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Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems.
Food Chem. 2013 Jun 01; 138(2-3):2026-35.FC

Abstract

The formation of blue coloured ferric anthocyanin chelates and their colour stability during storage and thermal treatment were monitored in a pH range relevant to food (3.6-5.0). Liquid model systems were composed of different types of Citrus pectins, juices (J) and the respective phenolic extracts (E) from elderberry (EB), black currant (BC), red cabbage (RC) and purple carrot (PC) in the presence of ferric ions. For EB, BC and PC, pure blue colours devoid of a violet tint were exclusively observed for the phenolic extracts and at pH values ≥ 4.5 in model systems containing high methoxylated and amidated pectins, respectively. Colour and its stability strongly depended on the amount of ferric ions and the plant source; however, colour decay could generally be described as a pseudo-first-order kinetics. Despite optimal colour hues for RC-E and RC-J, storage and heat stabilities were poor. Highest colour intensities and best stabilities were observed for model systems containing PC-E at a molar anthocyanin:ferric ion ratio of 1:2. Ascorbic and lactic acids interfered with ferric ions, thus significantly affecting blue colour evolution and stability. Colour loss strongly depended on heat exposure with activation energies ranging between 60.5 and 78.4 kJ/mol. The comprehensive evaluation of the interrelationship of pigment source, pH conditions and pectin type on chelate formation and stability demonstrated that ferric anthocyanin chelates are promising natural blue food colourants.

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Authors+Show Affiliations

Buchweitz M
Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D-70599 Stuttgart, Germany.
Brauch J
No affiliation info available
Carle R
No affiliation info available
Kammerer DR
No affiliation info available

MeSH

AnthocyaninsBeveragesColorFerric CompoundsFruitHydrogen-Ion ConcentrationKineticsPectinsPigments, BiologicalVegetables

Pub Type(s)

Journal Article

Language

eng

PubMed ID

23411339

Citation

Buchweitz, M, et al. "Colour and Stability Assessment of Blue Ferric Anthocyanin Chelates in Liquid Pectin-stabilised Model Systems." Food Chemistry, vol. 138, no. 2-3, 2013, pp. 2026-35.
Buchweitz M, Brauch J, Carle R, et al. Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems. Food Chem. 2013;138(2-3):2026-35.
Buchweitz, M., Brauch, J., Carle, R., & Kammerer, D. R. (2013). Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems. Food Chemistry, 138(2-3), 2026-35. https://doi.org/10.1016/j.foodchem.2012.10.090
Buchweitz M, et al. Colour and Stability Assessment of Blue Ferric Anthocyanin Chelates in Liquid Pectin-stabilised Model Systems. Food Chem. 2013 Jun 1;138(2-3):2026-35. PubMed PMID: 23411339.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems. AU - Buchweitz,M, AU - Brauch,J, AU - Carle,R, AU - Kammerer,D R, Y1 - 2012/11/12/ PY - 2012/05/26/received PY - 2012/09/06/revised PY - 2012/10/03/accepted PY - 2013/2/16/entrez PY - 2013/2/16/pubmed PY - 2013/8/21/medline SP - 2026 EP - 35 JF - Food chemistry JO - Food Chem VL - 138 IS - 2-3 N2 - The formation of blue coloured ferric anthocyanin chelates and their colour stability during storage and thermal treatment were monitored in a pH range relevant to food (3.6-5.0). Liquid model systems were composed of different types of Citrus pectins, juices (J) and the respective phenolic extracts (E) from elderberry (EB), black currant (BC), red cabbage (RC) and purple carrot (PC) in the presence of ferric ions. For EB, BC and PC, pure blue colours devoid of a violet tint were exclusively observed for the phenolic extracts and at pH values ≥ 4.5 in model systems containing high methoxylated and amidated pectins, respectively. Colour and its stability strongly depended on the amount of ferric ions and the plant source; however, colour decay could generally be described as a pseudo-first-order kinetics. Despite optimal colour hues for RC-E and RC-J, storage and heat stabilities were poor. Highest colour intensities and best stabilities were observed for model systems containing PC-E at a molar anthocyanin:ferric ion ratio of 1:2. Ascorbic and lactic acids interfered with ferric ions, thus significantly affecting blue colour evolution and stability. Colour loss strongly depended on heat exposure with activation energies ranging between 60.5 and 78.4 kJ/mol. The comprehensive evaluation of the interrelationship of pigment source, pH conditions and pectin type on chelate formation and stability demonstrated that ferric anthocyanin chelates are promising natural blue food colourants. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23411339/Colour_and_stability_assessment_of_blue_ferric_anthocyanin_chelates_in_liquid_pectin_stabilised_model_systems_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01664-0 DB - PRIME DP - Unbound Medicine ER -