FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (9): 220-227.doi: 10.7506/spkx1002-6630-20180413-178

• Packaging & Storage • Previous Articles     Next Articles

Enhanced Color Stability of Clear Chinese Bayberry Juice during Storage by Phenolic Acid

LOU Leyan, CHEN Hongji, YIN Pei, SHEN Qing, CHEN Jianchu*, YE Xingqian, LIU Donghong   

  1. Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-food Processing, Zhejiang R & D Center for Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
  • Online:2019-05-15 Published:2019-05-28

Abstract: In order to enhance the stability of anthocyanins in it, Chinese bayberry juice was added separately with five different phenolic acids (tannic acid, ferulic acid, sinapic acid, chlorogenic acid, syringic acid) as copigments and then stored at 4, 25 or 37 ℃ for 21 days. The anthocyanin concentration, color, antioxidant capacity and physicochemical indexes were measured every 3 days. Results showed that each of these phenolic acids could enhance the color stability, reduce the degradation rate of anthocyanins, extend the half-life of degradation, slow down the browning rate, and improve the antioxidant capacity of Chinese bayberry juice. Tannic acid and sinapic acid was the most effective copigments among the five phenolic acids. The half-life was 154.033 and 157.533 days for anthocyanins in Chinese bayberry juice with the addition of tannic acid and sinapic acid, 76.151 and 79.651 days longer than that of the control sample at 4 ℃ , respectively. However, tannic acid had a greater influence on the light transmittance, and it could result in turbidity easily. Therefore, sinapinic acid is the most suitable copigment for Chinese bayberry juice.

Key words: Chinese bayberry anthocyanins, phenolic acid, copigmentation, transmittance, antioxidant capacity

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