Colour stability improvement of strawberry beverage by fortification with polyphenolic copigments naturally occurring in rose petals

Mollov, Plamen; Mihalev, Kiril; Shikov, Vasil; Yoncheva, N.; Karagyozov, V.

doi:10.1016/j.ifset.2007.03.004

Cited by 54 publications

(23 citation statements)

References 24 publications

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“…Color measurement is mostly performed with the CIE-LAB color system and its attributes are L*, a* b*, chroma Mollov, Mihalev, Shikov, Yoncheva, and Karagyozov (2007) supported the present findings as they reported a decrease in L* value of beverage (Tables 8-12). Color measurement is mostly performed with the CIE-LAB color system and its attributes are L*, a* b*, chroma Mollov, Mihalev, Shikov, Yoncheva, and Karagyozov (2007) supported the present findings as they reported a decrease in L* value of beverage (Tables 8-12).…”

Section: Color Indicessupporting

confidence: 86%

Probing the storage stability and sensorial characteristics of wheat and barley grasses juice

Qamar

Saeed

Nadeem

et al. 2019

Food Science & Nutrition

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The present research study was designed for the development of functional drinks from wheat and barley grasses followed by their physicochemical and sensorial characterization. In 1st phase, wheatgrass and barley grass juices were prepared with different concentrations and were subjected for physicochemical analysis and sensorial evaluation. Moreover, these juices were analyzed for color indices, pH, acidity, and total soluble solids (TSS) during storage study at 0, 2, 4, and 6 days. Results showed that TSS and pH of juices were 1.321, 2.8900, 3.100, and 6.225, 6.032, 6.491 for T0, T1, and T2, respectively, whereas a slight decreasing trend in acidity was observed during storage. Furthermore, treatments and storage (days) showed nonsignificant effect on these traits; however, storage affected significantly except for a* value for color indices. Conclusively, with respect to sensory aspects, the cereal grass juices showed satisfactory indexes of acceptability and promising marketing potential.

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Section: Color Indicessupporting

confidence: 86%

Probing the storage stability and sensorial characteristics of wheat and barley grasses juice

Qamar

Saeed

Nadeem

et al. 2019

Food Science & Nutrition

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“…When performing co-pigmentation experiments with nonpurified pelargonidin 3-glucoside-rich strawberry model solutions, the observed effect was higher than with purified pigments, leading to the conclusion that genuine co-pigments might synergistically enhance the effect (Mazza, & Brouillard, 1990;Wilska-Jezka, & Korzuchowska, 1996). Besides purified co-pigments, various plant extracts obtained from quince, rhubarb, chokeberry, and rose petals were found to fortify the color of strawberry products (Mollov, Mihalev, Shikov, Yoncheva, & Karagyozov, 2007;Wojdyło, Oszmiański, & Bober, 2008;Shikov, Kammerer, Mihalev, Mollov, & Carle, 2008). In the present study, a phenolic extract of dried mango peels (Mangifera indica L. cv.…”

Section: Introductionmentioning

confidence: 99%

Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels

et al. 2016

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“…2004; Rein and Heinonen 2004; Kopjar et al . 2007, 2008a,b, 2009a,c, 2011; Mollov et al . 2007; Awika 2008; Oszmianski et al .…”

Section: Introductionmentioning

confidence: 99%

Influence of Sugars and Chlorogenic Acid Addition on Anthocyanin Content, Antioxidant Activity and Color of Blackberry Juice During Storage

Kopjar

Jakšić

Piližota

2012

Journal of Food Processing and Preservation

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In this study, influence of addition of sugars and chlorogenic acid on anthocyanin content in blackberry juice during storage was investigated. Samples of juice were prepared with addition of sugars (saccharose, fructose, glucose and trehalose), chlorogenic acid, and both chlorogenic acid and sugars. Control sample was juice without additives. Samples were investigated for their anthocyanin content, polyphenol content, antioxidant activity and color change. After stabilization, positive influence of trehalose and glucose addition on anthocyanin content was observed, while samples with saccharose and fructose had lower anthocyanin content than control sample. During storage anthocyanin content decreased but the same tendency remained. Addition of chlorogenic acid caused increase of anthocyanin content. In some cases, this effect was enhanced with addition of sugars, like in the case of glucose and trehalose, and that tendency was observed also during storage. PRACTICAL APPLICATION Addition of different additives, like in our case sugars and chlorogenic acid, could be a possible tool for improvement of anthocyanin stability. Improvement of stability of anthocyanins is not only important for the color of food products but anthocyanins also have antioxidant properties.

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Colour stability improvement of strawberry beverage by fortification with polyphenolic copigments naturally occurring in rose petals

Cited by 54 publications

References 24 publications

Probing the storage stability and sensorial characteristics of wheat and barley grasses juice

Probing the storage stability and sensorial characteristics of wheat and barley grasses juice

Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels

Influence of Sugars and Chlorogenic Acid Addition on Anthocyanin Content, Antioxidant Activity and Color of Blackberry Juice During Storage

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