Journal
FOOD CHEMISTRY
Volume 210, Issue -, Pages 422-427Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.04.133
Keywords
Anthocyanins; Color; Hesperidin; Catechin; Gallic acid; Antioxidant
Funding
- Thai government
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The objective of this study was to evaluate different antioxidants for anthocyanin (ACY) retention in vitamin C fortified cranberry juice and assess its quality. Cranberry juice was fortified with 40-80 mg/100 mL vitamin C and added hesperidin, catechin, and gallic acid at different concentrations. Juice was pasteurized at 85 degrees C for 1 min and stored at 23 degrees C for 16 days. ACYs, vitamin C, color intensity, and browning index (BI) were evaluated at 2-day intervals. Gallic acid was found to be the most effective antioxidant against ACYs degradation and significantly (p < 0.05) increased red color intensity by 37% and ACY concentration by 41%, compared to the control. After 16-day storage, the BI of gallic acid-added juice was significantly lower (0.80 vs 1.00) than the control juice. The outcome of this research provided a potential solution of using gallic acid to preserve a health-beneficial component (ACYs), and endogenous red color in cranberry juice. (C) 2016 Elsevier Ltd. All rights reserved.
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