Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot Extract.

ABSTRACT: The strong pH sensitivity and the activity toward free radical reactions limit the use of anthocyanins as food colorants in emulsion-based food applications. The aim of this study was to gain a comprehensive understanding of color stability of anthocyanin-rich black carrot extracts in ω-3 fatty acid-rich oil-in-water emulsions as a function of pH. The stability of the anthocyanins was influenced by the degree of lipid oxidation, which in turn depended on the pH value. The formation of lipid oxidation products was accelerated in emulsions without added black carrot extract, which is associated with the antioxidant activity of anthocyanins. Furthermore, lipid oxidation increased with decreasing pH due to a higher solubility of catalyzing metals like iron. The anthocyanins showed a pH-depende

SUBMITTER: Klinger E 

PROVIDER: S-EPMC12451094 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature