Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Theses/Dissertations

Food Science

Theses and Dissertations

Anthocyanin

Publication Year

Articles 1 - 2 of 2

Full-Text Articles in Life Sciences

Characterization And Mechanisms Of Anthocyanin Degradation And Stabilization, Nathan Blaine Stebbins Dec 2017

Characterization And Mechanisms Of Anthocyanin Degradation And Stabilization, Nathan Blaine Stebbins

Theses and Dissertations

Anthocyanins (ACYs) are polyphenol compounds found in nature, which contribute vivid colors to many fruits and vegetables, while also possessing significant health benefits. These pigments range in color from orange-red to blue-violet and could serve as natural colorants to replace artificial additives. There is a great demand from consumers to have fewer artificial compounds in their foods. However, the relatively instability of ACYs must be further understood in order to limit color degradation before they can completely replace synthetic colorants.

ACYs slowly degrade over time, but there is a knowledge gap on their fate and mechanisms causing degradation. In order ...


Characterization Of Polyphenolics In Cranberry Juice And Co-Products, Brittany Lynn White May 2011

Characterization Of Polyphenolics In Cranberry Juice And Co-Products, Brittany Lynn White

Theses and Dissertations

Historically, cranberry juice has been consumed to prevent urinary tract infections. These and other health benefits, including reduced risks of cancer and cardiovascular disease, are believed to be due to the presence of polyphenolics, specifically flavonoids. Cranberry pomace is the by-product of cranberry processing which consists of seeds and skins. This research focuses primarily on the effects of processing on the flavonoid composition of cranberries and cranberry pomace. First, the concentration of flavonoids during juice processing was evaluated. It was determined that anthocyanins were degraded readily compared to other flavonoids, and a significant amount of flavonoids were retained in the ...