Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures

Impact of Thermal Treatment on the Antioxidant Activity of Cornelian Cherries Extract

“…Regardless of storage temperature, the Cornelian cherry fruits extracts showed good storage stability in terms of the antioxidant capacity, as evaluated by both assays. These observations are in accordance with the findings of other authors who confirmed the storage stability of antioxidant capacity of other fruits such as blueberry, apricots, pomegranate plums and raspberry [13][14][15][16]. The measured values of the antioxidant capacity strongly fluctuated during the storage periods according to both applied analytical methods.…”

Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

“…Colour losses characterized anthocyanin rich beverages; as shown, low temperatures and bCD copigmentation prevent these losses. Moreover, low temperatures in combination with an acidified media improved colour properties (Hernández-Herrero & Frutos, 2014). As seen in experiment 1 (light exposure stability), copigmentation of anthocyanins resulted in increased colour stability, i.e.…”

Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices

“…Plums may be good sources of food colourings, due to the high level of anthocyanins and other phenolic compounds (Kim, Chun, Kim, Moon, & Lee, 2003). Previous studies have reported that plums show higher colour levels and stability compared to other plant sources as grape, bilberry, eggplant, strawberry and red raspberry (Hernández-Herrero & Frutos, 2011, 2014a.…”