COLOR AND HEAT STABILITY CHANGES OF ANTHOCYANINS IN WILD BERRY (BILBERRY AND STRAWBERRY) JUICES
2022
Mariya G. Georgieva
Color degradation, anthocyanins, and antioxidant activity were determined spectrophotometrically in wild strawberry and bilberry juices. The structure of anthocyanins influences pigment stability and color variation. Anthocyanins made up 43-49% of the content of total phenols in bilberry juices at the beginning of the heat test. The effects of the temperature on the degradation of anthocyanins in strawberry juices were determined at 85 oC and respectively for bilberry juices at 95 oC. Color and anthocyanins in juices were thermally degraded in a first-order kinetic degradation. Total anthocyanin degradation had a strong positive connection with chroma value (C*). The findings are part of a study that used CIELCH and CIELAB color coordinates to characterize the quality of heat- treated bilberry and wild strawberry juices.
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