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Session: Dietary Bioactives From Bench to Bedside (Poster Theater Flash Session 15)

(PTFS15-01-24) Color Degradation Kinetics and Antioxidant Potential of Black Bean Anthocyanin-Rich Extracts in Commercial Beverages

Monday, July 1, 2024
12:00 PM – 12:04 PM CT
Location:  W185A-C

    Presenting Author(s)

  • Jonhatan Contreras, PhD Candidate

    Graduate Student
    Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C.
    Zapopan, Jalisco, Mexico

    Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

    • Co-Author(s)

  • MA

    Montserrat Alcázar-Valle1, PhD

    Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C.
    Zapopan, Jalisco, Mexico

  • EL

    Eugenia Lugo, Doctor

    Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C.

  • LM

    Luis Alfonso Mojica, Doctor

    Professor
    CIATEJ
    zapopan, Jalisco, Mexico

Objectives: This work aimed to evaluate black bean anthocyanin-rich extracts' color degradation and antioxidant potential in three model commercial beverages.

Methods: Ethanolic (C) commercial black bean and aqueous (A) and ethanolic (E) native black bean anthocyanin-rich extracts were obtained. 1 mg/mL of each extract (A, C, E) were mixed with three model beverages: alcoholic margarita-type beverage (M) (pH 2.3), carbonated beverage (R) (pH 4.5), and electrolyte water (W) (pH 5.4). Color degradation kinetics of all treatments were evaluated at 60, 70, and 80°C for 5 hours. L, a, and b CIELAB system color parameters were quantified in each temperature at each hour point by treatment. Total phenolic content, including total phenolic compounds (TPC), total anthocyanins (TA), and antioxidant potential as the inhibition of ABTS and DPPH free radicals, were evaluated at 0 and 5-hour points from the kinetic experiment.

Results: Color degradation showed first-order kinetics for all treatments. The best results for color degradation were for the M-A and M-E treatments (pH 2.3) with 3.14 and 4.41 kJ/mol values to activation energy (Ea) considering the a* color parameter. The more unstable treatments were W-A and W-E, with values of -0.02 to 0.49 kJ/mol to de Ea, respectively. W-A (50-52.7 mg GAE/mL) and W-C (32.1-48-1 mg GAE/mL) were the treatments with less significant changes in their TPC content, and W-C (1.8-3-4 mg C3GE) and M-A (9.6-30.1mg C3GE/mL) were the treatments with fewer changes in their TA content besides the thermal interaction in 5 hours. The antioxidant potential showed no statistical changes in DPPH inhibition from R-E (16.57%) and W-E (61.27%) treatments. For ABTS inhibition from M-A (83.16%) and W-C (81.75%) treatments besides the thermal environments. The treatment with lower degradation, higher stability parameters, high phenolic content, and high antioxidant potential was M-E (p˂0.05).

Conclusions: The alcoholic margarita-type beverage showed high color stability and anthocyanin content. Black bean anthocyanins could be used as colorants in commercial beverages with low pH, alcohol-containing, high glucose and electrolyte content. Furthermore, these compounds have a high and stable antioxidant potential.

Funding Sources: The author was supported by a CONACYT-México scholarship number 914871 and FORDECYT-México grant number 292474.