Effect of light, food additives and heat on the stability of sorghum 3‐deoxyanthocyanins in model beverages

Abstract

This work aimed to evaluate the stability of sorghum 3‐deoxyanthocyanins (DXA) in model beverages (pH 3.5) elaborated with crude sorghum phenolic extract, containing ascorbic acid and sulphite, under fluorescent light exposure and subjected to heat treatment. There was no significant difference in the DXA degradation during storage under light exposure (24.16%) and absence of light (20.72%). DXA degradation did not differ in the presence of ascorbic acid during storage under light exposure (23.99–25.38%) and absence of light (19.87–21.74%). The addition of sulphite caused an initial bleaching reaction, but as a reversible reaction, the anthocyanin content was higher on the last day of storage compared to the first day. There were no significant differences in total anthocyanin content of all treatments subjected to the heat treatment (80 °C for 5 and 25 min). Thus, crude DXA are very stable under light, additives and heat, and may be useful as natural food colourants.

Protein and Peptide‐Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

“…[ 28 ] Similarly, ascorbic acid can cause aggregation of anthocyanin, leading to degradation. [ 29 ] Finally, the processing methods for anthocyanin products including types of solvent, high pressure, microwave treatment can also impact the stability of anthocyanin. [ 17 ] Therefore, it is important to identify suitable strategies to improve the stability of anthocyanin in order to expand its potential application.…”