Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

Abstract

Anthocyanins are of interest to the food industry because of their antioxidant power, attractive color, and stability in high acid foods. Powder from the Peruvian berry Berberis boliviana Lechler, rich in nonacylated anthocyanins (7% to 8% dry weight), was incorporated into yogurt samples containing 3 different fat levels. Color (CIE L, a, b, chroma, and hue angle), pigment (monomeric anthocyanin and polymeric color), and total phenolics were monitored over 8 wk of storage and compared to yogurt treatments containing purple carrot acylated anthocyanins, red beet betalaines, or FD&C Red nr 40. Anthocyanin profiles were analyzed by HPLC coupled to photodiode array and mass detectors. Color of yogurt containing B. boliviana anthocyanins at 20 mg cyanidin‐3‐glucoside (cy‐3‐glu) equivalents/100 g yogurt (L*= 65, chroma = 14, and hue angle = 335°) was similar to commercial blueberry yogurt (L*= 65, chroma = 10.5, and hue angle = 341°). High color, pigment, and phenolic stability were observed in yogurts colored with B. boliviana, independent of the fat matrix. Acylated anthocyanins from purple carrot extracts exhibited increased stability with higher fat content. Anthocyanin degradation followed 1st‐order kinetics. Pigment half‐lives were 125 and 104 d for nonacylated anthocyanins at 10 and 20 mg cy‐3‐glu equivalents/100 g yogurt and 550.2, 232.6, and 128.9 d for acylated anthocyanins at 20 mg of cy‐3‐glu equivalents/100 g of 4%, 2%, and 0% fat yogurt. Addition of B. boliviana whole berry powder to yogurt matrices produced an attractive, stable anthocyanin‐rich product, eliminating the need for industrial colorant extraction.

Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product

“…This was substantiated by the increase in color saturation as shown in the C value and % Color Retention obtained within the two weeks of storage. Similar results were obtained in the study on the retention of Berberis boliviana anthocyanin applied in yogurt (Wallace and Giusti, 2008) and yogurt supplemented with natural betacyanin extract from Opuntia soehrensii seeds stored at 4 o C for four weeks (Caldas-Cueva et al, 2016). This could be again due to the lowering of the pH of yogurt.…”

“…Interestingly, in the study of Arslan and Bayrakci (2016), phenolic contents and antioxidant activity of persimmon-supplemented yogurt were enhanced after two weeks of storage. Phenolic stability was also observed in yogurt containing Berberis boliviana anthocyanin over an eight-week refrigerated storage (Wallace and Giusti, 2008). These prove that the functional colorant from fruit and vegetable pigments would certainly add value to healthy products such as yogurt.…”

“…However, previous studies showed that naturallyderived colorants normally fade over time (Cai and Corke, 1999;Krammerer et al, 2006;Wallace and Giusti, 2008). It is therefore vital to maintain the stability of the developed product amidst varying processing and storage conditions.…”

Characterisation and preliminary bioactivity determination of Berberis boliviana Lechler fruit anthocyanins

“…Based on our preliminary characterisation of the pigments, a study was performed to determine the feasibility of using the pigments as food colourants (Wallace & Giusti, 2008). Our results indicated that this berry could work as a natural colourant for yogurt, making it more relevant to report a complete identification of the pigments.…”

Some physical properties of sun-dried Berberis fruit (Berberis crataegina)

“…Fruits of Berberis sp. are edible and rich in vitamin C and contain a large amount anthocyanin (Wallace and Giusti 2008;Akbulut et al 2009;Parichehr and Golkho 2009). Anthocyanins and other phenolic compounds are potent scavengers of free radicals, although they can also behave as pro-oxidants (Konczak and Zhang 2004).…”