Article pubs.acs.org/JAFC
Improved Stability of Chokeberry Juice Anthocyanins by β‑Cyclodextrin Addition and Refrigeration Luke R. Howard,*,† Cindi Brownmiller,† Ronald L. Prior,† and Andy Mauromoustakos‡ †
Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72704, United States Agricultural Statistics Laboratory, 104 Agricultural Annex, University of Arkansas, Fayetteville, Arkansas 72701, United States
‡
ABSTRACT: Chokeberry anthocyanins are susceptible to degradation during processing and storage of processed products. This study determined the effects of three pH levels (2.8, 3.2, and 3.6) and four β-cyclodextrin (BCD) concentrations (0, 0.5, 1, and 3%) alone and in combination on the stability of chokeberry juice anthocyanins before and after pasteurization and over 8 months of storage at 4 and 25 °C. Lowering the pH from 3.6 to 2.8 in the absence of BCD provided marginal protection against anthocyanin losses during processing and storage. Addition of 3% BCD at the natural chokeberry pH of 3.6 resulted in excellent protection of anthocyanins, with 81 and 95% retentions after 8 months of storage at 25 and 4 °C, respectively. The protective effect of BCD was lessened with concentrations
