Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/5437
Título : Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
Autor : Sanchez, Virginia 
Baeza, Rosa 
Chirife, Jorge 
Otros colaboradores: Universidad Católica Argentina. Facultad de Ciencias Agrarias
Palabras clave : ANTOCIANINASCEREZACOLORANTES NATURALESESTABILIDADCOLORANTES ALIMENTARIOS
Fecha de publicación : 2015
Cita : Sanchez, V., Baeza, R. y J. Chirife. 2015. Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C [en línea]. Posprint del artículo publicado en Journal of Berry Research 5(4). http://content.iospress.com/search?q=chirife&published_between=on&from_year=2015&to_year=2015 Disponible en: http://bibliotecadigital.uca.edu.ar/repositorio/investigacion/comparison-monomeric-anthocyanins.pdf [Fecha de consulta: ….]
Resumen : Abstract: Background: Anthocyanins are natural colorants and bioactive compounds widely distributed among vegetables and fruits. Unfortunately, in fruit juices stored at room temperature monomeric anthocyanins easily convert to colourless compounds and subsequently to insoluble brown pigments. OBJECTIVE: The object of present study is to compare the stability of monomeric anthocyanins and colour changes during storage temperature at 38◦13 C of pasteurized cherry juice. METHODS: Colour changes of, pasteurized cherry juice (18.7 ºBrix), concentrate and freeze-dried juice. METHODS: Colour changes of, pasteurized cherry juice (18.7 ºBrix), concentrate (61 ºBrix) and juice freeze-dried with addition of maltodextrin and arabic gum as encapsulating agents, were evaluated by CIELab parameters, a*, b* and, L*. Anthocyanins content was measured by pH-differential method and total phenolics were determined by Folin-Ciocalteu method. The glass transition temperature (Tg) of the freeze-dried matrix was determined. RESULTS: It was found the stability of monomeric anthocyanins and colour retention during storage at 38ºC was significantly superior in the freeze-dried encapsulated juice powder than in liquid cherry juices. CONCLUSIONS: This is attributed to the protective encapsulation of the anthocyanins in the amorphous matrix of maltodex trin/arabic gum of reduced water activity
URI : https://repositorio.uca.edu.ar/handle/123456789/5437
Disciplina: INGENIERIA EN ALIMENTOS
Derechos: Acceso Abierto
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