Anthocyanins are flavonoid substances of plant origin with potential antioxidant effects. Because of their intense colors, they are used as natural dyes in food. However, their stability in food matrices is limited. This study aimed to verify the effect of selected carbohydrates on the stability of anthocyanins (cyanidin-3-O-β-glucopyranoside, cyanidin-3-O-β-galactopyranoside, cyanidin-3-O-β-rutinoside and delphinidin-3-O-β-rutinoside) during the accelerated storage test, since carbohydrates help to preserve the typical color of anthocyanins, increase their shelf-life and availability in the organism, and reduce losses during processing. Moreover, the kinetic parameters of anthocyanin degradation (E_a, k, t_1/2) were determined. Sucrose was found to have the greatest potential for retarding anthocyanin degradation during storage, whereas fructose exerted an accelerating effect. Glycosidation of anthocyanin aglycone had no significant effect in terms of their stability. Anthocyanin degradation was significantly positively correlated with the change in the a* parameter (redness), and subsequently, a significant positive correlation was observed in the determination of the kinetic parameters for anthocyanins and the a* parameter. The highest stability of anthocyanins was observed in the presence of sucrose and their degradation can be predicted by the value of the a* parameter, which would also be a very fast and non-destructive method for food processing companies.

The quality of black/red currant products, which are valuable components of a healthy diet, depends on many aspects, e.g., natural variability, climatic conditions, degree of ripeness, processing technology, and recipe. The aim of the study was to assess the effect of the harvest year (2020 and 2021) and different processes (with or without prepress enzymatic treatment) on the chemical composition of 38 laboratory-prepared black/red currant (BC/RC) juices and to compare them with 19 selected commercial products, using 20 compositional and quality markers. Significant differences (p < 0.01) were observed for BC in sucrose, Dp-3-glu, and Cy-3-glu content within the different processes, as well as fructose and ascorbic acid content within the harvest year (p < 0.05). The greatest differences between BC and RC juices were observed in ascorbic acid content (1567 mg/kg in BC and 261 mg/kg in RC), citric acid content (34.6 g/kg in BC and 23.2 g/kg in RC), and in the anthocyanin profile. The major anthocyanins of the currant products were identified as Dp-3-rut (39.1–50.4%), Cy-3-rut (30.1–39.1%), Cy-3-glu (3.6–18.2%), and Dp-3-glu (9.4–13.5%) in BC and Cy-3-glu (59.3–67.2%) and Cy-3-rut (14.2–19.8%) in RC. The chemical composition of commercial products was found to be highly variable and dependent on the recipe used.

The desorption isotherms of two durable meat products (sample 1 - durable fermented meat product and sample 2 - unheated durable meat product) by Dynamic Dewpoint Isotherm (DDI) at 20, 25, and 30 °C and Saturated Salt Slurry (SSS) method at 20 °C has been studied. The data acquired from these measurements for 7 models (GAB, DLP, Henderson, Chin, Smith, Oswin, Halsey) were used and statistically evaluated. Based on our collected data, the most suitable model for these types of durable meat products is the DLP model. For the DDI method, DLP model (20-30 °C) reached the R² = 0.999, P value 3.48-4.22 of sample 1 and R² = 0.999, P value 1.51-3.24 of sample 2. For SSS method DLP model (20 °C) reached R² = 0.999, P value 4.23 of sample 1 and R² = 0.998, P value 3.68 of sample 2. The most commonly used GAB model according to statistical treatment was very accurate only for the DDI method, GAB model (20-30 °C) reached R² ≥ 0.994, P value 1.93-7.12 of sample 1 and R² = 0.999, P value 1.76-5.54 of sample 2. In general, for DDI method for both samples have models (DLP, GAB, Halsey, Henderson, and Oswin) a P value of less than 10% for all three measured temperatures. For the SSS method, only the DLP and Henderson models are below 10% for both samples. It has been verified that the DDI method is a suitable and accurate method for measuring desorption isotherms for durable meat products.

Anthocyanins have received an?increased attention not only because of?its antioxidant activity; but because fortification of?food products by?minerals is?important due to?the lack of?some minerals in?population. The addition of?these minerals ...