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Advisor(s)
Abstract(s)
A study on anthocyanin stability and colour variation (intensity, lambda max., molar absorptivity) during storage at 10º and 23ºC over the pH range 1-12 was conducted for the 3-glucosides of the six common anthocyanidins. These results show that some anthocyanins may provide stable and intense bluish colour for extended application in slightly alkaline food products. For instance, there are some Mexican food (varieties of 'tacos') containing anthocyanins under alkaline conditions.
Description
Keywords
Anthocyanins Colour stability
Citation
Cabrita, Luis; Fossen, Torgils; Andersen, Øyvind M. (1999). Colours of pure anthocyanidin 3-glucosides in aqueous solutions during storage. In 1st International Congress on Pigments in Food Technology. Sevilla. p. 217-221ISBN 84-699-0185-0