Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

Food Chemistry

Volumn 201, Issue , 2016, Pages 14-22

  Chung, Cheryl ^a   Rojanasasithara, Thananunt ^b   Mutilangi, William ^b   McClements, David Julian ^a,c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b PEPSICO INC   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Anthocyanins; Beverage system; Colour stability; Gum arabic

Indexed keywords

ADHESIVES; ASCORBIC ACID; BEVERAGES; COLOR; HYDROGEN BONDS; QUENCHING; STABILITY; SYSTEM STABILITY;

COLOUR STABILITY; ENHANCED STABILITY; FIRST ORDER REACTIONS; FLUORESCENCE QUENCHING MEASUREMENT; GUM ARABIC; MODEL BEVERAGE SYSTEM; NATURAL COLOURANTS; NATURAL INGREDIENTS;

ANTHOCYANINS;

ANTHOCYANIN; ASCORBIC ACID; GUM ARABIC; FOOD ADDITIVE;

ARTICLE; BEVERAGE; CARROT; COLOR; CONFORMATION; DEGRADATION; FLUORESCENCE; HYDROGEN BOND; STORAGE TEMPERATURE; ACACIA; ANALYSIS; BIOLOGICAL MODEL; CHEMISTRY;

ACACIA; ANTHOCYANINS; ASCORBIC ACID; BEVERAGES; COLOR; DAUCUS CAROTA; FOOD ADDITIVES; GUM ARABIC; MODELS, BIOLOGICAL;

EID: 84955288838     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.051     Document Type: Article

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