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      Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice

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      Foods
      MDPI
      Cornelian cherries, anthocyanins, fructose, sucrose, aspartame, acesulfame potassium

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          Abstract

          Cornelian cherries are red fruits which can be considered as a valuable dietary source of antioxidant biologically active compounds, especially anthocyanins. The purpose of the present study was to investigate the anthocyanins degradation process in Cornelian cherry juice supplemented with different sweeteners. Four formulations of Cornelian cherry juice were prepared using different sugars (sucrose, fructose) or artificial sweeteners (aspartame and acesulfame potassium). The obtained juices were stored at three distinct temperatures (2 °C, 25 °C, and 75 °C) in order to evaluate the effects of the sweetener and storage conditions on the pigment stability. The rate constants (k) and the half time values (t 1/2) of the degradation processes were determined. The highest stability was observed for the anthocyanins from the unsweetened juice stored at 2 °C (k = 0.5·10 −3 h −1), while the most accelerated degradation was registered for the fructose sweetened juice stored at 75 °C (k = 91.65·10 −3 h −1). The presence of the different sweeteners in the Cornelian cherry juice affects their pigment stability during storage. The highest change in the retention of anthocyanins was determined by the presence of fructose, while acesulfame potassium had the less deleterious effect.

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          Most cited references35

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          Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

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            Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

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              Antioxidant and structure–activity relationships (SARs) of some phenolic and anilines compounds

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                Author and article information

                Journal
                Foods
                Foods
                foods
                Foods
                MDPI
                2304-8158
                10 September 2020
                September 2020
                : 9
                : 9
                : 1266
                Affiliations
                Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics (ANALYTICA), Faculty of Chemistry and Chemical Engineering, “Babeş-Bolyai” University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania; bianca@ 123456chem.ubbcluj.ro
                Author notes
                Author information
                https://orcid.org/0000-0002-5507-6761
                https://orcid.org/0000-0003-3604-6513
                Article
                foods-09-01266
                10.3390/foods9091266
                7555036
                32927602
                653f01d8-dbbd-4eff-9d92-b8484251a9b4
                © 2020 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 10 August 2020
                : 08 September 2020
                Categories
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                cornelian cherries,anthocyanins,fructose,sucrose,aspartame,acesulfame potassium

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