TY - JOUR
T1 - Colorant Properties and Stability of Amaranthus Betacyanin Pigments
AU - Cai, Yizhong
AU - Sun, Mei
AU - Corke, Harold
N1 - Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
PY - 1998/11
Y1 - 1998/11
N2 - Color, spectral characteristics, and stability of betacyanin pigments of 21 genotypes from 7 Amaranthus species were evaluated. Wide variation in color characteristics and significant differences in pigment stability were found as much within as between Amaranthus species. Amaranthus betacyanins, like red beet pigments, were susceptible to temperature and also affected by pH, light, air, and water activity, with better pigment stability at lower temperatures (≤14 °C) in the dark and in the absence of air. Storage stability at 25 °C of dried Amaranthus pigments (t1/2 = 23.3 months) was longer than that of aqueous pigment extracts (t1/2 = 1.04 months), indicating that the dried pigments were stable enough to be used as commercial colorants. The betacyanins from some better pigment genotypes (Cr015, Sheng07, Tr010, Cr072, Cr017, etc.) exhibited brighter red-violet color characteristics and were similar in stability to red radish anthocyanins under selected conditions. These characteristics of Amaranthus pigments give them considerable potential for development for use in the food industry, particularly for low-temperature uses.
AB - Color, spectral characteristics, and stability of betacyanin pigments of 21 genotypes from 7 Amaranthus species were evaluated. Wide variation in color characteristics and significant differences in pigment stability were found as much within as between Amaranthus species. Amaranthus betacyanins, like red beet pigments, were susceptible to temperature and also affected by pH, light, air, and water activity, with better pigment stability at lower temperatures (≤14 °C) in the dark and in the absence of air. Storage stability at 25 °C of dried Amaranthus pigments (t1/2 = 23.3 months) was longer than that of aqueous pigment extracts (t1/2 = 1.04 months), indicating that the dried pigments were stable enough to be used as commercial colorants. The betacyanins from some better pigment genotypes (Cr015, Sheng07, Tr010, Cr072, Cr017, etc.) exhibited brighter red-violet color characteristics and were similar in stability to red radish anthocyanins under selected conditions. These characteristics of Amaranthus pigments give them considerable potential for development for use in the food industry, particularly for low-temperature uses.
KW - Amaranthus
KW - Betacyanins
KW - Color stability
KW - Food pigments
KW - Spectral characteristics
UR - http://www.scopus.com/inward/record.url?scp=0001056806&partnerID=8YFLogxK
U2 - 10.1021/jf980457g
DO - 10.1021/jf980457g
M3 - 文章
AN - SCOPUS:0001056806
VL - 46
SP - 4491
EP - 4495
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 11
ER -