Luna-Vital Diego, Li Qian, West Leslie, West Megan, Gonzalez de Mejia Elvira
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States.
The Kraft Heinz Company, 801 Waukegan Rd, Glenview, IL 60025, United States.
Food Chem. 2017 Oct 1;232:639-647. doi: 10.1016/j.foodchem.2017.03.169. Epub 2017 Apr 7.
Purple corn is rich in anthocyanins, some of which are condensed with flavanols. The aim was to determine the impact of anthocyanin condensed forms extracted from purple corn pericarp on color and chemical stability at different pHs compared with the complete extract, and an extract without condensed forms. Extracts were dissolved at pH values ranging from 2.0 to 6.0 and stored for 12weeks at 22°C. Color stability of anthocyanins decreased as the pH increased. Slight color differences were observed throughout time at pH 2 (ΔE from 0.2 to 3.6). After 12weeks, pH 6 caused substantial changes in color (ΔE=17.7 to 47.5); and reduced the predicted half-life of total anthocyanins (ranging from 1.8 to 3weeks), compared to pH 2 (44.6 to 60.7weeks). Condensed forms had degradation kinetics similar to monomeric anthocyanins. Purple corn pericarp pigments can be used in acid beverages with an acceptable shelf-life.
紫玉米富含花青素，其中一些与黄烷醇缩合。目的是确定与完整提取物和无缩合形式的提取物相比，从紫玉米果皮中提取的缩合形式花青素在不同pH值下对颜色和化学稳定性的影响。提取物溶解在pH值为2.0至6.0的范围内，并在22°C下储存12周。花青素的颜色稳定性随着pH值的升高而降低。在pH 2时，整个时间段内观察到轻微的颜色差异（ΔE从0.2到3.6）。12周后，pH 6导致颜色发生显著变化（ΔE = 17.7至47.5）；与pH 2（44.6至60.7周）相比，降低了总花青素的预测半衰期（范围为1.8至3周）。缩合形式的降解动力学与单体花青素相似。紫玉米果皮色素可用于具有可接受保质期的酸性饮料中。
