Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures

- Three anthocyanin rich model juices were manufactured.
- Colour and antioxidant capacity evolution studied during storage.
- The colour of strawberry model juice was the most affected by storage temperature.
- The plum peel model juices showed the best results of colour and antioxidant capacity.
- The colour of plum peel model juices was stable up to pH 5.0 at 6 and 23 °C.