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  • Extraction and formulation of anthocyanin-concentrates from grape residues
    Vatai, Tünde ...
    The interest in natural food colorants shows an increasing tendency due to the strictening rules and consumersć concerns over synthetic additives. One of natural pigments with high potential are ... anthocyanins, which are providing colours from yellow to blue in berries, flowers and vegetables. However the use of anthocyanins as food colorants is still limited because of their 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 wt%, 70 wt% and 100 wt%) at 20 °C and at 60 °C temperatures. Pilot-scale extraction of grape marc was performed upon the results obtained from laboratory scale experiments. High-pressure concentrated powder form (CPF) technique was applied in order to formulate the obtained extracts in powderous form. Carrier materials, such as starch and silica were tested. Colorimetric properties (lightness, chroma and hue angle) of powderous products were measured and compared with synthetic colorants. Colour stability was monitored during storage at different conditions (light/dark and ambient temperature/refrigerator). The results were compared with the non-formulated extracts, which were stored at same conditions. Product formulation with CPF improved the colour stability of anthocyanin extracts, while for the non-formulated extracts degradation of colour rapidly occurred. The results show that formulated anthocyanin extracts have potential use as natural colorants. However, the major difference compared to synthetic colorants is still in the saturation of the colour.
    Source: The Journal of supercritical fluids. - ISSN 0896-8446 (Vol. 45, iss. 1, May 2008, Str. 32-36)
    Type of material - article, component part
    Publish date - 2008
    Language - english
    COBISS.SI-ID - 12228630

    Link(s):

    http://dx.doi.org/10.1016/j.supflu.2007.12.008
    DOI

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