papanicolaou D., and Melanitou M. Stability of pigmented orange anthocyanins in model and real food systems. Italian Journal of Food Sciences 1 (1998) 17-25
13. Kong J.-M., Chia L.-S., Goh N.-K., Chia T.-F., and Brouillard R. Analysis and biological activities of anthocyanins. Phytochemistry 64 (2003) 923-933
14. Krifi B., Chouteau F., Boudrant J., and Metche M. Degradation of anthocyanin from blood orange juices. International Journal of Food Science & Technology 35 (2000) 275-283
15. López R. Energia Potencial - Segmentos de bebidas isotônicas e energéticas apresentam mercados em ascenção no Brasil, com perspectivas de manutenção do crescimento. Revista Engarrafador Moderno (2002) setembro, 12-16
16. Malien-Aubert A., Dangles O., and Amiot J. Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra- and intermolecular copigmentation. Journal of Agricultural and Food Chemistry 49 (2001) 170-176
17. Martí N., Pérez-Vicente A., and García-Viguera C.G. Influence of storage temperature and ascorbic acid addition on pomegranate juice. Journal of the Science of Food and Agriculture 82 (2001) 217-221
18. Mazza G., and Miniati E. Introduction. In: Mazza G. (Ed). Anthocyanins in fruits, vegetables and grains (1993), CRC Press, Boca Raton 1-23
19. Rodriguez-Saona L.E., Giusti M.M., and Wrolstad R.E. Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systems. Journal of Food Science 64 (1999) 451-456
20. Sangronis E., Teixeira P., Otero M., Guerra M., and Hidalgo G. Manaca, sweet potato and yam: Possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon. Archivos Latinoamericanos De Nutricion 56 (2006) 77-82
21. Seeram N., and Nair M. Inhibition of lipid peroxidation and structure- activity-related studies of the dietary constituents anthocyanins, anthocyanidins, and catechins. Journal of Agricultural and Food Chemistry 50 (2002) 5308-5312
22. Shinoda Y., Komura H., Homma S., and Murata M. Browning of model orange juice solution: Factors affecting the formation of decomposition products. Bioscience, Biotechnology, and Biochemistry 69 (2005) 2129-2137
23. Vendramini A.L., and Trugo L.C. Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity. Food Chemistry 71 (2000) 195-198
24. Wrolstad R.E. Anthocyanin pigments - Bioactivity and coloring properties. Journal of Food Science 69 (2004) 419-421
25. Wrolstad R.E., Skrede G., Lea P., and Enersen G. Influence of sugar on anthocyanin pigment stability in frozen strawberries. Journal of Food Science 55 (1990) 1064-1065 1072