Regresar

Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant

Abstract:

Recently, the food additive industry has been looking to use bioproducts as a source of food colorants. Therefore, this study aimed to assess the stability of anthocyanins from residues of the grape when were applied as a food colorant in kefir and carbonated water. The degradation of anthocyanins incorporated in food matrices followed the first-order kinetic behavior during storage, in exposure to light or the dark. For stability assessment of anthocyanins in kefir, the anthocyanins retention was 67% during storage and the half-life time (t1/2) was approximately 27 days. The highest stability in the carbonated water samples was shown in anthocyanin malvidin-3-glucoside when they were stored in the dark; the t1/2was almost four times longer than in light exposure. The light had adverse effects on the color of carbonated water while the colored kefir showed physical properties similar to kefir without additives. Practical Applications: The incorporation of synthetic additives to provide coloration in beverages causes harmful effects on human health. Food industries produce a significant amount of waste that causes serious environmental problems and economic losses if they are not utilized efficiently. This study shows a new way to approach the residues of food processing as natural sources of bioactive compounds that could be used as a colorant in food and beverages. The anthocyanins from skin grape applied in food matrices present better thermal stability and higher half-life time when were stored in the dark. Therefore, it can be used as a natural additive in beverages or dairy products. In addition to their ability to provide color, the anthocyanins offer beneficial effects on human health due to their antioxidant activity. The results indicate that the anthocyanins from grape byproducts have potential use as a substitute of synthetic colorants in processed food.