Abstract
ABSTRACTColor and pigment stability of model juices (pH 3.5) were evaluated during 65 wk of storage at 2°C and 25°C in the dark. Two acylated pelargonidin‐based anthocyanins, red‐fleshed potatoes (Solanum tuberosum) and red radishes (Raphanus sativus), and 2 extraction methods, C‐18 resin and juice processing, were used and compared to FD&C Red #40. Color (CIELch) and pigment degradation depended on storage temperature, anthocyanin structure and extraction method, with chemically extracted radish anthocyanins showing the best overall stability. At room temperature (25°C), higher stability was obtained with C‐18 purified radish anthocyanins (22 wk half‐life) and lowest with potatojuice concentrate (10 wk half‐life). Refrigeration increased the half‐life of pigments to over a year.
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