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Sugars, anthocyanin stability

The anthocyanin stabilities of grape-marc, elderberry, and black currant extracts were lower in all sucrose (100 g/L)-added systems as compared to the controls at pH values of 3, 4, and 5, whereas the brown index did not change with the addition of sugar. On the contrary, a protective effect of 20% sucrose added to frozen crowberries and strawberries was reported and the stabilities of anthocyanin juices from aronia were higher in syrups than in diluted extracts. Roselles pre-... [Pg.263]

Hubbermann, E.M. et al., Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates, Eur. Food Res. Technol, 223, 83, 2006. [Pg.83]

Considerable studies have been done on the effects of the most important chemical and physical factors involved in the degradation of anthocyanins (temperature, light, pH, SO2, metal, sugar, and oxygen) in model systems and food extracts. In addition, anthocyanin concentrations, its chemical structures, and media compositions are fundamental factors influencing stability. [Pg.260]

Stabilities and colors of anthocyanins are dependent on the nature and number of sugars attached to the flavylium ion and the nature and number of acids linked to the glycosylic moiety. Tint and hue, however, are related to the numbers and positions of hydroxyl and methoxyl substituents in the flavylium ion. In addition, 3-deoxy-anthocyanins that are yellow due to dehydroxylation of the carbon at C-3 have higher stabilities than the corresponding 3-hydroxy anthocyanins that in turn are red but lose much of their stability. [Pg.260]

C-18 Sep Pak cartridges have become popular because of their ease of use and high efficiency for fractionating anthocyanins. In an aqueous phase, anthocyanins and other hydrophobic compounds are bound while more hydrophilic compounds such as acids and sugars can be washed away with water. The water can be slightly acidified with 0.01% HCl to stabilize the anthocyanins on the C18 resin. ... [Pg.487]

Shi, Z., Francis, F.J., and Daun, H., Quantitative comparison of the stability of anthocyanins from Brassica oleracea and Tradescantia pallida in non-sugar drink model and protein model systems, J. Food Sci., 57, 768, 1992. [Pg.529]

It has only recently been discovered that acylated betacyanins exhibit intramolecular co-pigmentation that may also lead to stabilization of the chromophor, betanidin (Schliemann and Strack, 1998), a phenomenon which is well-known for anthocyanins (Brouillard and Dangles, 1993). Esterification of the sugar moieties of betanin (betanidin 5-0-glucoside), gomphrenin I and bougainvillein-v with hydroxycinnamates leads to bathochromic shifts... [Pg.67]

The flavonoids (Figure 2B) are yellow-colored pigments that give the pale yellow color to white wines. They are also present in red wines but their color is masked by the anthocyanins (Figure 2C), the coloring substances of red wines. Like the anthocyanins, the flavonoids exist primarily as heterosides where the 3-position on the heterocycle contains a sugar moiety. The latter may in turn be acylated with cinnamic acid, which confers greater stability on the molecule. [Pg.1544]

Also the glycosidation pattern influences the degradation (Figure 13). Most likely, the sugar residues contribute to the concentration dependent selfassociation properties of anthocyanins in solution yielding complexes of comparably high stability with a slower degradation than expected fix)m the anthocyanidins [87-89],... [Pg.133]

Alternatively berries can be freeze dried prior to extraction. Dried, berry anthocyanin extracts are dissolved in methanol or ethanol containing 0.1-2.0 % cone. HCl, kept for 5 minutes in an ultrasonic bath and finally cleared by filtration. Deny juice is best acidified with HCl (0.1-2.0 %) for stabilization and diluted with an appropriate solvent. If anthocyanins are extracted from dietary supplements or from processed food products (i.e., beny jam or ice cream), repeated extraction with mixtures of polar organic solvents and aqueous acids is usually appropriate. The aqueous part is most often necessary for dissolution of the other ingredients (e.g., sugars, proteins). [Pg.140]

It is known that hydroxylation of the basic nucleus at position 5 or 7 tends to stabilize the molecule, whereas hydroxylation at position 3 renders it more labile. Similarly, hydroxy substitution in the B ring leads to low stability but this is overcome if the groups are methoxyl rather than hydroxyl. The substitution of hydroxyl groups by sugars or acyl groups also increases stability. Timberlake and Bridle [9] found that substitution of the anthocyanin at position 4 (not normally substituted) with methyl or phenyl groups conferred stability to the molecule. [Pg.1805]


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See also in sourсe #XX -- [ Pg.263 , Pg.264 ]




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