Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

Chung, Cheryl; Rojanasasithara, Thananunt; Mutilangi, William; McClements, David Julian

doi:10.1016/j.foodchem.2016.01.051

Cited by 101 publications

(55 citation statements)

References 30 publications

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“…GA was reported to enhance the stability of anthocyanin due to its structure as a highly branched heteropolymer of sugar with a small amount of protein that interacts with anthocyanin by hydrogen bond and forming non-covalent complexes (Mahdavi et al, 2016;Chung et al, 2016). According to Table 1, the current finding revealed that the addition of different concentrations of GA resulted in significant (p<0.05) decreased of anthocyanin content in the juice.…”

Section: Total Anthocyanin Contentmentioning

confidence: 54%

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Azlan¹,

Hamzah²,

Majid³

2019

Food Res.

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Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate attained from stem and branch of Acacia senegal that contains high dietary fibre which can serve as prebiotic. Therefore, the application of GA into roselle juice might promote health benefits to consumers. GA is categorised as hydrocolloid and its application might affect important properties and acceptability towards the product. Hence, this study was conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory acceptability of roselle juice. Increasing the GA concentration resulted in increased pH, total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the addition of GA had reduced the total anthocyanin content in roselle juice. For colour analysis, the addition of GA significantly (p<0.05) reduced the redness (a*) and yellowness (b*) properties. There was no significant difference in all attributes for sensory evaluation except for colour attribute. In conclusion, the addition of GA up to 6% into roselle juice caused an increase in pH, total soluble solids, viscosity and turbidity, but no effect to the sensory attributes.

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Section: Total Anthocyanin Contentmentioning

confidence: 54%

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Azlan¹,

Hamzah²,

Majid³

2019

Food Res.

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“…Analisis warna adalah parameter yang digunakan untuk menilai kualitas makanan dan minuman untuk pengembangan cita rasa, tekstur dan penampilan yang ideal. Secara visual faktor warna tampil lebih dahulu dalam penentuan mutu bahan pangan (Chung et al, 2016). Warna pada sampel kefir wortel diukur berdasarkan nilai L* (Luminosity), a* (redness) dan b* (yellowness) menggunakan alat colour reader.…”

Section: Pengaruh Lama Penyimpanan Terhadap Warna Kefirunclassified

Pengaruh Lama Penyimpanan Terhadap Sifat Fisikokimia Kefir Wortel Hasil Produksi Alat Inuvine (Integrated Uv Pasteurisation and Chemostat Fermentation Kefir Machine)

Fikri

Zubaidah²

2019

JPA

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ABSTRAKPenelitian ini bertujuan untuk membandingkan produktivitas serta kualitas produk kefir wortel yang dihasilkan pada saat sebelum dan setelah menggunakan alat, serta mengetahui pengaruh lama penyimpanan pada suhu refrigerator terhadap pH, viskositas, total asam laktat dan warna produk kefir wortel hasil produksi menggunakan alat INUVINE. Metode dari penelitian ini dimulai dari studi literatur, perancangan dan perakitan INUVINE, pengujian INUVINE, penerapan INUVINE pada UKM Istiqomah, pengujian pengaruh umur simpan terhadap kualitas kefir, dan analisis data. Aplikasi INUVINE pada UKM Istiqomah menghasilkan produk dengan pH yang lebih stabil (3.50), kandungan bakteri asam laktat lebih tinggi (1.82 x 10 7 CFU/mL), dan kontaminasi lebih rendah (tidak ditemukan koloni bakteri Gram negatif). Penerapan alat INUVINE meningkatan produktivitas dan keuntungan bagi UKM Istiqomah dengan adanya peningkatan jumlah produksi sebesar 260% dan mengurangi waktu produksi sebesar 89% dibandingkan dengan metode konvensional. Adapun lama penyimpanan pada suhu refrigerator memiliki pengaruh yang nyata terhadap perubahan parameter kualitas kefir wortel antara lain pH, total asam, viskositas dan warna. Pada penyimpanan terjadi penurunan pH, peningkatan total asam laktat, peningkatan viskositas, dan terjadi perubahan warna pada produk kefir wortel. ABSTRACTThis study aims to compare the productivity and quality of kefir carrot products produced before and after using the tool, and to determine the effect of storage time at refrigerator temperature on pH, viscosity, total lactic acid and the color of the product produced using INUVINE. The method of this study began from the study of literature, INUVINE design and assembly, INUVINE testing, application of INUVINE to Istiqomah SME, testing of the effect of shelf life on kefir quality, and data analysis. The INUVINE application at Istiqomah SME produced products with a more stable pH (3.50), higher content of lactic acid bacteria (1.82 x 107 CFU / mL), and lower contamination (no Gram negative bacterial colonies were found). The application of the INUVINE tool increased productivity and profits for Istiqomah SME by increasing production by 260% and reducing production time by 89% compared to conventional methods. The length of storage at the refrigerator temperature has a significant effect on changes in the kefir quality parameters of carrots including pH, total acid, viscosity and color. At storage there is a decrease in pH, an increase in total lactic acid, an increase in viscosity, and a change in the color of the carrots kefir.

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“…Many research groups have reported the effects of hydrocolloids on improving the natural color stability in beverage systems (Hubbermann, Heins, Stöckmann, & Schwarz, 2006;Mirhosseini & Tan, 2010;Sallaram, Pasupuleti, Durgalla, & Kulkarni, 2014). Chung, Rojanasasithara, Mutilangi, and McClements (2016) found that the addition of gum arabic (0.05-5.0%) significantly enhanced the color stability of purple carrot anthocyanin in model beverage systems. Their results showed the anthocyanins interacted with the glycoprotein fractions of the gum arabic through hydrogen bonding, which resulted in enhanced stability.…”

Section: Color Parameters Of the Blueberry Cloudy Juicesmentioning

confidence: 99%

Effects of Different Acyl Gellan Gums on the Rheological Properties and Colloidal Stability of Blueberry Cloudy Juice

Fang

et al. 2018

Journal of Food Science

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Cloudy juices made from blueberries have many benefits. However, the particles in cloudy juices will flocculate during storage, resulting in an undesirable precipitate. In our work, gellan gums with different acyl contents were prepared and applied to blueberry juice to prevent aggregation. The results provide valuable information for enhancing the stabilization of blueberry juices, confirm the superiority of high acyl gellan for inhibiting color fading, and further guide the development of novel product concepts.

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Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

Cited by 101 publications

References 30 publications

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Pengaruh Lama Penyimpanan Terhadap Sifat Fisikokimia Kefir Wortel Hasil Produksi Alat Inuvine (Integrated Uv Pasteurisation and Chemostat Fermentation Kefir Machine)

Effects of Different Acyl Gellan Gums on the Rheological Properties and Colloidal Stability of Blueberry Cloudy Juice

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