Skip to main content
SpringerLink
Log in

Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Anthocyanin-rich concentrates from different fruits can be used as natural food colourants. The pigments' stability is comparatively low and dependent on the composition of food matrices. Food ingredients relevant for soft drinks, jelly fruits and salad dressings were tested in model systems regarding their influence on the colour stability of elderberry and black currant concentrate determined by colour measurement (CIE L * a * b *). In aqueous solutions food-grade organic acids and salt were found to influence anthocyanin stability: colour stability increased with increasing pK a of acids and decreased with increasing salt concentrations. This may be attributed to altered solvation characteristics of aqueous solutions. A stabilizing influence was found for sugars presumably by reducing water activity. However, when heat treatment was applied, e.g. in the production of hydrocolloid gels, fructose was shown to accelerate anthocyanin decay due to the formation of sugar degradation products. Comparing hydrocolloids, alginate was shown to increase colour stability in aqueous solution and pectin displayed overall highest colour stability in a gel model system, suggesting that polyuronic acids may improve anthocyanin stability by intermolecular association.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Brouillard R (1982) Chemical Structure of Anthocyanins. In Markakis P (ed) Anthocyanins as food colors. Academic, New York London Paris, pp 1–40

    Google Scholar 

  2. Jackman RL, Smith JL (1996) Anthocyanins and betalains. In Hendry GAF, Houghton JD (eds) Natural food colorants, 2nd edn. Blackie, London Glasgow, pp 244–309

    Google Scholar 

  3. Hubbermann EM (2005) 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. University Dissertation, Der Andere Verlag, Tönning Lübeck Harburg

  4. García-Viguera C, Zafrilla P, Artés F, Romero F, Abellán P, Tomás-Barberán FA (1998) J Sci Food Agric 78:565–573

    Article  Google Scholar 

  5. García-Viguera C, Zafrilla P, Romero F, Abellán P, Artés F, Tomás-Barberán FA (1999) J Food Sci 64:243–247

    Article  Google Scholar 

  6. Rein MJ, Heinonen M (2004) J Agric Food Chem 52:3106–3114

    Article  CAS  Google Scholar 

  7. Katsaboxakis K, Papanicolaou D, Melanitou M (1998) Ital J Food Sci 10:17–25

    CAS  Google Scholar 

  8. Garzón GA, Wrolstad RE (2001) Food Chem 75:185–196

    Article  Google Scholar 

  9. Skrede G, Wrolstad RE, Lea P, Enersen G (1992) J Food Sci 57:172–177

    Article  CAS  Google Scholar 

  10. Jurd L (1972) Some advances in the chemistry of anthocyanin-type plant pigments. In Chichester CO (ed) The chemistry of plant pigments. Academic, New York London, pp 123–142

    Google Scholar 

  11. Poei-Langston MS, Wrolstad RE (1981) J Food Sci 46:1218–1222, 1236

    Article  CAS  Google Scholar 

  12. Duhard V, Garnier J-C, Megard D (1997) Agro-Food-Ind Hi-Tech 8:28–34

    CAS  Google Scholar 

  13. García-Viguera C, Bridle P (1999) Food Chem 64:21–26

    Article  Google Scholar 

  14. Calvi JP, Francis FJ (1978) J Food Sci 43:1448–1456

    Article  CAS  Google Scholar 

  15. Meschter EE (1953) J Agric Food Chem 1:574–579

    Article  CAS  Google Scholar 

  16. MacKinney G, Lukton A, Chichester CO (1955) Food Technol 9:324–326

    CAS  Google Scholar 

  17. Tinsley IJ, Bockian AH (1960) Food Res 25:161–172

    CAS  Google Scholar 

  18. Daravingas G, Cain RF (1968) J Food Sci 33:138–142

    Article  CAS  Google Scholar 

  19. Debicki-Pospisil J, Lovric T, Trinajstic N, Sabljic A (1983) J Food Sci 48:411–416

    Article  CAS  Google Scholar 

  20. Goto T, Hoshino T, Ohba M (1976) Agric Biol Chem 40:1593–1596

    CAS  Google Scholar 

  21. Dangles O, Brouillard R (1992) Can J Chem 70:2174–2189

    Article  CAS  Google Scholar 

  22. Figueiredo P, Pina F (1994) J Chem Soc Perkin Trans 2:775–778

    Google Scholar 

  23. Cabrita L (1999) Analysis and stability of anthocyanins. PhD Thesis, University of Bergen, Norway

  24. Shi Z, Lin M, Francis FJ (1992) J Food Sci 57:758–760, 770

    Article  CAS  Google Scholar 

  25. Garzón GA, Wrolstad RE (2002) J Food Sci 67:1288–1299

    Article  Google Scholar 

  26. Sondheimer E, Kertesz ZI (1952) Food Res 17:288–298

    CAS  Google Scholar 

  27. Iacobucci GA, Sweeny JG (1983) Tetrahedron 39:3005–3038

    Article  CAS  Google Scholar 

  28. Hoshino T, Matsumoto U, Goto T (1981) Phytochemistry 20:1971–1976

    Article  CAS  Google Scholar 

  29. Taoukis PS, Breene WM, Labuza TP (1988) Intermediate moisture foods. In Pomeranz I (ed) Advances in cereal science and technology, vol IX. AACC, St. Paul, pp 91–128

    Google Scholar 

  30. Lewis CE, Walker JRL, Lancaster JE (1995) Food Chem 54:315–319

    Article  CAS  Google Scholar 

  31. Belitz H-D, Grosch W (1999) Food Chemistry, 2nd edn. Springer, Berlin Heidelberg New York

    Google Scholar 

  32. Robinson R, Robinson GM (1939) J Am Chem Soc 61:1605–1606

    Article  CAS  Google Scholar 

  33. Robinson GM (1939) J Am Chem Soc 61:1606–1607

    Article  CAS  Google Scholar 

  34. Asen S, Stewart RN, Norris KH, Massie DR (1970) Phytochemistry 9:619–627

    Article  CAS  Google Scholar 

  35. Bayer E, Egeter H, Fink A, Nether K, Wegmann K (1966) Angew Chem Int Ed Engl 5:791–798

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors would like to thank Anschi Saß for technical assistance regarding the gel systems. This work was supported by the Commission of the European Communities' Quality of life and management of living sources specific RTD program “Functional Properties, Bioactivities and Bioavailability of Phytochemicals, especially Anthocyanins, from Processed Foods,” QLK1-CT-1999-00124. It does not necessarily reflect its views and in no way anticipates the Commission's future policy in this area. The authors are grateful for the research grant of EMH by the International Foundation for the Promotion of Nutrition Research and Nutrition Education (ISFE).

Author information

Authors and Affiliations

  1. Institute of Human Nutrition and Food Science, University of Kiel, Olshausenstraße 40, 24098, Kiel, Germany

    Eva Maria Hubbermann, Anja Heins, Heiko Stöckmann & Karin Schwarz

Authors
  1. Eva Maria Hubbermann
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Anja Heins
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Heiko Stöckmann
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Karin Schwarz
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Eva Maria Hubbermann.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Hubbermann, E.M., Heins, A., Stöckmann, H. et al. Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates. Eur Food Res Technol 223, 83–90 (2006). https://doi.org/10.1007/s00217-005-0139-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-005-0139-2

Keywords

Search

Navigation