Abstract
Most of the food processing operations involve the use of heat which generally causes alteration, and degradation of natural pigments, resulting in lower stability. One of the stability enhancement methods is co-pigmentation. This study aimed to determine effect of catechin co-pigment on stability of anthocyanins in Clitoria ternatea (or butterfly pea flower) extract. Degradation kinetics of anthocyanins in the extract were evaluated at three temperatures (28, 60, and 90℃). The effect of co-pigment ratio (catechin: anthocyanins at 1:1, 50:1 and 100:1 by weight) on the stability of anthocyanin extract at 90℃ was determined by the pH differential method. It was found that anthocyanin degradation followed the zero- order kinetics at all temperatures; the degradation rate increased as the temperature increased. At a lower pH, anthocyanins became more stable. An increase in the co-pigment ratio significantly retarded the degradation anthocyanins at 90℃. In addition, co-pigmentation also intensified the color of butterfly pea extract. The highest anthocyanin stability was obtained at co-pigment ratio of 100:1.
Highlights
Anthocyanins are bioactive compounds available in a large variety of fruits, vegetables, flowers and other plant tissues, such as, berries, cabbage, blood orange, grape and butterfly pea
Besides being used as an antioxidant to fortify in food products, anthocyanins are a predominant choice for natural food colorants providing the bright red-orange to blue-violet
It was found that the degradation kinetics of anthocyanins extracted from butterfly pea flower followed the zero-order reaction which is contradicted to the first-order reaction reported by Wang and Xu [8]
Summary
Anthocyanins are bioactive compounds available in a large variety of fruits, vegetables, flowers and other plant tissues, such as, berries, cabbage, blood orange, grape and butterfly pea. Besides being used as an antioxidant to fortify in food products, anthocyanins are a predominant choice for natural food colorants providing the bright red-orange to blue-violet. Anthocyanins are the largest and the most important group of water-soluble pigments in nature with comparatively low toxicity [1, 2]. Clitoria ternatea (butterfly pea) is one of the herbs that are rich in anthocyanins in its petals. It is commonly used as a colorant in Thai beverages and traditional desserts. The natural food colorants often have stability problem. The stability of anthocyanins depends on a combination of various factors, such as structure and concentration of the anthocyanins, pH, temperature and the presence of complexing agents (i.e., phenols and metals) [3, 4]
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