title: Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols.
abstract: Anthocyanins are widely used as natural colorants in foods, but they are highly susceptible to chemical degradation during storage leading to color fading. This study examined the potential of natural quillaja saponin and polyphenols (vanillin, epigallocatechin gallate, green tea extract, and protocatechualdehyde) at inhibiting color fading of anthocyanins in model beverages. The purple carrot anthocyanin (0.025%) in model beverages (citric acid, pH 3.0) containing l-ascorbic acid (0.050%) degraded with a first-order reaction rate during storage (40°C/7days in light). The addition of polyphenols (0.2%) delayed color fading, with the most notable improvement observed with green tea extract addition. The half-life for anthocyanin color fading increased from 2.9 to 6.7days with green tea extract. Fluorescence quenching measurements showed that the green tea extract contained components that interacted with anthocyanins probably through hydrophobic interactions. Overall, this study provides valuable information about enhancing the stability of anthocyanins in beverage systems using polyphenols.
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
authors.forename: Cheryl
authors.initials: C
authors.lastname: Chung
authors.affiliation: PepsiCo Global R&D, 100 Stevens Ave, Valhalla, NY 10595, USA.
authors.forename: Thananunt
authors.initials: T
authors.lastname: Rojanasasithara
authors.affiliation: PepsiCo Global R&D, 100 Stevens Ave, Valhalla, NY 10595, USA.
authors.forename: William
authors.initials: W
authors.lastname: Mutilangi
authors.affiliation: 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.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000037:antagonists & inhibitors / Q000378:metabolism; D001628:Beverages / Q000032:analysis*; D018552:Daucus carota / Q000737:chemistry; D019587:Dietary Supplements / Q000032:analysis*; D061353:Food Storage / Q000592:standards; D010860:Pigments, Biological / Q000032:analysis* / Q000037:antagonists & inhibitors / Q000378:metabolism; D010936:Plant Extracts / Q000032:analysis / Q000037:antagonists & inhibitors / Q000378:metabolism; D059808:Polyphenols / Q000032:analysis* / Q000378:metabolism
chemical_list: D000872:Anthocyanins; D010860:Pigments, Biological; D010936:Plant Extracts; D059808:Polyphenols
keywords: Anthocyanins; Beverage system; Color stability; Epigallocatechin gallate (EGCG); Green tea txtract; Polyphenol