Effect of five polyphenols on the stability of purple cabbage anthocyanins in simulated beverage systems containing L-ascorbic acid
文献类型： 外文期刊
作者： Lin, Menghua 1 ; Sun, Chenchen 2 ; Gao, Qingchao 1 ; Zhang, Zhiyong 1 ; Liang, Ying 1 ; Wang, Shulin 2 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Key Lab Food Qual & Safety Jiangsu Prov, Nanjing 210014, Jiangsu, Peoples R China
2.Qinghai Univ, Coll Agr & Anim Husb, Xining 810016, Peoples R China
关键词： Polyphenol; Anthocyanin; Copigmentation; Purple cabbage; Gallic acid
期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：8.0； 五年影响因子：8.1 ）
ISSN： 2214-2894
年卷期： 2023 年 37 卷
页码：
收录情况： SCI
摘要： Purple cabbage shows great potential as a natural colorant source for commercial beverages due to its high anthocyanin content and wide availability. However, the application of purple cabbage anthocyanins in the food industry is limited by its unstable characteristics. This study aimed to investigate the effect of 0.4% concentration of catechin, epigallocatechin gallate, vanillin, gallic acid (GA), and rosmarinic acid on the stability of purple cabbage anthocyanins in beverage systems. The results showed that all five polyphenols increased the color intensity of anthocyanins and the copigmentation effect increased with the increased polyphenol. Five poly -phenols were observed to enhance the color and thermal stability of anthocyanins in beverage systems, while GA performed best. The addition of GA to the beverage systems achieved a greater improvement in color stability regarding absorbance value (increased by 247.70%) and total color change (decreased by 70.34%). In addition, degradation kinetic reaction showed the lowest k (0.0466 1/d) and highest t1/2 (14.87 d) for anthocyanin degradation with GA addition. This study provides a potential solution to enhance anthocyanin stability and extend beverage shelf life through GA addition.
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