Amaranthus betacyanin pigments applied in model food systems

Y. Cai, H. Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

78 Scopus citations

Abstract

Amaranthus betacyanin pigments and commercial colorants were evaluated to determine color characteristics and stability at different temperatures in jelly, ice cream, and a model beverage. The betacyanin exhibited brighter color characteristics than red radish anthocyanin, with similar color stability during 20-wk storage (≤ 14 °C) or during the initial 4-wk storage (≤ 25 °C), but was less stable than red radish anthocyanin at 37 °C. The betacyanin was not as stable as synthetic Food, Drug, and Cosmetics Red No. 3 under most storage conditions. Ascorbic acid had a protective effect on Amaranthus pigments. Excessive sucrose (≥ 16%) decreased stability of the pigments. The betacyanin tested may be a feasible natural colorant for jelly, higher pH beverages, and ice cream under selected conditions.

Original languageEnglish
Pages (from-to)869-873
Number of pages5
JournalJournal of Food Science
Volume64
Issue number5
DOIs
StatePublished - 1999
Externally publishedYes

Keywords

  • Amaranthus
  • Betacyanins
  • Beverage
  • Ice cream
  • Jelly

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