Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes

The aim of this study was to obtain extracts of anthocyanin pigments from red and purplefleshed potato juices characterized by stable color. For this purpose, potato juices were pasteurized at different temperatures or fruit and vegetable concentrates were added to them. Color stability tests of the...

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Detalles Bibliográficos
Autores: Tkaczyńska, Agnieszka, Sendra, Esther, Jiménez Redondo, Nuria, Rytel, Elżbieta
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universidad Miguel Hernández de Elche
Repositorio:REDIUMH. Depósito Digital de la UMH
OAI Identifier:oai:dspace.umh.es:11000/38466
Acceso en línea:https://hdl.handle.net/11000/38466
Access Level:acceso abierto
Palabra clave:potato juices
fruit and vegetable concentrates
pasteurization
color stability
anthocyanins
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spelling Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed PotatoesTkaczyńska, AgnieszkaSendra, EstherJiménez Redondo, NuriaRytel, Elżbietapotato juicesfruit and vegetable concentratespasteurizationcolor stabilityanthocyaninsThe aim of this study was to obtain extracts of anthocyanin pigments from red and purplefleshed potato juices characterized by stable color. For this purpose, potato juices were pasteurized at different temperatures or fruit and vegetable concentrates were added to them. Color stability tests of the obtained pigments were carried out in model pH and temperature conditions and after adding to natural yogurt. Both the pasteurization process and the addition of fruit and vegetable concentrates to the potato juices positively affected their color and its stability in time. However, the pasteurization of the potato juices had a negative effect on the content of biologically active compounds, in contrast to the juices stabilized with the addition of fruit and vegetable concentrates. Anthocyanin pigments from red-fleshed potato juices were more stable than those isolated from the purple-fleshed potato juices. The results of model tests of the anthocyanin pigment concentrates from the colored-flesh potatoes and natural yoghurts with their addition confirmed the high stability of the tested concentrates.MDPIDepartamentos de la UMH::Tecnología Agroalimentaria202520252024info:eu-repo/semantics/articleapplication/pdf18application/pdfhttps://hdl.handle.net/11000/38466reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad Miguel Hernández de ElcheIngléshttps://doi.org/10.3390/ijms252011116info:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dspace.umh.es:11000/384662026-05-27T13:36:21Z
dc.title.none.fl_str_mv Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes
title Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes
spellingShingle Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes
Tkaczyńska, Agnieszka
potato juices
fruit and vegetable concentrates
pasteurization
color stability
anthocyanins
title_short Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes
title_full Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes
title_fullStr Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes
title_full_unstemmed Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes
title_sort Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes
dc.creator.none.fl_str_mv Tkaczyńska, Agnieszka
Sendra, Esther
Jiménez Redondo, Nuria
Rytel, Elżbieta
author Tkaczyńska, Agnieszka
author_facet Tkaczyńska, Agnieszka
Sendra, Esther
Jiménez Redondo, Nuria
Rytel, Elżbieta
author_role author
author2 Sendra, Esther
Jiménez Redondo, Nuria
Rytel, Elżbieta
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamentos de la UMH::Tecnología Agroalimentaria
dc.subject.none.fl_str_mv potato juices
fruit and vegetable concentrates
pasteurization
color stability
anthocyanins
topic potato juices
fruit and vegetable concentrates
pasteurization
color stability
anthocyanins
description The aim of this study was to obtain extracts of anthocyanin pigments from red and purplefleshed potato juices characterized by stable color. For this purpose, potato juices were pasteurized at different temperatures or fruit and vegetable concentrates were added to them. Color stability tests of the obtained pigments were carried out in model pH and temperature conditions and after adding to natural yogurt. Both the pasteurization process and the addition of fruit and vegetable concentrates to the potato juices positively affected their color and its stability in time. However, the pasteurization of the potato juices had a negative effect on the content of biologically active compounds, in contrast to the juices stabilized with the addition of fruit and vegetable concentrates. Anthocyanin pigments from red-fleshed potato juices were more stable than those isolated from the purple-fleshed potato juices. The results of model tests of the anthocyanin pigment concentrates from the colored-flesh potatoes and natural yoghurts with their addition confirmed the high stability of the tested concentrates.
publishDate 2024
dc.date.none.fl_str_mv 2024
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/11000/38466
url https://hdl.handle.net/11000/38466
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/ijms252011116
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
18
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:REDIUMH. Depósito Digital de la UMH
instname:Universidad Miguel Hernández de Elche
instname_str Universidad Miguel Hernández de Elche
reponame_str REDIUMH. Depósito Digital de la UMH
collection REDIUMH. Depósito Digital de la UMH
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.808905

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