Study on the light, heat and chemical stabilities of blueberry fruit pigment
Objective To discuss the effects of light, temperature, pH value, oxidant (H2O2), reductant (Na2SO3), food additive and metallic ion on the stability of blueberry fruit pigment.Methods The stabilities of blueberry pigment from blueberry fruits were evaluated by the color value, total anthocyanins content and total polyphenols content after treatments. ResultsThe blueberry fruit pigment was resistive to light (within 9000 lux for 12 hours) and heat (within 50℃ for2 hours), but sensitive to H2O2, Na2SO3 and pH value, which was more stable with bright color under the conditions of pH lower than 4.0. Sweeteners and acidity agents such as sugar and citric acid had protective effect on the stability of pigment, maltodextrin showed definite adverse effect on the pigment, and vitamin C showed remarkably degradation effect on the blueberry fruit pigment. Zn2+and Ca2+had a certain color protection or enhancement function, K+ and Mg2+had little effect on blueberry fruit pigment, and Na+, Cu2+ and Fe2+ showed different degrees of adverse effect on the blueberry fruit pigment. ConclusionThe light stability and heat stability of blueberry pigment are stronger than its chemical stability.
NETL
NSTL
万方数据
维普
