Amaranthus betacyanin pigments applied in model food systems

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.