Premium
ENHANCEMENT OF POWDERED SOFT DRINK MIXES WITH ANTHOCYANIN EXTRACTS
Author(s) -
SHEWFELT R. L.,
AHMED E. M.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02323.x
Subject(s) - ascorbic acid , chemistry , anthocyanin , flavonols , extraction (chemistry) , food science , methanol , chromatography , polyphenol , biochemistry , antioxidant , organic chemistry
Anthocyanin extracts derived from blueberries and red cabbages using two extraction methods, a S0 2 extraction procedure and a methanol extraction/ion exchange purification procedure, were compared as colorants in powdered soft drink mixes. Total anthocyanins, total flavonols and ascorbic acid retention did not change significantly during 6 wk of storage of the dry mixes at 21°C and 35°C. However, loss of anthocyanins was observed in the reconstituted beverages containing purified methanol extracts during 9 days of storage at 4°C. Degradation of ascorbic acid in the reconstituted beverages containing ion exchange‐purified extracts and the commercial control, proceeded at a rapid rate reaching 95% reduction after 9 days storage at 4°C. SO 2 ‐extracted powders exerted a protective effect on ascorbic acid retention during the same period of reconstituted storage. Sensory color evaluation of the products indicated that beverages containing methanol‐derived blueberry extracts were preferred to commercial cherry controls.