Natural food colours

Henry, Brian

doi:10.1007/978-1-4615-2155-6_2

Cited by 117 publications

(95 citation statements)

References 8 publications

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“…Color is added to food to replace the color lost during processing, to enhance the color already present, to minimize batch to batch variations and to color otherwise uncolored. Food colors can be classified as natural colors, nature-identical colors, synthetic colors and inorganic colors (Henry 1996). Now days, food producers pay more attention towards colors and additives of natural origin, since many artificial colors and additives have been shown to impart negative health effects.…”

Section: Introductionmentioning

confidence: 99%

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

et al. 2014

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Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

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Section: Introductionmentioning

confidence: 99%

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

et al. 2014

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“…Extracts of red beet colorants consist mainly of two major water-soluble pigments (betalains), betanin (5-O-bglucoside of betanidin) and vulgaxanthine-I (where the cyclodopa unit of betacyanins has been replaced by glutanic acid); betanin contributes $75±95% of the total red colour, while vulgaxanthine-I contributes $95% of the yellow colour. 1 Commercial beet colorants vary considerably in colour strength, depending on their content of yellow betaxanthins; thus their colour varies with beet variety, beetroot quality and maturity at harvest, and method of pigment extraction. 1 Beetroot pigment is typically used as a colorant at levels of 4±25 mg kg À1 (depending on the application) in quite a wide range of dairy and confectionery products as well as in meat substitutes.…”

Section: Introductionmentioning

confidence: 99%

“…1 Commercial beet colorants vary considerably in colour strength, depending on their content of yellow betaxanthins; thus their colour varies with beet variety, beetroot quality and maturity at harvest, and method of pigment extraction. 1 Beetroot pigment is typically used as a colorant at levels of 4±25 mg kg À1 (depending on the application) in quite a wide range of dairy and confectionery products as well as in meat substitutes. 1,2 Its most promising uses appear to be in foods that are processed and/or stored at low temperatures, in dry products as well as in other food formulations with relatively short shelf-life under ambient conditions.…”

Section: Introductionmentioning

confidence: 99%

Degradation kinetics of beetroot pigment encapsulated in polymeric matrices

Serris

Βiliaderis

2001

J Sci Food Agric

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Kinetic studies on the degradation of water-soluble beetroot pigment, mainly consisting of the betalain betanin, encapsulated in three different matrices (pullulan and two maltodextrin samples differing in their molecular weight) were carried out under various water activity (a w = 0.23, 0.43, 0.64, 0.75 and 0.84) and temperature (30, 40 and 50°C) conditions. The water sorption behaviour of these materials was also examined. Degradation of the pigment was monitored by absorbance measurements at 537 nm (l max of betanin). The highest values of the rate constants for degradation were observed at an intermediate water activity level (a w = 0.64) for all matrices and all three storage temperatures examined. An attempt to relate the degradation kinetics to the molecular mobility of the wall material was not successful. Pigment losses were observed even at temperatures below the glass transition temperature (T g ) of the polymeric matrices, although degradation was largely slowed down in the glassy state. In the vicinity of the T g zone, where all polymers go through a glass → rubber transition, there was not a distinct change in the reaction rate, which could re¯ect the pronounced changes in molecular mobility of the wall material. In fact, some of the lower degradation rates were observed mostly under conditions where the matrices were fully plasticised (ie rubbery) and collapsed', implying that the degradation kinetics is not governed by factors related only to the physical state of the polymeric wall material.

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“…Segundo Henry (1996) e Scotter et al (1998, na extração com solvente alcalino empregando temperaturas acima de 70°C há tendência à formação de isômeros trans da norbixina via reação de isomerização termicamente direcionada. A isomerização e a degradação do pigmento podem ocorrer simultaneamente.…”

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Fatores que influenciam a reação de saponificação dos carotenóides presentes no urucum (Bixa orellana L.)

2009

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RESUMOConduziu-se este trabalho, com o objetivo de estudar o efeito de diferentes concentrações de KOH (0,6%, 1%, 2%, 3%, 4% e 5%) e temperatura de extração (25ºC, 50°C, 60°C e 70°C) na reação de saponificação dos principais pigmentos de urucum. O progresso da reação foi acompanhado pela quantificação do teor de bixina e de norbixina por meio de cromatografia líquida de alta eficiência (CLAE). A maior concentração de base propiciou a maior conversão de bixina em norbixina (KOH 5% -bixina: 0,44 g.100g -1 , norbixina: 1,43 g.100g -1 ) e com a menor concentração não ocorreu conversão (KOH 0,6% -bixina: 2,00 g.100g -1 , norbixina: não detectada). A elevação da temperatura de extração esteve associada à redução do teor de bixina no meio e ao aumento do teor de norbixina (T 70°C -bixina: 0,01 g.100g -1 , norbixina: 2,34 g.100g -1 ; T 25ªC -bixina: 1,04 g.100g -1 , norbixina: 0,78 g.100g -1 ). Sendo assim, para extração de bixina seria recomendado o uso de soluções alcalinas pouco concentradas, ao passo que para a obtenção do pigmento hidrossolúvel são aconselhadas concentrações mais elevadas, podendo estar associadas a aquecimento.Termos para indexação: Bixina, Norbixina, concentração do álcali, temperatura de extração. ABSTRACTThis research aimed to evaluate the effect of different KOH concentrations (0.6%, 1%, 2%, 3%, 4% and 5%) and extraction temperature (25ºC, 50°C, 60°C and 70°C) on the progress of saponification reaction in annatto pigments. The progress of the reaction was monitored by quantification of bixin and norbixin using high performance liquid chromatography (HPLC). The highest alkali concentration made possible the maximum conversion of bixin into norbixin (KOH 5% -bixin: 0.44 g.100g -1 , norbixin: 1.43 g.100g -1 ) and using the lowest concentration, saponification didn't take place (KOH 0.6% -bixin: 2.00 g.100g -1 , norbixin: not detected). The elevation of extraction temperature was associated to a decrease of bixin content and to an increase of norbixin content (T 70°C -bixin: 0.01 g.100g -1 , norbixin: 2.34 g.100g -1 ; T 25ºC -bixin: 1.04 g.100g -1 , norbixin: 0.78 g.100g -1 ). Therefore, for the extraction of bixin is recommended to use alkaline solutions in low concentrations. To obtain the hydrossoluble pigment, higher concentrations are suggested, and they could be associated to heating.

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Natural food colours

Cited by 117 publications

References 8 publications

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

Degradation kinetics of beetroot pigment encapsulated in polymeric matrices

Fatores que influenciam a reação de saponificação dos carotenóides presentes no urucum (Bixa orellana L.)

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