Estabilización de antocianinas extraídas de jugo de granada usando arabinoxilanos extraídos de un subproducto de la industria cervecera
DOI:
https://doi.org/10.29105/idcyta.v8i1.95Keywords:
Arabinoxylans, color stabilization, pomegranate, anthocyaninsAbstract
Currently, the use of natural additives in food, including colorants, is being sought. Fruits are an important source of natural colorants such as chlorophylls, carotenoids, betalains and anthocyanins; however, one of their greatest limitations is their stability. In the present work, the addition of a fraction rich in arabinoxylans obtained from barley bagasse from the brewing industry (BSG-AX) on the stability of anthocyanins from pomegranate juice (Punica granatum) was evaluated through degradation kinetics. Two extracts of pomegranate juice were obtained by lyophilization, their anthocyanin content was estimated with the differential pH method, six beverage formulations were made by adding BSG-AX, evaluating the stability of anthocyanins by measuring the color change (ΔE) through digital analysis. The anthocyanin content of the pomegranate juice extract was estimated at 115.66±3.48 mg equivalents of cyanidin-3-glucoside/100 g, the beverages formulated were stored at 4ºC for 49 days. The beverages added with BSG-AX presented less color change than those not added, therefore, the usefulness of BSG-AX as a food additive to be applied in the food industry as a color stabilizer is evidenced.
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Copyright (c) 2023 Y. Jaguey-Hernández, A. Castañeda-Ovando, E.P. Castañeda-Ovando, C. Tapia-Ignacio, E. Contreras-López, L.G. Gonzalez-Olivares
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