Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice

•Anthocyanin (ACYs) degradation was evaluated in vitamin C fortified cranberry juice.•Three antioxidants were assessed to preserve ACYs and color of the juice.•Gallic acid was the most effective antioxidant against ACYs and color degradation.•Generally, vitamin C fortification showed negative impact...

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Bibliographic Details
Published in:Food chemistry 2016-11, Vol.210, p.422-427
Main Authors: Roidoung, Sunisa, Dolan, Kirk D., Siddiq, Muhammad
Format: Article
Language:English
Subjects:
Anthocyanins
Anthocyanins - analysis
Antioxidant
Antioxidants - analysis
Ascorbic Acid - analysis
Beverages - analysis
Catechin
Color
Gallic acid
Gallic Acid - chemistry
Hesperidin
Vaccinium macrocarpon - chemistry
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Summary:•Anthocyanin (ACYs) degradation was evaluated in vitamin C fortified cranberry juice.•Three antioxidants were assessed to preserve ACYs and color of the juice.•Gallic acid was the most effective antioxidant against ACYs and color degradation.•Generally, vitamin C fortification showed negative impact on ACYs and juice color. The objective of this study was to evaluate different antioxidants for anthocyanin (ACY) retention in vitamin C fortified cranberry juice and assess its quality. Cranberry juice was fortified with 40–80mg/100mL vitamin C and added hesperidin, catechin, and gallic acid at different concentrations. Juice was pasteurized at 85°C for 1min and stored at 23°C for 16days. ACYs, vitamin C, color intensity, and browning index (BI) were evaluated at 2-day intervals. Gallic acid was found to be the most effective antioxidant against ACYs degradation and significantly (p
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.04.133