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Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols.
Food Chem. 2016 Dec 01; 212:596-603.FC

Abstract

Anthocyanins are widely used as natural colorants in foods, but they are highly susceptible to chemical degradation during storage leading to color fading. This study examined the potential of natural quillaja saponin and polyphenols (vanillin, epigallocatechin gallate, green tea extract, and protocatechualdehyde) at inhibiting color fading of anthocyanins in model beverages. The purple carrot anthocyanin (0.025%) in model beverages (citric acid, pH 3.0) containing l-ascorbic acid (0.050%) degraded with a first-order reaction rate during storage (40°C/7days in light). The addition of polyphenols (0.2%) delayed color fading, with the most notable improvement observed with green tea extract addition. The half-life for anthocyanin color fading increased from 2.9 to 6.7days with green tea extract. Fluorescence quenching measurements showed that the green tea extract contained components that interacted with anthocyanins probably through hydrophobic interactions. Overall, this study provides valuable information about enhancing the stability of anthocyanins in beverage systems using polyphenols.

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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

AnthocyaninsBeveragesDaucus carotaDietary SupplementsFood StoragePigments, BiologicalPlant ExtractsPolyphenols

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27374573

Citation

Chung, Cheryl, et al. "Stabilization of Natural Colors and Nutraceuticals: Inhibition of Anthocyanin Degradation in Model Beverages Using Polyphenols." Food Chemistry, vol. 212, 2016, pp. 596-603.
Chung C, Rojanasasithara T, Mutilangi W, et al. Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. Food Chem. 2016;212:596-603.
Chung, C., Rojanasasithara, T., Mutilangi, W., & McClements, D. J. (2016). Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. Food Chemistry, 212, 596-603. https://doi.org/10.1016/j.foodchem.2016.06.025
Chung C, et al. Stabilization of Natural Colors and Nutraceuticals: Inhibition of Anthocyanin Degradation in Model Beverages Using Polyphenols. Food Chem. 2016 Dec 1;212:596-603. PubMed PMID: 27374573.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. AU - Chung,Cheryl, AU - Rojanasasithara,Thananunt, AU - Mutilangi,William, AU - McClements,David Julian, Y1 - 2016/06/11/ PY - 2016/03/31/received PY - 2016/06/06/revised PY - 2016/06/10/accepted PY - 2016/7/5/entrez PY - 2016/7/5/pubmed PY - 2017/1/20/medline KW - Anthocyanins KW - Beverage system KW - Color stability KW - Epigallocatechin gallate (EGCG) KW - Green tea txtract KW - Polyphenol SP - 596 EP - 603 JF - Food chemistry JO - Food Chem VL - 212 N2 - Anthocyanins are widely used as natural colorants in foods, but they are highly susceptible to chemical degradation during storage leading to color fading. This study examined the potential of natural quillaja saponin and polyphenols (vanillin, epigallocatechin gallate, green tea extract, and protocatechualdehyde) at inhibiting color fading of anthocyanins in model beverages. The purple carrot anthocyanin (0.025%) in model beverages (citric acid, pH 3.0) containing l-ascorbic acid (0.050%) degraded with a first-order reaction rate during storage (40°C/7days in light). The addition of polyphenols (0.2%) delayed color fading, with the most notable improvement observed with green tea extract addition. The half-life for anthocyanin color fading increased from 2.9 to 6.7days with green tea extract. Fluorescence quenching measurements showed that the green tea extract contained components that interacted with anthocyanins probably through hydrophobic interactions. Overall, this study provides valuable information about enhancing the stability of anthocyanins in beverage systems using polyphenols. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27374573/Stabilization_of_natural_colors_and_nutraceuticals:_Inhibition_of_anthocyanin_degradation_in_model_beverages_using_polyphenols_ DB - PRIME DP - Unbound Medicine ER -