Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.

Anthocyanins are natural dyes widely used in the food industry, but their chemical stability in beverages can be affected by the presence of additives. In the present paper, the interaction between anthocyanins and ascorbic acid (AA) is more particularly investigated. Ascorbic acid is an ubiquitous component in food products.

Modulation of physical properties of microfluidized whey protein fibrils with chitosan.

There is an increasing market for food and beverage products enriched in proteins and dietary fibers due to their potential health benefits. In this study, the effect of heating (85 °C, 20 min), microfluidization (20,000 psi), and pH (2 to 6.5) on the physicochemical properties of aqueous solutions containing mixtures of whey protein fibrils (7.