%0 Journal Article
%T Estabilidad de antocianinas en jugos pasteurizados de mora (Rubus glaucus Benth)
%A Moreno-Alvarez
%A Mario Jos¨¦
%A Viloria Matos
%A Alfredo
%A L¨®pez
%A Eliezer
%A C
%A Douglas Bel¨¦n
%J Archivos Latinoamericanos de Nutrici¨®n
%D 2002
%I Scientific Electronic Library Online
%X stability of anthocyanins in pasteurized juice of blackberry (rubus glaucus benth). in this research the chemical stability of total anthocyanins in three pasteurized juices elaborated from 12% of blackberry(rubus glaucus benth) pulp, and addition of ascorbic acid (formulation a: 0.1%, formulation b: 0.05% and formulation c: 0.01%), was evaluated by means of absorption visible spectra (400-580 nm). physicol-chemical characterization ( acidity, soluble solids content in obrix, ph), and count of mesophilic microorganism, fungi, yeasts, fecal coliforms (pmn/ml) and escherichia coli, were evaluated. sensorial parameters (color, smell, flavor) were investigated by means of un-trained panel using a hedonic scale (fridman, p< 0.05). the study was performed during storage for 9 days. the total anthocyanins were reported as pelargonidin-3-glycoside g/l, and no significant differences were founded among the evaluated in each formulation during storage (p>0.05). bactocromic effect due to oxidation as not observed. acidity (6.0 - 7.2 ml naoh 0.079 n), soluble solids content (9.0 - 9.8 obrix) and ph (3.4) did not show significant differences (p>0.05). the microbiological evaluation showed minimum values for pastereurized products (fungi cfu/ml < 10, yeast cfu/ml < 10, fecal coliforms cfu/ml < 10 and mesophilic microorganism cfu /ml between 120-140 on first day in storage). sensorial analysis did not show significant differences (fridman, p > 0.05).
%K rubus glaucus
%K pelargonidin-3-glycoside
%K pasteurization
%K stability
%K anthocyanins
%K blackberry.
%U http://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0004-06222002000200010&lng=en&nrm=iso&tlng=en