Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.

Abstract:

:Anthocyanins are prone to chemical degradation and color fading in the presence of vitamin C. The potential of three amino acids (l-phenylalanine, l-tyrosine, l-tryptophan) and a polypeptide (ε-poly-l-lysine) in prolonging the color stability of purple carrot anthocyanins (0.025%) in model beverages (0.05% l-ascorbic acid, citric acid, pH 3.0) stored at elevated temperature (40°C/7 days) was examined. In the absence of amino acids or peptides, anthocyanin degraded at first-order reaction rate. Addition of amino acids or peptide (0.1%) increased the color stability of anthocyanins, with the most significant improvement observed for l-tryptophan. The average half-life of anthocyanin color increased from 2 days to 6 days with l-tryptophan addition. Fluorescence quenching measurements revealed that the l-tryptophan interacted with anthocyanins mainly through hydrogen bonding, although some hydrophobic interaction may also have been involved. Overall, this study suggests that amino acid or peptide addition may prolong the color stability of anthocyanin in beverage products.

journal_name

Food Chem

journal_title

Food chemistry

authors

Chung C,Rojanasasithara T,Mutilangi W,McClements DJ

doi

10.1016/j.foodchem.2016.09.087

subject

Has Abstract

pub_date

2017-03-01 00:00:00

pages

277-284

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(16)31470-4

journal_volume

218

pub_type

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