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Effect of light, food additives and heat on the stability of sorghum 3‐deoxyanthocyanins in model beverages
Author(s) -
Barbosa Mariana Pereira,
Rigolon Thaís Caroline Buttow,
Borges Larissa Lorrane Rodrigues,
Queiroz Valéria Aparecida Vieira,
Stringheta Paulo César,
Barros Frederico Augusto Ribeiro
Publication year - 2021
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.15123
Subject(s) - chemistry , sorghum , ascorbic acid , anthocyanin , food science , heat stability , degradation (telecommunications) , agronomy , materials science , biology , telecommunications , computer science , composite material
This work aimed to evaluate the stability of sorghum 3‐deoxyanthocyanins (DXA) in model beverages (pH 3.5) elaborated with crude sorghum phenolic extract, containing ascorbic acid and sulphite, under fluorescent light exposure and subjected to heat treatment. There was no significant difference in the DXA degradation during storage under light exposure (24.16%) and absence of light (20.72%). DXA degradation did not differ in the presence of ascorbic acid during storage under light exposure (23.99–25.38%) and absence of light (19.87–21.74%). The addition of sulphite caused an initial bleaching reaction, but as a reversible reaction, the anthocyanin content was higher on the last day of storage compared to the first day. There were no significant differences in total anthocyanin content of all treatments subjected to the heat treatment (80 °C for 5 and 25 min). Thus, crude DXA are very stable under light, additives and heat, and may be useful as natural food colourants.