Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages

Food Chemistry

Volumn 218, Issue , 2017, Pages 277-284

  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

Anthocyanin; Beverage system; Color stability; Peptides; Tryptophan

Indexed keywords

ANTHOCYANINS; ASCORBIC ACID; BEVERAGES; CHEMICAL BONDS; CHEMICAL STABILITY; COLOR; FOOD STORAGE; HYDROGEN BONDS; HYDROPHOBICITY; PEPTIDES; QUENCHING; STABILITY;

ANTHOCYANIN STABILITIES; CHEMICAL DEGRADATION; COLOR STABILITY; FIRST ORDER REACTIONS; FLUORESCENCE QUENCHING MEASUREMENT; HYDROPHOBIC INTERACTIONS; STABILITY IMPROVEMENT; TRYPTOPHAN;

AMINO ACIDS;

ANTHOCYANIN; ASCORBIC ACID; CITRIC ACID; EPSILON POLY LYSINE; PHENYLALANINE; POLYLYSINE; TRYPTOPHAN; TYROSINE; UNCLASSIFIED DRUG; AMINO ACID; FOOD DYE; PEPTIDE;

ARTICLE; BEVERAGE; BINDING AFFINITY; BINDING SITE; COLOR STABILITY; CORRELATION COEFFICIENT; DEGRADATION; ENTHALPY; ENTROPY; FLUORESCENCE; FOOD COLOR; HALF LIFE TIME; HYDROGEN BOND; MOLECULAR INTERACTION; PHYSICAL PHENOMENA; POLYMERIZATION; STATIC ELECTRICITY; STOICHIOMETRY; STORAGE TEMPERATURE; THERMODYNAMICS; ANALYSIS; CARROT; CHEMISTRY; COLOR; FRUIT AND VEGETABLE JUICE; PH;

AMINO ACIDS; ANTHOCYANINS; ASCORBIC ACID; CITRIC ACID; COLOR; DAUCUS CAROTA; FOOD COLORING AGENTS; FRUIT AND VEGETABLE JUICES; HALF-LIFE; HYDROGEN-ION CONCENTRATION; PEPTIDES; PHENYLALANINE; POLYLYSINE; TRYPTOPHAN; TYROSINE;

EID: 84988038617     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.087     Document Type: Article

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