Abstract
As public concerns about the safety of synthetic colorants increases, natural colors are assuming greater importance in the food and beverage industries. Anthocyanins are non poisonous abundant natural pigments. However, color deterioration during storage and processing limits their application as commercial colorants. The pigment extracts from black peanut skin are natural and safe colorants. The goal of this study was to study the effect of pH, temperature, metal ions, and ascorbic acid on the stability of pigments from the skins of black peanuts. The addition of Iron (Fe3+) rapidly generated black or dark brown precipitate, but other metal ions did not significantly affect the absorbance of anthocyanins. The ideal conditions for extraction of anthocyanins from black peanut skins were pH 2.0 and 60°C. Key words: Black peanut, pre-extraction coloring, anthocyanin, stability, extrusion.
Highlights
Color is one of the most important characteristics of fruit and vegetable products, and it could significantly affect customer’s food and beverage selections (Stintzing and Carle, 2004)
The goal of this study was to study the effect of pH, temperature, metal ions, and ascorbic acid on the stability of pigments from the skins of black peanuts
Several studies have focused on the application of anthocyanins in cancer treatments (Lule and Xia, 2005), their role in human nutrition (Stintzing and Carle, 2004), and their biological activity (Kong et al, 2003)
Summary
Color is one of the most important characteristics of fruit and vegetable products, and it could significantly affect customer’s food and beverage selections (Stintzing and Carle, 2004). Anthocyanins have not been broadly used in foods and beverages, they have been reported to be safe for use in dietary supplements (Bride and Timberlake, 1997). Their susceptibility to color deterioration during processing and storage has limited their application as commercial colorants (Cabrita et al, 2000; Malien-Aubert et al, 2001). The aim of the study was to identify suitable conditions for the extraction and storage of anthocyanins from this plant species for further detailed biochemical studies
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