engleski

Influence of sugar and starch addition on blackberry juice anthocyanins

Sugars and starches are often included in food product formulation thus in this study influence of sugars (sucrose, glucose and trehalose), modified starches (waxy maize and tapioca) and their combination on anthocyanins, polyphenols and percent of polymeric color of blackberry juice was investigated in contrast to control sample. Samples were stored for 35 days at 4 °C. After preparation, samples with addition of glucose and trehalose (80.41 and 81.53 mg/L, respectively) had higher anthocyanin content, while addition of sucrose, waxy maize and tapioca starch had no effect on anthocyanins in comparison to control sample (79.28 mg/L). Samples with combination of starches and sugars in all cases had lower anthocyanin content. Polymeric color was around 30% in all samples. After storage degradation of polyphenols and anthocyanins occurred, and only samples with trehalose addition (58.61 mg/L) had higher anthocyanin content, while all other samples had lower anthocyanin content in contrast to control (57.23 mg/L). In samples with combination of starches and sugars, samples with trehalose addition showed the highest anthocyanin content. Also, samples with addition of additives had much higher polymeric color (~ 60%) in comparison to control (32%). Higher loss of anthocyanins in samples with addition of additives could be explained with formation of anthocyanin polymers during storage. Also, monitoring of absorbance at 440 nm as indicator of substitution in C-3 position of flavilium ring was conducted. Results showed that after storage in control sample absorbance at 440 nm decreased, while in all other samples increase of absorbance was observed indicating change of anthocyanin structure.

anthocyanins; sugar; starch

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