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INFLUENCE OF pH AND TEMPERATURE ON THE STABILITY OF NATURAL FOOD COLORANTS


Nikolina Šaravanja, Nada Knežević, Marija Badanjak Sabolović, Suzana Rimac Brnčić
INFLUENCE OF pH AND TEMPERATURE ON THE STABILITY OF NATURAL FOOD COLORANTS // Book of abstracts of EuroFoodChem XVIII.
Madrid, 2015. (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
INFLUENCE OF pH AND TEMPERATURE ON THE STABILITY OF NATURAL FOOD COLORANTS

Autori
Nikolina Šaravanja, Nada Knežević, Marija Badanjak Sabolović, Suzana Rimac Brnčić

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of EuroFoodChem XVIII. / - Madrid, 2015

Skup
EuroFoodChem XVIII.

Mjesto i datum
Madrid, Spain, 13-16 october, 2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Chlorophyllin; curcumin; red beet; heating; stability

Sažetak
The food trend towards natural products stimulated the interest of industry producers of food products for use of natural pigments in foodstuffs. However, due to its reduced stability depending on the process conditions during processing and storage, the introduction of these compounds in food is a great challenge.The aim of this study was to investigate the influence of elevated temperature and heating time as well as pH value on the stability of natural food colorants. The color changes and absorption spectra were measured at temperatures 50 and 70°C after 0, 15, 30, 45, 60, 90, 120 and 180 minutes at pH value 5 and 7.The obtained results have show that heat treatment and pH affect the stability of examined natural food colorants. Yellow natural food colorant (curcumin) was stable at a temperature of 50°C and pH 5 and remaining absorbance after 180 minutes was 84.60%, while the green natural food colorant (chlorophyllin) was stable at a temperature of 50°C and pH 7 and showed remaining absorbance after 180 minutes 91.15%. Red natural food colorant (red beet) was the most sensitive investigated colorant in the applied processing conditions. It has shown the highest stability at 50°C and pH 5 and after 180 minutes and the remaining absorbance was 63.69%.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

Nikolina Šaravanja, Nada Knežević, Marija Badanjak Sabolović, Suzana Rimac Brnčić
INFLUENCE OF pH AND TEMPERATURE ON THE STABILITY OF NATURAL FOOD COLORANTS // Book of abstracts of EuroFoodChem XVIII.
Madrid, 2015. (poster, međunarodna recenzija, sažetak, znanstveni)
Nikolina Šaravanja, Nada Knežević, Marija Badanjak Sabolović, Suzana Rimac Brnčić (2015) INFLUENCE OF pH AND TEMPERATURE ON THE STABILITY OF NATURAL FOOD COLORANTS. U: Book of abstracts of EuroFoodChem XVIII..
@article{article, year = {2015}, pages = {CHP-P-223}, keywords = {chlorophyllin, curcumin, red beet, heating, stability}, title = {INFLUENCE OF pH AND TEMPERATURE ON THE STABILITY OF NATURAL FOOD COLORANTS}, keyword = {chlorophyllin, curcumin, red beet, heating, stability}, publisherplace = {Madrid, Spain} }