Tags

Type your tag names separated by a space and hit enter

Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage.
Food Chem. 2016 Apr 15; 197(Pt A):150-60.FC

Abstract

Gallic acid (GA) and pomegranate rind extract (PRE), cherry stem extract (CSE) and green tea extract (GTE) were added to sour cherry juice concentrates (SCJCs) to enhance the colour. Effects of these copigment sources on anthocyanins, colour and turbidity were investigated during storage at -20, 4 and 20°C for 110 days. Cyanidin-3-glucosylrutinoside (cyd-3-glu-rut, 75%) was the major anthocyanin, followed by cyanidin-3-rutinoside (cyd-3-rut, 23%) and cyanidin-3-sophoroside (cyd-3-soph, 2%). While GA (37-53%), PRE (27-77%) and GTE (44-119%) increased the stabilities of cyd-3-rut and cyd-3-glu-rut, CSE reduced (12-24%) the stabilities of all anthocyanins. Polymeric colour and turbidity values increased after the addition of all extracts and GA. The lowest turbidity value after 110 days of storage at 20°C was determined in the SCJC enhanced with PRE. We recommend the addition of PRE to SCJC for the enhancement of anthocyanin stability and colour intensity, and the reduction in turbidity.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Navruz A
Department of Food Engineering, Faculty of Engineering, Ankara University, Diskapi, Ankara 06110, Turkey.
Türkyılmaz M
Institute of Food Safety, Ankara University, Diskapi, Ankara 06110, Turkey. Electronic address: mturkyilmaz@ankara.edu.tr.
Özkan M
Department of Food Engineering, Faculty of Engineering, Ankara University, Diskapi, Ankara 06110, Turkey.

MeSH

AnthocyaninsFood Coloring AgentsFood StorageFruit and Vegetable JuicesGallic AcidPlant ExtractsPrunus avium

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26616935

Citation

Navruz, Ayşe, et al. "Colour Stabilities of Sour Cherry Juice Concentrates Enhanced With Gallic Acid and Various Plant Extracts During Storage." Food Chemistry, vol. 197, no. Pt A, 2016, pp. 150-60.
Navruz A, Türkyılmaz M, Özkan M. Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage. Food Chem. 2016;197(Pt A):150-60.
Navruz, A., Türkyılmaz, M., & Özkan, M. (2016). Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage. Food Chemistry, 197(Pt A), 150-60. https://doi.org/10.1016/j.foodchem.2015.10.098
Navruz A, Türkyılmaz M, Özkan M. Colour Stabilities of Sour Cherry Juice Concentrates Enhanced With Gallic Acid and Various Plant Extracts During Storage. Food Chem. 2016 Apr 15;197(Pt A):150-60. PubMed PMID: 26616935.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage. AU - Navruz,Ayşe, AU - Türkyılmaz,Meltem, AU - Özkan,Mehmet, Y1 - 2015/10/20/ PY - 2015/06/27/received PY - 2015/10/14/revised PY - 2015/10/19/accepted PY - 2015/12/1/entrez PY - 2015/12/1/pubmed PY - 2016/7/19/medline KW - Anthocyanin stability KW - Copigmentation KW - Polymeric colour KW - Sour cherry KW - Storage KW - Turbidity SP - 150 EP - 60 JF - Food chemistry JO - Food Chem VL - 197 IS - Pt A N2 - Gallic acid (GA) and pomegranate rind extract (PRE), cherry stem extract (CSE) and green tea extract (GTE) were added to sour cherry juice concentrates (SCJCs) to enhance the colour. Effects of these copigment sources on anthocyanins, colour and turbidity were investigated during storage at -20, 4 and 20°C for 110 days. Cyanidin-3-glucosylrutinoside (cyd-3-glu-rut, 75%) was the major anthocyanin, followed by cyanidin-3-rutinoside (cyd-3-rut, 23%) and cyanidin-3-sophoroside (cyd-3-soph, 2%). While GA (37-53%), PRE (27-77%) and GTE (44-119%) increased the stabilities of cyd-3-rut and cyd-3-glu-rut, CSE reduced (12-24%) the stabilities of all anthocyanins. Polymeric colour and turbidity values increased after the addition of all extracts and GA. The lowest turbidity value after 110 days of storage at 20°C was determined in the SCJC enhanced with PRE. We recommend the addition of PRE to SCJC for the enhancement of anthocyanin stability and colour intensity, and the reduction in turbidity. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26616935/Colour_stabilities_of_sour_cherry_juice_concentrates_enhanced_with_gallic_acid_and_various_plant_extracts_during_storage_ DB - PRIME DP - Unbound Medicine ER -