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Influence of sugars and hydrocolloids addition on anthocyanins and polyphenols in raspberry cream fillings

Anthocyanins are generally very unstable pigments but their stability can be improved by addition of different additives. In this study different sugars (sucrose, fructose and trehalose), and hydrocolloids (guar and karaya) were used for raspberry cream fillings preparation and their influence on anthocyanins and polyphenols was investigated. Samples were prepared only with addition of sugars, and with addition of sugars and hydrocolloids. Comparing samples only with addition of sugars, trehalose had the biggest impact on anthocyanin and polyphenol content, while samples with addition of sucrose had the lowest anthocyanin and polyphenol content. Samples with addition of sugars and hydrocolloids showed the same tendency. Comparing addition of hydrocolloids, samples with guar addition had higher anthocyanin and polyphenol content in comparison to samples with karaya addition. Comparison of results of samples with sugars addition and sugars and hydrocolloids showed that samples only with addition of sucrose had higher anthocyanin and polyphenol content than sample with addition of sucrose and hydrocolloids. However, samples with addition of fructose and trehalose had lower anthocyanin and polyphenol content than samples with addition of hydrocolloids and mentioned sugars. Our results showed that interactions between ingredients of food matrix play an important part in retention and stability of anthocyanins and polyphenols in raspberry cream fillings.

anthocyanin, polyphenol, sugars, hydrocolloids, raspberry cream filling

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