Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols

Food Chemistry

Volumn 212, Issue , 2016, Pages 596-603

  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; Color stability; Epigallocatechin gallate (EGCG); Green tea txtract; Polyphenol

Indexed keywords

ASCORBIC ACID; BEVERAGES; COLOR; HYDROPHOBICITY; QUENCHING; SYSTEM STABILITY;

CHEMICAL DEGRADATION; COLOR STABILITY; EPIGALLOCATECHIN GALLATE; FIRST ORDER REACTIONS; FLUORESCENCE QUENCHING MEASUREMENT; GREEN TEA; HYDROPHOBIC INTERACTIONS; POLYPHENOLS;

ANTHOCYANINS;

ANTHOCYANIN; ASCORBIC ACID; CITRIC ACID; COLORING AGENT; EPIGALLOCATECHIN GALLATE; GREEN TEA EXTRACT; NUTRACEUTICAL; POLYPHENOL; PROTOCATECHUALDEHYDE; QUILLAJA SAPONIN; VANILLIN; PIGMENT; PLANT EXTRACT;

ADDITION REACTION; ARTICLE; BEVERAGE; CARROT; DEGRADATION KINETICS; FLUORESCENCE ANALYSIS; FOOD COLOR; HALF LIFE TIME; HYDROPHOBICITY; PH; STORAGE; ANALYSIS; ANTAGONISTS AND INHIBITORS; CHEMISTRY; DIETARY SUPPLEMENT; FOOD STORAGE; METABOLISM; STANDARDS;

ANTHOCYANINS; BEVERAGES; DAUCUS CAROTA; DIETARY SUPPLEMENTS; FOOD STORAGE; PIGMENTS, BIOLOGICAL; PLANT EXTRACTS; POLYPHENOLS;

EID: 84975041821     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.025     Document Type: Article

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