Food Science and Technology
Authors:Stephanie Halim, Janet Senger
Mentor:Harmit Singh, Associate Professor (Food Chemist) Human Nutrition and Food Science, California State Polytechnic University Pomona
Increasing the Stability of Anthocyanin in the Presence of Ascorbic Acid Using Gums in Aqueous Solution Author: Janet Senger, Californian State Polytechnic University Pomona Mentor: Dr. Harmit Singh, Department of Human Nutrition and Food Science, Californian State Polytechnic University Pomona Natural colors are desired by consumers in food products. Anthocyanis are natural plant derived pigments that can impart colors such as pink, red, purple, and blue in food. A serious problem with natural colors is their instability and degradation under conditions such as changes in pH, light exposure, and increased temperature. Anthocyanins are known to degrade quickly in the presence of higher concentrations of ascorbic acid, a condition that is frequently encountered in juice products. Research was conducted to standardize a model system and test the ability of various gums to increase the stability of anthocyanin in the presence of ascorbic acid in an aqueous solution, thereby improving the shelf life of juice products. Anthocyanin solution (0.1%) was treated with different gums (0.3%) and then ascorbic acid (0.3%). Samples were analyzed using a spectrophotometer for their absorbance at a wavelength of 520 nm. The test solution along with untreated control samples were heated in a 95OC water bath for 24 hours and then retested for their absorbance at 520 nm. Results indicated that the sample treated with sodium alginate had increased stability when compared to the untreated sample and samples using other gums. This outcome is a promising indication that further study of additional gums or other compounds with similar chemical characteristics may be even more successful in stabilizing anthocyanin in the presence of ascorbic acid.