| Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored with Andes Berry (Rubus glaucus Benth) Anthocyanin Powder. | |
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MedLine Citation:
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PMID: 21535712 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The stability of anthocyanin (ACN) freeze-dried powders from Andes berry (Rubus glaucus Benth) as affected by storage, addition of maltodextrin as a carrier agent, and illumination was evaluated in isotonic model beverages. The ethanolic ACN extract was freeze dried with and without maltodextrin DE 20. Isotonic model beverages were colored with freeze-dried ACN powder (FDA), freeze-dried ACN powder with maltodextrin (MFDA), and red nr 40. Beverages were stored in the dark and under the effect of illumination. Half life of the ACNs, changes in color, total phenolics content (TPC), and antioxidant activity were analyzed for 71 d. Addition of maltodextrin and absence of light stabilized the color of beverages and improved ACN and TPC stability during storage. The antioxidant activity of the beverages was higher when they were colored with MFDA and highly correlated with ACN content. There was no correlation between antioxidant activity and TPC. It is concluded that addition of maltodextrin DE 20 as a carrier agent during freeze-drying improves the color and stability of nutraceutical antioxidants present in Andes berry extract. This suggests a protective enclosing of ACNs within a maltodextrin matrix with a resulting powder that could serve as a supplement or additive to naturally color and to enhance the antioxidant capacity of isotonic beverages. |
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Authors:
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D C Estupiñan; S J Schwartz; G A Garzón |
Publication Detail:
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Type: Journal Article Date: 2011-01-06 |
Journal Detail:
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Title: Journal of food science Volume: 76 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2011 Jan |
Date Detail:
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Created Date: 2011-05-03 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: S26-34 Citation Subset: IM |
Affiliation:
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Authors Estupiñan and Garzón are with Dept. de Química, Univ. Nacional de Colombia AA 14490 Bogotá, Colombia. Author Schwartz is with Dept. of Food Science, 2015 Fyffe Road, Parker Food Science Bldg, The Ohio State Univ., Columbus, OH 43210, U.S.A. Direct inquiries to author Garzón (E-mail: agarzonmo@unal.edu.co). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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