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Extraction and formulation of anthocyanin-concentrates from grape residues [Elektronski vir]
Vatai, Tünde ...
There is a considerable demand for food colorants from natural sources that can serve as alternatives for synthetic dyes due to both legislative action and consumer concerns over synthetic additives. ...From an economic perspective, the best potential commercial sources are by-products of the manufacture (e.g. grape marc) or plant materials with high availability. Anthocyanins are natural pigments, providing colours from yellow to blue, however the use of anthocyanins as food colorants is still limited because oftheir relatively low stability during processing, formulation, and storage. In this work extraction of anthocyanins from grape marc was investigated with different concentrations of acetone (50%, 70% and 100%) at 20°C and at 60°C temperatures, the total phenolic and total anthocyanin content was measured. Pilot-scale extraction of grape-marc was performed uponthe results obtained from laboratory scale investigations. Possible stabilization and formulation method using Concentrated Powder Form (CPF) technology was performed with starch and silica carrier materials. Measurements of colour stability were carried through and the results were compared with the non-formulated extract.
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