Practice question
A fruit-based beverage manufacturer notices that after pasteurization and storage, the initially bright red color fades and shifts toward brown. Analytical testing shows increased polymerized pigments and decreased monomeric anthocyanin content. The formulation includes ascorbic acid. What is the MOST plausible explanation?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1Ascorbic acid acts as a pro-oxidant degrading anthocyanins via hydrogen peroxide formation✓
- 2Thermal processing converts anthocyanins into carotenoids
- 3Ascorbic acid stabilizes anthocyanins by lowering pH, preventing degradation
- 4Polymerization is caused exclusively by enzymatic browning
Correct answer
Ascorbic acid acts as a pro-oxidant degrading anthocyanins via hydrogen peroxide formation
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