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STUDY ON THE STABILITY OF ANTHOCYANINS FROM BLUEBERRY

Xiyao Wang

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Abstract

Stability of anthocyanins from blueberry under different conditions such as pH, temperature, light, oxidants, antioxidants, food additives and metal ions was discussed by investigating its specific absorbance. Results showed that the anthocyanins were sentitive to pH, temperature, light, oxidant and reducer.Food additives had better effects on the stability, and high-concention of glucose, sucrose and preservative showed the significant color maintance. Na+, K+, Zn2+, Mg2+, Ca2+, Cu2+ and Fe3+ had better effects on the stability of anthoyanins and showed different color maintance to it, but Al3+ showed decreasing appearance significantly.

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What this paper is about

Stability of anthocyanins from blueberry under different conditions such as pH, temperature, light, oxidants, antioxidants, food additives and metal ions was discussed by investigating its specific absorbance. Results showed that the anthocyanins were sentitive to pH, temperature, light, oxidant and reducer.Food additives had better effects on the stability, and high-concention of glucose, sucrose and preservative showed the significant color maintance. Na+, K+, Zn2+, Mg2+, Ca2+, Cu2+ and Fe3+ had better effects on the stability of anthoyanins and showed different color maintance to it, but Al3+ showed decreasing appearance significantly.

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Available abstract

Stability of anthocyanins from blueberry under different conditions such as pH, temperature, light, oxidants, antioxidants, food additives and metal ions was discussed by investigating its specific absorbance. Results showed that the anthocyanins were sentitive to pH, temperature, light, oxidant and reducer.Food additives had better effects on the stability, and high-concention of glucose, sucrose and preservative showed the significant color maintance. Na+, K+, Zn2+, Mg2+, Ca2+, Cu2+ and Fe3+ had better effects on the stability of anthoyanins and showed different color maintance to it, but Al3+ showed decreasing appearance significantly.

Key concepts: Chemistry, Preservative, Sucrose, Food additive, Absorbance, Food science, Metal ions in aqueous solution, Metal

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