Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C

Autores
Sanchez, Virginia; Baeza, Rosa; Chirife, Jorge
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Sanchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Abstract: Background: Anthocyanins are natural colorants and bioactive compounds widely distributed among vegetables and fruits. Unfortunately, in fruit juices stored at room temperature monomeric anthocyanins easily convert to colourless compounds and subsequently to insoluble brown pigments. OBJECTIVE: The object of present study is to compare the stability of monomeric anthocyanins and colour changes during storage temperature at 38◦13 C of pasteurized cherry juice. METHODS: Colour changes of, pasteurized cherry juice (18.7 ºBrix), concentrate and freeze-dried juice. METHODS: Colour changes of, pasteurized cherry juice (18.7 ºBrix), concentrate (61 ºBrix) and juice freeze-dried with addition of maltodextrin and arabic gum as encapsulating agents, were evaluated by CIELab parameters, a*, b* and, L*. Anthocyanins content was measured by pH-differential method and total phenolics were determined by Folin-Ciocalteu method. The glass transition temperature (Tg) of the freeze-dried matrix was determined. RESULTS: It was found the stability of monomeric anthocyanins and colour retention during storage at 38ºC was significantly superior in the freeze-dried encapsulated juice powder than in liquid cherry juices. CONCLUSIONS: This is attributed to the protective encapsulation of the anthocyanins in the amorphous matrix of maltodex trin/arabic gum of reduced water activity
Fuente
Posprint del artículo publicado en Journal of Berry Research 5(4), 2015
Materia
ANTOCIANINAS
CEREZA
COLORANTES NATURALES
ESTABILIDAD
COLORANTES ALIMENTARIOS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/5437
Acceder
id RIUCA_3355af310b381978a8c9d396c0032236
oai_identifier_str oai:ucacris:123456789/5437
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º CSanchez, VirginiaBaeza, RosaChirife, JorgeANTOCIANINASCEREZACOLORANTES NATURALESESTABILIDADCOLORANTES ALIMENTARIOSFil: Sanchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Baeza, Rosa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaAbstract: Background: Anthocyanins are natural colorants and bioactive compounds widely distributed among vegetables and fruits. Unfortunately, in fruit juices stored at room temperature monomeric anthocyanins easily convert to colourless compounds and subsequently to insoluble brown pigments. OBJECTIVE: The object of present study is to compare the stability of monomeric anthocyanins and colour changes during storage temperature at 38◦13 C of pasteurized cherry juice. METHODS: Colour changes of, pasteurized cherry juice (18.7 ºBrix), concentrate and freeze-dried juice. METHODS: Colour changes of, pasteurized cherry juice (18.7 ºBrix), concentrate (61 ºBrix) and juice freeze-dried with addition of maltodextrin and arabic gum as encapsulating agents, were evaluated by CIELab parameters, a*, b* and, L*. Anthocyanins content was measured by pH-differential method and total phenolics were determined by Folin-Ciocalteu method. The glass transition temperature (Tg) of the freeze-dried matrix was determined. RESULTS: It was found the stability of monomeric anthocyanins and colour retention during storage at 38ºC was significantly superior in the freeze-dried encapsulated juice powder than in liquid cherry juices. CONCLUSIONS: This is attributed to the protective encapsulation of the anthocyanins in the amorphous matrix of maltodex trin/arabic gum of reduced water activityUniversidad Católica Argentina. Facultad de Ciencias Agrarias2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/5437Sanchez, V., Baeza, R. y J. Chirife. 2015. Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C [en línea]. Posprint del artículo publicado en Journal of Berry Research 5(4). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5437Posprint del artículo publicado en Journal of Berry Research 5(4), 2015reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:56:07Zoai:ucacris:123456789/5437instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:07.819Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
title Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
spellingShingle Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
Sanchez, Virginia
ANTOCIANINAS
CEREZA
COLORANTES NATURALES
ESTABILIDAD
COLORANTES ALIMENTARIOS
title_short Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
title_full Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
title_fullStr Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
title_full_unstemmed Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
title_sort Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C
dc.creator.none.fl_str_mv Sanchez, Virginia
Baeza, Rosa
Chirife, Jorge
author Sanchez, Virginia
author_facet Sanchez, Virginia
Baeza, Rosa
Chirife, Jorge
author_role author
author2 Baeza, Rosa
Chirife, Jorge
author2_role author
author
dc.contributor.none.fl_str_mv Universidad Católica Argentina. Facultad de Ciencias Agrarias
dc.subject.none.fl_str_mv ANTOCIANINAS
CEREZA
COLORANTES NATURALES
ESTABILIDAD
COLORANTES ALIMENTARIOS
topic ANTOCIANINAS
CEREZA
COLORANTES NATURALES
ESTABILIDAD
COLORANTES ALIMENTARIOS
dc.description.none.fl_txt_mv Fil: Sanchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Abstract: Background: Anthocyanins are natural colorants and bioactive compounds widely distributed among vegetables and fruits. Unfortunately, in fruit juices stored at room temperature monomeric anthocyanins easily convert to colourless compounds and subsequently to insoluble brown pigments. OBJECTIVE: The object of present study is to compare the stability of monomeric anthocyanins and colour changes during storage temperature at 38◦13 C of pasteurized cherry juice. METHODS: Colour changes of, pasteurized cherry juice (18.7 ºBrix), concentrate and freeze-dried juice. METHODS: Colour changes of, pasteurized cherry juice (18.7 ºBrix), concentrate (61 ºBrix) and juice freeze-dried with addition of maltodextrin and arabic gum as encapsulating agents, were evaluated by CIELab parameters, a*, b* and, L*. Anthocyanins content was measured by pH-differential method and total phenolics were determined by Folin-Ciocalteu method. The glass transition temperature (Tg) of the freeze-dried matrix was determined. RESULTS: It was found the stability of monomeric anthocyanins and colour retention during storage at 38ºC was significantly superior in the freeze-dried encapsulated juice powder than in liquid cherry juices. CONCLUSIONS: This is attributed to the protective encapsulation of the anthocyanins in the amorphous matrix of maltodex trin/arabic gum of reduced water activity
description Fil: Sanchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/5437
Sanchez, V., Baeza, R. y J. Chirife. 2015. Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C [en línea]. Posprint del artículo publicado en Journal of Berry Research 5(4). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5437
url https://repositorio.uca.edu.ar/handle/123456789/5437
identifier_str_mv Sanchez, V., Baeza, R. y J. Chirife. 2015. Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38º C [en línea]. Posprint del artículo publicado en Journal of Berry Research 5(4). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5437
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Posprint del artículo publicado en Journal of Berry Research 5(4), 2015
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.22299

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