Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot ( Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins

Gras, Claudia C.; Bogner, Hanna; Carle, Reinhold; Schweiggert, Ralf M.

doi:10.1016/j.foodres.2016.05.006

Cited by 55 publications

(41 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The observed increase in the Cab* value can be likened to a variety of colour swatches ranging from dark red to light red (Sui et al ., ). The hab value describes the hue of the colour and a change in the hab value from 0° to 90° represents a colour change from red, reddish‐orange and orange to yellow (Gras et al ., ). The initial hab value was almost 19.3°.…”

Section: Resultsmentioning

confidence: 97%

Anthocyanin composition and storage degradation kinetics of anthocyanins‐based natural food colourant from purple‐fleshed sweet potato

Quan

Lü

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

A natural colourant derived from purple-fleshed sweet potato (PFSP) by ultrasound-assisted solvent extraction was examined in terms of its anthocyanins and 6-month storage stability under different conditions: avoid from light at 25 (AL25) and 37°C (AL37) and under fluorescent light at 25°C (FL25). This PFSP colourant mainly contained the following peonidin anthocyanins: peonidin 3-p-hydroxybenzoyl sophoroside-5-glucoside, peonidin 3-feruloyl sophoroside-5-glucoside, peonidin 3-caffeoyl sophoroside-5glucoside, peonidin dicaffeoyl sophoroside-5-glucoside, peonidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside and peonidin caffeoyl-feruloyl sophoroside-5-glucoside. The degradation ratios of PFSP anthocyanins (PFSPAs) under AL25, AL37 and FL25 were around 50.7%, 89.0% and 87.0% respectively. The FL25 and AL37 conditions had similar effects on the colourant's total colour change (DEab). The degradation kinetics followed the zero-order reaction models. The PFSPAs were more stable during storage than other anthocyanins because they mainly consist of di-acylated and double glycosylated forms of peonidin derivatives. These results may promote the application of PFSPAs as a novel natural colourant in food industry.According to He et al. (2016), UPLC-QTOF-MS analysis was performed using an ACQUITY UPLC instrument equipped with a PDA detector and a SYNAPT

show abstract

Section: Resultsmentioning

confidence: 97%

Anthocyanin composition and storage degradation kinetics of anthocyanins‐based natural food colourant from purple‐fleshed sweet potato

Quan

Lü

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Gras, Bogner, Carle, and Schweiggert () analyzed the coloration depth and stability of black carrot anthocyanins by way of intermolecular copigmentation with the addition of chlorogenic acid, and an aqueous phenolic‐rich green coffee bean extract at numerous anthocyanin copigment ratios on heating. They found out that the hyperchromic copigmentation effect fixated the concentration of delivered co‐pigments, which was followed by an absorption increase in over one fifth.…”

Section: Resultsmentioning

confidence: 99%

“…In highly acidic solvents (pHs 3 and 4), lots of hemiketals appear colorless and chalcone forms could change into flavylum cations that are quinoid through the formation of copigmentation complexes and as a result, produce significant color, besides, in these solvents, all anthocyanins are in flavylum colored form (Pina, 2014;Weber et al, 2017). Gras, Bogner, Carle, and Schweiggert (2016) analyzed the coloration depth and stability of black carrot anthocyanins by way of intermolecular copigmentation with the addition of chlorogenic acid, and an aqueous phenolic-rich green coffee bean extract at numerous anthocyanin copigment ratios on heating. They found out that the hyperchromic copigmentation effect fixated the concentration of delivered co-pigments, which was followed by an absorption increase in over one fifth.…”

Section: Resultsmentioning

confidence: 99%

Anthocyanin pigment stability of Cornus mas–Macrocarpa under treatment with pH and some organic acids

Babaloo

Jamei

2017

Food Science & Nutrition

View full text Add to dashboard Cite

The use of colors in food industry is essential for the creation of new products or their improvement. As an important pigment group, anthocyanin could be used as a natural coloring pigment in foods. This study aims at exploring strategies that result in color stability of anthocyanin in pear‐shaped variety of blueberry (Cornus mas–Macrocarpa). In this study, the effects of different pH values (1, 2, 3, 4) as well as various concentrations (0, 120, 240, 480, 960 mg/L) of five copigments, including tannic, caffeic, benzoic, and coumaric acids, on anthocyanin copigment complexes (ratio 1:1) were investigated. The studied copigments were tannic, caffeic, benzoic, and coumaric acids. Anthocyanin was influenced by the highest concentration of 960 mg/L copigment in the presence of different pHs. Five groups were considered, one of which contained anthocyanin without copigment and the rest consisted of copigments. To evaluate the response of copigmentation through spectrophotometer, absorbance from samples was measured after 30 min of adding copigment to anthocyanin in the range of 450–600 nm wavelengths. The results showed that caffeic acid possessed the greatest anthocyanin stability compared to other copigments and it was the best copigment. An increase in the concentrations of copigments led to a higher level of anthocyanin stability and changes in hyperchromic and bathochromic. Moreover, the results revealed that the strongest hyperchromic effect for all organic acids was observed in pH 2, and the strongest bathochromic changes were observed in pH 4.

show abstract

“…The addition of coffee bean extract to the anthocyanin solution increased chroma C * from 67.4 (1:0) to 70.0 (1:52) depending on the ratios of anthocyanin : non‐anthocyanin polyphenolics used, at pH 3.6. The enhanced color expression and thermal stability were achieved only when the non‐anthocyanin polyphenolics were added at concentrations of at least 9.4‐fold higher than that of the anthocyanins (Gras and others ).…”

Section: Food Compounds and Their Capacity To Stabilize Natural Pigmentsmentioning

confidence: 99%

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Cortez

Luna‐Vital

Margulis

et al. 2016

Comp Rev Food Sci Food Safe

422

214

View full text Add to dashboard Cite

The production of natural food pigments continues to grow worldwide. The global market is expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period 2015 to 2019. Pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been used to color foods. However, there are challenges related to color losses during food processing, storage, and commercialization due to a low stability of natural pigments compared to synthetic colorants. This review summarizes the most recent studies and patents aimed at enhancing anthocyanin stability in food systems. The stabilizing methods include additions of copigment compounds, such as polymers, phenolic compounds, and metals. In addition, the exclusion of O 2 during processing and storage, hard-panned candy coating methods for blue, green, and brown colors, and various encapsulation techniques were considered. Combining strategies and evaluating new materials capable of stabilizing anthocyanins will enhance their potential for use as value-added natural food pigments.

show abstract

Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot ( Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins

Cited by 55 publications

References 35 publications

Anthocyanin composition and storage degradation kinetics of anthocyanins‐based natural food colourant from purple‐fleshed sweet potato

Anthocyanin composition and storage degradation kinetics of anthocyanins‐based natural food colourant from purple‐fleshed sweet potato

Anthocyanin pigment stability of Cornus mas–Macrocarpa under treatment with pH and some organic acids

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Contact Info

Product

Resources

About