Influence of Temperature and Preserving Agents on the Stability of Cornelian Cherries Anthocyanins

Molecules

Bianca Moldovan¹ 

[1] “Babeş-Bolyai” University, Faculty of Chemistry and Chemical Engineering, 11, Arany Janos Str., 400028 Cluj-Napoca, Romania; E-Mail

关键词: anthocyanins;    degradation kinetics;    potassium sorbate;    sodium benzoate;   

DOI  :  10.3390/molecules19068177

来源: mdpi

【 摘 要 】

Cornelian cherry (Cornus mas L.) fruits are known for their significant amounts of anthocyanins which can be used as natural food colorants. The storage stability of anthocyanins from these fruit extracts, at different temperatures (2 °C, 25 °C and 75 °C), pH 3.02, in the presence of two of the most widely employed food preserving agents (sodium benzoate and potassium sorbate) was investigated. The highest stability was exhibited by the anthocyanin extract stored at 2 °C without any added preservative, with half-life and constant rate values of 1443.8 h and 0.48 × 10⁻³ h⁻¹, respectively. The highest value of the degradation rate constant (82.76 × 10⁻³/h) was obtained in the case of anthocyanin extract stored at 75 °C without any added preservative. Experimental results indicate that the storage degradation of anthocyanins followed first-order reaction kinetics under each of the investigated conditions. In aqueous solution, the food preservatives used were found to have a slight influence on the anthocyanins’ stability.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.