EFFECT OF POLYSACCHARIDES ON THE COLOR OF ANTHOCYANINS

Authors
LEWIS CE WALKER JRL LANCASTER JE
Citation
Ce. Lewis et al., EFFECT OF POLYSACCHARIDES ON THE COLOR OF ANTHOCYANINS, Food chemistry, 54(3), 1995, pp. 315-319
Citations number
16
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
54
Issue
3
Year of publication
1995
Pages
315 - 319
Database
ISI
SICI code
0308-8146(1995)54:3<315:EOPOTC>2.0.ZU;2-Q
Abstract
The effect of a variety of plant polysaccharides and sugars on anthocy anin colour was investigated. The colour intensity (absorbance), but n ot the lambda(max), of solutions of different anthocyanins was found t o be diminished in the presence of amylose, amylopectin and alpha- and beta-cyclodextrins whilst glucose, maltose and sucrose caused an incr ease in colour. This colour change was more apparent at pH 4 than at p H 2.