title: Temperature dependency of shelf and thermal stabilities of anthocyanins from corn distillers' dried grains with solubles in different ethanol extracts and a commercially available beverage.
abstract: The objective was to determine the shelf and thermal stabilities of anthocyanins from distillers' dried grains with solubles (DDGS) extracted with different ethanol concentrations as well as a semi-purified Maiz Morado (purple corn) anthocyanin extract added to a commercially available beverage. Storage for 6 weeks of DDGS showed an overall reduction of anthocyanins from 6.8 to 73.7%. In DDGS, an ethanol increase from 0 to 25% resulted in less sensitivity of anthocyanin to temperature changes. Acylation resulted in faster degradation and higher reaction rate constants than their corresponding non-acylated forms. Anthocyanin changes were accompanied by an overall increase in lightness and a decrease in redness. Storage of beverage for 12 weeks at 4 °C resulted in a 25.5% reduction of anthocyanin. Results have important implications in selecting colored corn as an economical source of food colorants.
authors.forename: Elvira Gonzalez
authors.initials: EG
authors.lastname: de Mejia
authors.forename: Vermont P
authors.initials: VP
authors.lastname: Dia
authors.forename: Leslie
authors.initials: L
authors.lastname: West
authors.affiliation: Kraft Foods , 801 Waukegan Road, Glenview, Illinois 60025, United States.
authors.forename: Megan
authors.initials: M
authors.lastname: West
authors.forename: Vijay
authors.initials: V
authors.lastname: Singh
authors.forename: Zhaoqin
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Kraft Foods , 801 Waukegan Road, Glenview, Illinois 60025, United States.
authors.forename: Charlotte
authors.initials: C
authors.lastname: Allen
mesh_terms: D000872:Anthocyanins / Q000737:chemistry* / Q000302:isolation & purification; D001628:Beverages / Q000032:analysis*; D005503:Food Additives / Q000737:chemistry*; D061353:Food Storage; D006358:Hot Temperature; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification; D012639:Seeds / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D005503:Food Additives; D010936:Plant Extracts
keywords: DDGS; anthocyanins; corn; reaction kinetics; shelf stability; thermal stability