کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6401750 | 1330884 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The improved thermal stability of anthocyanins at pH 5.0 by gum arabic
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
Gum arabic (GA) was studied to improve the thermal stability of anthocyanins. Solutions with 0.51 mg/mL anthocyanins at pH 5.0 were heated at 80 and 126 °C up to 80 min with and without 10 mg/mL GA. The half-life of thermal degradation of anthocyanins at 80 and 126 °C was increased by 2.0 and 1.8 times, respectively, after adding GA. The residual concentration of anthocyanins with GA was 1.02 and 1.35 times higher than that without GA after 30-min heating at 80 and 126 °C, respectively. The DPPH and ABTS free-radical scavenging capacities and ferric reducing power after heating anthocyanin solutions with GA at 126 °C for 30 min were significantly higher than those without GA. Fluorescence spectroscopy data suggested the formation of complexes between anthocyanins and GA. Zeta-potential data suggested the formation of complexes by hydrophobic attraction. Stable particle size and zeta-potential of GA with and without anthocyanins were observed after heating. This study indicated that the assembled GA nanostructures significantly reduced the thermal degradation of anthocyanins at pH 5.0.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 706-712
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 706-712
نویسندگان
Yongguang Guan, Qixin Zhong,