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

Abstract

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