Anthocyanin Beverage Color Stability via Lactic Acid pH Control
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Solution Overview
Problem
The instability of anthocyanins in beverage products leads to undesirable fluctuations in color and nutritional properties, especially when they contain appreciable levels of these pigments.
Innovation Solution
Incorporating a sufficient amount of lactic acid into beverages containing anthocyanin-rich juice components, which are derived from specific fruits or roots, to maintain a pH of less than 5.0 and stabilize the color, thereby preventing color changes and enhancing nutritional stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If anthocyanin-rich juice components are added to beverage products, then color and nutritional value are improved, but color stability and nutritional stability deteriorate due to pH sensitivity and degradation
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the beverage to below 5.0 through lactic acid addition. This pH parameter change stabilizes the anthocyanin flavylium cation form, preventing color degradation and maintaining nutritional stability while preserving the desired red-purple coloration of the anthocyanin-rich beverage
2Quantity of substance
If anthocyanin-rich juice components are added to beverage products, then color and nutritional value are improved, but the beverage becomes sensitive to light and environmental factors causing degradation
Solution Approach 1:
The patent changes the chemical environment parameter by adding lactic acid to achieve pH < 5.0, which stabilizes the anthocyanin molecular structure against light-induced degradation and other environmental factors, reducing harmful effects while maintaining high anthocyanin content
Solution Approach 2:
Lactic acid acts as an intermediary substance that mediates between the anthocyanins and harmful environmental factors (light, oxygen). The acidic environment created by lactic acid protects the anthocyanin pigments from degradation without requiring direct physical barriers or complex stabilization systems
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Lactic acid effectively prevents color changes and maintains the stability of anthocyanins, allowing for the production of beverages with consistent color and nutritional properties, even when packaged in transparent containers, minimizing visible degradation.
Implementation Method 1
Incorporating a sufficient amount of lactic acid into beverages containing anthocyanin-rich juice components, which are derived from specific fruits or roots, to maintain a pH of less than 5.0 and stabilize the color
Implementation Method 2
Lactic acid effectively prevents color changes and maintains the stability of anthocyanins, allowing for the production of beverages with consistent color and nutritional properties
Data Source
AI summary
The present invention relates to a method of preparing a beverage product having a pH of less than 5.0 and having the following Lab colour space coordinate values: 20≤L*≤95; a*≥0; b*≥-10, said method comprising combining a juice component, a lactic acid component, water and optionally one or more other food-grade ingredients, wherein: ● the juice component is applied in a concentration of 0.05-99% by weight of the beverage product, said juice component providing 0.1-50 g monosaccharides per liter of beverage product and at least 10 mg anthocyanins per liter of beverage product; and ● the lactic acid component is applied in a concentration that provides 0.05-20 g lactic acid per liter of beverage product. The invention further provides a beverage product having a water content of at least 80 wt.% and a pH of less than 5.0, said beverage product containing: ● 0.1-50 g/l monosaccharides; ● at least 10 mg/l of anthocyanins; ● 0.05-20 g/l lactic acid; and ● optional other food-grade ingredients; wherein the beverage product has the following Lab colour space coordinate values: 20≤L*≤95; a*≥0; b*≥-10. Colour stability of beverages containing appreciable levels of anthocyanin-rich juice is improved substantially by incorporation of lactic acid.