The stability of natural red/pink food colours in ultrahigh‐temperature (UHT) products

Journal of the Science of Food and Agriculture - Tập 93 Số 8 - Trang 2022-2027 - 2013
Michelle Crino1, Claire N Heenan2, Minh H. Nguyen1,3, Costas E. Stathopoulos1
1University of Newcastle, Central Coast Campus, Ourimbah, NSW, Australia.
2Sanitarium Health and Wellbeing Cooranbong NSW Australia
3University of Western Sydney, NSW, Australia

Tóm tắt

AbstractBACKGROUND

The aim of this experiment was to select a pool of potential red/pink natural colour candidates and evaluate their stability during ultrahigh‐temperature (UHT) processing and subsequent storage and to compare their behaviour against the artificial colour erythrosine. It was hypothesised that heat processing and post‐treatment storage conditions would have a negative effect on the stability of the natural colourants.

RESULTS

All colourants except fermented red rice showed significant colour loss post‐UHT processing (α = 0.05). Analysis of the colour parameters L*, a* and b* determined that lycopene was the least stable of the colourants and red radish the most stable under all conditions. Fermented red rice was observed to be heat‐stable after exposure to UHT processing and also remained relatively stable during storage, as was black carrot. The variation across trials and the spoilage of some samples were attributed to the fluctuations in temperature (±5 °C) observed during processing.

CONCLUSION

Heat processing and post‐treatment storage conditions had a negative effect on the stability of the natural colourants. © 2012 Society of Chemical Industry

Từ khóa


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Thông tin xuất bản

Journal of the Science of Food and Agriculture

Tập 93 Số 8

2022-2027

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