title: Improved stability of chokeberry juice anthocyanins by β-cyclodextrin addition and refrigeration.
abstract: Chokeberry anthocyanins are susceptible to degradation during processing and storage of processed products. This study determined the effects of three pH levels (2.8, 3.2, and 3.6) and four β-cyclodextrin (BCD) concentrations (0, 0.5, 1, and 3%) alone and in combination on the stability of chokeberry juice anthocyanins before and after pasteurization and over 8 months of storage at 4 and 25 °C. Lowering the pH from 3.6 to 2.8 in the absence of BCD provided marginal protection against anthocyanin losses during processing and storage. Addition of 3% BCD at the natural chokeberry pH of 3.6 resulted in excellent protection of anthocyanins, with 81 and 95% retentions after 8 months of storage at 25 and 4 °C, respectively. The protective effect of BCD was lessened with concentrations <3% and reduction in pH, indicating changes in anthocyanin structure play an important role in BCD stabilization of anthocyanins.
authors.affiliation: Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72704, United States. lukeh@uark.edu
authors.forename: Luke R
authors.initials: LR
authors.lastname: Howard
authors.forename: Cindi
authors.initials: C
authors.lastname: Brownmiller
authors.forename: Ronald L
authors.initials: RL
authors.lastname: Prior
authors.forename: Andy
authors.initials: A
authors.lastname: Mauromoustakos
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry; D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling; D005519:Food Preservation / Q000379:methods; D005638:Fruit / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D012034:Refrigeration; D047392:beta-Cyclodextrins / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D047392:beta-Cyclodextrins