Scopus
YÖKSİS Eşleşti
The Usability of Crab Apple (Malus floribunda) Anthocyanins as a Natural Colorant in Apple Marmalade
Brazilian Archives of Biology and Technology · Ocak 2023
YÖKSİS Kayıtları
The Usability of Crab Apple (Malus floribunda) Anthocyanins as a Natural Colorant in Apple Marmalade
Brazilian Archives of Biology and Technology · 2023 SCI-Expanded
PROFESÖR MEHMET AKBULUT →
The Usability of Crab Apple (Malus floribunda) Anthocyanins as a Natural Colorant in Apple Marmalade
Brazilian Archives of Biology and Technology · 2023 SCI-Expanded
PROFESÖR HACER ÇOKLAR →
Makale Bilgileri
DergiBrazilian Archives of Biology and Technology
Yayın TarihiOcak 2023
Cilt / Sayfa66
Scopus ID2-s2.0-85170251289
Özet
In this study, the usability of crab apple as a natural food colorant for apple marmalade was investigated. Marmalades were stored at 9, 22, and 35 °C for 6 months and analyzed some physicochemical and biochemical parameters. Titratable acidity decreased with the increase of storage temperature and time in marmalades compared to the initial values. As the storage temperature and time increased, the lightness (L*), redness (a*), chroma (C*) values of the samples decreased, while the hue angle (h) and yellowness (b*) values increased. The increase in temperature and time during the storage period caused a significant decrease in total phenolic content, total monomeric anthocyanin, and antioxidant activity values. The degradation of anthocyanins during storage occurred according to first-order reaction kinetics. According to the results obtained, the addition of crab apple juice concentrate allowed the desired level of color to be formed in apple marmalade as well as a functional product.
Yazarlar (3)
1
Ayca Gülhan
ORCID: 0000-0002-3435-7767
2
Hacer Çoklar
ORCID: 0000-0002-4948-0960
3
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
Anahtar Kelimeler
anthocyanin
crab apple
marmalade
natural food colorant
storage
Kurumlar
Aksaray Üniversitesi
Aksaray Turkey
Selçuk Üniversitesi
Selçuklu Turkey