期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The aim of the present work was to evaluate the stability and viability of anthocyanins
application in the husks of Cabernet Sauvignon ( Vitis vinifera L.) grapes as natural
pigments. Samples were monitored by absorbance measure in spectrophotometer
UV-visible during 7 weeks. Half-life calculations and color retention percentual of
this pigments in sorbet were realized. The experiment was accomplished with
three repetitions in three replicates. The results demonstrated that the utilization of this pigments in sorbet is viable, showing half-life of approximately 8 months and
color retention percentual of 87.7% at the end of the experiment.
