FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

ELŻBIETA DŁUŻEWSKA, ARKADIUSZ SZTERK

Title

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

Abstract

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.

Keywords

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

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