Rheological behavior and color stability of anthocyanins from Merlot (Vitis vinifera L.) and Bordô (Vitis labrusca L.) grapes in a jam model system

Food Science and Technology (Campinas)

Ana Paula Falcão¹  Eduardo Sidinei Chaves¹  Leila Denise Falcão¹  Cony Gauche¹  Pedro Luiz Manique Barreto¹  Marilde Terezinha Bordignon-luiz¹ 

[1] ,Universidade Federal de Santa Catarina Departamento de Ciência e Tecnologia de Alimentos Programa de Pós-graduação em Ciência dos AlimentosFlorianópolis SC ,Brazil

关键词: Vitis vinifera L.;    Vitis labrusca L.;    anthocyanin;    xanthan gum;    rheological behavior;    Vitis vinifera L.;    Vitis labrusca L.;    antocianina;    goma xantana;    comportamento reológico;   

DOI  :  10.1590/S0101-20612009000400024

来源: SciELO

【 摘 要 】

Anthocyanins are the pigments responsible for the color of most red grapes and are easily degraded following various reaction mechanisms affected by oxygen, enzymes, pH, and temperature among other variables. In this study, a jam model system was developed using Merlot and Bordô grape extracts and polysaccharides (xanthan and locust bean gums) and different temperatures (45, 55 and 65 °C). The stability of the anthocyanin pigments and the rheological behavior of the jam model system were studied. For the determination of the stability, the half-life time and first-order reaction rate constants for the anthocyanin pigments were calculated. The rheological behavior was determined through the Power law model. The jam model system produced using a temperature of 45 °C showed the best results for the anthocyanin half-life time. The first-order reaction rate constants for the 45, 55, and 65 °C treatments were not significantly different among each other (p > 0.05). It was observed that with an increase in the jam model system temperature there was an increase in the index of consistency.

【 授权许可】

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