Radish anthocyanin extract as a natural red colorant for maraschino cherries

Red radish anthocyanin extract (RAE) was investigated to color brined cherries as an alternative to FD&C Red No. 40. Primary and secondary bleached cherries were colored using two concentrations of RAE (600 and 1200 mg/L syrup, C1 and C2) and FD&C Red No. 40 (200 ppm). Color and pigment stability of secondary bleached cherries and syrup colored with RAE were evaluated during storage (25 degrees C). CIELAB, chroma and hue angle, showed that RAE imparted color extremely close to that of FD&C Red No. 40, for greater than or equal to 6 mo storage. Monomeric anthocyanin degradation followed first-order kinetics, with half-lives of 29 and 33 wk for syrups colored with RAE C1 and RAE C2, respectively. Higher anthocyanin concentration exerted a protective effect on color stability. Exposure to light slightly accelerated L*, a*, and monomeric anthocyanin degradation.