Article: Amaranthus betacyanin pigments applied in model food systems

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TitleAmaranthus betacyanin pigments applied in model food systems
AuthorsCai, Y1
Corke, H1
KeywordsAmaranthus
Betacyanins
Beverage
Ice cream
Jelly
Issue Date1999
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
CitationJournal Of Food Science, 1999, v. 64 n. 5, p. 869-873 [How to Cite?]
DOI: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15930.x
AbstractAmaranthus 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.
ISSN0022-1147
2011 Impact Factor: 1.658
2011 SCImago Journal Rankings: 0.077
DOIhttp://dx.doi.org/10.1111/j.1365-2621.1999.tb15930.x
ISI Accession Number IDWOS:000083640700026
ReferencesReferences in Scopus
DC Field
Value
dc.contributor.authorCai, Y
dc.contributor.authorCorke, H
dc.date.accessioned2010-09-06T06:05:15Z
dc.date.available2010-09-06T06:05:15Z
dc.date.issued1999
dc.description.abstractAmaranthus 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.
dc.description.natureLink_to_subscribed_fulltext
dc.identifier.citationJournal Of Food Science, 1999, v. 64 n. 5, p. 869-873 [How to Cite?]
DOI: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15930.x
dc.identifier.doihttp://dx.doi.org/10.1111/j.1365-2621.1999.tb15930.x
dc.identifier.epage873
dc.identifier.hkuros48115
dc.identifier.isiWOS:000083640700026
dc.identifier.issn0022-1147
2011 Impact Factor: 1.658
2011 SCImago Journal Rankings: 0.077
dc.identifier.issue5
dc.identifier.openurl
dc.identifier.scopuseid_2-s2.0-0032726103
dc.identifier.spage869
dc.identifier.urihttp://hdl.handle.net/10722/68512
dc.identifier.volume64
dc.languageeng
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
dc.publisher.placeUnited States
dc.relation.ispartofJournal of Food Science
dc.relation.referencesReferences in Scopus
dc.rightsThe definitive version is available at www3.interscience.wiley.com
dc.subjectAmaranthus
dc.subjectBetacyanins
dc.subjectBeverage
dc.subjectIce cream
dc.subjectJelly
dc.titleAmaranthus betacyanin pigments applied in model food systems
dc.typeArticle
Author Affiliations
  1. The University of Hong Kong