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The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage
Author(s) -
You Yilin,
Li Na,
Han Xue,
Guo Jielong,
Zhao Yu,
Huang Weidong,
Zhan Jicheng
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14121
Subject(s) - anthocyanin , chemistry , ferulic acid , food science , tannic acid , cyanidin , caffeic acid , phenolic acid , chromatography , biochemistry , antioxidant , organic chemistry
Summary Six phenolic acids and tannic acid are added to fresh mulberry juice to enhance the colour. Effects of these copigments on colour stability and the anthocyanin content of mulberry juice are investigated while being stored at 4 °C for 30 days. Results suggest that the addition of the copigments markedly increases the maximum absorbance of mulberry juice. Cyanidin‐3‐glucoside is the major anthocyanin, followed by cyanidin‐3‐rutinoside. Furthermore, the retention rate of the total anthocyanin, cyanidin‐3‐rutinoside and cyanidin‐3‐rutinoside increases after the addition of all copigments. The effect of ferulic acid on the stability of total anthocyanin, cyanidin‐3‐glucoside and cyanidin‐3‐rutinoside in mulberry juice is the best, 89.52%, 86.90% and 94.46% respectively (66.56%, 62.58% and 73.60% in the control group). Researchers recommend the addition of ferulic acid, p‐coumaric acid and caffeic acid – all of which belong to the hydroxycinnamic acid group, to the mulberry juice to enhance the colour stability and anthocyanin content.