Anthocyanins and their stability in foods

Chemical stability of açai fruit (Euterpe oleracea Mart.) anthocyanins as influenced by naturally occurring and externally added polyphenolic cofactors in model systems

“…Applied to these fruit models, a gradual hydrolysis of glycosidic bonds would lead to increased cyanidin-3-glucoside and decreased cyanidin-3-rutinoside concentrations during storage of açai fruit anthocyanins and result in higher proportions of the more labile cyanidin-3-glucoside subsequently a more rapid rate of anthocyanin and colour degradation. Moreover, hydrolysis of the glycosidic bond has been proposed as one of the early steps in the degradation of anthocyanins, as the resulting aglycone is unstable and undergoes spontaneous ring fission and subsequent degradation (Adams, 1972(Adams, , 1973Clifford, 2000;Markakis, 1974). The presence of phenolic cofactors had also a significant (p = 0.006) influence on the stability of açai fruit anthocyanins in all models.…”

Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier

“…The kinetics of degradation of anthocyanins were monitored over the storage period, rate constants and half life values of reactions were determined. Previous works on anthocyanin degradation showed that reaction followed in first order degradation kinetics (Calvi & Francis, 1978;Cemeroglu, Velioglu, & Is ßık, 1994;Kırca, Ö zkan, & Cemeroglu, 2003;Markasis, 1974). An increase in storage temperature led to an increase in rate constants.…”

Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels

“…pH, water activity, hydrocolloid content and concomitant phenolic compounds. These factors determine their stability against light exposure, temperature, oxygen, and thus, losses during storage (Markakis, & Jurd, 1974). While the influences of pH, water activity, and hydrocolloids on anthocyanin stability have been extensively studied, knowledge about stabilizing and color enhancing effects of phenolic compounds is poor.…”