Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates

Hubbermann, Eva Maria; Heins, Atria; Stöckmann, Heiko; Schwarz, Karin

doi:10.1007/s00217-005-0139-2

Cited by 136 publications

(97 citation statements)

References 28 publications

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“…In addition, Hubbermann et al (2006) showed that different compounds in foods can act as copigments for anthocyanins enhancing their colour, while others show no effect or even reduce the colour. However, copigmentation does not necessarily result in stabilization of colour over time, but may lead to fast discoloration during storage (Hubbermann et al, 2006 More information on current use levels was made available to the Panel for several food categories in finished products (Table 4).…”

Section: Reaction and Fate In Foodmentioning

confidence: 99%

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Scientific Opinion on the re‐evaluation of anthocyanins (E 163) as a food additive

2013

EFS2

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Following a request from the European Commission to the European Food Safety Authority (EFSA), the Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to provide a scientific opinion re-evaluating the safety of anthocyanins (E 163). The Panel concluded that the currently available toxicological database was inadequate to establish a numerical ADI for anthocyanins. For anthocyanins extracted from edible fruits and vegetables by aqueous processes, changes in composition would not be expected. The Panel concluded that provided exposure from use as a food additive was comparable to that from the diet the underlying conclusion in the 1975 SCF opinion that such food additives derived from natural sources would still apply. The majority of data are on aqueous grape skin extract (GSKE) and blackcurrant extracts and the Panel considers that exposures estimated from current uses and use levels these extracts are unlikely to be of safety concern. The Panel recommends that the specifications for E 163 should be modified to reflect this conclusion. For anthocyanins extracted from other sources and/or using non-aqueous extraction methods the absence of characterisation does not allow verification that this conclusion in the 1975 SCF opinion could be applied. The Panel noted that for some extracts it had proven possible to assess a group based on toxicological and compositional data on representative samples across the range of extracts. The Panel concluded that refined exposure estimates of anthocyanins used as a food additive were higher than dietary intakes and that these did not include intakes from colouring foods. Therefore the Panel would recommend that appropriate characterisation and toxicological data should be required to permit a further re-evaluation of anthocyanins including comparative data on anthocyanins (E 163) produced by aqueous extraction. © European Food Safety Authority, 2013 KEY WORDSAnthocyanins, E 163, food colour. Anthocyanins represent a very large group of water-soluble plant pigments. Anthocyanins are obtained by extraction from the natural strains of vegetables and edible fruits.Anthocyanins are distributed in various fruits, and several fruit extracts are used as synonyms for anthocyanins. The extracts mentioned most often are grape skin extract (GSKE) (containing glucosides of the anthocyanins peonidin, malvidin, delphinidin and petunidin) and blackcurrant extract (containing the colouring matters cyanidin 3-rutinoside, delphinidin 3-rutinoside, cyanidin 3-glucoside and delphinidin 3-glucoside). However, in the EU specifications it is not indicated which fruits or vegetables can be used to obtain the food additive anthocyanins. In addition, the composition and identity of anthocyanins which may be present in the food additive E 163 is not specified. These compounds are normally present in food as glycosides (anthocyanins).No JECFA specifications are available for specific anthocyanins, only for GSKE and blackcurrant extract, which contain more than one ...

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Section: Reaction and Fate In Foodmentioning

confidence: 99%

“…However, copigmentation does not necessarily result in stabilization of colour over time, but may lead to fast discoloration during storage (Hubbermann et al, 2006 More information on current use levels was made available to the Panel for several food categories in finished products (Table 4). …”

Section: Reaction and Fate In Foodmentioning

confidence: 99%

Scientific Opinion on the re‐evaluation of anthocyanins (E 163) as a food additive

2013

EFS2

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“…Pectins esterified to a lower DE probably interact with anthocyanins more easily because they have fewer methoxyl groups. Hubbermann et al (2006) detected that most of their tested hydrocolloids resulted in only small changes in colour stability, except for sodium alginate which had a significantly stabilising influence on the redness of elderberry concentrate colour. However, during storage a tendency towards the stabilisation of redness was observed for pectin, corn starch, and sodium alginate in those samples.…”

Section: Content Of Anthocyaninsmentioning

confidence: 99%

“…Since alginate and pectin are polyuronic acids, their colour stabilising effect may be based on electrostatic interactions between the anthocyanin flavilium cation and the dissociated carboxylic groups of the colloids, in a similar manner as calcium ions are bound in pectin and alginate gels (Belitz & Grosch 1999). Due to this association, anthocyanins may be prevented from water attack, which leads in turn to colour stabilisation (Hubbermann et al 2006).…”

Section: Content Of Anthocyaninsmentioning

confidence: 99%

Strawberry jams: influence of different pectins on colour and textural properties

Kopjar¹,

Piližota²,

Tiban³

et al. 2009

Czech J. Food Sci.

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Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams and low-calorie strawberry jams containing fructose and aspartame or fructose syrup and aspartame. The highest anthocyanin content and total phenol content were detected in strawberry jam samples prepared with low methoxy amidated pectin. During storage, after 4 and 6 weeks at both storage temperatures, room temperature and 4°C, anthocyanin content and total phenol content decreased. Also, free radical scavenging activity decreased during storage. As far as the texture parameters are concerned, namely firmness, consistency and cohesiveness, the highest values were found in strawberry jam samples prepared with high methoxyl pectin.

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“…A number of factors influence the stability of anthocyanins, such as temperature, pH, light, oxygen, enzymes, presence of ascorbic acid, sugars, sulphite salts, metal ions and copigments (Bakowska, Kucharska, & Oszmian´ski, 2003;Francis, 1989;Gradinaru, Biliaderis, Kallithraka, Kefalas, & Garcia-Viguera, 2003;Jackman, Yada, Tung, & Speers, 1987;Tsai & Huang, 2004). Many studies were conducted with the aim of improving stability of anthocyanins through addition of different additives, such as acids, sugars, salts, hydrocolloids and different phenolic compounds (Ba kowska et al, 2003;Baranac, Petranovic´, & Dimitric´-Markovic´, 1997;Hubbermann, Heins, St} ockmann, & Schwarz, 2006;Kopjar et al, 2007Kopjar et al, , 2008Kopjar et al, , 2009aKopjar, Pilizˇota, Sˇubaric´, & Babic´, 2009b;Lewis, Walker, & Lancaster, 1995;Mazzaracchio, Pifferi, Kindt, Munyaneza, & Barbiroli, 2004;Oszmian´ski, Wojdyło, & Kolniak, 2009;Rein & Heinonen, 2004;Rizzolo, Nani, Viscardi, Bertolo, & Torreggiani, 2003;Sadilova, Stintzing, Kammerer, & Carle, 2009;Tsai, Delva, Yu, Huang, & Dufosse, 2005;Wilska-Jeszka & Korzuchowska, 1996).…”

Section: Introductionmentioning

confidence: 99%

Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars Prevención de degradación termal de antocianinas en zumo de mora con adición de diferentes azúcares

Kopjar

Piližota

2011

CyTA - Journal of Food

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Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates

Cited by 136 publications

References 28 publications

Scientific Opinion on the re‐evaluation of anthocyanins (E 163) as a food additive

Scientific Opinion on the re‐evaluation of anthocyanins (E 163) as a food additive

Strawberry jams: influence of different pectins on colour and textural properties

Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars Prevención de degradación termal de antocianinas en zumo de mora con adición de diferentes azúcares

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