Blackberry (Rubus fructicosus) is one of the fruit
with the highest concentration of anthocyanins; however, its use is limited for
making jams, jellies and liqueur, and recently, fruit concentrates in
combination with pomegranate, blueberry and grape. One of the main problems
with these pigments is their poor stability in solution, mainly in beverages as
liqueur and juices, which depends on factors such as chemical structure, pH,
temperature, light, water activity, and presence of oxygen. The effect of light
on total monomeric anthocyanins content as well as the degradation rates and
browning of two blackberry ethanolic extracts is to establish the conditions
for storage of liqueur without adding artificial food coloring. The initial
content of anthocyanins on extract without storage was 106 mg?l-1. The study
assessed the light irradiation effect on the anthocyanins of blackberry
ethanolic extract. The anthocyanins degradation followed the second order
reaction kinetics with respect to illuminance of the light source. The t1/2 value at high illuminance (3968.30
lx) was 28.20 hours.
Giusti, M.M. and Wrolstad, R.E. (2003) Acylated Anthocyanins from Edible Sources and Their Applications in Food Systems: A Review. Biochemical Engineering Journal, 14, 217-225. http://dx.doi.org/10.1016/S1369-703X(02)00221-8
da Costa, C.T., Nelson, B.C., Margolis, S.A. and Horton, D. (1998) Separation of Blackcurrant Anthocyanins by Capillary Zone Electrophoresis. Journal of Chromatography A, 799, 321-327. http://dx.doi.org/10.1016/S0021-9673(97)01043-1
Kennedy, J.A. and Waterhouse, A.L. (2000) Analysis of Pigmented High Molecular-Mass Grape Phenolics Using Ion-Pair, Normal-Phase High Performance Liquid Chromatography. Journal of Chromatography A, 866, 25-34. http://dx.doi.org/10.1016/S0021-9673(99)01038-9
Fleschhut, J., Kratzer, F., Rechkemmer, G. and Kulling, S.E. (2006) Stability and Biotransformation of Various Dietary Anthocyanins in Vitro. European Journal of Nutrition, 45, 7-18. http://dx.doi.org/10.1007/s00394-005-0557-8
Wrolstad, R.E., Durst, R.W. and Lee, J. (2005) Tracking Color and Pigment Changes in Anthocyanin Products. Trends in Food Science and Technology, 16, 423-428. http://dx.doi.org/10.1016/j.tifs.2005.03.019
Giusti, M.M. and Wrolstad, R.E. (2001) Anthocyanins. Characterization and Measurement of Anthocyanins by UVVisible Spectroscopy. In: Wrolstad, R., Ed., Current Protocols in Food Analytical Chemistry, John Wiley & Sons, Inc., New York, F1.2.1-F1.2.13.
Lee, J., Durst, R.W. and Wrolstad, R.E. (2005) Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study. Journal of AOAC International, 88, 1269-1278.
Albarici, T.R. and Pessoa, J.D.C. (2012) Effects of Heat Treatment and Storage Temperature on the Use of Acaí Drink by Nutraceutical and Beverage Industries. Ciência e Tecnologia de Alimentos, 32, 9-14. http://dx.doi.org/10.1590/S0101-20612012005000026