Colour stability improvement of strawberry beverage by fortification with polyphenolic copigments naturally occurring in rose petals

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 3, 2007, Pages 318-321

  Mollov, Plamen ^a   Mihalev, Kiril ^a   Shikov, Vasil ^a   Yoncheva, Nikolina ^a   Karagyozov, Vasil ^a  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

Author keywords

Anthocyanins; Colour stability; Copigmentation; Rosa damascena; Strawberry beverage

Indexed keywords

COLOUR STABILITY; COPIGMENTATION; ROSA DAMASCENA; STRAWBERRY BEVERAGE;

DEGRADATION; HEAT TREATMENT; PIGMENTS; PYROLYSIS; REACTION KINETICS;

BEVERAGES;

FRAGARIA X ANANASSA; ROSA X DAMASCENA;

EID: 34447320185     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.03.004     Document Type: Article

References (26)

1. Aaby K., Skrede G., and Wrolstad R.E. Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa). Journal of Agricultural and Food Chemistry 53 (2005) 4032-4040
2. Asen S., Stewart R.N., and Norris K.H. Co-pigmentation of anthocyanins in plant tissues and its effect on color. Phytochemistry 11 (1972) 1139-1144
3. Boulton R. The copigmentation of anthocyanins and its role in the color of red wine: A critical review. American Journal of Enology and Viticulture 52 (2001) 67-87
4. Brenes C.H., Del Pozo-Insfran D., and Talcott S. Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system. Journal of Agricultural and Food Chemistry 53 (2005) 49-56
5. Carle R. Trends in fruit processing. Obst-, Gemuse- und Kartoffelverarbeitung 85 (2000) 125-131
6. Cemeroglu B., Velioglu S., and Isik S. Degradation kinetics of anthocyanins in sour cherry juice and concentrate. Journal of Food Science 59 (1994) 1216-1218
7. Clifford M.N. Astringency. In: Tomás-Barberán F.A., and Robins R.J. (Eds). Phytochemistry of fruit and vegetables (1997), Clarendon Press, Oxford 87-107
8. Clifford M.N. Anthocyanins - Nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture 80 (2000) 1063-1072
9. Daravingas G., and Cain R.F. Thermal degradation of black raspberry anthocyanin pigments in model systems. Journal of Food Science 33 (1968) 138-142
10. Diplock A.T., Charleux J.-L., Crozier-Willi G., Kok F.J., Rice-Evans C., Roberfroid M., et al. Functional food science and defense against reactive oxidative species. British Journal of Nutrition 80 Suppl. 1 (1998) S77-S112
11. Elving P.J., Markowitz J.M., and Rosenthal I. Preparation of buffer systems of constant ionic strength. Analytical Chemistry 28 (1956) 1179-1180
12. Garzón G.A., and Wrolstad R.E. Comparison of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate. Journal of Food Science 67 (2002) 1288-1299
13. Giusti M.M., and Wrolstad R.E. Characterization and measurement of anthocyanins by UV-visible spectroscopy. In: Wrolstad R.E. (Ed). Current protocols in food analytical chemistry (2001), John Wiley & Sons, New York F1.2.1-F1.2.13
14. Gómez-Míguez M., González-Manzano S., Escribano-Bailón M.T., Heredia F.J., and Santos-Buelga C. Influence of different phenolic copigments on the color of malvidin 3-glucoside. Journal of Agricultural and Food Chemistry 54 (2006) 5422-5429
15. Gonnet J.-F. Colour effects of co-pigmentation of anthocyanins revised-1. A colorimetric definition using the CIELAB scale. Food Chemistry 63 (1998) 409-415
16. Gonnet J.-F. Colour effects of co-pigmentation of anthocyanins revised-2. A colorimetric look at the solutions of cyanin co-pigmented by rutin using the CIELAB scale. Food Chemistry 66 (1999) 387-394
17. Hayashi K., Ohara N., and Tsukui A. Stability of anthocyanins in various vegetables and fruits. Food Science and Technology International 2 (1996) 30-33
18. Herbach K.M., Stintzing F.C., and Carle R. Stability and color changes of thermally treated betanin, phyllocactin and hylocerenin solutions. Journal of Agricultural and Food Chemistry 54 (2006) 390-398
19. Oszmianski J., and Sapis J.C. Anthocyanins in fruits of Aronia melanocarpa (chokeberry). Journal of Food Science 53 (1988) 1241-1242
20. Rein M.J., and Heinonen M. Stability and enhancement of berry juice color. Journal of Agricultural and Food Chemistry 52 (2004) 3106-3114
21. Schieber A., Mihalev K., Berardini N., Mollov P., and Carle R. Flavonol glycosides from distilled petals of Rosa damascena Mill. Zeitschrift fur Naturforschung. C, A Journal of Biosciences 60 (2005) 379-384
22. Singleton V.L., and Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16 (1965) 144-158
23. Skrede G., Wrolstad R.E., Lea P., and Enersen G. Color stability of strawberry and blackcurrant syrups. Journal of Food Science 57 (1992) 172-177
24. Stintzing F.C., and Carle R. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends in Food Science and Technology 15 (2004) 19-38
25. Tomás-Barberán F.A., and Espín J.C. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture 81 (2001) 853-876
26. Wilska-Jeszka J., and Korzuchowska A. Anthocyanins and chlorogenic acid copigmentation - Influence on the colour of strawberry and chokeberry juices. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A 203 (1996) 38-42