45G-10 |
Feasibility of the use of acylated anthocyanins to color low-acid dairy products |
D. M. FEAKES, Department of Food Science and Nutrition, University of Maryland, 3304 Marie Mount Hall, College Park, MD 20742 and M. M. Giusti, Department of Nutrition and Food Science, University of Maryland, College Park, 0112 Skinner Building, College Park, MD 20742. Justification: Due to increased consumer interest in natural products, the industry is constantly searching for suitable natural alternatives to the use synthetic dyes. For the dairy industry, this is specially challenging since many natural colorants are not suitable for pH ranges above 3. Carmine has been used in the dairy industry as natural colorants, however, a small but growing number of consumers have reported allergic reactions, limiting its use as a food ingredient. Objectives: Our objective was to evaluate the feasibility of using acylated anthocyanin-based extracts as natural colorants for refrigerated low-acid dairy bases. Methods: Four different dairy bases were used: regular and low-fat sour cream, low-fat and non-fat plain yogurt. The following color extracts were evaluated: red radish extract, red cabbage extract, purple carrot extract / purple carrot concentrate, grape skin extract, meganatural carmine substitute (grape color), and a cabbage/radish 50/50 blend. The bases were colored with 1 and 5mg monomeric anthocyanin / 100g of base. Changes in color (CIELAB, chroma and hue), monomeric anthocyanin concentrations (by pH-differential method) and pigment profiles (by HPLC) were monitored during 10wk refrigerated storage. Results: Acylated anthocyanins from radish, cabbage and carrot provided attractive colors to dairy systems at pH levels of ~4.5. Radish and carrot extracts provided a more “reddish” hue, while cabbage extract provided an attractive purple hue. Grape extracts evaluated were not effective under the conditions of the experiment. Methodology has been developed for the recovery of monomeric anthocyanins from dairy based products. Changes in pigment profiles were detected during storage, mostly on non-fat and low-fat matrices. However, overall good color and pigment stability at refrigerated temperature were obtained. Significance: Acylated anthocyanin extracts could prove to be suitable natural colorants for low-acid dairy products with short shelf lives. Additional testing will be needed to evaluate the impact of flavor and odor compounds on pigment performance.
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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