Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

Chemical, biochemical and electrochemical assays to evaluate phytochemicals and antioxidant activity of wild plants

“…Veberic, Jakopic, Stampar, and Schmitzer (2009) reported the concentrations of individual sugars in fruits of S. nigra (68.5-104 mg/g FW) with fructose, glucose and sucrose as main sugars. Other authors described the levels of glucose (2.02 g/L) and sucrose (1.79 g/L) in concentrated juices of S. nigra fruits (Sadilova, Stintzing, Kammerer, & Carle, 2009). Nonetheless, nothing is reported about their concentrations in any of the flowers studied herein.…”

Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars Prevención de degradación termal de antocianinas en zumo de mora con adición de diferentes azúcares

“…Trehalose has low free energy of activation of glycosidic bond, so trehalose structure is very stable regarding hydrolysis in comparison to sucrose (Colac¸o & Roser, 1995). Elevated levels of 5-hydroxymethylfurfural (HMF) may effect anthocyanin stability (Sadilova et al, 2009), which could also be a reason of anthocyanin stability when glucose and trehalose were added to samples, since Sadilova et al (2009) reported that samples with addition of glucose had the lowest HMF levels.…”

“…A number of factors influence the stability of anthocyanins, such as temperature, pH, light, oxygen, enzymes, presence of ascorbic acid, sugars, sulphite salts, metal ions and copigments (Bakowska, Kucharska, & Oszmian´ski, 2003;Francis, 1989;Gradinaru, Biliaderis, Kallithraka, Kefalas, & Garcia-Viguera, 2003;Jackman, Yada, Tung, & Speers, 1987;Tsai & Huang, 2004). Many studies were conducted with the aim of improving stability of anthocyanins through addition of different additives, such as acids, sugars, salts, hydrocolloids and different phenolic compounds (Ba kowska et al, 2003;Baranac, Petranovic´, & Dimitric´-Markovic´, 1997;Hubbermann, Heins, St} ockmann, & Schwarz, 2006;Kopjar et al, 2007Kopjar et al, , 2008Kopjar et al, , 2009aKopjar, Pilizˇota, Sˇubaric´, & Babic´, 2009b;Lewis, Walker, & Lancaster, 1995;Mazzaracchio, Pifferi, Kindt, Munyaneza, & Barbiroli, 2004;Oszmian´ski, Wojdyło, & Kolniak, 2009;Rein & Heinonen, 2004;Rizzolo, Nani, Viscardi, Bertolo, & Torreggiani, 2003;Sadilova, Stintzing, Kammerer, & Carle, 2009;Tsai, Delva, Yu, Huang, & Dufosse, 2005;Wilska-Jeszka & Korzuchowska, 1996).…”

“…Thermal treatment is a necessary step for food preservation; thus, the evaluation of heat-induced anthocyanin degradation is of utmost importance for establishing processes characterized by improved colour retention of the products. Furthermore, anthocyanin degradation products might serve as markers of heat exposure (Sadilova et al, 2009). Formulation of fruit products should be governed to applying processing methods or additives that would enhance anthocyanins stability, thus colour of fruit products.…”

“…During processing, temperature is one of the most important factors influencing anthocyanin stability. Thermal degradation of anthocyanins was extensively studied (Garzon & Wrolstad, 2002;Gradinaru et al, 2003;Harbourne, Jacquier, Morgan, & Lyng, 2008;Kırca & Cemero glu, 2003;Kırca, Ozkan, & Cemeroglu, 2007;Tseng, Chang, & Wu, 2006) but there are only few studies on prevention of thermal degradation of anthocyanins by addition of different compounds such as phenolic compounds (Bakowska et al, 2003;Gradinaru et al, 2003;Kopjar et al, 2009b), sugars (Sadilova et al, 2009), and b-cyclodextrin (Mourtzinos et al, 2008).…”