使用复合物改善黑葡萄安托的热和光稳定性
Sarah Jaradat1, Ayed Amr1, Imad Hamadneh2
1Department of Nutrition and Food Science, The University of Jordan, Amman 11941, Jordan.
Preventive nutrition and food science
|January 6, 2025
概括
离子复合显著提高了黑葡萄安东素 (ANCs) 对热和光的稳定性. 这种改进使ANC成为合成食品染料更可行的天然替代品.
科学领域:
- 食品化学 食品化学
- 天然颜料 天然颜料
- 抗氧化剂是一种抗氧化剂.
背景情况:
- 氨酸 (ANC) 是具有抗氧化特性的天然颜料,适合作为食品色素替代品.
- ANC的稳定性受到pH值,温度和光线的限制,阻碍了它们的应用.
- 之前的离子 (Co+2) 复合改善了ANC的pH稳定性.
研究的目的:
- 调查CO+2复合对黑葡萄ANC热和光稳定性的影响.
- 评估CO+2复合ANC作为改进的天然食品色素的潜力.
主要方法:
- 黑葡萄的ANC被提取和净化.
- ANCs与Co+2 (ANC-Co+2) 复合并在缓冲溶液中稀释.
- 在40°C,60°C和80°C时测试了热稳定性.
- 在紫外线和日光照射下,对光稳定性进行了一周的评估.
主要成果:
- 在热应力下,CO+2复合延长了ANC半衰期的三倍以上.
- 复杂化使ANC温度灵敏度降低了约50%.
- Co+2复合延长了ANC半衰期超过十倍 (紫外线) 和二十倍 (日光).
结论:
- Co+2复合是一种有效的策略,可以显著提高葡萄ANC的热和光稳定性.
- 增强的ANC稳定性使它们更适合用作天然食品染料.
- 这种方法提供了一种有希望的方法来克服天然食品染料的局限性.
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