Abstract
Natural pigments such as anthocyanins are currently being explored for food colouring applications due to safety issues associated with synthetic colourants. Lipote (Syzygium polycephaloides), an underutilized fruit in the Philippines, is found to contain high amounts of this natural pigment. Thus, this study aimed to optimize parameters for maximum anthocyanin extraction from these fruits by mixture design and response surface methodology followed by the evaluation of the extracts’ stability using model beverage systems. Results revealed that the optimum solvent for maximum anthocyanin recovery was 55% acidified ethanol while optimum extraction temperature and time were 45.8°C and 92 mins, respectively. Stability tests showed that the lipote fruit extract, in its natural form, was most stable in the dark, at low pH (pH 3.0) and low storage conditions (4°C) with an extrapolated half-life (t1/2) of 169.06 days. Anthocyanin stability was further enhanced by copigmentation with caffeic acid resulting in an even higher t½ of 223.60 days.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
