title: Photo- and thermodegradation of anthocyanins from grape and purple sweet potato in model beverage systems.
abstract: Recently, interest in the application of natural pigments to replace synthetic dyes in beverages has grown. The present study investigates the stability of anthocyanin-rich grape and purple sweet potato (PSP) extracts to photo- and thermostresses in ready-to-drink (RTD) beverage models including hot fill beverages with various concentrations of ascorbic acid, a preserved beverage, and a vitamin-enriched water beverage. Thermo- and photostresses were induced at 40, 60, and 80 °C and 250, 500, and 750 W/m(2), respectively. Qualitative and quantitative data on anthocyanin content were collected by pH differential assay and LC-MS. Increasing concentration of ascorbic acid caused more rapid degradation through thermostress, but had a protective effect through photostress. Additionally, PSP was significantly less stable than grape extract in the vitamin-enriched water model beverage through photostress. Furthermore, photostress caused the formation of monoacylated peonidins from diacylated peonidins.
authors: Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47906, USA.
authors: Brian J
authors: BJ
authors: Song
authors: Teryn N
authors: TN
authors: Sapper
authors: Claire E
authors: CE
authors: Burtch
authors: Karen
authors: K
authors: Brimmer
authors: Mark
authors: M
authors: Goldschmidt
authors: Mario G
authors: MG
authors: Ferruzzi
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D001628:Beverages / Q000032:analysis* / Q000528:radiation effects; D006358:Hot Temperature; D027723:Ipomoea batatas / Q000737:chemistry*; D007700:Kinetics; D008956:Models, Chemical; D027843:Vitis / Q000737:chemistry*
chemical_list: D000872:Anthocyanins