Effect of light, food additives and heat on the stability of sorghum 3-deoxyanthocyanins in model beverages.

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dc.contributorMARIANA PEREIRA BARBOSA, Universidade Federal de Viçosa; THAÍS CAROLINE BUTTOW RIGOLON, Universidade Federal de Viçosa; LARISSA LORRANE RODRIGUES BORGES, Universidade Federal de Viçosa; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; PAULO CESAR STRINGHETA, Universidade Federal de Viçosa; FREDERICO AUGUSTO RIBEIRO DE BARROS, Universidade Federal de Viçosa.
dc.creatorBARBOSA, M. P.
dc.creatorROGOLON, T. C. B.
dc.creatorBORGES, L. L. R.
dc.creatorQUEIROZ, V. A. V.
dc.creatorSTRINGHETA, P. C.
dc.creatorBARROS, F. A. R. de
dc.date2021-10-05T18:00:22Z
dc.date2021-10-05T18:00:22Z
dc.date2021-06-07
dc.date2021
dc.date.accessioned2026-07-07T05:24:54Z
dc.descriptionThis work aimed to evaluate the stability of sorghum 3-deoxyanthocyanins (DXA) in model beverages (pH 3.5) elaborated with crude sorghum phenolic extract, containing ascorbic acid and sulphite, under fluorescent light exposure and subjected to heat treatment. There was no significant difference in the DXA degradation during storage under light exposure (24.16%) and absence of light (20.72%). DXA degradation did not differ in the presence of ascorbic acid during storage under light exposure (23.99-25.38%) and absence of light (19.87-21.74%). The addition of sulphite caused an initial bleaching reaction, but as a reversible reaction, the anthocyanin content was higher on the last day of storage compared to the first day. There were no significant differences in total anthocyanin content of all treatments subjected to the heat treatment (80 °C for 5 and 25 min). Thus, crude DXA are very stable under light, additives and heat, and may be useful as natural food colourants.
dc.identifierInternational Journal of Food Science and Technology, v. 56, p. 4746-4755, 2021.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1132208
dc.identifierhttps://doi.org/10.1111/ijfs.15123
dc.identifier.urihttp://hdl.handle.net/123456789/490369
dc.languageeng
dc.rightsopenAccess
dc.subjectComposto bioativo
dc.subjectSulfito
dc.subjectÁcido ascórbico
dc.subjectSorghum Bicolor
dc.subjectCorante
dc.subjectFlavonóide
dc.subjectSorgo
dc.titleEffect of light, food additives and heat on the stability of sorghum 3-deoxyanthocyanins in model beverages.
dc.typeArtigo de periódico

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