The article elucidates the possibility of using the yellow dye, obtained from saffron petals (Carthamus Tinctorius L.) in the food industry. This powdered dye, added to yoghurt in concentrations of 0.3 – 0.4%, in addition to its yellow color, gives the yoghurt samples a light aroma of saffron flowers and demonstrates high stability during storage at 4° C. for 28 days. The values of the chromatic coordinates, L *, a *, b *, of the yogurt samples did not undergo considerable changes during the storage stage, the color difference ΔE being ≤ 0.79, which indicates a high stability of the dye in yogurt. samples. The chromatic analysis data correlate with the results obtained by the reverse phase HPLC method, which identified the presence of four intact yellow chalcones in the yoghurt. The results of this study will encourage the cultivation of saffron, the extraction of natural dyes and their use in the food industry.
The study covered aspects of stability and colouration of Carthamin - unique red chalcone extracted from Carthamus Tinctorius L. Due to its fast degradation in aqueous solutions even at room...
This work deals with the use of microencapsulation of biologically active compounds (BAC) as an alternative method of protection and prolongation of their functional properties in the food products. The main methods for the formation of microcapsules (MC) are considered. Biopolymer materials, suitable for MCs production, are outlined. Some technological solutions, suitable for microencapsulation and successfully used in other industries, present interest only for laboratory researches in the food science, but are not suitable for industrial scale food production. It is discussed why the methods of simple and complex coacervation, liposomal entrapment are thermodynamically advantageous for obtaining microcapsules in comparison with others. To achieve further progresses of microencapsulation in food technologies, the direct integration of the microencapsulation into the food production technological cycle is necessary. Products should initially have a texture and consistency that allow microcapsules to be resistant to premature aggregation. MCs should not exfoliate or break down, while execute their functions of protection and targeted delivery of biologically active compounds. Only high viscous colloidal systems, as traditional fermented dairy products (kefir, yoghurts, ice cream, curd and cheese) and fruit juices with pulp, are mostly suitable for supplementation of them by BACs using microencapsulation.
Reduction of “bad” carbohydrates in sweets is a complex issue, because carbohydrates provide important sensory, physical and textural properties of food. This research illustrated the possible use of the colorant Brown 7 (0.6...1.0%) in combination with sucralose and isomalt for alerting the functional quality of toffee candies. Sensory and physicochemical properties, microbiological indicators and color parameters were analyzed for four samples of toffee. The combination of sweetener with anti-crystallizer and Brown 7 significantly improves the color of toffees. It was established by HPLC that during thermal processing the Casuarictin from Brown 7 transforms into Ellagic acid. These transformations lead to an increase in the intensity of the brown color in the toffee. The addition of Brown 7 contributes to the decrease of titratable acidity from 0.28 ± 0.08 in the control to 0.21 ± 0.06 degrees of acidity in the sample which contain 1.0% dye. The chromatic parameters L*, a*, b* of the toffee sample with 0.6% Brown 7 content are the closest to the classic toffee parameters. Use of colorant in combination with sweetener illustrates a potential synergy of sensorial properties. This help to increase the intake of natural bioactive compounds and to decrease carbohydrates in sweets, promising health benefits.
Abstract. Phase state and the charge of colloidal particles in the gelatine-polyuronate system were studied. A method for comparative evaluation of molecular weight of colloids by means of viscosimetric measurements and electrophoresis was developed. It is shown that the Diagram {Phase state = f (composition, pH)} contains six welldefi ned regions. The diagram explains and predicts the behaviour of protein-polysaccharide colloids, which are included in beverages or forms the shells of oil-containing microcapsules.Keywords: protein-polysaccharides, colloids, electrokinetic potential, phase diagram, microcapsules. IntroductionPoorly soluble or electro-statically agglomerated macromolecular compounds derive from interaction of protein zwitterions with polyanions, in particular, with polyuronic acids and their salts [1]. These interactions are of great practical interest, insofar as much of foods contain biopolymers in different combinations [2]. Recently, there were published many papers devoted to the joint use of the proteins and polysaccharides, originate from different natural raw materials, in various pharmaceutical and food systems [3][4][5][6]. These compounds have a greater ability to precipitate the colloidal suspensions, compared to pure linear polymers [7]. It is believed that these mixtures are in fact the covalent chemical compounds or supra-molecular three-dimensional structures with high molecular weight, charged as zwitterions due to the presence of proteins [8][9][10]. Due to this fact, the mixtures are capable to precipitate not only the neutral particles, but also charged particles, both positive and negative. Such three-dimensional structures (3D) appear also during the complex coacervation of oppositely charged macromolecules on the oil droplets surface in the microencapsulation processes [11]. The optimum conditions of precipitation of alginate-gelatine coacervates were obtained in vitro, using measurements of turbidity and viscosity [1].The study led to the elaboration of different phase diagrams, which refl ects complex interactions between the negatively charged polysaccharides and zwitterions of proteins [8,12,13]. The interaction of proteins with polysaccharides was described in numerous research papers, but not in the exhaustive form. Among the problematic issues it can be identifi ed the determination of the molecular weight of the resulting supramolecular structures. In our view, the estimation of the molecular weights will be useful for calculating of the microcapsule shells parameters, as well as to determine the conditions of deposition of neutral colloidal particles. Detailed analysis of the phase state of the gelatine-polyuronate system is important to determine the optimal sedimentation conditions, or opposite, to prevent the coagulation of proteins by small amounts of extraneous poly-anions. In constructing of the phase diagram of the gelatine-polyuronate, it is important to consider the sign and magnitude of charge of generated complexes. Unambiguous information about the char...
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