University of Agricultural Sciences and Veterinary Medicine of Iaşi, 3, Mihail Sadoveanu Alley, Iaşi 700490, Romania.
Food Chem. 2019 Mar 1;275:539-548. doi: 10.1016/j.foodchem.2018.09.100. Epub 2018 Sep 17.
Red cabbage waste is a valuable source of anthocyanins which may be used as natural food dye. Excepting the colouring agents, food/beverage contains compounds from the matrix or other additives/ingredients. Present study reveals the influences of nineteen food additives/ingredients on the stability, colour parameters and radical scavenging activity during 20 weeks of storage of red cabbage waste hydroethanolic extract (initial pH = 6.31) under aerobic atmosphere, in the dark, at 4 °C. At studied concentration (0.2%), most important changes were produced by tartaric and citric acids: decrease of monomeric anthocyanins content, lightness, radical scavenging activity, and increase of polymeric colour, browning and degradation indices, chroma and red colour parameter, absolute value of blue colour parameter and hue angle, inducing very important overall colourimetric differences. Similar influences, but much attenuated, proved ascorbic and benzoic acids. During storage, the untreated extracts revealed a very high stability, and also mostly of treated extracts (especially with sugars).
红甘蓝废料是花色苷的一个有价值的来源，可作为天然食用色素。除了着色剂外，食品/饮料中还含有基质或其他添加剂/成分中的化合物。本研究揭示了在有氧气氛、黑暗、4°C 下，19 种食品添加剂/成分对红甘蓝废料水醇提取物（初始 pH=6.31）在 20 周储存期间稳定性、颜色参数和自由基清除活性的影响。在所研究的浓度（0.2%）下，酒石酸和柠檬酸产生了最重要的变化：单体花色苷含量、明度、自由基清除活性降低，聚合物颜色、褐变和降解指数、色值和红色颜色参数、蓝色颜色参数绝对值和色调角增加，导致非常重要的整体比色差异。抗坏血酸和苯甲酸也表现出类似的影响，但要小得多。在储存过程中，未经处理的提取物表现出很高的稳定性，而经过处理的提取物（尤其是含有糖的提取物）也大多具有这种稳定性。
