Color and Stability of Anthocyanins of Chagalapoli (Ardisia compressa K.) Fruit Added to an Isotonic Beverage as Microcapsules and as Free Extract.

ABSTRACT: The demand for natural pigments in the food industry is increasing. Color and stability of anthocyanins of chagalapoli (Ardisia compressa K.) fruit added to an isotonic beverage as microcapsules and free extract were evaluated at two temperatures (4 and 25 °C) in the absence of light. Anthocyanins degradation followed first-order kinetics in the evaluated conditions. The stability of anthocyanins, measured by the variables reaction rate (K), half-life time (t_1/2), and anthocyanin retention (AR), was affected significantly (p < 0.01) by temperature. At the end of storage at 4 °C, AR was 91.2 ± 0.28% and 89.63 ± 0.22% in the beverages with microcapsules (BM) and with anthocyanins from extract (BE), respectively, without a significant difference (p ≥ 0.05) betw

SUBMITTER: Antonio-Gomez MV 

PROVIDER: S-EPMC10217480 | biostudies-literature | 2023 May

REPOSITORIES: biostudies-literature