Affiliations 

  • 1 Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, RG6 6AP Reading, United Kingdom; Department of Food Technology, Faculty of Food Science and Technology, University Malaysia Terengganu, 21300 Kuala Terengganu, Malaysia
  • 2 Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, RG6 6AP Reading, United Kingdom
  • 3 Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, RG6 6AP Reading, United Kingdom. Electronic address: p.jauregi@reading.ac.uk
Food Chem, 2019 Jan 15;271:224-231.
PMID: 30236671 DOI: 10.1016/j.foodchem.2018.07.083

Abstract

Red grape pomace, a wine-making by-product is rich in anthocyanins and has many applications in food and pharmaceutical industry. However, anthocyanins are unstable during processing and storage. This study aimed to investigate the stability of anthocyanins obtained by hydroalcoholic extraction (with and without sorbic acid) and colloidal gas aphrons (CGA) separation; a surfactant (TWEEN20) based separation. Anthocyanins in CGA samples showed higher stability (half-life = 55 d) than in the crude extract (half-life = 43 d) and their stability increased with the concentration of TWEEN20 in the CGA fraction (6.07-8.58 mM). The anthocyanins loss in the CGA sample (with the maximum content of surfactant, 8.58 mM) was 34.90%, comparable to that in the crude ethanolic extract with sorbic acid (EE-SA) (31.53%) and lower than in the crude extract (44%). Colour stabilisation was also observed which correlated well with the stability of individual anthocyanins in the EE and CGA samples. Malvidin-3-o-glucoside was the most stable anthocyanin over time.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.