Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources

Anthocyanins (ACN) are natural colorants that provide bright colors to food products. However, their limited stability in matrices represents a challenge application. Whey protein (WP) has the potential interact with ACN and enhance color stability. This study compared effects of WP preheating temperature on color, (heat, UV light storage) antioxidation capacity three different commercial ACN-based colorants. (1 mg/mL) was preheated from 40 80 °C for 30 min. grape, purple corn or black carrot were added native solutions mixtures stored dark at 4 weeks evaluate storage Antioxidation measured using DPPH method. Heat tested by heating WP-ACN 90 2 h. exposing samples 254 nm up 150mins. addition improved during storage, smallest change occurring when 50 °C. light-induced degradation decreased 10–20% (p < 0.05) addition. Antioxidant significantly after WP, while increased survival. Increasing resulted higher heat antioxidant but lower UV-light protected degradation, this protection affected pre-heating temperatures as well structures. could be combined improve performance commercially available anthocyanin-based