The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid

Our objective was to explore the effects of whey protein (WP) concentration and preheating temperature on anthocyanin color expression stability over time in presence ascorbic acid. Anthocyanins from purple corn, grape or black carrot were mixed with native WP preheated (40–80°C) various concentrations (0–10 mg/mL) pH 3 buffer containing 0.05% acid stored dark at 25 °C for 5 days. addition increased absorbance protected acid-mediated degradation. Increasing resulted lower lightness higher chroma, hue angle stability. The loss solutions decreased by 40%-50% when 10 mg/mL added. Native showed more enhancement protection than thermally-induced WP. less increase loss. Anthocyanin’ half-life improved a dose dependent manner. (10 extended about 2 times corn grape, 1.31 solutions. Preheating did not significantly affect might enhance beverages acid, expanding application foods.