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|Research center of Embrapa/Collection:||Embrapa Milho e Sorgo - Artigo em periódico indexado (ALICE)|
|Type of Material:||Artigo em periódico indexado (ALICE)|
|Authors:||BARBOSA, M. P.|
ROGOLON, T. C. B.
BORGES, L. L. R.
QUEIROZ, V. A. V.
STRINGHETA, P. C.
BARROS, F. A. R. de
|Additional Information:||MARIANA PEREIRA BARBOSA, Universidade Federal de Viçosa; THAÍS CAROLINE BUTTOW RIGOLON, Universidade Federal de Viçosa; LARISSA LORRANE RODRIGUES BORGES, Universidade Federal de Viçosa; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; PAULO CESAR STRINGHETA, Universidade Federal de Viçosa; FREDERICO AUGUSTO RIBEIRO DE BARROS, Universidade Federal de Viçosa.|
|Title:||Effect of light, food additives and heat on the stability of sorghum 3-deoxyanthocyanins in model beverages.|
|Publisher:||International Journal of Food Science and Technology, v. 56, p. 4746-4755, 2021.|
|Description:||This work aimed to evaluate the stability of sorghum 3-deoxyanthocyanins (DXA) in model beverages (pH 3.5) elaborated with crude sorghum phenolic extract, containing ascorbic acid and sulphite, 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 during storage under light exposure (23.99-25.38%) and absence of light (19.87-21.74%). The addition of sulphite caused an initial bleaching reaction, but as a reversible reaction, the anthocyanin content was higher on the last day of storage compared to the first day. There were no significant differences in total anthocyanin content of all treatments subjected to the heat treatment (80 °C for 5 and 25 min). Thus, crude DXA are very stable under light, additives and heat, and may be useful as natural food colourants.|
|Appears in Collections:||Artigo em periódico indexado (CNPMS)|