Natural Pigments as Food Colorants

Socaciu, Carmen

doi:10.1201/9781420009286.sec7a

Cited by 19 publications

(32 citation statements)

References 21 publications

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“…Spectrophotometric determination of betalains according to Nilson (Socaciu 2008). The absorption at 476, 538, and 600 nm of the juices and extracts was determined.…”

Section: Preparation Of Mixed Fruit-vegetables Juicesmentioning

confidence: 99%

Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments

Slavov¹,

Karagyozov²,

Denev³

et al. 2013

Czech J. Food Sci.

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Slavov A., Karagyozov V., Denev P., Kratchanova M., Kratchanov C. (2013): Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments. Czech J. Food Sci., 31: 139-147.Pressed juices and water extracts from untreated, microwave pretreated, and thermally treated red beet were obtained. The highest total betalain content -606.34 mg/100 g dry matter (DM) was found in pressed juice obtained after microwave pretreatment. The individual betalains in the pressed juice from untreated red beet were tentatively determined by HPLC. The most abundant betalain pigments were betanin (312.47 mg/100 g DM), vulgaxanthin I (104.08 mg/100 g DM), and isobetanin (71.28 mg/100 g DM). The antioxidant activity of the pressed juices and extracts was determined. The highest antioxidant activity -10832.4 µmol ТЕ/l was found in the pressed juice obtained from microwave pretreated red beet. The possibility of obtaining mixed fruit-vegetable juices on the basis of red beet juice was investigated. Different variants of mixed beverages using chokeberry, blackberry, blueberry, and black currant were obtained in which the concentration of the red beet pressed juice was 25, 50, and 75%. Their polyphenol contents and antioxidant activity were determined. The highest antioxidant activity revealed mixed pressed juice from red beet and chokeberry.

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“…Spectrophotometric determination of betalains according to Nilson (Socaciu 2008). The absorption at 476, 538, and 600 nm of the juices and extracts was determined.…”

Section: Preparation Of Mixed Fruit-vegetables Juicesmentioning

confidence: 99%

Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments

Slavov¹,

Karagyozov²,

Denev³

et al. 2013

Czech J. Food Sci.

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“…Also, only physical unselective water or oil extraction followed by thermal concentration is permitted for the coloring foodstuffs. (Socaciu, 2008;Stinzing and Carle, 2008a). All of the factors mentioned above complicate extraction process, hinder extraction kinetics and reduce the yield of colorants.…”

Section: Introductionmentioning

confidence: 97%

Pulsed electric field assisted aqueous extraction of colorants from red beet

Loginova

Lebovka

Vorobiev

2011

Journal of Food Engineering

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“…Although artificial colorants have a long history of use, and are easy to produce, stable, less expensive, and have better coloring properties than natural colorants, consumers have increasingly begun to consider synthetic colorants undesirable. Consequently, there has been increased effort to discover new natural alternatives (Socaciu 2008). …”

Section: Introductionmentioning

confidence: 99%

“…Currently, 26 natural colorants including anthocyanins, curcumin, carminic acid, lycopene, betanin, paprika, and saffron are permitted for use as exempt colorants in the United States. Like their synthetic counterparts, natural pigments can be formulated as dyes (hydrophilic powders or lipophilic oleoresins) or lakes (water insoluble forms, formulated by adsorbing dyes on salts) (Socaciu 2008; Amiot‐Carlin and others 2008). The growth in the color segment will largely come from natural colorants, with the market expected to reach $773 million by 2014 (Rice 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Thus it is crucial to understand the properties of any prospective natural colorant to decide about its applications. The factors that deteriorate colorant stability and efficacy include the presence of temperature, light, oxidizing and reducing agents, acids or time of storage (Socaciu 2008). There is still a lack of natural colors to completely replace synthetic colorants, and hence, efforts to search more options are needed (Hazen 2011).…”

Section: Introductionmentioning

confidence: 99%

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A Colored Avocado Seed Extract as a Potential Natural Colorant

Dabas¹,

Elias²,

Lambert³

et al. 2011

Journal of Food Science

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There is growing public and scientific interest in the development of natural alternatives to synthetic colorants in foods. Extracts of turmeric, paprika, and beets are examples of food-derived natural colorants. Avocado seeds, which represent an under-utilized waste stream, form a stable orange color when crushed in the presence of air. Our data indicate that avocado seed represents a potential source of new natural colorants for use in foods.

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Natural Pigments as Food Colorants

Cited by 19 publications

References 21 publications

Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments

Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments

Pulsed electric field assisted aqueous extraction of colorants from red beet

A Colored Avocado Seed Extract as a Potential Natural Colorant

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