Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/5437
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dc.contributor.authorSanchez, Virginiaes
dc.contributor.authorBaeza, Rosaes
dc.contributor.authorChirife, Jorgees
dc.contributor.otherUniversidad Católica Argentina. Facultad de Ciencias Agrariases
dc.date.accessioned2019-06-06T00:48:16Z-
dc.date.available2019-06-06T00:48:16Z-
dc.date.issued2015-
dc.identifier.citationSanchez, 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: ….]es
dc.identifier.urihttps://repositorio.uca.edu.ar/handle/123456789/5437-
dc.description.abstractAbstract: 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 activityes
dc.formatapplication/pdfes
dc.language.isoenges
dc.rightsAcceso Abiertoes
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/es
dc.sourcePosprint del artículo publicado en Journal of Berry Research 5(4), 2015es
dc.subjectANTOCIANINASes
dc.subjectCEREZAes
dc.subjectCOLORANTES NATURALESes
dc.subjectESTABILIDADes
dc.subjectCOLORANTES ALIMENTARIOSes
dc.titleComparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º Ces
dc.typeArtículoes
uca.pathFacultad de Ingeniería y Ciencias Agrarias|Artículoses
uca.disciplinaINGENIERIA EN ALIMENTOSes
uca.filename/home/data-uca-generic/folder_generic_common/Ing. y Cs.Agrarias/Art�culos/comparison-monomeric-anthocyanins/metadata.xmles
uca.issnrd1es
item.languageiso639-1en-
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
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