Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

Yolanda Aguilera, Luis Mojica, Miguel Rebollo-Hernanz, Mark Berhow, Elvira González De Mejía, María A. Martín-Cabrejas

Research output: Contribution to journalArticlepeer-review

Abstract

Anthocyanin-rich powders and aqueous extracts, with high antioxidant activities, were obtained from black bean seed coats and applied to colour a sport beverage. Idaho and Otomi bean coats were extracted in water-citric acid 2% (1/50, w/v), stirring for 4 h at 40 °C. Anthocyanins from Idaho and Otomi extracts (1.83 mg and 1.02 mg C3G/g, respectively) were applied to a commercially available sport beverage, with and without 2% β-cyclodextrin (βCD) under light and darkness conditions for 10 days, and stored at 4 °C and 25 °C for 6 weeks. At different light and storage conditions, anthocyanin degradation fitted a first-order reaction model. All bean coat anthocyanins combined with βCD showed extended half-life (up to 13 months), higher D-values (up to 43 months) and fewer differences in colourimetric properties (lightness, chroma and hue angle) under darkness and 4 °C conditions. These black bean coat aqueous extracts and powders might represent natural alternatives to synthetic colorants, ecologically extracted, and with a high antioxidant potential.

Original languageEnglish (US)
Pages (from-to)561-570
Number of pages10
JournalFood chemistry
Volume212
DOIs
StatePublished - Dec 1 2016

Keywords

  • Anthocyanins
  • Black bean
  • Copigmentation
  • Natural colorant
  • Sport beverage
  • β-Cyclodextrin

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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