TY - JOUR T1 - Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages. AU - Chung,Cheryl, AU - Rojanasasithara,Thananunt, AU - Mutilangi,William, AU - McClements,David Julian, Y1 - 2016/09/14/ PY - 2016/07/20/received PY - 2016/09/12/revised PY - 2016/09/14/accepted PY - 2016/10/11/entrez PY - 2016/10/11/pubmed PY - 2017/1/10/medline KW - Anthocyanin KW - Beverage system KW - Color stability KW - Peptides KW - Tryptophan SP - 277 EP - 284 JF - Food chemistry JO - Food Chem VL - 218 N2 - Anthocyanins are prone to chemical degradation and color fading in the presence of vitamin C. The potential of three amino acids (l-phenylalanine, l-tyrosine, l-tryptophan) and a polypeptide (ε-poly-l-lysine) in prolonging the color stability of purple carrot anthocyanins (0.025%) in model beverages (0.05% l-ascorbic acid, citric acid, pH 3.0) stored at elevated temperature (40°C/7 days) was examined. In the absence of amino acids or peptides, anthocyanin degraded at first-order reaction rate. Addition of amino acids or peptide (0.1%) increased the color stability of anthocyanins, with the most significant improvement observed for l-tryptophan. The average half-life of anthocyanin color increased from 2 days to 6 days with l-tryptophan addition. Fluorescence quenching measurements revealed that the l-tryptophan interacted with anthocyanins mainly through hydrogen bonding, although some hydrophobic interaction may also have been involved. Overall, this study suggests that amino acid or peptide addition may prolong the color stability of anthocyanin in beverage products. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27719910/Stability_improvement_of_natural_food_colors:_Impact_of_amino_acid_and_peptide_addition_on_anthocyanin_stability_in_model_beverages_ DB - PRIME DP - Unbound Medicine ER -