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Color Characteristics and Stability of Nonbleeding Cocktail Cherries Dyed with Carotenoid Pigments
Author(s) -
SAPERS G.M.
Publication year - 1994
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.1365-2621.1994.tb06917.x
Subject(s) - canthaxanthin , chemistry , preservative , oleoresin , food science , carotenoid , pigment , orange (colour) , astaxanthin , organic chemistry
Experimental cocktail cherries dyed with carotenoids and commercial cherries were compared by spectrocolorimetry to determine color characteristics and stability. Cherries dyed with canthaxanthin, apo‐carotenal and oleoresin paprika were more tomato‐ or orange‐red than cherries dved with Red No. 40. Red No. 3. or carmine. No color bleeding was observed with carbtenoid‐dyed cherries. The color of cherries dyed with canthaxanthin was stable for 1 year at 4°C. Color stability was not as good in cherries dyed with apo‐carotenal but could be improved greatly by addition of ethylenediaminetetraacetic acid (EDTA) and ascorbic acid to preservative solutions in which cherries were stored.