The Usability of Crab Apple (Malus floribunda) Anthocyanins as a Natural Colorant in Apple Marmalade

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dc.contributor.authorGülhan, Ayça
dc.contributor.authorÇoklar, Hacer
dc.contributor.authorAkbulut, Mehmet
dc.date.accessioned2023-10-06T12:14:33Z
dc.date.available2023-10-06T12:14:33Z
dc.date.issued2023
dc.departmentTeknik Bilimler Meslek Yüksekokulu
dc.description.abstractIn this study, the usability of crab apple as a natural food colorant for apple marmalade was investigated. Marmalades were stored at 9, 22, and 35 °C for 6 months and analyzed some physicochemical and biochemical parameters. Titratable acidity decreased with the increase of storage temperature and time in marmalades compared to the initial values. As the storage temperature and time increased, the lightness (L*), redness (a*), chroma (C*) values of the samples decreased, while the hue angle (h) and yellowness (b*) values increased. The increase in temperature and time during the storage period caused a significant decrease in total phenolic content, total monomeric anthocyanin, and antioxidant activity values. The degradation of anthocyanins during storage occurred according to first-order reaction kinetics. According to the results obtained, the addition of crab apple juice concentrate allowed the desired level of color to be formed in apple marmalade as well as a functional product.
dc.identifier.doi10.1590/1678-4324-2023220660
dc.identifier.issn1516-8913
dc.identifier.scopusqualityQ2
dc.identifier.urihttps:/dx.doi.org10.1590/1678-4324-2023220660
dc.identifier.urihttps://hdl.handle.net/20.500.12451/11087
dc.identifier.volume66en_US
dc.identifier.wosWOS:001043238900001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInstituto de Tecnologia do Parana
dc.relation.ispartofBrazilian Archives of Biology and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAnthocyanin
dc.subjectCrab Apple
dc.subjectMarmalade
dc.subjectNatural Food Colorant
dc.subjectStorage
dc.titleThe Usability of Crab Apple (Malus floribunda) Anthocyanins as a Natural Colorant in Apple Marmalade
dc.typeArticle

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