Anthocyanins Contents, Profiles, and Color Characteristics of Red Cabbage Extracts from Different Cultivars and Maturity Stages

Ahmadiani, Neda; Robbins, Rebecca J.; Collins, Thomas M.; Giusti, M. Mónica

doi:10.1021/jf501991q

Cited by 127 publications

(69 citation statements)

References 36 publications

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“…The total monomeric anthocyanin content was quantified using:

\begin{matrix} Total monomeric anthocyanin content ((), normalmg L^{- 1}) \\ = \frac{A \times italicMW \times italicDF \times 1000}{ϵ \times l} \end{matrix}

where A = ( A 520 – A 700 ) pH 1.0 – ( A 520 – A 700 ) pH 4.5 , MW is the molecular weight, DF is the dilution factor; l is path length (cm) and ϵ is the molar extinction coefficient. The total anthocyanin content in red cabbage was quantified by considering cyanidin‐3‐glucoside as major anthocyanin, with a molecular weight of 449.2 g mol −1 and a molar extinction coefficient of 26 900 L cm −1 mol −1 …”

Section: Methodsmentioning

confidence: 99%

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

et al. 2019

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BACKGROUND Package oxygen transmission rate (OTR) can affect the stability of natural color pigments such as anthocyanins, betalains and chlorophylls in foods during storage. In the present study, we investigated the oxygen sensitivity of selected pigments in thermally pasteurized vegetable purees held at a refrigeration temperature. We modulated the oxygen ingress in packaging using multilayer films with OTRs of 1, 30 and 81 cm3 m−2 day−1. Red cabbage, beetroot and pea purees were vacuum packed, pasteurized to achieve a cumulative lethality of P90°C10°C = 12.8–13.4 min and stored at 7 °C for 80 days. RESULTS Anthocyanins were relatively stable (< 4% losses), regardless of the film OTR. Betalains showed the highest sensitivity to different OTRs, with total losses varying from 4% to 49% at the end of storage and showing significant differences (P < 0.05) among the three films. Chlorophylls showed no significant difference (P > 0.05) in sensitivity to film OTRs. However, continuous degradation of chlorophylls was observed for all film types, with total chlorophyll losses ranging from 33% to 35%. Overall color differences (ΔE) at the end of storage for cabbage, beet and pea puree were between 0.50–1.70, 1.00–4.55 and 7.41–8.08, respectively. Betalains and chlorophylls degradation followed first‐order and fractional conversion kinetics, whereas ΔE followed zero‐order and fractional conversion kinetics during storage. CONCLUSION All three pigments behaved differently to oxygen ingress during storage. Low to medium barrier films are suitable for products containing red cabbage anthocyanins. High barrier films are must for betalains, whereas medium to high barrier films are suitable for chlorophyll‐containing products. © 2019 Society of Chemical Industry

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“…The total monomeric anthocyanin content was quantified using:

\begin{matrix} Total monomeric anthocyanin content ((), normalmg L^{- 1}) \\ = \frac{A \times italicMW \times italicDF \times 1000}{ϵ \times l} \end{matrix}

Section: Methodsmentioning

confidence: 99%

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

et al. 2019

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“…Red cabbage ( Brassica oleracea var. capitata f. rubra) contains a rich source of anthocyanins which can be used as natural food colorants (Ahmadiani, Robbins, Collins, & Giusti, ). However, anthocyanins are relatively susceptible to degradation by pH, temperature, enzymes, oxygen, and light (Jackman, Yada, Tung, & Speers, ).…”

Section: Introductionmentioning

confidence: 99%

The effects of selected metal ions on the stability of red cabbage anthocyanins and total phenolic compounds subjected to encapsulation process

Ratanapoompinyo

Nguyen

Devkota

et al. 2017

J Food Process Preserv

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In this study, the stability of red cabbage anthocyanins and total phenolic compounds (TPC) co‐pigmented with various metals ions (Al3+, Ca2+, Fe3+, and Sn2+) under thermal treatment, spray drying, and storage was investigated. In general, it was found that the addition of metal ions accelerated the anthocyanins degradation but delayed TPC loss. Thermally treated samples experienced the highest loss of anthocyanins (k = 0.00173 min−1) when Sn2+ was added whereas less detrimental effect (k = 0.00106 min−1) was observed with aluminum ion (Al3+). During spray drying, metal ions, excluding Al3+, induced significant losses of anthocyanins, ranging from 7.3% to 10.6%. However, TPC degradation of samples containing metal ions (18.6–22.2%) was less than control samples (26.7%). Similarly, degradation of anthocyanins during storage was more severe in samples containing Sn2+ (k = 0.03602 week−1) than in control samples (0.00644 week−1) but TPC retention could be improved up to 6% by metal ions. Practical application Anthocyanins in fruits and vegetables are important sources of natural colorants. Co‐pimentation with metal ions is a viable mechanism to impart the color and improve the stability of anthocyanins from plant and fruit extracts. However, its implications in anthocyanins treatments and preservation remain unknown. This study reported potential effects of metal ions on the stability of anthocyanins and other phenolic compounds under thermal treatment, encapsulation, and storage.

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“…), a vegetable becoming popular in gourmet circles, can provide a partial solution; the p K a values of its various transitions are shifted a little towards neutrality, increasing the range of food products in which it can be used, making them applicable as neutral pH colorants. It has been demonstrated that red cabbage extracts containing highly acylated anthocyanins can produce blue hues similar to indigo carmine . This increased stability is a result of intramolecular co‐pigmentation effects resulting from acylation of the glycosides with hydroxycinnamic and hydroxybenzoic acids (Figure ) .…”

Section: The Present – Natural Food Colorantsmentioning

confidence: 99%

Food colorants: their past, present and future

Coultate

Blackburn

2018

Coloration Technology

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Whether we are purchasing fresh vegetables from a market stall, ready meals from the supermarket, eating at home or in a five‐star restaurant, we use colour to tell us what to expect in terms of taste, nutrition and safety. This review considers the techniques that have, over the years, been employed to modify the colour of our food, and the interactions of these techniques with issues of safety and nutrition. The demand for brightly coloured food resulted in the incorporation of some questionable inorganic and organic chemistry being used in food products. A limited number of synthetic dyes are still used in food today, but health concerns and the consumer‐driven demand for natural colorants has brought about a change in the way food is coloured. The proliferation of products with labels that state they contain “No artificial colours” on supermarket shelves suggests that the future of azo dyes and their various derivatives is strictly limited. Nature produces an abundance of colours and many of these are extracted and used as natural food colorants; however, they are subject to application limitations and stability problems. Significant research by academia and industry into methods to stabilise and expand the application possibilities for the various approved natural food colorants is ongoing, but most developments that food colour manufacturers proclaim are enhanced vehicles for delivering established natural pigments into food products.

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Anthocyanins Contents, Profiles, and Color Characteristics of Red Cabbage Extracts from Different Cultivars and Maturity Stages

Cited by 127 publications

References 36 publications

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

The effects of selected metal ions on the stability of red cabbage anthocyanins and total phenolic compounds subjected to encapsulation process

Food colorants: their past, present and future

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