COLOR CHARACTERISTICS AND STABILITY OF NONBLEEDING COCKTAIL CHERRIES DYED WITH CAROTENOID-PIGMENTS

被引：18

作者：

SAPERS, GM

机构：

[1] The U.S. Department of Agriculture, Ars, Eastern Regional Research Center, Philadelphia, Pennsylvania, 19116

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 01期

关键词：

CHERRIES; COLOR; CAROTENOIDS; APO-CAROTENAL; CANTHAXANTHIN;

D O I：

10.1111/j.1365-2621.1994.tb06917.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Experimental cocktail cherries dyed with carotenoids and commercial cherries were compared by spectrocolorimetry to determine color characteristics and stability. Cherries dyed with canthaxanthin, apocarotenal and oleoresin paprika were more tomato- or orange-red than cherries dyed with Red No. 40, Red No. 3, or carmine. No color bleeding was observed with carotenoid-dyed cherries. The color of cherries dyed with canthaxanthin was stable for 1 year at 4 degrees C. Color stability was not as good in cherries dyed with apo-carotenal but could be improved greatly by addition of ethylenediaminetetraacetic acid (EDTA) and ascorbic acid to preservative solutions in which cherries were stored.

引用

页码：135 / 138

页数：4

共 14 条

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