Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants
作者： T.C. Wallace , M.M. Giusti
DOI: 10.1111/J.1750-3841.2008.00706.X
关键词:
摘要: Anthocyanins are of interest to the food industry because their antioxidant power, attractive color, and stability in high acid foods. Powder from Peruvian berry Berberis boliviana Lechler, rich nonacylated anthocyanins (7% 8% dry weight), was incorporated into yogurt samples containing 3 different fat levels. Color (CIE L, a, b, chroma, hue angle), pigment (monomeric anthocyanin polymeric color), total phenolics were monitored over 8 wk storage compared treatments purple carrot acylated anthocyanins, red beet betalaines, or FD&C Red nr 40. Anthocyanin profiles analyzed by HPLC coupled photodiode array mass detectors. B. at 20 mg cyanidin-3-glucoside (cy-3-glu) equivalents/100 g (L*= 65, chroma = 14, angle 335 degrees ) similar commercial blueberry 10.5, 341 ). High pigment, phenolic observed yogurts colored with boliviana, independent matrix. Acylated extracts exhibited increased higher content. degradation followed 1st-order kinetics. Pigment half-lives 125 104 d for 10 cy-3-glu 550.2, 232.6, 128.9 4%, 2%, 0% yogurt. Addition whole powder matrices produced an attractive, stable anthocyanin-rich product, eliminating need industrial colorant extraction.
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