Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages
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- 作者：Cheryl Chunga ; Thananunt Rojanasasitharab ; William Mutilangib ; David Julian McClementsa ; c ; mcclements@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Anthocyanin ; Color stability ; Peptides ; Tryptophan ; Beverage system
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：277-284
- 全文大小：889 K
文摘
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Anthocyanins are natural colorants extracted from plants and have various health benefits and application in food and beverage.
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Color stability of anthocyanins applied in model beverage systems can be enhanced by amino acid l-tryptophan for longer shelf storage stability.
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Addition of amino acid enhanced the color stability of anthocyanin mainly through hydrogen bonding.