Temperature Dependency of Shelf and Thermal Stabilities of Anthocyanins from Corn Distillers' Dried Grains with Solubles in Different Ethanol Extracts and a Commercially Available Beverage

Elvira Gonzalez De Mejia, Vermont P. Dia, Leslie West, Megan West, Vijay Singh, Zhaoqin Wang, Charlotte Allen

Research output: Contribution to journalArticlepeer-review

Abstract

The objective was to determine the shelf and thermal stabilities of anthocyanins from distillers' dried grains with solubles (DDGS) extracted with different ethanol concentrations as well as a semi-purified Maiz Morado (purple corn) anthocyanin extract added to a commercially available beverage. Storage for 6 weeks of DDGS showed an overall reduction of anthocyanins from 6.8 to 73.7%. In DDGS, an ethanol increase from 0 to 25% resulted in less sensitivity of anthocyanin to temperature changes. Acylation resulted in faster degradation and higher reaction rate constants than their corresponding non-acylated forms. Anthocyanin changes were accompanied by an overall increase in lightness and a decrease in redness. Storage of beverage for 12 weeks at 4 °C resulted in a 25.5% reduction of anthocyanin. Results have important implications in selecting colored corn as an economical source of food colorants.

Original languageEnglish (US)
Pages (from-to)10032-10041
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number45
DOIs
StatePublished - Nov 2 2015

Keywords

  • DDGS
  • anthocyanins
  • corn
  • reaction kinetics
  • shelf stability
  • thermal stability

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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