ANTHOCYANIS IN GRAPE JUICE: COMPOSITION AND STABILITY

Authors

  • CASSIA ROBERTA MALACRIDA
  • SILVANA DA MOTTA

DOI:

https://doi.org/10.5380/cep.v24i1.5294

Keywords:

ANTOCIANINAS, UVA, SUCO DE UVA, ANTHOCYANINS, GRAPE, GRAPE JUICE

Abstract

In this review the anthocyanins composition and stability of grape juice were studied. Related aspects of several stages influence of processing in the degradation of anthocyanins were approached. A briefing about quantitative and qualitative analysis methods of anthocyanins also was presented. Besides the initial composition of raw material, the composition of anthocyanins in grape juice is influenced by several factors like pH, temperature and presence of light and oxygen during the processing. More studies to evaluate and increase the stability of anthocyanins are still necessary looking for a better application of these compounds in processed foods.

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How to Cite

MALACRIDA, C. R., & DA MOTTA, S. (2006). ANTHOCYANIS IN GRAPE JUICE: COMPOSITION AND STABILITY. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 24(1). https://doi.org/10.5380/cep.v24i1.5294

Issue

Vol. 24 No. 1 (2006)

Section

Artigos

License

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