FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Effect of selected antioxidants on colour stability of soft beverages with addition of β-carotene


The aim of the paper was to improve of colour stability in soft beverages obtained from beverage emulsions with natural β−carotene addition. The influence of the kind and amount of antioxidants on the stability of beverage colour was determined. The natural antioxidants (L-ascorbic acid and/or (+)-catechin) were added directly to the beverages from 100 to 400 mg/l. Colour stability were investigated on the basic of the store test. The half-life disintegration of β−carotene was calculated. The amount of carotenoids was determined by HPLC techniques. As a conclusion it was affirmed that the most effective antioxidant was the (+)-catechin once added to the beverages in amount 200 mg/l. The colour stability was increased by adding the L-ascorbic acid but it did not prevent against the total degradation of β−carotene. The soft drinks with 200 mg/l L-ascorbic acid were darkening. Mixing of the antioxidants did not give improvement of colour stability in soft drinks in comparison with beverages with (+)-catechin.


beverages, colour, β-carotene, ascorbic acid, catechin