Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice
Cornelian cherries are red fruits which can be considered as a valuable dietary source of antioxidant biologically active compounds, especially anthocyanins. The purpose of the present study was to investigate the anthocyanins degradation process in Cornelian cherry juice supplemented with different...
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| Format: | Article |
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MDPI AG
2020-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/9/1266 |
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| author | Bianca Moldovan Luminita David |
| author_facet | Bianca Moldovan Luminita David |
| author_sort | Bianca Moldovan |
| collection | DOAJ |
| description | Cornelian cherries are red fruits which can be considered as a valuable dietary source of antioxidant biologically active compounds, especially anthocyanins. The purpose of the present study was to investigate the anthocyanins degradation process in Cornelian cherry juice supplemented with different sweeteners. Four formulations of Cornelian cherry juice were prepared using different sugars (sucrose, fructose) or artificial sweeteners (aspartame and acesulfame potassium). The obtained juices were stored at three distinct temperatures (2 °C, 25 °C, and 75 °C) in order to evaluate the effects of the sweetener and storage conditions on the pigment stability. The rate constants (k) and the half time values (t<sub>1/2</sub>) of the degradation processes were determined. The highest stability was observed for the anthocyanins from the unsweetened juice stored at 2 °C (k = 0.5·10<sup>−3</sup> h<sup>−1</sup>), while the most accelerated degradation was registered for the fructose sweetened juice stored at 75 °C (k = 91.65·10<sup>−3</sup> h<sup>−1</sup>). The presence of the different sweeteners in the Cornelian cherry juice affects their pigment stability during storage. The highest change in the retention of anthocyanins was determined by the presence of fructose, while acesulfame potassium had the less deleterious effect. |
| first_indexed | 2024-03-10T16:26:08Z |
| format | Article |
| id | doaj.art-18a7c97bfe70417cafd0fc9b8ece037f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T16:26:08Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-18a7c97bfe70417cafd0fc9b8ece037f2023-11-20T13:09:45ZengMDPI AGFoods2304-81582020-09-0199126610.3390/foods9091266Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry JuiceBianca Moldovan0Luminita David1Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics (ANALYTICA), Faculty of Chemistry and Chemical Engineering, “Babeş-Bolyai” University, 11 Arany Janos Street, 400028 Cluj-Napoca, RomaniaResearch Center for Advanced Chemical Analysis, Instrumentation and Chemometrics (ANALYTICA), Faculty of Chemistry and Chemical Engineering, “Babeş-Bolyai” University, 11 Arany Janos Street, 400028 Cluj-Napoca, RomaniaCornelian cherries are red fruits which can be considered as a valuable dietary source of antioxidant biologically active compounds, especially anthocyanins. The purpose of the present study was to investigate the anthocyanins degradation process in Cornelian cherry juice supplemented with different sweeteners. Four formulations of Cornelian cherry juice were prepared using different sugars (sucrose, fructose) or artificial sweeteners (aspartame and acesulfame potassium). The obtained juices were stored at three distinct temperatures (2 °C, 25 °C, and 75 °C) in order to evaluate the effects of the sweetener and storage conditions on the pigment stability. The rate constants (k) and the half time values (t<sub>1/2</sub>) of the degradation processes were determined. The highest stability was observed for the anthocyanins from the unsweetened juice stored at 2 °C (k = 0.5·10<sup>−3</sup> h<sup>−1</sup>), while the most accelerated degradation was registered for the fructose sweetened juice stored at 75 °C (k = 91.65·10<sup>−3</sup> h<sup>−1</sup>). The presence of the different sweeteners in the Cornelian cherry juice affects their pigment stability during storage. The highest change in the retention of anthocyanins was determined by the presence of fructose, while acesulfame potassium had the less deleterious effect.https://www.mdpi.com/2304-8158/9/9/1266Cornelian cherriesanthocyaninsfructosesucroseaspartameacesulfame potassium |
| spellingShingle | Bianca Moldovan Luminita David Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice Foods Cornelian cherries anthocyanins fructose sucrose aspartame acesulfame potassium |
| title | Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice |
| title_full | Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice |
| title_fullStr | Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice |
| title_full_unstemmed | Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice |
| title_short | Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice |
| title_sort | influence of different sweeteners on the stability of anthocyanins from cornelian cherry juice |
| topic | Cornelian cherries anthocyanins fructose sucrose aspartame acesulfame potassium |
| url | https://www.mdpi.com/2304-8158/9/9/1266 |
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