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http://dx.doi.org/10.3746/jkfn.2003.32.7.960

Stability of Anthocyanin Pigment Extracted from Mulberry Fruit  

강창수 (혜전대학 호텔제과제빵과)
마상조 (광주보건대학 식품생명과학과)
조원대 (농협대학)
김진만 (고려대학교 병설 보건대학 식품영양과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.7, 2003 , pp. 960-964 More about this Journal
Abstract
Effects of pH, sugars, organic acids, and metal ions on the stability of anthocyanin pigments extracted from mulberry (Morus alba L) fruit were studied. The pH had marked influences on the color of the anthocyanine pigment: i.e. the lower pH of the anthocyanin solution was, the more stable and intense of the pigment was. Among the sugars, sucrose was the most deleterious followed by fructose, glucose and maltose. Among the organic acids, maleic acid was found to be the most effective in stabilizing the pigment followed by acetic acid, citric acid and tartaric acid. Most metal ions except C $u^{+2}$ and F $e^{+3}$ were found to be effective in stabilizing the pigment.
Keywords
anthocyanin; color stability; mulberry fruit;
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