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| Content Provider | Springer Nature Link |
|---|---|
| Author | Fernández López, José A. Angosto, José M. Giménez, Pedro J. León, Gerardo |
| Copyright Year | 2013 |
| Abstract | The color degradation of aqueous solutions of six natural red pigment extracts (elderberry, red cabbage, hibiscus, red beet, Opuntia fruits and red cochineal) used commercially as food colorants was investigated at temperatures between 50 and 90 °C. Color degradation was studied in respect to both spectral properties and visual color. The remaining absorbance at 535 nm as a function of the incubation time and temperature was used to quantify the degradation process. Red cochineal was the most thermoresistant extract with a remaining absorbance of 95 % after 6 h at 90 °C. Anthocyanin extracts (elderberry, red cabbage, hibiscus) showed remaining absorbance percentages of 63.8, 46.1 and 26.7, respectively. Betacyanin extracts (red beet, Opuntia fruits) were the most thermosensitive maintaining only 12.5 and 1.7 %, respectively, of the initial absorbance at 535 nm. Applying a first-order kinetic model to the degradation processes, reaction rate constants (k) and half-life periods (t $_{ 1/2 }$) were calculated. The temperature dependence of the degradation rate constant obeyed the Arrhenius relationship, with activation energies (E $_{ a }$) ranging between 3.02 and 53.37 kJ mol$^{−1}$. The higher activation energy values indicated greater temperature sensitivity. Changes in visual color attributes corroborated the high thermal stability of the red cochineal extract. |
| Starting Page | 11 |
| Ending Page | 17 |
| Page Count | 7 |
| File Format | |
| ISSN | 09219668 |
| Journal | Plant Foods for Human Nutrition |
| Volume Number | 68 |
| Issue Number | 1 |
| e-ISSN | 15739104 |
| Language | English |
| Publisher | Springer US |
| Publisher Date | 2013-02-02 |
| Publisher Place | Boston |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Color parameters Food colorants Natural red extracts Thermal degradation Food Science Chemistry/Food Science Nutrition Ecology Plant Physiology |
| Content Type | Text |
| Resource Type | Article |
| Subject | Chemistry Food Science |
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