کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5134066 1492074 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages
چکیده انگلیسی


- Anthocyanins are natural colorants extracted from plants and have various health benefits and application in food and beverage.
- Color stability of anthocyanins applied in model beverage systems can be enhanced by amino acid l-tryptophan for longer shelf storage stability.
- Addition of amino acid enhanced the color stability of anthocyanin mainly through hydrogen bonding.

Anthocyanins are prone to chemical degradation and color fading in the presence of vitamin C. The potential of three amino acids (l-phenylalanine, l-tyrosine, l-tryptophan) and a polypeptide (ε-poly-l-lysine) in prolonging the color stability of purple carrot anthocyanins (0.025%) in model beverages (0.05% l-ascorbic acid, citric acid, pH 3.0) stored at elevated temperature (40 °C/7 days) was examined. In the absence of amino acids or peptides, anthocyanin degraded at first-order reaction rate. Addition of amino acids or peptide (0.1%) increased the color stability of anthocyanins, with the most significant improvement observed for l-tryptophan. The average half-life of anthocyanin color increased from 2 days to 6 days with l-tryptophan addition. Fluorescence quenching measurements revealed that the l-tryptophan interacted with anthocyanins mainly through hydrogen bonding, although some hydrophobic interaction may also have been involved. Overall, this study suggests that amino acid or peptide addition may prolong the color stability of anthocyanin in beverage products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 218, 1 March 2017, Pages 277-284
نویسندگان
, , , ,