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ANTHOCYANIN COLOURANTS FROM ELDERBERRY (SAMBUCUS NIGRA L.). STORAGE STABILITY OF THE FREEZE-DRIED PRODUCT.

Author(s) : BRONNUM-HANSEN K., FLINK J. M.

Type of article: Article

Summary

STORAGE OF FREEZE-DRIED ANTHOCYANIN EXTRACT FROM ELDERBERRY WAS CONDUCTED UNDER VARIOUS CONDITIONS OF WATER ACTIVITY, TEMPERATURE, ATMOSPHERE COMPOSITION AND PRESENCEOR ABSENCE OF LIGHT. TEMPERATURE DURING STORAGE IS OF PRIME IMPORTANCE TO ANTHOCYANIN STABILITY WITH HIGH TEMPERATURE IN COMBINATION WITH HIGH WATER ACTIVITY HAVING THE MOST PRONOUNCED EFFECT ON THE STABILITY OF ANTHOCYANINS. AT CONDITIONS OF 323 K (50 DEG C), 0.5 WATER ACTIVITY, THE ANTHOCYANIN HALF LIFE WAS FOUND TO BE APPROXIMATELY 2 MONTHS.

Details

  • Original title: ANTHOCYANIN COLOURANTS FROM ELDERBERRY (SAMBUCUS NIGRA L.). STORAGE STABILITY OF THE FREEZE-DRIED PRODUCT.
  • Record ID : 1986-1728
  • Languages: English
  • Source: J. Food Technol. - vol. 20 - n. 6
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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