The document discusses food pigments and colorants. It describes the four main groups of natural pigments found in foods: tetrapyrrole compounds such as chlorophylls; isoprenoid derivatives like carotenoids; benzopyran derivatives including anthocyanins and flavonoids; and artefacts like melanoidins and caramels. It then focuses on specific pigments, providing details on their chemical properties, sources, roles in foods, and how they are impacted by processing and storage conditions. Natural pigments impart the various colors we see in foods and influence consumer acceptance.
Natural sweetener which have low calorific value, can be used in diabetic and obese patient. some of them are taste modifying agents, which are not sweet in taste but modify the taste of sour food, can be used as natural sweetener instead of artificial sweetening agents which are high in calorie and can be harmful to our body.
Natural sweetener which have low calorific value, can be used in diabetic and obese patient. some of them are taste modifying agents, which are not sweet in taste but modify the taste of sour food, can be used as natural sweetener instead of artificial sweetening agents which are high in calorie and can be harmful to our body.
Starch, Different components of starch, structure of Different starches, Amylose and Amylopectin, applications of starch, Environmental benefits of starch.
What gives carrot & tomato their red color? What is responsible for the yellow color of papaya & mango. This presentation unlocks the secret behind these facts. Enjoy your journey to the colorful world of CAROTENOIDS.
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
The anthocyanin is one of the nature's best medicine used to cure cancer and many other diseases. In this slide I've discussed about its anticancer and antioxidant effects, common sources of anthocyanin, its chemo preventive effects etc.It also contains some abstracts from PubMed.
Sorption is a physical and chemical process by which one substance becomes attached to another.
Sorption includes both adsorption & absorption
e.g., liquids being absorbed by a solid or gases being absorbed by a liquid, cotton dipped in ink.
Sorption the process in which one substance takes up or holds another; adsorption or absorption
Sorption is a process in which a solute moves from a fluid to a particulate solid.
The food sorption isotherm describes the thermodynamic relationship between water activity and the equilibrium of the moisture content of a food product at constant temperature and pressure. ...
The typical shape of an isotherm reflects the way in which the water binds the system.
Starch, Different components of starch, structure of Different starches, Amylose and Amylopectin, applications of starch, Environmental benefits of starch.
What gives carrot & tomato their red color? What is responsible for the yellow color of papaya & mango. This presentation unlocks the secret behind these facts. Enjoy your journey to the colorful world of CAROTENOIDS.
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
The anthocyanin is one of the nature's best medicine used to cure cancer and many other diseases. In this slide I've discussed about its anticancer and antioxidant effects, common sources of anthocyanin, its chemo preventive effects etc.It also contains some abstracts from PubMed.
Sorption is a physical and chemical process by which one substance becomes attached to another.
Sorption includes both adsorption & absorption
e.g., liquids being absorbed by a solid or gases being absorbed by a liquid, cotton dipped in ink.
Sorption the process in which one substance takes up or holds another; adsorption or absorption
Sorption is a process in which a solute moves from a fluid to a particulate solid.
The food sorption isotherm describes the thermodynamic relationship between water activity and the equilibrium of the moisture content of a food product at constant temperature and pressure. ...
The typical shape of an isotherm reflects the way in which the water binds the system.
Overview of the pigment Chlorophyll, its sources, types, structure, photoreceptors, benefits, stability, degradation, preservation during food processing and technologies associated with it.
Plant pigments are coloured substances produced by the plants and are important in controlling photosynthesis. they are important for humans, arrtecting our attention and providing us with nutrients.
Food browning due Maillard chemical reaction occurs between amino acidsrita martin
The browning of these food stuffs is due to Maillard Reaction creates flavor and changes the color of food generally only begin to occur above 285°F occurs between amino acids
Is the separation of medicinally active portions of plant (and animal) tissues using selective solvents through standard procedures.
The products so obtained from plants are relatively complex mixtures of metabolites, in liquid or semisolid state or in dry powder form (after removing the solvent), & are intended for oral or external use
The Medicinal plants constitute an effective source of both traditional and modern medicines, herbal medicine has been shown to have genuine utility and about 80% of rural population depends on it as primary health care. [WHO, (2005)]
During food processing numbers of toxicants are formed. In this presentation there is list of various toxicants formed and measures to protect the food from such toxicants.
Biocolorant (A potential food additive)Sumit Bansal
BioColor does it all! It's so versatile - use with brushes or paint accessories to create a huge variety of dazzling effects! Unlike other paints, it spreads and adheres easily to paper, plastic, wood, foil, metal,food and cardboard. Smooth, creamy BioColor dries to a glossy finish and won't crack or fade with age.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
2. Introduction
No matter how nutritious, flavorful, or well
textured a food, it is unlikely to be eaten unless
it has the right color.
Factors which influence the acceptability of
color in a certain food:
No matter the biases or habits of a given area, certain
food groups are acceptable only if they fall within a
certain of color array
Culture
Geography
Sociology
3. Color acceptability economic worth,
i.e. in many raw food materials
Color
To denote the human eye’s perception of colored materials,
part of the electromagnetic spectrum visible to the human
eye and generally regarded as lying between 380 - 730 nm
i.e. red, blue, or green.
Together with flavor and texture, color plays an important
role in food acceptability.
Color is mainly a matter of transmission of light for clear
liquid foods, such as oils and beverages.
Color may provide an indication of chemical changes in a
food, such as browning and caramelization.
Pigment
Normal constituents of cells or tissues (which is
synthesized and accumulated in, or excreted from, living
cells) that impart color. It has other properties, i.e. energy
receptor, carriers of O2, protectants against radiation
4. Dye
Colorants used in textile industry, has no place in food usage.
Lake
A food colorant is synthetically made, absorbed on the
surface of an inert carrier (i.e. alumina) and added to
processed foods
referred to as certified colors
Colorant
A general term referring to any chemical compound
(synthetically made) that impart (communicate) color
i.e. dye & lake
5. The colors of foods are the result of natural
pigments or of added colorants.
The natural pigments (non-certified colors) are a
group of substances present in animal and
vegetable products.
Four groups of natural pigments:
– tetrapyrrole compounds: chlorophylls, hemes, and
bilins
– isoprenoid derivatives: carotenoids
– benzopyran derivatives: anthocyanins and
flavonoids
– artefacts: melanoidins, caramels
6. Non-Certified Colors (natural colors)
Do not need certificate to sell or use.
Most are from nature (Natural Colors)
Members Include:
– Annatto extract
– Beet juice powder
– Canthaxanthin
– Caramel
7. Non-Certified Colors (natural colors)
– Beta-Apo-8’Carotenal
– Beta carotene
– Cochineal extract/carmine
– Grape color extract
– Grape skin extract
– Fruit Juice
9. Artificial Color vs. Natural Color
Artificial Colors
– Obtained by chemical
reactions
– Relatively stable (in most
cases)
– Less costly to use
– Health concerns
Allergens
Cancer risks?
– Consumer acceptability:
Questionable
Natural Colors
– Obtained from nature
– Processed by physical
means
– May be less stable than
synthetic ones
– May be more costly to use.
– No health concerns
– Benefits to health
_ Consumer acceptability:
Good
10. Pigments Indigenous to Food
A. Chlorophylls
B. Myoglobin & Hemoglobin
C. Antocyanins
D. Carotenoids
E. Flavonoids
F. Proanthocyanidins
G. Tannins
H. Betalains
I. Quinones & Xanthones
J. Miscellaneous Natural Pigments
11. A. Chlorophylls
Green pigments involved in the photosynthesis of higher plants,
incl. algae.
Location in plants
• In leaves, chlorophylls are located in plastid bodies, so called
chloroplasts (5-10 long μm; 1-2 thick μm) within it are smaller
particles, called grana ( Ф 0.2-2 μm) they are composed of
lamellae (Ф 0.01-0.02 μm) chlorophylls molecule are surrounded
by lamellae.
• In foods, concern focused on chlorophylls a & b occur in
approximate ratio of 3 : 1
12.
13. Physical Properties
• Chlorophyll a & pheophytin a soluble in alcohol, ether, benzene &
acetone, slightly soluble in petroleum ether; insoluble in water.
• Chlorophyll b & pheophytin b soluble in alcohol, ether, benzene &
acetone, almost insoluble in petroleum ether; insoluble in water.
Chemical properties
• In food processing, the most common alteration in green
chlorophylls PHEOPHYTINIZATION; the replacement of the
central Mg by the hydrogen form a dull olive-brown pheophytins.
Chlorophylls pheophytins
- Mg ↓
14. Alterations of Chlorophyll
Chlorophyll can be degraded by the activity of
enzyme chlorophyllase, which catalyze cleavage of
phytol from chlorophylls & pheophytins forming
chlorophyllides & pheophorbides.
The enzyme is active in solutions containing water,
alcohols or acetone.
Formation chlorophyllides in fresh leaves does not
occur, until the enzyme has been heat activated
postharvest.
15. The optimum temperature for chlorophyllase activity
is ranges between 60 – 82.2oC.
The activity of enzyme decreases when plant tissue
is heated above 80oC, and it loses its activity if
heated to 100oC.
Storing green vegetables in refrigerator can
decrease the activity of enzyme.
17. Heat & Acid
The Mg atom in chlorophyll is easily displaced by 2
H ions, resulting in the formation of pheophytins.
Formation of pheophytins occur more rapidly from
chlorophyll a than chlorophyll b (which is more heat
stable).
Chlorophyll degradation in heated vegetable tissue
is affected by tissue pH.
In pH 9, chlorophyll is very stable toward heat,
whereas in pH 3 it is unstable.
18. A decrease of 1 pH unit can occur during heating of
the plant tissue through the release of acids.
The addition of chloride salts (Na, Mg or Ca)
decrease pheophytinization.
The salts have electrostatic shielding effect the
addition of cations neutralizes the negative surface
charge of the fatty acids and protein in the
chloroplast membrane, thereby reduces the
attraction of H ions to the membrane surface.
19. Allomerization & Photodegradation
Chlorophyll will be oxidized when dissolved in
alcohol/ other solvents and exposed to air
allomerization.
Once green plant is harvested, the chlorophylls are
susceptible to photodegradation, which results in
opening of the tetrapyrrole ring and fragmentation
into the lower molecular weight compounds.
Singlet oxygen and hydroxyl radicals are known to
be produced during exposure of chlorophylls to light
in the presence of oxygen.
20. Once the free radicals formed, they will react further
with tetrapyrrole to form peroxides and more free
radicals leading to destruction of the porphyrins
and total loss of color.
21. • Almost any types of food processing and/or storage cause
deterioration of chlorophyll pigments.
• Dehydrated foods packed in clear containers autooxidation the
blanching degree before dehydration
Effects in Food Handling, Processing & Storage
• Lipoxygenases produced free radicals degraded the chlorophylls
• Fermentation of cucumber produced pheophytins, chlorophyllides
& pheophorbides
• Heating of green veggies in acid condition pheophytins production
22. Loss of green color in thermally processed
vegetables caused by the formation of
pheophytin & pyropheophytin.
Blanching and commercial heat sterilization can
reduce chlorophyll content about 80-100%.
23. Preservation of Green Color
The use of high quality materials process as
quickly as possible store the product at low
temperatures
24. How to retain the green color?
Acid neutralization to retain chlorophyll
HTST
Enzymatic conversion of chlorophyll to
chlorophyllides
Commercial application of metallo complex
Regreening of thermal processed vegetables
25. B. Myoglobin & Hemoglobin
Myoglobin is a complex muscle proteins
Hemoglobin is the blood pigment
• Hb contains 4 polypeptide chains & 4 heme groups, which
are planar collection of atoms with the iron atom at the center.
• Heme group function : to combine reversibly with a molecule
of O2 carried by the blood from the lungs to the tissues.
• Myoglobin a quarter its size compared to Hb; consists of a
single polypeptide chain (±150 AA units) attached to a single Hb
group; it is contained within the cell tissues & it acts as a
temporary storehouse for the O2 brought by the Hb in blood.
Hb considered the linking together of 4 myoglobins (the
discussion of these pigments can be limited to myoglobin)
26. Physical properties
• Oxygenation reaction
Myoglobin + molecular O2 oxymyoglobin (O2Mb) forms bright red
pigment
• Myoglobin is part of sarcoplasmic proteins of
muscle; soluble in water & dilute salt solution.
Chemical Properties
• Oxidation reaction
Myoglobin oxidation metmyoglobin (MMb) forms brown color
• Ferrous covalent complexes of myoglobin (purple) with :
- Molecular O2 oxymyoglobin
- Nitric oxide nitrosomyoglobin
- Carbonmonoxide carboxymyoglobin
27. Effect of Handling, Processing & Storage
• Cured Meat Pigment
In commercial practice, sodium nitrite (NaNO2) is the source of nitrous acid:
NaNO2 (salt cure) in water Na+ + NO2
- (nitrite ion) HNO2 (in the
curing brine)
Or using combustion gas (NO2) to smoke or gas-oven fresh meat:
2 NO2 (gas cure) + H2O (in meat) ---> HNO2 (nitrous acid) +
HNO3 (nitric acid)
Meat Curing:
HNO2 + Mb (myoglobin in meat) NOMb (pink cured meat pigment)
28. The formation of cured meat pigments viewed as 2 processes:
(1) Biochemical reaction, which reduce nitrite nitric oxide; iron in
heme the ferrous state
(2) Thermal denaturation of globin heating at 66 C or higher & may
involve the coprecipitation of the heme pigment with other protein
in meat
29. • Packaging
Because meat pigment easily reacts with oxygen to
produce either an acceptable oxygenated products
or unacceptable oxidized products
• Carbon monoxide (CO) flushing
It was done before sealing of fresh beef very effective for
preserving & stabilizing color for 15 days
Certain metallic ions (esp. Cu) extremely active in promoting
autooxidation of O2Mb to MMb, while Fe, Zn, Al are less active
30. C. Anthocyanins
A group of reddish water-soluble pigments in plants which exist
in the cell sap/juice, i.e. flowers, fruits, vegetables,
• An anthocyanin pigment is composed of an aglycone (an
anthocyanidin) esterified to 1 or more sugars. Only 5 type of sugars
found in it, which are, in order of relative abundance : glucose,
rhamnose, galactose, xylose, arabinose
• Anthocyanins may also be “acylated” which adds a third component
to the molecule, i.e. p-coumaric, ferulic, caffeic, malonic, vanillic, or
acetic acids may be esterified to the sugar molecule.
Fig. Anthocyanin aglicone
31. Stability in Food
• The addition of sulfite, sulfite oxide rapid bleaching of the
anthocyanins yellowish colors.
i.e. in the making of jams, preserves such as dried fruits &
vegetables
• Anthocyanins show a marked change in color with changed in pH
the higher the pH the faster the rate of destruction
Chemical Reactions
• The reaction with ascorbic acid the degradation of both
compounds the intermediate, peroxide produces by ascorbic acid
degradation
i.e. Cranberry juice cocktail stored at room temperature:
0 days – 9 mg/100 g anthocyanins & 18 mg/100 g ascorbic acid
6 months – ascorbic acid degradation & 80% degradation of anthocyanin
32. Group of anthocyanins:
– Chalcone
– Flavonones
– Flavones
– Flavonoids
– Flavonols
– Cathechins
– Anthocyanidins
33. Anthocyanidins which can be found in food
(red violet spectrum):
– Pelargonidin
– Cynaidin
– Delphinidin
– Peonidin
– Petunidin
– Malvidin
34. D. Carotenoids
A group of mainly lipid soluble compounds responsible of the
yellow & red colors of plants & animal products (430 – 480 nm).
• Most of produced carotenoids in nature is in form of fucoxanthin in
various algae, in green leaves : lutein, violaxanthin, neoxanthin; β-
carotene; lycopene in tomatoes; capxanthin in red peppers
LUTEIN
kiwi, egg yolk, corn, zucchini, red grapes, pumpkin
Good for
35. • Carotenoids include a class of HC, called carotenes, and their
oxygenated derivatives, called xanthophylls.
• They consist of 8 isoprenoids units joined in such a manner that the
arrangement of isoprenoid units is reversed in the center of the
molecule.
• Forms of carotenoids :
(1) free state in plant tissues (crystals or amorphous solids)
(2) solution in lipid media, i.e. capxanthin- lauric acid ester
in paprika
36. • The association of carotenoids with proteins stabilised the pigment
& also change the color, i.e. red carotenoid astaxanthin when
complexed with protein blue colorant in lobster shells; ovoverdin,
the green pigment in lobster eggs; carotenoid-protein complexes
found in fruits, vegetables.
• Carotenoids may occur in combination with reducing sugars via a
glycosidic bond, i.e. CROCIN - containing 2 molecules of the sugar
gentiobiose united with crocetin, found as the main pigment in
SAFFRON
Fig. Red pigment of astaxanthin Fig. Lobster
Fig. Mud crab
37. • Beta carotene is precursor of vitamin A, which yields 2 molecules
of vitamin A by cleavage at the center of the molecule.
• Stability of carotenoids depend on whether the pigment is in vivo
or in vitro in environmental condition, i.e. lycopene in tomatoes is
quite stable, but the extracted purified pigment is unstable.
Chemical Reactions
Provitamin A
• Alpha carotene is precursor of one molecule of vitamin A; which
is half identical to beta carotene.
Oxidation reaction
• Enzyme degraded carotenoids rapidly, i.e. lypoxygenase.
• In processed food heat, light, presence of pro- and antioxidant
influence carotenoids degradation.
41. Annatto
Bixin
– Color in final foods: orange.
– Solubility: oil soluble.
– Stability:
Light stability: Fair.
Heat Stability: good under 130 oC.
– Application: fatty or oily foods, including snack,
cake & other bakery products, butter, popcorn
oil.
42. Norbixin
Solubility
water soluble in neutral or alkaline solution
Precipitates in acidic solutions (pH<5).
Stability
Light stability: fair
Heat Stability: good under 130 oC
Acid stability: poor
Application: cheese, bakery, snacks, confectionery,
etc.
49. Beta carotene/natural mixed
carotenes
Photo 1.Stability comparison. Both were boiled, hot filled and exposed to outdoor direct sunlight for 5 days. PH 2.3
Left: ACRC natural carotenes.
Right: Control (a competitor’s sample)
Stabilization.
Left: ACRC,
Right: A competitor’s
product.
Both were exposed
to sunlight for 5 days
50. Caramel
Source:
– Reaction products of carbohydrates during heating
– Usually ammonium and sulfate are added
Negatively charged
Positively charged
Stability
– Light: very stable
– Heat: very stable
– Acid: use acid stable type
Application:
– Beverages
– Bakery
– Confectionery
– Snacks, etc
52. Cochineal Extract
Stability
– Light: excellent
– Heat: excellent
– pH: poor
Orange in acidic pH
Purple in neutral pH
Blue in alkaline pH
Acid stable cochineal
extract:
– Can be boiled in 10%
citric acid or even 0.01N
HCl for at least 3 hrs.
– Dose not precipitate in
acidic beverage
precipate cause
discoloration.
53. Cochineal Extract
Left: Control (An acid proof cochineal extract from a competitor) in 0.3% citric acid solution.
The original red color faded away after exposure.
Center: ACRC 1162-ralb in 1.0% citric acid solution. The original red color did not fade.
Right: ACRC 1162-ralb in 0.01N HCL. The original red color did not fade.
54. Carmine
Source:
– Aluminum/calcium
lake of carminic acid,
the coloring
component in
cochineal extract
– In powder form,
insoluble in water,
soluble in alkaline
water.
Carmine is not acid stable:
– Discoloration
– Preciptitation
Application: pasta, surimi,
bakery-pie fillings,
seafood, bakery, pudding
55. Grape Color Extract
Sources:
– Extract of precipitated
lees of Concord grape
juice during storage
Solubility:
– Water
Stability:
– Light: good
Heat: fair
pH: poor
– Acidic: red to
purple
– Neutral: purple
– Alkaline: blue
57. Grape Skin Extract (Enochianina)
Source
– Extract of deseeded
marc, remaining after
grapes have been
pressed for juice or
wine.
Solubility:
– water
Stability:
– Light: good
Heat: fair
pH: poor
– Acidic: red to purple
– Neutral: purple
– Alkaline: blue
Application:
– Beverages (alcoholic,
carbonated)
58. Fruit juice
Source:
– Mature, edible fruits
Elderberry
Black currant
Blackberry
Others
Coloring agent:
anthocyanins
Applications:
– Beverages
– Tomato paste
– Fruit preparation
Solubility: water
Stability:
– Light: good
– Heat: fair
– pH: color changes heavily
as pH changes
Acidic: red
Neutral: purple
Alkaline: Blue
- the lower pH the darker
the color
- Ascorbic acid accelerates
anthocyanin degradation.
60. Vegetable juice
Coloring components
– Anthocyanins
Solubility: water
Stability:
– Light: good
– Heat: fair
– pH: color changes
heavily as pH changes
(the lower the pH is,
the more condense
the color is)
Acidic: red
Neutral: purple
Alkaline: Blue
61. Cabbage Color
One of the most stable anthocyanin
colors
Purplish red in acidic solution
Low odor version available
Both liquid and powder forms
available
63. Red Radish Color
One of the most stable anthocyanin colors
red in acidic solution
Low odor version available
Both liquid and powder forms
available
64. Red Radish Color
Keeps red at higher
pH up to 6
Wide applications
– Beverage
– Tomato paste
– Pizza topping
– Fruit preparations
– Snack foods
– Dairy
– Confectionery
0038-ralb in a model rice beverage, pH 6.0
67. Turmeric Oleoresin (Curcumin)
Source:
– Extracted from
curcuma longa L., a
member of ginger
family.
Coloring component:
– Curcumin and
curcuminoids
Solubility
– Fat and alcohol
soluble
– Cold water insoluble
– Commercially dissolve
curcumin in
polysorbate-80 or –60
to make it water
dispersible
68. Turmeric Oleoresin (Curcumin)
Stability:
– Heat: good
– Light: poor
– pH: color hue change
with pH
Greenish in acidic pH
Orange yellow in
neutral pH
More stable in acidic pH
than in neutral or
alkaline pH
Color hue: Bright
yellow in acidic
solution
70. Lutein
A member of
carotenoids
Solubility:
– Oil soluble
– We made it
water-dispersible
Reasons to use lutein
– Extended studies have
proved the
importance of lutein to
eye health
– Antioxidant--a free
radical scavenger
71. Lutein
Applications
– As a nutritional
supplement
can be added to all
foods
(plain in taste and
flavor)
– As a natural colorant:
can be added to all
food
(a bright yellow color in
water solution)
73. Lycopene
Solubility
Oil soluble by nature
ACRC has made
stabilized and water-
dispersible
lycopene — for
beverage and other
food applications
74. Lycopene
Properties
– Benefit to prevent
prostate cancer
– An antioxidant—free
radical scavenger
– Beautiful orange color
in beverage
Applications
– As a nutritional
supplement,
It can fortify every food.
– As a natural colorant,
it can color every food
75. Plants containing betalaines have colors similar to plants
containing anthocyanins.
The presence of betalaines in plants is mutually exclusive
of the occurrence of anthocyanins.
They consist of red-violet betacyanins (λmax∼540 nm)
and yellow betaxanthins (λmax∼480 nm).
Their color is not affected by pH, contrary to the
behavior of anthocyanins.
E. Betalains
76. Betalains are water soluble and exist as internal salts
(zwitterions) in the vacuoles of plant cells.
Plants containing these pigments are restricted to 10
families of the order Centrospermae, e. g., in red beet
and also in some mushrooms (the red cap of fly
amanita).
The general structure of betalains:
77. About 50 betalains have been identified. The majority
have an acylated sugar moiety.
The acids involved are sulfuric, malonic, caffeic,
sinapic, citric and p-coumaric acids.
All betacyanins are derived from two aglycones:
betanidin isobetanidin