01844naa a2200277 a 450000100080000000500110000800800410001902400440006010000190010424501360012326000090025952009880026865000120125665000160126865000200128465000100130465300220131465300220133665300120135870000220137070000210139270000220141370000220143570000240145777300850148121322082021-10-05       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/ijfs.151232DOI1 aBARBOSA, M. P.  aEffect of light, food additives and heat on the stability of sorghum 3-deoxyanthocyanins in model beverages.h[electronic resource]  c2021  aThis work aimed to evaluate the stability of sorghum 3-deoxyanthocyanins (DXA) in model beverages (pH 3.5) elaborated with crude sorghum phenolic extract, containing ascorbic acid and sulphite, under fluorescent light exposure and subjected to heat treatment. There was no significant difference in the DXA degradation during storage under light exposure (24.16%) and absence of light (20.72%). DXA degradation did not differ in the presence of ascorbic acid during storage under light exposure (23.99-25.38%) and absence of light (19.87-21.74%). The addition of sulphite caused an initial bleaching reaction, but as a reversible reaction, the anthocyanin content was higher on the last day of storage compared to the first day. There were no significant differences in total anthocyanin content of all treatments subjected to the heat treatment (80 °C for 5 and 25 min). Thus, crude DXA are very stable under light, additives and heat, and may be useful as natural food colourants.  aCorante  aFlavonóide  aSorghum Bicolor  aSorgo  aÁcido ascórbico  aComposto bioativo  aSulfito1 aROGOLON, T. C. B.1 aBORGES, L. L. R.1 aQUEIROZ, V. A. V.1 aSTRINGHETA, P. C.1 aBARROS, F. A. R. de  tInternational Journal of Food Science and Technologygv. 56, p. 4746-4755, 2021.