SOME EFFECTS OF SUGARS ON THE BREAKDOWN OF PELARGONIDIN‐3‐GLUCOSIDE IN MODEL SYSTEMS AT 90° C^a,b

Abstract

It has been demonstrated that the three most important factors which determine the rate of breakdown of pelargonidin-3-glucoside, the major anthocyanin of strawberries, are pH, temperature and the presence of oxygen (6,9). Ascorbic acid has a marked effect and sugars also contribute to the breakdown of this pigment (9).Since sugars are present at such high concentration in many strawberry products and since there is a variety of sugars available for use in the preparation of these products, it was considered advantageous to study the effects of sugars on the rate of pigment breakdown. Meschter (9) has observed the rate of strawberry pigment degradation in the presence of different sugars at 38" C. Sugars such as arabinose, levulose and sorbose, which are relatively labile, produced a higher rate of pigment degradation than the more stable sugar maltose and the sugar alcohol sorbitol. The sugar degradation

Stability and Color of Unreported Wine Anthocyanin‐derived Pigments

“…The precipitation of the new colorants appeared more important in this medium. These results were in agreement with data (Tinsley and Bockian, 1960) which reported an increase in anthocyanin degradation rate at higher pH values. Precipitation of anthocyanins and related compounds with an increase of pH has been reported by Shi et al (1992).…”

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

“…Degradation of anthocyanins from black carrot, elderberry and strawberry followed a first order reaction kinetics as evaluated by the pH-differential method, which is in accordance with previous studies on thermal anthocyanin degradation (Tinsley & Bockian, 1960). Black carrot juices exhibited the highest half-life values of total anthocyanins followed by elderberry and strawberry (Table 3).…”

“…Elevated HMF levels may affect anthocyanin stability (Tinsley & Bockian, 1960), however, concentrations below 100 mg/L were shown to exert only moderate effects on anthocyanin degradation Table 3 Spectrophotometric evaluation of browning index, BI (%) after 2 or 4 h of heating at 95°C, respectively, and total anthocyanin half-life, T 1/2 (h) of black carrot, elderberry and strawberry juices with and without supplementation of sugars and ascorbic acid [mean ± SD, n = 4].…”

Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage

“…The effect of increasing concentration of sirup resulting in lowering the amount of recoverable pigments substantiates the research by Tinsley and Bockian ( 1960), who showed that, in model systems, an increase in the concentration of sugar lowered the amount of extractable anthocyanins in strawberries. The loss of the pigment was noted to be partially dependent upon the formation of degradation products.…”