Natural Food Colors

Bauernfeind, J. C.

doi:10.1016/b978-0-12-082850-0.50008-1

Cited by 27 publications

(9 citation statements)

References 89 publications

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“…Despite the addition of E 160a coloring (mixture of carotenoids), beverage 15D showed an h ° value of approximately 90°, which might be due to its low content of fruit juice (7%). Alternatively, it might be the result of isomerization of β‐carotene to its 13‐ Z isomer, leading to a decrease in color, as reported by Bauernfeind (1984), who observed a hyposochromic shift in λ max and smaller extinction coefficients for Z isomers. Z isomerization of a chromophore's double bond causes a slight loss in color, a small hyposochromic shift (usually 2 to 6 nm for mono‐ Z ), and a hypochromic effect, as reported by Rodriguez‐Amaya (2001).…”

Section: Resultsmentioning

confidence: 83%

Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures

Zulueta

Esteve

Frígola

2007

Journal of Food Science

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Seventeen commercially available, "ready to drink" fortified beverages consisting of mixtures of fruit juices and milk were analyzed to evaluate their carotenoid profile (including their Z/E stereoisomers) and color during their commercial shelf life. Lightness (L*) was found to be correlated with the content of milk in the mixtures (r= 0.649) whereas red-yellow colors were correlated with the contents of alpha-carotene, beta-cryptoxanthin, and beta-carotene supplied by the fruit. The beverages stored under refrigeration (4 +/- 2 degrees C) showed higher luminosity (L*) and higher saturation of color (C*) and yellowness (b*). Differences (P < 0.05) in the levels of carotenoids were found among the beverages. Common fruits such as apple, lemon, pear, strawberry, kiwifruit, pineapple, and banana were low in carotenoids. However, orange, apricot, mango, and peach contributed significantly (P < 0.05) to increasing beta-cryptoxanthin and beta-carotene concentrations. Passion fruit supplied zeta-carotene, and the presence of carrot increased the levels of alpha-carotene and beta-carotene. Conversion of all-Ebeta-carotene and beta-cryptoxanthin to their Z isomers took place in 8 of the 17 samples containing alpha-carotene and in 9 of the 13 samples containing beta-cryptoxanthin, respectively, which resulted in some loss of provitamin A activity and nutritional value.

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Section: Resultsmentioning

confidence: 83%

Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures

Zulueta

Esteve

Frígola

2007

Journal of Food Science

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“…CC although had good colour rating up to 3 day of storage but the rating was lower after 3 day of storage. This might be due to the isomerisation of trans-carotenoids to the cis-isomers particularly during heating which not only lower vitamin A activity but also reduced its colour intensity (Bauernfeind, 1981;Chen et al, 1995;Rodriguez-Amaya, 1999). Besides, high temperature storage causes higher loss of pigments of carrot (Cinar, 2003) which is linearly correlated with visual colour.…”

Section: Sensory Evaluationmentioning

confidence: 96%

Effect of beet and honey on quality improvement and carotene retention in a carrot fortified milk product

Bandyopadhyay

Chakraborty

Raychaudhuri

2008

Innovative Food Science & Emerging Technologies

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“…Pigments are sub-classification of phytochemicals, namely, carotenoids, lycopene (terpenoids), anthocyanins (water soluble phytochemicals) and betalains (nitrogen containing metabolites) (Huang et al , 2016). Pigments are coloured compounds which have specific molecular structure (chromophore) which entraps energy, and the excited state of an electron from an external orbital to a higher orbital is generated (Bauernfeind, 1981). Pigments are produced by living organisms such as fungi, animals, plants and microbes that are sensitive to heat, light, O 2 and some acids.…”

Section: Introductionmentioning

confidence: 99%

Modern pretreatment techniques for phytochemical extraction

Aggarwal

Jain

2019

NFS

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Purpose Modern thermal and non-thermal pretreatment techniques, namely, enzymatic treatment, gas phase plasma treatment and ohmic heating have become more pronounced over conventional techniques for enhanced coloured phytochemicals (pigments) extraction. Presently, numbers of pretreatment techniques are available with some unique feature. It is difficult to choose best pretreatment method to be employed for phytochemicals extraction from different sources. Therefore, this paper aims to discuss different modern pretreatment techniques for extraction with their potential results over conventional techniques. Design/methodology/approach Research and review articles targeting to the thermal and non-thermal pretreatment techniques were collected from Google Scholar. The required information has been tabulated and discussed which included qualities of modern pretreatment techniques over conventional techniques, phytochemical extraction and best pretreatment methods for optimized results. Findings Every pre-treatment has its own advantages and disadvantages for a particular phytochemical and its extraction from various sources. Enzymes can be used in combinations to enhance final yield like extraction of carotenoids (pectinase, cellulase and hemicellulase) from chillies and lycopene (pectinase and cellulase) from tomato. Utilization of each method depends upon many factors such as source of pigment, cost and energy consumption. CO2 pretreatment gives good results for carotenoid extraction from algae sources. Ohmic heating can yield high anthocyanin content. Modifications in conventional blanching has reduced final waste and improvised the properties of pigment. Originality/value This study comprises collective information regarding modern pre-treatment for extraction over conventional pre-treatments. The study also covers future trends and certain new hybrid approaches which are still less flourished.

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Natural Food Colors

Cited by 27 publications

References 89 publications

Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures

Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures

Effect of beet and honey on quality improvement and carotene retention in a carrot fortified milk product

Modern pretreatment techniques for phytochemical extraction

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