Food Chemistry and Food Development Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland.
Food Chemistry and Food Development Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland; Delsitech Ltd., FI-20520 Turku, Finland.
Food Chem. 2021 Jun 30;348:128995. doi: 10.1016/j.foodchem.2020.128995. Epub 2021 Jan 7.
Red beet betalains, grape anthocyanins, and their mixtures were used as colorants in white currant juice. Storage stability of the compounds was evaluated using liquid chromatography and the degradation kinetic order and parameters were calculated. Degradation of betalains followed first-order kinetics, while the degradation of anthocyanins did not have any trend toward any order kinetics. The coexisting anthocyanins and their concentration affected the rate constant of betalains. Betalains degraded faster than anthocyanins, their mixtures promoted respective degradation. Pyruvate derivatives of anthocyanins showed better stability. During storage, all samples became more yellowish with CIELab method and lighter in color. In the projective mapping sensory test, samples were distinguished by the colorant type as the main criteria and the storage time as the second criteria. Anthocyanin (described as 'dark' and 'natural') was preferred by sensory panelists over betalain (described as 'pink' and 'unnatural'), as were the fresh samples over stored samples.
红甜菜甜菜红素、葡萄花色苷及其混合物被用作白葡萄干汁的着色剂。使用液相色谱法评估了化合物的储存稳定性，并计算了降解动力学顺序和参数。甜菜红素的降解遵循一级动力学，而花色苷的降解没有任何向任何动力学顺序的趋势。共存的花色苷及其浓度影响了甜菜红素的速率常数。甜菜红素的降解速度快于花色苷，它们的混合物促进了各自的降解。花色苷的丙酮酸衍生物表现出更好的稳定性。在储存过程中，所有样品的 CIELab 方法均呈现更黄的颜色，且颜色更浅。在投影映射感官测试中，样品主要根据着色剂类型和储存时间进行区分。与甜菜红素（描述为“粉色”和“不自然”）相比，感官品评员更喜欢花色苷（描述为“深色”和“自然”），与新鲜样品相比，他们更喜欢储存样品。
