Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration

AUTOR(ES)

Mezquita, Pedro Cerezal, Barragán-Huerta, Blanca Estela, Ramírez, Jennifer Palma, Hinojosa, Claudia Ortiz

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2014-09

RESUMO

The aim of this study was to incorporate astaxanthin to yogurts with different fat content to match apricot (Prunus armeniaca L.) color. The samples containing astaxanthin were stored at 5 ± 3 °C, and color stability and astaxanthin content were determined by colorimetry and high performance liquid chromatography (HPLC), respectively. Yogurt samples were analyzed in triplicate every 24 hours for one week and subsequently every week for 3 more weeks There were no significant differences (p < 0.05) between astaxanthin concentration values at 0 and 28 days for both samples; therefore, it can be said that the fat content in the yogurt had not effect on the stability of pigment. The low dispersion of the data showed uniformity in the three chromaticity coordinates L*, a*, b* throughout the storage period for both types of yogurt. Values of ∆E ≥ 5.0 were not obtained at any time during storage, indicating high stability of the pigment.

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