Abstract
SummaryThe influence of different factors on the stability of the anthocyanin crude extract from Cabernet Sauvignon grape skins was investigated. In a model system, the factors evaluated were as follows: temperature 4 ± 1 °C and 29 ± 3 °C, presence and absence of light, pH 3.0 and 4.0 and presence of ferulic acid. The influence of the addition of ferulic acid to anthocyanins was investigated in a yogurt system stored at 4 ± 1 °C. The results obtained for anthocyanin degradation velocity constant and for the half‐life time of anthocyanins in a model system and in a yogurt system showed that ferulic acid significantly increased the stability of the anthocyanins crude extract.
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