title: Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition.
abstract: This study investigated the potential of gum arabic to improve the stability of anthocyanins that are used in commercial beverages as natural colourants. The degradation of purple carrot anthocyanin in model beverage systems (pH 3.0) containing L-ascorbic acid proceeded with a first-order reaction rate during storage (40 °C for 5 days in light). The addition of gum arabic (0.05-5.0%) significantly enhanced the colour stability of anthocyanin, with the most stable systems observed at intermediate levels (1.5%). A further increase in concentration (>1.5%) reduced its efficacy due to a change in the conformation of the gum arabic molecules that hindered their exposure to the anthocyanins. Fluorescence quenching measurements showed that the anthocyanin could have interacted with the glycoprotein fractions of the gum arabic through hydrogen bonding, resulting in enhanced stability. Overall, this study provides valuable information about enhancing the stability of anthocyanins in beverage systems using natural ingredients.
authors: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
authors: Cheryl
authors: C
authors: Chung
authors: PepsiCo Global R&D, 100 Stevens Ave, Valhalla, NY 10595, USA.
authors: Thananunt
authors: T
authors: Rojanasasithara
authors: PepsiCo Global R&D, 100 Stevens Ave, Valhalla, NY 10595, USA.
authors: William
authors: W
authors: Mutilangi
authors: 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.
authors: David Julian
authors: DJ
authors: McClements
mesh_terms: D000045:Acacia / Q000737:chemistry; D000872:Anthocyanins / Q000737:chemistry*; D001205:Ascorbic Acid / Q000737:chemistry*; D001628:Beverages / Q000032:analysis*; D003116:Color; D018552:Daucus carota / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D006170:Gum Arabic / Q000737:chemistry*; D008954:Models, Biological
chemical_list: D000872:Anthocyanins; D005503:Food Additives; D006170:Gum Arabic; D001205:Ascorbic Acid
keywords: Anthocyanins; Beverage system; Colour stability; Gum arabic