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Temperature and pH effect on anthocyanin pigments stability in danewort concentrates.

[In Slovak. /En slovaque.]

Author(s) : KOVACOVA M., PRIBELA A., DURMISOVA A., KOZAROVA I.

Type of article: Article

Summary

Danewort anthocyanins can be stabilized by storing them in the form of juice concentrates. Good shelf life of anthocyanins was achieved by optimizing juice modification before concentration and storage conditions (temperature, pH). High stability was found in concentrates stored at 4 deg C. Anthocyanin shelf life in concentrates at 20 deg C was dependent on acidulation intensity. Reducing pH to 1.0 had a positive effect on anthocyanin stability, considering the concentrate with natural pH (5.3). In concentrates with enzymatically worked juice (cellulase) the shelf life of anthocyanins after 7 weeks of storage was about 15.94% higher in comparison with the concentrate from fresh juice at the same storage conditions (pH=1.0, 20 deg C).

Details

  • Original title: [In Slovak. /En slovaque.]
  • Record ID : 1994-3060
  • Languages: Slovak
  • Source: Bull. Potravin. Vysk. - vol. 32 (12) - n. 3-4
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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