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Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition.
Food Chem. 2016 Jun 15; 201:14-22.FC

Abstract

This study investigated the potential of gum arabic to improve the stability of anthocyanins that are used in commercial beverages as natural colourants. The degradation of purple carrot anthocyanin in model beverage systems (pH 3.0) containing L-ascorbic acid proceeded with a first-order reaction rate during storage (40 °C for 5 days in light). The addition of gum arabic (0.05-5.0%) significantly enhanced the colour stability of anthocyanin, with the most stable systems observed at intermediate levels (1.5%). A further increase in concentration (>1.5%) reduced its efficacy due to a change in the conformation of the gum arabic molecules that hindered their exposure to the anthocyanins. Fluorescence quenching measurements showed that the anthocyanin could have interacted with the glycoprotein fractions of the gum arabic through hydrogen bonding, resulting in enhanced stability. Overall, this study provides valuable information about enhancing the stability of anthocyanins in beverage systems using natural ingredients.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Chung C
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Rojanasasithara T
PepsiCo Global R&D, 100 Stevens Ave, Valhalla, NY 10595, USA.
Mutilangi W
PepsiCo Global R&D, 100 Stevens Ave, Valhalla, NY 10595, USA.
McClements DJ
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia. Electronic address: mcclements@foodsci.umass.edu.

MeSH

AcaciaAnthocyaninsAscorbic AcidBeveragesColorDaucus carotaFood AdditivesGum ArabicModels, Biological

Pub Type(s)

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

Language

eng

PubMed ID

26868542

Citation

Chung, Cheryl, et al. "Enhancement of Colour Stability of Anthocyanins in Model Beverages By Gum Arabic Addition." Food Chemistry, vol. 201, 2016, pp. 14-22.
Chung C, Rojanasasithara T, Mutilangi W, et al. Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chem. 2016;201:14-22.
Chung, C., Rojanasasithara, T., Mutilangi, W., & McClements, D. J. (2016). Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chemistry, 201, 14-22. https://doi.org/10.1016/j.foodchem.2016.01.051
Chung C, et al. Enhancement of Colour Stability of Anthocyanins in Model Beverages By Gum Arabic Addition. Food Chem. 2016 Jun 15;201:14-22. PubMed PMID: 26868542.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. AU - Chung,Cheryl, AU - Rojanasasithara,Thananunt, AU - Mutilangi,William, AU - McClements,David Julian, Y1 - 2016/01/13/ PY - 2015/09/23/received PY - 2015/11/20/revised PY - 2016/01/12/accepted PY - 2016/2/13/entrez PY - 2016/2/13/pubmed PY - 2016/10/16/medline KW - Anthocyanins KW - Beverage system KW - Colour stability KW - Gum arabic SP - 14 EP - 22 JF - Food chemistry JO - Food Chem VL - 201 N2 - This study investigated the potential of gum arabic to improve the stability of anthocyanins that are used in commercial beverages as natural colourants. The degradation of purple carrot anthocyanin in model beverage systems (pH 3.0) containing L-ascorbic acid proceeded with a first-order reaction rate during storage (40 °C for 5 days in light). The addition of gum arabic (0.05-5.0%) significantly enhanced the colour stability of anthocyanin, with the most stable systems observed at intermediate levels (1.5%). A further increase in concentration (>1.5%) reduced its efficacy due to a change in the conformation of the gum arabic molecules that hindered their exposure to the anthocyanins. Fluorescence quenching measurements showed that the anthocyanin could have interacted with the glycoprotein fractions of the gum arabic through hydrogen bonding, resulting in enhanced stability. Overall, this study provides valuable information about enhancing the stability of anthocyanins in beverage systems using natural ingredients. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26868542/Enhancement_of_colour_stability_of_anthocyanins_in_model_beverages_by_gum_arabic_addition_ DB - PRIME DP - Unbound Medicine ER -