Evaluation the Storage Stability of Crab Apple (Malus floribunda) Anthocyanins, a Natural Antioxidant Colorant, in Turkish Delights

Gülhan, Ayca; Çoklar, Hacer; Akbulut, Mehmet

doi:10.1590/1678-4324-2023220947

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 66 • 2023 • https://doi.org/10.1590/1678-4324-2023220947 copy

Evaluation the Storage Stability of Crab Apple (Malus floribunda) Anthocyanins, a Natural Antioxidant Colorant, in Turkish Delights

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In this study, the usability of crab apple (Malus floribunda), which can be consumed as food but has limited economic use, as a natural colorant in Turkish delight was investigated. Crab apple concentrate was added to Turkish delight at a rate of 1.83% during production. Produced Turkish delight were stored at 22, 28 and 35 ^oC for 6 months and analyzed some physicochemical and biochemical parameters. With the increase in storage temperature and time, there were no significant changes in the titratable acidity compared to the initial values. As the storage temperature and time increased, the L*, a*, C* values of all samples decreased, while the b* and h values increased. The increase in temperature and time during the 6-month storage period caused a significant decrease in total phenolic, total monomeric anthocyanin and antioxidant activity values. Degradation of crab apple anthocyanins during storage occurred according to first-order reaction kinetics. The degradation rate constants of anthocyanin in Turkish delight stored at 22, 28 and 35 °C were determined as -4.2x10-3 days-1, -8.7x10-3 days-1 and -14.2x10-3 days-1, respectively. According to the results obtained, the addition of crab apple juice concentrate gave both desired color and functional properties to Turkish delight.

Keywords:
Anthocyanin; crab apple; natural food colorant; Turkish delight; storage

HIGHLIGHTS

• Crab apples that could not be consumed were evaluated.

• Turkish delight is colored with crab apple anthocyanins instead of synthetic colorants.

• Crab apple phenolics have added functional properties to Rose-flavored Turkish delight.

Properties	Values
pH	3.30±0.00
TA (g/100 g)	0.21±0.00
SSC (%)	74.67±0.53
L*	30.56±0.13
a*	2.96±0.02
b*	-0.79±0.03
C*	3.09±0.00
h	344.04±0.45
DPPH (mmol TE/ kg)	3.43±0.04
ABTS (mmol TE/ kg)	2.98±0.06
TPC (mg GAE/g)	542.54±13.14
TMA (mg/kg)	6.49±0.57

Temperature (°C)	Storage Period (day)	pH	TA (g/100g)	SSC (%)
22	30	3.28±0.04	0.22±0.01	78.79±0.54^a-d
	60	3.37±0.02	0.23±0.01	76.00±1.17^def
	90	3.33±0.00	0.21±0.01	79.76±0.36^abc
	120	3.34±0.01	0.22±0.00	75.42±0.00^ef
	150	3.32±0.01	0.22±0.00	76.38±0.58^def
	180	3.36±0.03	0.22±0.00	74.89±0.46^f
28	30	3.33±0.06	0.21±0.01	80.63±0.14^ab
	60	3.34±0.04	0.23±0.00	76.08±1.14^def
	90	3.32±0.02	0.21±0.01	79.93±0.96^abc
	120	3.30±0.01	0.22±0.00	75.33±0.97^ef
	150	3.34±0.01	0.21±0.00	75.68±0.24^ef
	180	3.36±0.01	0.21±0.00	78.12±0.59^b-e
35	30	3.33±0.01	0.21±0.00	79.53±1.07^abc
	60	3.33±0.00	0.23±0.00	77.64±0.20^c-f
	90	3.34±0.00	0.21±0.02	81.08±1.14^a
	120	3.37±0.01	0.21±0.00	76.51±0.67^def
	150	3.33±0.00	0.21±0.00	78.70±0.50^a-d
	180	3.39±0.03	0.21±0.01	79.55±0.51^abc

Storage temperature (°C)	Storage Period (day)	L*	a*	b*	C*	h
22	30	32.68±0.39^ab	3.57±0.399	0.62±0.022	3.62±0.43^a	8.93±1.74^ı
	60	32.75±0.16^a	3.10±0.17	0.76±0.28	3.25±0.17^ab	17.99±0.29^hı
	90	32.09±0.60^abc	2.22±0.03	0.92±0.14	2.39±0.11^bcd	20.23±2.67^hı
	120	32.30±0.95^abc	1.68±0.00	0.74±0.09	1.88±0.01^cde	21.32±0.25^hı
	150	32.67±0.13^ab	1.52±0.10	0.70±0.12	1.55±0.14^de	28.89±0.80^fgh
	180	32.88±0.34^a	1.65±0.13	1.40±0.03	1.50±0.04^de	41.28±1.09^efg
28	30	32.86±0.19^a	3.01±0.12	1.02±0.02	3.19±0.12^ab	18.48±0.13^hı
	60	32.72±0.74^a	2.29±0.49	1.50±0.50	2.71±0.72^abc	31.06±5.32^fgh
	90	31.70±0.21^abc	1.07±0.23	1.23±0.21	1.72±0.20^cde	45.25±4.74^ef
	120	32.20±0.78^abc	0.81±008	1.14±0.13	1.62±0.21^de	54.82±0.29^de
	150	32.50±0.31^abc	0.64±0.16	1.40±0.08	1.38±0.37^e	68.65±8.01^cd
	180	32.28±0.34^abc	0.49±0.12	1.60±0.55	1.37±0.07^e	79.95±1.73^bc
35	30	32.02±0.51^abc	1.52±0.02	0.75±0.07	1.79±0.11^cde	27.66±2.12^gh
	60	32.26±0.31^abc	0.78±0.36	1.53±0.16	1.69±0.20^de	67.56±0.70^cd
	90	31.80±0.74^abc	0.15±0.02	1.60±0.05	1.55±0.13^de	87.26±3.50^b
	120	30.31±0.58^cd	-0.45±0.18	1.50±0.07	1.46±0.03^de	112.93±12.85^a
	150	30.43±1.23^bcd	-0.59±0.08	1.39±0.08	1.38±0.06^e	120.26±3.59^a
	180	29.33±0.07^d	-0.66±0.08	1.33±0.22	1.32±0.01^e	121.30±0.10^a

Storage Temperature (°C)	Storage Period (day)	TPC (mg GAE/kg)	ABTS (mmol TE/kg)	DPPH (mmol TE/ kg)
22	30	538.90±13.661^ab	2.64±0.02^ab	3.36±0.07
	60	520.87±23.059^abc	2.72±0.11^ab	3.23±0.01
	90	513.86±5.120^abc	2.65±0.10^ab	3.18±0.01
	120	511.80±11.080^abc	2.74±0.17^ab	3.21±0.02
	150	510.38±35.136^abc	2.78±0.08^ab	3.14±0.10
	180	507.27±12.127^abc	2.61±0.07^ab	3.06±0.01
28	30	540.42±16.044^ab	2.79±0.20^ab	3.30±0.04
	60	508.53±12.997^abc	2.63±0.03^ab	3.18±0.06
	90	505.94±39.902^abc	2.60±0.13^ab	3.18±0.06
	120	502.97±4.716^abc	2.73±0.04^ab	3.19±0.01
	150	477.32±21.645^bc	2.73±0.04^ab	3.08±0.05
	180	461.03±1.442^bc	2.70±0.39^ab	3.05±0.06
35	30	475.60±41.966^bc	2.76±0.01^ab	3.22±0.03
	60	453.21±16.921^c	2.72±0.16^ab	3.17±0.03
	90	506.68±0.671^abc	2.54±0.01^ab	3.09±0.04
	120	499.29±16.080^abc	2.31±0.01^b	3.06±0.01
	150	502.07±10.755^abc	2.45±0.06^ab	3.06±0.04
	180	564.21±3.585^a	2.91±0.15^a	3.05±0.03

Temperature (^oC)	-k x 10 ^-3 (day ^-1 )	t_1/2 (day)	E_a (kJ mol^-1)	z (^oC)	Q₁₀
Temperature (^oC)	-k x 10 ^-3 (day ^-1 )	t_1/2 (day)	E_a (kJ mol^-1)	z (^oC)	(22-28)	(28-35)	(22-35)	Average value
22	4.2 (0.9627)*	165.04	70.53 (0.9757)*	24.67	3.37	2.01	2.55	2.64
28	8.7 (0.9823)	79.67
35	14.2 (0.9758)	48.81

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