Journal
FOOD CHEMISTRY
Volume 245, Issue -, Pages 966-973Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.11.076
Keywords
Clays; Silicates; Cation exchange; Natural pigments
Funding
- National Collaborative Research Network in Nanotechnology Applied to Agribusiness (AgroNano, Brazil)
- National Collaborative Research Network in Nanotechnology Applied to Agribusiness (Embrapa, Brazil)
- National Council for Scientific and Technological Development (CNPq, Brazil)
- National Council for Scientific and Technological Development (INCT-Frutos Tropicais) [465335/2014-4]
- Coordination for the Improvement of Higher Education Personnel (CAPES) [1708268, 1376677]
- CNPq [302770/2015-1, 302381/2016-3]
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This study was conducted to evaluate color and anthocyanin stability of clarified acerola juice (CAJ) as affected by montmorillonite (Mnt) at different concentrations (0-6 wt%, dry basis). While non-complexed CAJ suffered noticeable color degradation with time and pH variations, the presence of Mnt (especially at 4-6 wt%) not only changed the initial color of CAJ but also made it more stable with time and pH changes. CAJ/Mnt mixtures were ultracentrifuged in order to separate them into supernatants and anthocyanin-complexed Mnt precipitates. The supernatants presented decreasing anthocyanin contents with increasing Mnt concentrations, indicating pigment retention by the precipitates. X-ray diffraction of precipitates showed that Mnt interlayer spacing was increased by increasing anthocyanin/Mnt ratios, corroborating anthocyanin intercalation. FTIR revealed a band at 1530 cm(-1) ascribed to formation of anthocyanin-Mnt complexes. Moreover, chromatograms indicated the selective adsorption of two compounds by Mnt, which were identified by LC-MS as cyanidin-3-O-rhamnoside and pelargonidin-3-O-rhamnoside.
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