Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions

Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions

Low color stability of Rubired food and beverage coloring negatively impacts color yield during production and storage while also limiting the use of this type of food colorant in applications where color stability is a key requirement. This study investigated the impact on color stability of using...

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Bibliographic Details
Main Authors: Richard G. Ntuli, Ravi Ponangi, David W. Jeffery, Kerry L. Wilkinson
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Foods
Subjects:
grape color extraction
grape food coloring
color units
color degradation kinetics
grape concentrate
Online Access:https://www.mdpi.com/2304-8158/9/9/1270

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