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Stabilization of Anthocyanins of Blood Orange Fruit Juice
Author(s) -
MACCARONE EMANUELE,
MACCARRONE ANGELO,
RAPISARDA PAOLO
Publication year - 1985
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.1365-2621.1985.tb12976.x
Subject(s) - chemistry , caffeic acid , rutin , food science , orange (colour) , orange juice , pasteurization , tartaric acid , antioxidant , fruit juice , biochemistry , citric acid
The stability of the red color of pigmented orange fruit juice was somewhat improved by pasteurization with microwaves and addition of tartaric acid and gluthathione as mildly acidic and antioxidant agents, respectively. Highest stability was obtained through the formation of complexes between anthocyanins and phenolic compounds, such as rutin and caffeic acid.