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APPLICATION OF ANTHOCYANINS AS COLORANTS FOR MARASCHINO‐TYPE CHERRIES
Author(s) -
McLELLAN M. R.,
CASH J. N.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03817.x
Subject(s) - chemistry , pigment , wax , food science , chromatography , organic chemistry
Anthocyanins (ACYs) were extracted from dark, tart cherries and used as colorants in the manufacture of maraschino‐type cherries. Studies were initiated to determine the effect of the addition of SnCl 2 , a K 2 CO 3 dip as a surface wax treatment, and varying storage temperatures on the stability of ACY colored, maraschino‐type cherries. The addition of SnCl 2 appeared to have no effect on the rate of degradation of pigment. The K 2 CO 3 dip caused a lighter shade of red due possibly to an intracellular pH alteration although the ACY concentration remained equal to that of the other treatments. The storage phase of this study shows the color to be relatively stable for an estimated period of 6‐9 months, depending on variations from ambient temperature. These studies indicated that maraschino fruit can be produced using ACYs as the colorant although their color is somewhat different from that obtained using organic dyes.