Carotenoids as Food Colors

Kläui, Heinrich; Bauernfeind, J. C.

doi:10.1016/b978-0-12-082850-0.50009-3

Cited by 83 publications

(49 citation statements)

References 448 publications

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“…On the other hand yolk with a high pigment content is in demand for commercially produced bakery goods, noodles, mayonnaise, and other food products in which a yellow colour is desired and must be provided by egg yolk rather than by the direct addition of colourings (Ashton and Fletcher 1962;Klaui and Bauernfeind 1981). However, the best strategy for the egg producer is to accurately provide and consistently maintain yolk colour within the desired range for his particular market irrespective of the nature of main feed ingredients hence the need for supplementation.…”

Section: Discussionmentioning

confidence: 99%

Chlorella vulgarisused to Colour Egg Yolk

Gouveia

Veloso

Reis

et al. 1996

J. Sci. Food Agric.

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Section: Discussionmentioning

confidence: 99%

Chlorella vulgarisused to Colour Egg Yolk

Gouveia

Veloso

Reis

et al. 1996

J. Sci. Food Agric.

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“…Being structurally unsaturated, carotenoids are highly susceptible to oxidation, which causes colour loss (Cinar 2004). During processing, the susceptibility of carotenoids increases due to heat, light and high oxygen tension (Chan et al 1975;Klaui and Bauernfeind 1981;Klieber and Bagnato 1999). Maintenance of satisfactory colour in the final product is a challenging aspect during drying of fruits and vegetables.…”

Section: Introductionmentioning

confidence: 98%

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

Saxena

Maity

Raju

et al. 2010

Food Bioprocess Technol

105

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The kinetics of colour and carotenoids degradation in jackfruit bulb slices was evaluated during hot air drying at 50, 60 and 70°C. Visual colour as well as total carotenoids (TC) content was found to be influenced by the drying process. Tri-stimulus colour parameters such as Hunter L and b values decreased and a value increased during drying. The combination of Hunter L×b value was found to represent the colour change adequately. Degradation of TC and visual colour in terms of Hunter L×b value followed first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in total colour difference (TCD) and non-enzymatic browning (NEB). Dependence of the rate constant followed the Arrhenius relationship. The process activation energies (E a ) for Hunter L×b value, TCD, NEB and TC were 29.96, 27.21, 27.48 and 55.61 kJ/mol, respectively. Higher E a for TC content indicated greater temperature sensitivity as compared with other colour parameters. Relationship of TC content and Hunter L×b value was found to be more consistent through regression analysis with R 2 ≥0.979. NomenclatureA Absorbance at 420 nm at drying time t A o Initial absorbance at 420 nm C Value of total carotenoids content at drying time t C o Initial value of total carotenoids content E a Activation energy H Value of visual colour in terms of hunter L×b value or total color difference at drying time t H o

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“…It occurs naturally in many fruits, vegetable oils and animal products, and it is also added to a number of processed foods, including soups, margarine and flour confectionery (Klaui and Bauernfeind 1981). Some reports have suggested that it possesses anticarcinogenic activity (Peto et al 1981).…”

Section: Introductionmentioning

confidence: 98%

Thermal degradation of all‐trans‐β‐carotene in the presence of phenylalanine

Papadopoulou

Ames

1994

J Sci Food Agric

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Abstract:Solutions of all-trans-B-carotene in liquid paraflin were stirred under air at 210°C for 15 min in the presence and absence of various amino acids. After cooling, the absorbance values at 460 nm of model systems containing all-transp-carotene and phenylalanine, cysteine or tryptophan were 34-58 times higher than that obtained on heating in the absence of an amino acid. Based on absorbance values at 420 nm, 86% of the coloured material present on heating the all-trans-B-carotene-phenylalanine model system at 210°C for 15 min was retained by the liquid paraflin on methanol extraction. The liquid paraflin phase remaining after methanol extraction was analysed by reverse-phase HPLC and three major components were identified as all-trans-/?-carotene and two degradation products of all-trans-B-carotene, ie 9-cis-B-carotene and a furanoid diepoxy derivative. None could be detected on heating all-trans-p-carotene alone, suggesting that its degradation was retarded on heating in the presence of phenylalanine.

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Carotenoids as Food Colors

Cited by 83 publications

References 448 publications

Chlorella vulgarisused to Colour Egg Yolk

Chlorella vulgarisused to Colour Egg Yolk

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

Thermal degradation of all‐trans‐β‐carotene in the presence of phenylalanine

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