Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs)

Abstract

To produce high quality purple sweet potato anthocaynins (PSPAs) extract, a deodorization process was developed and its effects on the physicochemical index including total anthocyanins, total sugar and protein, soluble solids, color values, degradation index (DI), brown index (BI) and clarity were investigated. The product sensory quality was also evaluated. The volatile compounds were analysed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS). The results indicated that using AB-8 macroporous resin purification coupled with chitosan adsorption could be an effective method in deodorization of the anthocyanin crude extract from purple ..