Half-life Of Anthocyanins Research Articles

Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates

Despite poor stability of natural pigments against degradation, using these colorants have attracted great interest due to their various beneficial effect on human health. Accordingly, in the present study, an emulgel based on soy protein isolate-gellan gum conjugate was fabricated via Millard reaction. Then, the effectiveness of emulgel on improving the stability of anthocyanin (ACN) and β-carotene (BC) with different loading concentration (5, 10, and 15 mg/mL) against UV-C irradiation was investigated. Degradation kinetic results exhibited the higher stability of ACN upon co-loading with BC, as the half-life of ACN in free aqueous solution, loaded and co-loaded in emulgel was found to be 0.698, 2.648 and 3.164 days, respectively. The emulgel effectively improved the stability of BC, as well, and no degradation was observed during storage time. The release studies of the pigments showed Fickian diffusion mechanism. Furthermore, their release patterns were found to be independent and differences among the release from individual or simultaneous loaded system were rather small. Overall, our findings elucidated the promising potential of co-loading within emulgel as a safe delivery system in stability enhancement of natural pigments.

Incorporation of microencapsulated polyphenols from jabuticaba peel (Plinia spp.) into a dairy drink: stability, in vitro bioaccessibility, and glycemic response

This work incorporated bioactives extracted from jabuticaba peel in the form of concentrated extract (JBE) and microencapsulated powders with maltodextrin (MDP) and gum arabic (GAP) in a dairy drink, evaluating its stability, in vitro bioaccessibility, and glycemic response. We evaluated the pH, acidity, colorimetry, total phenolics and anthocyanins, antioxidant capacity, degradation kinetics and half-life of anthocyanins, bioaccessibility, and postprandial glycemic physicochemical characteristics response in healthy individuals. The drinks incorporated with polyphenols (JBE, GAP, and MDP) and the control dairy drink (CDD) maintained stable pH and acidity over 28 days. In color, the parameter a*, the most relevant to the study, was reduced for all formulations due to degradation of anthocyanins. Phenolic and antioxidant content remained constant. In bioaccessibility, we found that after the gastrointestinal simulation, there was a decrease in phenolics and anthocyanins in all formulations. In the glycemic response, we observed that the smallest incremental areas of glucose were obtained for GAP and JBE compared to CDD, demonstrating that polyphenols reduced glucose absorption. Then, the bioactives from jabuticaba peel, incorporated into a dairy drink, showed good storage stability and improved the product’s functional aspects.

Preparation and Physicochemical Analysis of Camellia sinensis cv. 'Ziyan' Anthocyanin Microcapsules.

The new tea cultivar Ziyan has a high content of anthocyanin and ester catechins in the raw material, but the conventional processing and application methods are limited. To explore its application potential, the freeze-drying method was used to prepare microcapsules with an embedding time of 30 min, solid content of 30%, and core to wall ratio of 1:10 (g/g). The anthocyanin recovery was 95.94 ± 0.50%, and the encapsulation efficiency was 96.15 ± 0.11%. The stability of microcapsules and composite wall materials was evaluated in the simulation system. Results showed that microcapsules employing a maltodextrin-gum arabic ratio of 2:8 (w/w) as the wall material significantly reduced degradation rates, extending anthocyanin half-life under various storage conditions. Characterization indicated improved physical properties of Ziyan anthocyanin powder post-microencapsulation. FT-IR and DSC- revealed the formation of a new phase between anthocyanins and wall materials, leading to increased enthalpy and enhanced thermal stability. The microencapsulation results of this experiment proved that the storage stability of anthocyanin was effectively enhanced.

Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum.

Enhanced thermal stability of anthocyanins from black barberry was obtained using an optimum concentration of Angum gum (AG) and cress seed gum (CSG). To this goal initially, the phytochemical characteristics, and the thermal stability of purified and non-purified anthocyanins were investigated to perceive the effect of the purification process. Then the effect of each gum and its concentration was evaluated on the thermal degradation kinetics of anthocyanins. Results demonstrated that both gums enhanced the thermal stability of anthocyanins, while CSG had a superior effect. Findings also revealed that the half-life of anthocyanin was increased at 60°C from 366±22.8 to 432±4.2 and 636±52.8min in presence of AG and CSG, respectively. TGA results confirmed that the presence of SF-AG and CSG in their optimum concentration enhanced the heat stability of anthocyanin extract. Also, physical molecular bondings were confirmed by the FTIR spectrums where some peaks attributed to both of the extract and the gums were shifted. Plateau or flake-like micro-particles were detected by SEM which correspond with the most freeze-dried microcapsules. PRACTICAL APPLICATION: The results of this study may contribute to the enhanced thermal stability of anthocyanins from barberry that can be used as a coloring agent in beverage and food systems. Moreover, it can be used in preparation of natural nutraceuticals and pharmaceuticals.

In Situ Stability of Anthocyanins in Lycium ruthenicum Murray.

In this research, the effects of drying method, storage temperature, and color protector glucose on anthocyanin preservation in the Lycium ruthenicum Murr. fruit were studied. Compared with hot-air drying, vacuum freeze-drying preserved about 5.8-fold more anthocyanins. The half-life of anthocyanins in the freeze-dried fruit samples with glucose was 3.6 days, 1.8 days, and 1.7 days at 4 °C, 20 °C, and 37 °C, respectively. On the other hand, the half-life values without glucose addition were 2.2 days, 2.3 days, and 2.1 days at each temperature, respectively, indicating that glucose protected anthocyanins at low temperature. The composition and contents of anthocyanins and anthocyanidins in the freeze-dried Lycium ruthenicum Murr., stored for 20 days, were investigated with a HPLC-MS/MS setup. It was found that most anthocyanidins in Lycium ruthenicum Murr. are linked with coumaroyl glucose to form anthocyanins, while glycosylated and acetyl-glycosylated anthocyanins were also detected. Five anthocyanidins were detected: delphinidin, cyanidin, petunidin, malvidin, and peonidin, and delphinidin accounts for about half of the total amount of anthocyanidins. It is much more economic to conserve anthocyanins in situ with freeze-drying methods and to store the fruits at low temperatures with glucose.

The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid

Our objective was to explore the effects of whey protein (WP) concentration and preheating temperature on anthocyanin color expression and stability over time in the presence of ascorbic acid. Anthocyanins from purple corn, grape or black carrot were mixed with native WP or preheated WP (40–80°C) in various concentrations (0–10 mg/mL) in pH 3 buffer containing 0.05% ascorbic acid and stored in the dark at 25 °C for 5 days. WP addition increased anthocyanin absorbance and protected anthocyanin from ascorbic acid-mediated degradation. Increasing WP concentration resulted in lower lightness and higher chroma, hue angle and color stability. The color loss of anthocyanin solutions decreased by 40%-50% when 10 mg/mL WP was added. Native WP showed more color enhancement and protection than thermally-induced WP. Increasing the WP preheating temperature resulted in less absorbance increase and more absorbance loss. Anthocyanin’ half-life was improved by addition of WP in a dose dependent manner. Native WP addition (10 mg/mL) extended anthocyanin half-life by about 2 times for purple corn and grape, and 1.31 times for black carrot anthocyanin solutions. Preheating temperature did not significantly affect anthocyanin protection by WP. WP addition might enhance anthocyanin stability in beverages containing ascorbic acid, expanding anthocyanin application in foods.

Clarification of Byrsonima ligustrifolia Extract by Porous Membranes: Retention of Bioactive Compounds and Stability During Storage

Red-murici (Byrsonima ligustrifolia) extract, rich in bioactive compounds, was clarified by membrane processes for the first time. Permeate flux and bioactive compound retention were evaluated during crossflow filtration with α-alumina (MF-alumina) and polyetherimide (MF-PEI) microfiltration membranes and a polyethersulfone (UF-PES) ultrafiltration membrane. All membranes removed almost 100% of the initial turbidity (343 NTU). MF-PEI displayed the lowest retention of bioactive compounds (0.30–6.67%) and a permeate flux practically constant during 75 min of operation, even reaching a concentration factor above 10. Under the conditions evaluated (temperature of 25 °C, feed flow 150 L h−1 and transmembrane pressure of 0.02 MPa), the process was little affected by fouling, and the membrane was what offered the greatest resistance. Crude and clarified extracts suffered minimal color change and maintained more than 80% of anthocyanin content even after 60 days of storage at 4 °C, and in this condition, clarification increased the half-life of anthocyanins from 174 to 372 days. Higher temperatures (20 and 35 °C) and light exposure reduced the anthocyanins half-life by more than 80%. In summary, MF-PEI was able to produce a high-quality clarified red-murici extract that is maintained if stored at low temperatures and protected from light.

The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization

Abstract— A method consist of co-crystallization, agglomeration, drying has been applied to develop a powder drink from butterfly pea flower (Clitoria ternatea) extract. The butterfly pea flower extract was concentrated by vacuum evaporation and incorporated with supersaturated sugar solution (more than 90 Brix), agglomerated and dried at 60oC for 12 hours. The anthocyanin stability and antioxidant activity of the powder drink was evaluated for 28 days at three levels of temperature (room temperature, 40oC, and 50oC). The stability of anthocyanin decreased as the increase of storage temperature. The half-life of anthocyanin in the powder drink at respective temperature was 27.99, 16.53, and 9.81 days. Despite the anthocyanin significantly degraded, the decrease of antioxidant activity of the powder drink was not significant. Hence, the beneficial effect of the butterfly pea powder drink retained. 
 
 Keywords— anthocyanin; butterfly pea; co-crystallization; stability; sugar

Development of microencapsulated anthocyanin-rich powder using soy protein isolate, jackfruit seed starch and an emulsifier (NBRE-15) as encapsulating materials

A trend of present encapsulation research indicates an increased interest in the search for natural encapsulants for bioactive phytochemicals. The present study in pursuit of the same studies the use of jackfruit seed starch (JSS), an underutilized natural polysaccharide in conjugation with soy protein isolate (SPI) as an encapsulating material and NBRE-15 as an emulsifier. Three independent variables viz., total soluble solids (TSS, 20, 25 and 30° Brix), SPI: JSS (1:1, 1:3 and 1:5) and NBRE-15 (0.1, 0.2 and 0.3%) were optimized for achieving the most efficient encapsulation of anthocyanin using a three level, three parameter, Box-Behnken design (BBD) of the Design of Experiments (DOE). The responses considered for the optimization were monomeric anthocyanin content, antioxidant activity and encapsulation efficiency. A combination of 27.0% TSS, 1:5 SPI: JSS ratio and 0.3% NBRE-15 was found to be optimum for the encapsulation of anthocyanin with the desirability of 92.6%. Microcapsules obtained using the optimized combination of independent variables was found to contain 3215.59 mg/100 g monomeric anthocyanin. The antioxidant activity and encapsulation efficiency of the encapsulated material obtained using optimized combinations of independent variable were found to be 365.26 µmol Trolox/g and 89.71%, respectively. The microcapsules were also additionally analyzed for the particle size distribution and morphological characterization. Particle size analysis indicated that the microcapsules obtained had a mean particle size of 60.97 µm. Scanning electron microscopy for morphological characterization indicated that the microcapsules so obtained were oval to round in shape and had a smooth surface. Storage studies to estimate the half-life of anthocyanin in the microcapsule at room temperature (37 °C) clearly indicated greater stability i.e. 63 days when stored under amber-colored vial compared to only 35 days when stored under clear transparent vial.

Color stability of fruit yogurt during storage

This article describes the evaluation of the anthocyanins stability in yogurts with strawberry, sour cherry, and blueberry fruit preparation during 8-week storage period under refrigerated condition. The differences in anthocyanin degradation rate and color changes between stirred yogurts and fruit-on-the-bottom yogurts (fruit preparation was on-the-bottom of package) were compared. Anthocyanin content in fruit yogurts showed a significant decreased during the storage, especially for the first 2 weeks. There were differences in the rate of pigment degradation between yogurt obtained from a different species of fruit. The half-life of the pigments in stirred yogurt with the preparation of strawberry, sour cherry, and blueberry was found to be 5.5, 6.7, and 19.0 weeks, respectively. The addition of fruit preparation on the bottom of yogurt could be used to reduce the pigment degradation during storage. The half-life of anthocyanin in fruit-on-the-bottom yogurts was 39–63% higher than in the blending samples. A significant alteration in the pigment profile during storage of blueberry yoghurt was observed. The proportion of malvidin-glucosides and acylated anthocyanins increased with time of storage, with a concomitant decrease in proportion of petunidin, delphinidin and peonidin derivatives.

Effect of thermosonication and thermal treatments on phytochemical stability of barberry juice copigmented with ferulic acid and licorice extract

Abstract This study was designed to compare the effect of thermosonication and thermal treatment on color and anthocyanins stability of natural and copigmented barberry juice during processing and storage. Addition of copigments significantly induced the hyperchromic effect and increased the total phenolic and antioxidant activity of barberry juice. Copigmentation especially at 1:2 M ratio, markedly enhanced the color and anthocyanin stability of barberry juice during processing. Thermal treatment negatively affected the phytochemical compounds, whereas thermosonication especially at low amplitude showed no significant changes. A similar trend in the degradation of anthocyanins and color instability of samples was observed during storage. Copigmentation, especially with licorice extract, considerably increased the half-life of anthocyanins and well preserved pelargonidin 3-glucoside and the color parameters of the juice during storage. The results indicate that licorice extract can be a good alternative to synthetic copigments and the application of thermosonication maintains the effectiveness of copigmentation reaction. Industrial relevance Barberry (Berberis vulgaris) is one of the most important medicinal plants which is mainly cultivated in Iran. Barberry fruits are used in preparing sauces, jellies, candies, marmalades and especially juice drinks. Like other berry fruits, barberry contains high amounts of anthocyanins. Due to the highly instability of these pigments, the preservation of these nutrients during industrial processing and storage of barberry juice is very important. Intermolecular copigmentation of anthocyanins with phenolic compounds, especially with phenolic extract from various plant species, is an efficient method to stabilize these compounds. Moreover, because of the adverse effect of thermal treatment on the copigmentation reaction and the degradation of nutritive compounds of fruit juice, there is a need for non-thermal processing techniques like sonication or high pressure to preserve the nutritional and sensory properties of juices. Therefore, in this study, for the first time, the simultaneous use of thermosonication and copigmentation with ferulic acid and licorice extract on the stability of color and anthocyanins of barberry juice was evaluated. The results of our study revealed that licorice extract due to having various flavonoid compounds such as liquiritin and isoliquiritin can be a good alternative to synthetic copigments. Furthermore, the application of thermosonication in comparison with thermal treatment maintains the effectiveness of copigmentation reaction.

Comparison of chemical, color stability, and phenolic composition from pericarp of nine colored corn unique varieties in a beverage model

The objective was to compare the chemical stability and color of nine unique anthocyanin-rich colored corn varieties named/coded as V1, V2, V3… V9. Extracts were added to a beverage model and stored at 4 °C, 22°C, or 32°C for 12weeks. After 12 weeks of storage at 32°C, variety V6 [high condensed form (CF), high cyanidin-3-O-glucoside (C3G)] had the longest anthocyanin half-life, based on the quantification by HPLC. V3 [high pelargonidin (Pg), high acylated form (C3-mal)] and V5 (high CF, high C3G, high C3-mal) had the most favorable hue. V5 and V6 had some of the smallest changes in color over time. These findings suggest that an abundance of condensed forms with C3G in corn extracts could contribute to the improved stability. Beverage storage parameters also influenced color parameters; low temperatures and low pH enhanced color and anthocyanin stability. The most promising corn varieties for future experiments are V3, V5, and V6 based on color retention.

Efficiency Enhancement of Cocktail Dye of Ixora coccinea and Tradescantia spathacea in DSSC.

The use of anthocyanin dyes extracted from epidermal leaves of Tradescantia spathacea (Trant) and petals of Ixora coccinea (IX) was evaluated in the application of dye-sensitized solar cells (DSSCs). Subsequently, cocktail anthocyanin dyes from these dyes were prepared and how they enhanced the cell's overall performance was assessed using five different volume-to-volume ratios. Cocktail dyes absorbed a wider range of light in the visible region, thus increasing the cell efficiencies of the cocktail dyes when compared to the DSSC sensitized by individual dyes. The surface charge (zeta-potential), average size of aggregated anthocyanin molecules (zetasizer), and anthocyanin stability in different storage temperatures were analyzed and recorded. Lower size of aggregated dye molecules as revealed from the cocktail dyes ensured better adsorption onto the TiO2 film. Tradescantia/Ixora pigments mixed in 1 : 4 ratio showed the highest cell efficiency of η = 0.80%, under the irradiance of 100 mW cm−2, with a short-circuit current density 4.185 mA/cm2, open-circuit voltage of 0.346 V, and fill factor of 0.499. It was found that the desired storage temperature for these cocktail dyes to be stable over time was −20°C, in which the anthocyanin half-life was about approximately 1727 days.

Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment.

Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18%, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19% were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2) of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.

Flavonoid C-glycosides from pigeon pea leaves as color and anthocyanin stabilizing agent in blueberry juice

The influences of flavonoid C-glycoside extracts from pigeon pea leaves (FCGE) and its main components vitexin and orientin on the color and anthocyanins stability of blueberry juice were investigated in the thermal experiments. The color of juice was enhanced by FCGE and its main components in a molar ratio of 1:1 (anthocyanins/copigment). The saturated color of juice with FCGE and its main components could hold for a significantly longer time. Additionally, copigment FCGE, vitexin and orientin significantly enhanced the stability of anthocyanins. Half-life of anthocyanins in juice samples with FCGE (1:1), orientin and vitexin increased 87%, 79%, and 62%, respectively. These results indicated FCGE showed dramatic effect on the color and anthocyanins stability of juice. Furthermore, juice samples with copigments possessed higher total phenolics content and higher DPPH radical-scavenging activity. Therefore, natural, easily available, inexpensive FCGE has potential as color enhancer and anthocyanins stabilizer in food industry.

Impact of enzymatic mash maceration and storage on anthocyanin and color retention of pasteurized strawberry purées

Strawberry purees were prepared using a commercial polygalacturonase (PG) and a highly purified pectinesterase (PE) preparation, respectively. To elucidate the effect of pectin on color stability following enzymatic pulp maceration, pectin composition was studied by isolating and fractionating the alcohol-insoluble residue from the strawberry purees. The purees were stored at +20 and +4 °C in the dark over a period of 24 weeks monitoring the amounts of monomeric and polymeric anthocyanins as well as antioxidant activities (FRAP, TEAC). Individual anthocyanins were analyzed by HPLC–DAD–MS n , and color measurements were obtained in the CIE L*a*b* system. Pectin composition was significantly modified following enzymatic maceration of the purees. While PG treatment generally resulted in pectin losses, oxalate-soluble pectins were increased in PE-treated purees. After 24 weeks of storage, the best anthocyanin retention was observed in PE-treated purees. Such products also revealed greatest anthocyanin half-life values and lowest proportion of polymeric pigments. Compared to an untreated control, enzymatic puree maceration using the PG was also beneficial for pigment retention, but less effective than PE. In contrast, color and antioxidant activity were independent of both enzymatic treatments. An initial heating step (90 °C, 10 s) for immediate inactivation of native enzymes such as polyphenoloxidases slightly improved pigment stability, while lowered temperature during mash maceration was less effective. However, by far best color and pigment retention were achieved when the purees were stored at 4 °C in the dark.

Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment

The thermal and light stability of grape skin anthocyanins with enzymatically modified isoquercitrin (EMIQ) as a copigment was investigated at different pH levels of 3, 4 and 5. The ratios of anthocyanins to EMIQ were 2:1, 1:1, and 1:2 (w/w), respectively, in the thermal experiments at 90°C, and EMIQ concentrations (0.25, 0.5, and 1%, w/w) were evaluated respectively in the light experiments. Results revealed that the degradation of anthocyanins copigmented with EMIQ followed first-order reaction kinetics. The half life of anthocyanins extended significantly with the increase of EMIQ concentration (p<0.05), moreover, the color stability increased due to the addition of EMIQ as the total color difference values ΔE* were smaller for the copigmented anthocyanins. The magnitude of the bathochromic (λmax) shifted to the longest wavelength absorption band with the increasing copigment concentration for all pH levels. Results demonstrated that EMIQ was an effective copigment to stabilize grape skin anthocyanins.

STABILITY OF ANTHOCYANIN EXTRACTED FROM SAFFRON (CROCUS SATIVUS L.) PETALS IN A MODEL BEVERAGE

The saffron petals anthocyanin was extracted by a solvent mixture containing 95% ethanol + 1/10 N hydrochloric acid (85:15), followed by filtration and concentration using a rotary vacuum evaporator at 40°C. concentrated anthocyanins solution was incorporated in model beverage consisting of sucrose in citrate buffer at pH≠2.8. It was kept at 4 and 20°C under dark and light conditions for 100 days. The stability of color was determined by pH-differential method at 20 days intervals. The results indicated that the half life of anthocyanin at 4, 20°C under dark and or 20°C under light was 310, 45 and 30 days, respectively.

Rheological behavior and color stability of anthocyanins from Merlot (Vitis vinifera L.) and Bordô (Vitis labrusca L.) grapes in a jam model system

Anthocyanins are the pigments responsible for the color of most red grapes and are easily degraded following various reaction mechanisms affected by oxygen, enzymes, pH, and temperature among other variables. In this study, a jam model system was developed using Merlot and Bordô grape extracts and polysaccharides (xanthan and locust bean gums) and different temperatures (45, 55 and 65 °C). The stability of the anthocyanin pigments and the rheological behavior of the jam model system were studied. For the determination of the stability, the half-life time and first-order reaction rate constants for the anthocyanin pigments were calculated. The rheological behavior was determined through the Power law model. The jam model system produced using a temperature of 45 °C showed the best results for the anthocyanin half-life time. The first-order reaction rate constants for the 45, 55, and 65 °C treatments were not significantly different among each other (p > 0.05). It was observed that with an increase in the jam model system temperature there was an increase in the index of consistency.

Heat Stability of Strawberry Anthocyanins in Model Solutions Containing Natural Copigments Extracted from Rose (Rosa damascena Mill.) Petals

Thermal degradation and color changes of purified strawberry anthocyanins in model solutions were studied upon heating at 85 degrees C by HPLC-DAD analyses and CIELCh measurements, respectively. The anthocyanin half-life values increased significantly due to the addition of rose (Rosa damascena Mill.) petal extracts enriched in natural copigments. Correspondingly, the color stability increased as the total color difference values were smaller for anthocyanins upon copigment addition, especially after extended heating. Furthermore, the stabilizing effect of rose petal polyphenols was compared with that of well-known copigments such as isolated kaempferol, quercetin, and sinapic acid. The purified rose petal extract was found to be a most effective anthocyanin-stabilizing agent at a molar pigment/copigment ratio of 1:2. The results obtained demonstrate that the addition of rose petal polyphenols slows the thermal degradation of strawberry anthocyanins, thus resulting in improved color retention without affecting the gustatory quality of the product.