The stability of natural red/pink food colours in ultrahigh-temperature (UHT) products

Michelle A. Crinó, Claire N. Heenan, Minh H. Nguyen, Costas E. Stathopoulos

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

BACKGROUND: The aim of this experiment was to select a pool of potential red/pink natural colour candidates and evaluate their stability during ultrahigh-temperature (UHT) processing and subsequent storage and to compare their behaviour against the artificial colour erythrosine. It was hypothesised that heat processing and post-treatment storage conditions would have a negative effect on the stability of the natural colourants. RESULTS: All colourants except fermented red rice showed significant colour loss post-UHT processing (α = 0.05). Analysis of the colour parameters L*, a* and b* determined that lycopene was the least stable of the colourants and red radish the most stable under all conditions. Fermented red rice was observed to be heat-stable after exposure to UHT processing and also remained relatively stable during storage, as was black carrot. The variation across trials and the spoilage of some samples were attributed to the fluctuations in temperature (±5°C) observed during processing. CONCLUSION: Heat processing and post-treatment storage conditions had a negative effect on the stability of the natural colourants.

Original languageEnglish
Pages (from-to)2022-2027
Number of pages6
JournalJournal of the Science of Food and Agriculture
Volume93
Issue number8
DOIs
Publication statusPublished - Jun 2013
Externally publishedYes

Keywords

  • Black carrot
  • Colour stability
  • Natural colours
  • Red radish
  • UHT

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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