Comparison of Stability of black carrot anthocyanins in various fruit juices under varying conditions of temperature, heating and time of storage

Background: colouring of foods with black carrot juice may provide a health benefit as well. Black carrot juice does not require declaration with an E-number on food labels when added to foods as a colourant. Material and Methods: Fruit juices (apple, grape, orange) and nectars (peach and pineapple) were colored with black carrot juice and stability of black carrot anthocyanins was studied in these matrices during heating at 70, 80 and 90 0C and storage at 4 and 370C . Results and Discussion: During heating, black carrot anthocyanins in apple and grape juices showed higher stability than those in citrus juices at 70 and 800C after 10 hour. High stability was also obtained for the anthocyanins in peach nectar at these temperatures. Black carrot anthocyanins showed the least stable in orange juice during both heating and storage. During storage, degradation of anthocyanins were very fast at 370C, especially in pineapple nectar. Increase in stability of black carrot anthocyanins was found in temperatures 40 C after 180 days in all samples.