Premium
Encapsulation of carthamin and safflor yellow B in calcium alginate beads — technical stabilization of the colours
Author(s) -
SAITO KOSHI,
MURATA TAKAYUKI,
MORI TOSWIYUKI
Publication year - 1994
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1994.tb02112.x
Subject(s) - orange (colour) , calcium alginate , calcium , chemistry , food science , organic chemistry
New techniques were introduced to stabilize the royal red colour of carthamin and the orange yellow colour of safflor yellow B. Carthamin and safflor yellow B were enclosed separately into calcium alginate capsules, through which the colours were protected from serious bleaching. Coating of the carthamin beads with safflor yellow B membrane resulted in further reducing the loss of colour by about 25%. the data are evaluated for the practical application of the bio‐dyes in food processing.