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Effects of Selected Stabilizers on the Color Deterioration of Crude Pigment Extract from Schizandra fruit (Schizandra Fructus)  

Kim, Hyun-Jung (Korea Food Research Institute)
Cho, Sung-Bin (Korea Food Research Institute)
Chun, Hyang-Sook (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Culture / v.18, no.5, 2003 , pp. 475-482 More about this Journal
Abstract
The effects of selected stabilizers and sugars on color deterioration of anthocyanin in Schizandra fructus were examined at $100^{\circ}C$ for $120{\sim}180$ min. Among four test sugars, it was found that fructose accelerated the thermal color deterioration while maltose retarded the color deterioration by 40%. Maltodextrin and ${\gamma}$-cyclodextrin showed the highest stabilizing effect on the thermal color deterioration of crude pigment extract from Schizandra fructus(CPES) containing 2 mg% of anthocyanin. Addition of maltodextrin or ${\gamma}$-cyclodextin at 5% retarded thermal color deterioration of CPES. In gel system, 5% of maltodextrin also retarded the color deterioration by $15{\sim}20%$ during storage at $25^{\circ}C\;and\;35^{\circ}C$.
Keywords
Schizandra fructus; anthocyanin; stabilizer; thermal color deterioration;
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