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1. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure

Author

Del Pozo-Insfran, D., Del Follo-Martinez, A., Talcott, S.T., and Brenes, C. H.

Subjects
Anthocyanin -- Chemical properties, Grape juice -- Nutritional aspects, Grape juice -- Chemical properties, Vitamin C -- Chemical properties, Color of food -- Research, Business, Food/cooking/nutrition
Abstract

A study to evaluate the addition of water-soluble polyphenolics extracted from rosemary and thyme, concentrated and purified by reverse phase chromatography is illustrated. The results indicated that extraction and purification regime not only improved the stability but also increased the initial color intensity and antioxidant capacity of the juices.

Published
2007

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