In the beverage industry, the color and shelf life of products are directly related to consumers' purchasing intentions and the market competitiveness of products. With the increasing pursuit of health concepts among consumers, natural, safe and efficient solutions for color preservation and anti-corrosion are gaining more and more popularity. Rosmarinic Acid (RA), a natural compound found in rosemary, perilla and other plants, is gradually emerging in beverage products, providing a new idea for the color preservation and anti-corrosion of beverages.

Color Preservation: Maintaining the Attractive Appearance of Beverages

The attractive color of beverages is the first factor to attract consumers. However, many natural pigments in beverages, such as the common black rice anthocyanins, are prone to fading due to the interference of light, temperature, pH value and other factors during processing and storage. Studies conducted by Shanghai Institute of Technology have shown that rosmarinic acid can significantly improve the color stability of black rice anthocyanins. Under the condition of pH 3.0, the addition of rosmarinic acid can effectively inhibit the degradation of anthocyanins and maintain the color of beverages. When the mass concentration of rosmarinic acid reaches 2.0 mg/mL, it achieves the best protective effect on the thermal stability of black rice anthocyanins. The principle lies in that rosmarinic acid can combine with anthocyanins through hydrogen bonding and π-π stacking interactions, strengthening the structural stability of anthocyanins and avoiding fading caused by oxidation and other factors.

Anti-Corrosion: Safeguarding the Quality of Beverages

Microbial contamination is the main cause of beverage spoilage. Although traditional chemical preservatives can inhibit the growth of microorganisms, some of them have potential safety hazards. For example, benzoic acid and its sodium salts may impose a burden on the human liver and kidneys if ingested for a long time or in excessive amounts. In contrast, rosmarinic acid possesses natural anti-corrosion and antibacterial activities. Relevant studies have shown that rosmarinic acid can inhibit the growth of a variety of common beverage-spoiling microorganisms, such as Escherichia coli and Staphylococcus aureus. In an experiment simulating the beverage environment, the experimental group with an appropriate amount of rosmarinic acid added had a much lower number of microbial growth than the group without rosmarinic acid. Moreover, within the same storage period, the flavor and quality of the beverages were well maintained, significantly extending the shelf life of the beverages.

Application Data Comparison

Unique Advantages of Rosmarinic Acid

Rosmarinic acid exhibits excellent thermal stability and can withstand high temperatures ranging from 190℃ to 240℃. This enables it to effectively exert its color-preserving and anti-corrosive effects during the high-temperature sterilization and other processing links of beverages, while some chemical preservatives may decompose and lose their effectiveness under high temperatures. In addition, the antioxidant property of rosmarinic acid can also prevent the oxidative rancidity of oils in beverages and avoid flavor changes and quality deterioration caused by oxidation, which is an advantage that many chemical preservatives do not possess.

NaturAntiox®, with rosmarinic acid as its core component, can provide natural and efficient antioxidant solutions for the beverage industry. If you are seeking high-quality solutions for the color preservation and anti-corrosion of your beverage products, please feel free to contact our technical service team. We will provide you with samples and professional formula support to help your products stand out in the market.