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Natural Red Colorant Effectiveness as Influenced by Absorptive Supports
Author(s) -
BERSET CLAUDElTE,
CLERMONT HELENE,
CHEVAL SOPHIE
Publication year - 1995
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.1365-2621.1995.tb06247.x
Subject(s) - chemistry , cellulose , hue , starch , corn starch , food science , nuclear chemistry , organic chemistry , artificial intelligence , computer science
The coloring strength of six natural red colorants was studied on various powdered supports. Solutions of two commercial beet red samples, two sandalwood red samples, one Cochineal carmine powder and one Manuscus extract were used to impregnate corn starch, microgranular cellulose and wheat flour. Color intensity of each powder was measured by reflection spectrophotometry and compared to the retention level of the colorants. No simple correlation was found between the two parameters. The effectiveness of each colorant depended on the chemical or physical structure of the support. Results were confirmed by coloration of native or modified starches. Adsorption of the colorants on cellulose did not protect the most labile samples against thermal or photoreactive degradations.