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Radish Anthocyanin Extract as a Natural Red Colorant for Maraschino Cherries
Author(s) -
GIUSTI M. MÓNICA,
WROLSTAD RONALD E.
Publication year - 1996
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.1365-2621.1996.tb12182.x
Subject(s) - anthocyanin , pigment , chemistry , hue , red color , food science , colored , red cabbage , botany , horticulture , biology , materials science , organic chemistry , physics , artificial intelligence , computer science , optics , composite material
Red radish anthocyanin extract (RAE) was investigated to color brined cherries as an alternative to FD&C Red No. 40. Primary and secondary bleached cherries were colored using two concentrations of RAE (600 and 1200 mg/L syrup, C1 and C2) and FD&C Red No. 40 (200 ppm). Color and pigment stability of secondary bleached cherries and syrup colored with RAE were evaluated during storage (25°C). CIELAB, chroma and hue angle, showed that RAE imparted color extremely close to that of FD&C Red No. 40, for > 6 mo storage. Monomeric anthocyanin degradation followed first‐order kinetics, with half‐lives of 29 and 33 wk for syrups colored with RAE C1 and RAE C2, respectively. Higher anthocyanin concentration exerted a protective effect on color stability. Exposure to light slightly accelerated L*, a*, and monomeric anthocyanin degradation.