Navegando por Autor "Barbosa, Mariana Pereira"
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Item Effect of light, food additives and heat on the stability of sorghum 3-deoxyanthocyanins in model beverages(Universidade Federal de Viçosa, 2020-09-25) Barbosa, Mariana Pereira; Barros, Frederico Augusto Ribeiro de; http://lattes.cnpq.br/5386013030603051Sorghum has high levels of 3-deoxyanthocyanins (DXA), which is known to possess unique chemical and bioactive properties. The DXA do not have the hydroxyl group at the C-3 position, which improves their stability compared to anthocyanins from fruits and vegetables. However, crude sorghum DXA stability in model beverages under fluorescent light exposure is unknown. The aim of this work was to evaluate the stability of sorghum DXA in model beverages (pH 3.5) elaborated with sorghum bran phenolic extract, containing ascorbic acid and sulfite, under fluorescent light exposure and subjected to heat treatment. There was no significant difference in the DXA degradation during storage under light exposure (24.16%) and absence of light (20.72%). DXA degradation did not differ in the presence of ascorbic acid, in two different concentrations, during storage under light exposure (23.99-25.38%) and absence of light (19.87-21.74%). These values are much lower compared to literature for anthocyanins under similar conditions. The addition of sulfite caused an initial bleaching reaction, but as reversible reaction, the anthocyanin content was higher on the last day of storage compared to the first day. Moreover, it was observed that there were no significant differences in total anthocyanin content of all treatments subjected to the heat treatment (80°C for 5 and 25 min). Overall, color parameters (h*, C* and ΔE*) of the model beverages were stable during storage under light and heat treatment. In conclusion, crude sorghum DXA are very stable to fluorescent light exposure and heat, thus have great potential to be used as natural food colorants and bioactive ingredients by the food industry. Keywords: Natural colorants. Bioactive compounds. Sulfite. Ascorbic acid. Anthocyanins. Sorghum bicolor L.