期刊
FOOD CHEMISTRY
卷 320, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126655
关键词
Purple-fleshed sweet potato pigment; Anthocyanins; Long-term storage; Thermal processing; Degradation kinetics; Food colorant
资金
- National Natural Science Foundation of China [31771978]
- Six Talent Peaks Project in Jiangsu Province [NY-095]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180201]
- Innovation and Exploration Fund of State Key Laboratory of Food Science and Technology, Jiangnan University [SKLF-ZZB-201801, SKLF-ZZB-201904]
- Fundamental Research Funds for the Central Universities [JUSRP21802]
The effects of beta-cyclodextrin (beta-CD), whey protein (WP), and soy protein (SP) on the color loss and degradation of anthocyanins in purple-fleshed sweet potato anthocyanin extracts (PFSPAEs) during thermal treatment and shelf-life storage in model beverage systems by performing chromaticity, degradation kinetics, and principal component analysis. Results showed that WP and SP improved the thermal stability of the PFSPAE, but WP accelerated the color loss of the extract. However, the addition of 25 mg/L SP improved the color and thermal stability of the anthocyanins when heated at 100 degrees C for 30 min. With regard to the shelf-life storage, the addition of SP and WP showed non-significant effect on the storage stability of the PFSPAE. However, the addition of 2500 mg/L beta-CD significantly improved the storage stability of the PFSPAE. In summary, our findings provide useful information on improving the thermal and storage stability of PFSPAEs in beverage systems using food biopolymers.
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