volume 67, issue 1, P41-46 2010
DOI: 10.1590/s0103-90162010000100006
View full text
|
Sign up to set email alerts
|
Share

Abstract: ABSTRACT: Anthocyanins show low-stability when exposed to different food processing conditions. Copigmentation is one of the main reactions contributing to the in vivo color responsible to the stability of anthocyanins. In the aim of holding the red color, copigmentation effect of organic acids (caffeic, ferulic, gallic and tannic acids) combined with anthocyanins in crude Cabernet Sauvignon (Vitis vinifera L.) grape skin extract at pH values (1.0, 2.0, 3.0, 3.3, 3.5, 3.7, 4.0, 4.5) was evaluated in this res…

Expand abstract