Khan Mohammad Imtiyaj, Harsha P S C Sri, Chauhan A S, Vijayendra S V N, Asha M R, Giridhar P
Department of Plant Cell Biotechnology, Central Food Technological Research Institute (A Constituent Laboratory of Council of Scientific and Industrial Research, New Delhi), Mysore, 570 020 India.
Department of Fruit and Vegetable Technology, Central Food Technological Research Institute (A Constituent Laboratory of Council of Scientific and Industrial Research, New Delhi), Mysore, 570 020 India.
J Food Sci Technol. 2015 Mar;52(3):1808-13. doi: 10.1007/s13197-013-1175-8. Epub 2013 Sep 26.
Rivina humilis L. (Phytolaccaceae) or pigeon berry accumulates betalains in its berries. It is reported that the berries are safe to consume, rich in nutrient content and exhibit efficient biological activity. In this report, Rivina berry extract was used as natural colorant in fruit spread and beverage to evaluate its effect on physicochemical properties and acceptability of the product. Results showed that 68 % color retained in Rivina banana spread after 6 months of storage at 5 °C, though there was reduction in L, a and chroma values. Rivina banana beverage lost redness completely during processing. Microbial analysis of the products indicated that they were safe for consumption. The spread had good overall sensorial quality and was liked by consumers indicating that addition of Rivina berry extract did not alter product quality.
矮商陆（商陆科）或鸽莓在其浆果中积累甜菜色素。据报道，这种浆果食用安全，营养丰富且具有高效的生物活性。在本报告中，鸽莓提取物被用作果酱和饮料中的天然色素，以评估其对产品理化性质和可接受性的影响。结果表明，在5°C下储存6个月后，鸽莓香蕉酱中保留了68%的色素，尽管L、a值和色度有所降低。鸽莓香蕉饮料在加工过程中完全失去了红色。对产品的微生物分析表明，它们食用安全。这种果酱具有良好的整体感官品质，受到消费者喜爱，这表明添加鸽莓提取物不会改变产品质量。
