Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system
The influence of different factors on the stability of the anthocyanin crude extract from Cabernet Sauvignon grape skins was investigated. In a model system, the factors evaluated were as follows: temperature 4 ± 1 °C and 29 ± 3 °C, presence and absence of light, pH 3.0 and 4.0 and presence of ferul...
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| Veröffentlicht in: | International journal of food science & technology 2007-08, Vol.42 (8), p.992-998 |
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| container_title | International journal of food science & technology |
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| creator | Gris, Eliana Fortes Ferreira, Eduardo Antonio Falcão, Leila Denise Bordignon-Luiz, Marilde Terezinha |
| description | The influence of different factors on the stability of the anthocyanin crude extract from Cabernet Sauvignon grape skins was investigated. In a model system, the factors evaluated were as follows: temperature 4 ± 1 °C and 29 ± 3 °C, presence and absence of light, pH 3.0 and 4.0 and presence of ferulic acid. The influence of the addition of ferulic acid to anthocyanins was investigated in a yogurt system stored at 4 ± 1 °C. The results obtained for anthocyanin degradation velocity constant and for the half-life time of anthocyanins in a model system and in a yogurt system showed that ferulic acid significantly increased the stability of the anthocyanins crude extract. |
| doi_str_mv | 10.1111/j.1365-2621.2006.01335.x |
| format | Article |
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Psychology</topic><topic>Milk and cheese industries. Ice creams</topic><topic>stability</topic><topic>Vitaceae</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gris, Eliana Fortes</creatorcontrib><creatorcontrib>Ferreira, Eduardo Antonio</creatorcontrib><creatorcontrib>Falcão, Leila Denise</creatorcontrib><creatorcontrib>Bordignon-Luiz, Marilde Terezinha</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gris, Eliana Fortes</au><au>Ferreira, Eduardo Antonio</au><au>Falcão, Leila Denise</au><au>Bordignon-Luiz, Marilde Terezinha</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system</atitle><jtitle>International journal of food science & technology</jtitle><date>2007-08</date><risdate>2007</risdate><volume>42</volume><issue>8</issue><spage>992</spage><epage>998</epage><pages>992-998</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>The influence of different factors on the stability of the anthocyanin crude extract from Cabernet Sauvignon grape skins was investigated. In a model system, the factors evaluated were as follows: temperature 4 ± 1 °C and 29 ± 3 °C, presence and absence of light, pH 3.0 and 4.0 and presence of ferulic acid. The influence of the addition of ferulic acid to anthocyanins was investigated in a yogurt system stored at 4 ± 1 °C. The results obtained for anthocyanin degradation velocity constant and for the half-life time of anthocyanins in a model system and in a yogurt system showed that ferulic acid significantly increased the stability of the anthocyanins crude extract.</abstract><cop>Oxford, UK</cop><pub>Oxford, UK : Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2006.01335.x</doi><tpages>7</tpages></addata></record> |
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| ispartof | International journal of food science & technology, 2007-08, Vol.42 (8), p.992-998 |
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| language | eng |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Anthocyanins Biological and medical sciences Cabernet Sauvignon grapes copigmentation ferulic acid Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams stability Vitaceae |
| title | Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system |
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