title: Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice.
abstract: The objective of this study was to evaluate different antioxidants for anthocyanin (ACY) retention in vitamin C fortified cranberry juice and assess its quality. Cranberry juice was fortified with 40-80mg/100mL vitamin C and added hesperidin, catechin, and gallic acid at different concentrations. Juice was pasteurized at 85°C for 1min and stored at 23°C for 16days. ACYs, vitamin C, color intensity, and browning index (BI) were evaluated at 2-day intervals. Gallic acid was found to be the most effective antioxidant against ACYs degradation and significantly (p<0.05) increased red color intensity by 37% and ACY concentration by 41%, compared to the control. After 16-day storage, the BI of gallic acid-added juice was significantly lower (0.80 vs 1.00) than the control juice. The outcome of this research provided a potential solution of using gallic acid to preserve a health-beneficial component (ACYs), and endogenous red color in cranberry juice.
authors.affiliation: Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, United States.
authors.forename: Sunisa
authors.initials: S
authors.lastname: Roidoung
authors.affiliation: Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, United States; Department of Biosystems & Agricultural Engineering, Michigan State University, East Lansing, MI 48824, United States. Electronic address: dolank@msu.edu.
authors.forename: Kirk D
authors.initials: KD
authors.lastname: Dolan
authors.affiliation: Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, United States.
authors.forename: Muhammad
authors.initials: M
authors.lastname: Siddiq
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D003116:Color; D005707:Gallic Acid / Q000737:chemistry*; D029799:Vaccinium macrocarpon / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005707:Gallic Acid; D001205:Ascorbic Acid
keywords: Anthocyanins; Antioxidant; Catechin; Color; Gallic acid; Hesperidin