Influence of sugars and chlorogenic acid addition on anthocyanin content, antioxidant activity and color of blackberry juice during storage
作者： MIRELA KOPJAR , KRISTIJAN JAKŠIĆ , VLASTA PILIŽOTA
DOI: 10.1111/J.1745-4549.2011.00631.X
关键词:
摘要: In this study, influence of addition sugars and chlorogenic acid on anthocyanin content in blackberry juice during storage was investigated. Samples were prepared with (saccharose, fructose, glucose trehalose), acid, both sugars. Control sample without additives. investigated for their content, polyphenol antioxidant activity color change. After stabilization, positive trehalose observed, while samples saccharose fructose had lower than control sample. During decreased but the same tendency remained. Addition caused increase content. some cases, effect enhanced sugars, like case trehalose, that observed also storage. PRACTICAL APPLICATION Addition different additives, our could be a possible tool improvement stability. Improvement stability anthocyanins is not only important food products have properties.
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