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Article: Colorant Properties and Stability of Amaranthus Betacyanin Pigments

TitleColorant Properties and Stability of Amaranthus Betacyanin Pigments
Authors
KeywordsAmaranthus
Betacyanins
Color stability
Food pigments
Spectral characteristics
Issue Date1998
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 1998, v. 46 n. 11, p. 4491-4495 How to Cite?
AbstractColor, 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 (t 1/2 = 23.3 months) was longer than that of aqueous pigment extracts (t 1/2 = 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.
Persistent Identifierhttp://hdl.handle.net/10722/68721
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
References

 

DC FieldValueLanguage
dc.contributor.authorCai, Yen_HK
dc.contributor.authorSun, Men_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:07:03Z-
dc.date.available2010-09-06T06:07:03Z-
dc.date.issued1998en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 1998, v. 46 n. 11, p. 4491-4495en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68721-
dc.description.abstractColor, 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 (t 1/2 = 23.3 months) was longer than that of aqueous pigment extracts (t 1/2 = 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.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectAmaranthusen_HK
dc.subjectBetacyaninsen_HK
dc.subjectColor stabilityen_HK
dc.subjectFood pigmentsen_HK
dc.subjectSpectral characteristicsen_HK
dc.titleColorant Properties and Stability of Amaranthus Betacyanin Pigmentsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=46&spage=4491&epage=4495&date=1998&atitle=Colorant+properties+and+stability+of+Amaranthus+betacyanin+pigmenten_HK
dc.identifier.emailCai, Y: yzcai@hkucc.hku.hken_HK
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, Y=rp00661en_HK
dc.identifier.authoritySun, M=rp00779en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0001056806en_HK
dc.identifier.hkuros39461en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0001056806&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume46en_HK
dc.identifier.issue11en_HK
dc.identifier.spage4491en_HK
dc.identifier.epage4495en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridCai, Y=8684149300en_HK
dc.identifier.scopusauthoridSun, M=7403181447en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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