Hubbermann, Eva Maria:
ISBN 3899593898

Functional Properties of Anthocyanin Concentrates and the Influence of Physicochemical Parameters and Food Additives on the Color and Stability of Isolated Anthocyanins in Food Matrices. Schriftenreihe des Instituts für Humanernährung und Lebensmittelkunde der Christian-Albrechts-Universität zu Kiel Band 31 # Pb., 262 S., 97 Abb., 62 Tab.

SCHLAGWORTE:
Anthocyanins
Food Colorants
Color Stability

Anthocyanin rich fruit concentrates are characterized by their coloring properties and antioxidant potential. Their application as natural food colorants is limited by their comparatively low color stability. To improve their color in food systems during storage, factors that affect anthocyanin stability were determined. Using black currant, elderberry and strawberry pigments, it was shown that color stability can be influenced by the choice of food ingredients in simple aqueous solutions and complex food matrices. Alteration in solvent properties, water activity and association to macromolecular structures were found to significantly influence their rate of degradation. Formation of copigment complexes, known from plants to enhance anthocyanin color, was investigated as a possible mechanism for pigment stabilization. It was found to occur in combination with several food constituents. However, improved storage stability was only achieved in a minority of cases; the effect was mostly dominated by influences that increased anthocyanin decay. The considerable antioxidant potential of anthocyanins and their contribution to overall antioxidant potential of fruit concentrates was characterized by in vitro assays.


Eva Maria Hubbermann studied nutritional science and did her doctorate at the Division of Food Technology of the University of Kiel. In the field of secondary plant constituents, she investigates their application to food systems as functional ingredients.

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