Rheological behavior and color stability of anthocyanins from Merlot (Vitis vinifera L.) and Bordô (Vitis labrusca L.) grapes in a jam model system Comportamento reológico e estabilidade de antocianinas de uvas Merlot (Vitis vinifera L.) e Bordô (Vitis labrusca L.) em sistema modelo de geléia

Rheological behavior and color stability of anthocyanins from Merlot (Vitis vinifera L.) and Bordô (Vitis labrusca L.) grapes in a jam model system Comportamento reológico e estabilidade de antocianinas de uvas Merlot (Vitis vinifera L.) e Bordô (Vitis labrusca L.) em sistema modelo de geléia

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 p...

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Bibliographic Details
Main Authors: Ana Paula Falcão, Eduardo Sidinei Chaves, Leila Denise Falcão, Cony Gauche, Pedro Luiz Manique Barreto, Marilde Terezinha Bordignon-Luiz
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2009-12-01
Series:Food Science and Technology
Subjects:
Vitis vinifera L.
Vitis labrusca L.
antocianina
goma xantana
comportamento reológico
anthocyanin
xanthan gum
rheological behavior
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400024

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400024

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