期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 9, 页码 4746-4755出版社
WILEY
DOI: 10.1111/ijfs.15123
关键词
Natural colourants; bioactive compounds; sulphite; ascorbic acid; flavonoids; Sorghum bicolor L
资金
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) - Brazil
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) - Brazil
- Fundacao de Amparoa Pesquisa do Estado de Minas Gerais (FAPEMIG) - Brazil
Sorghum 3-deoxyanthocyanins (DXA) in model beverages with crude phenolic extract, containing ascorbic acid and sulphite, showed good stability under fluorescent light exposure and heat treatment, making them potential natural food colorants.
This work aimed to evaluate the stability of sorghum 3-deoxyanthocyanins (DXA) in model beverages (pH 3.5) elaborated with crude sorghum phenolic extract, containing ascorbic acid and sulphite, under fluorescent light exposure and subjected to heat treatment. There was no significant difference in the DXA degradation during storage under light exposure (24.16%) and absence of light (20.72%). DXA degradation did not differ in the presence of ascorbic acid during storage under light exposure (23.99-25.38%) and absence of light (19.87-21.74%). The addition of sulphite caused an initial bleaching reaction, but as a reversible reaction, the anthocyanin content was higher on the last day of storage compared to the first day. There were no significant differences in total anthocyanin content of all treatments subjected to the heat treatment (80 degrees C for 5 and 25 min). Thus, crude DXA are very stable under light, additives and heat, and may be useful as natural food colourants.
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