Source Of Natural Colorants Research Articles

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.

The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production. The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties. KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties.

Carotenoids and Norisoprenoids as Carotenoid Degradation Products in Pandan Leaves (Pandanus amaryllifolius Roxb.)

Leaves from Pandanus amaryllifolius Roxb., known as pandan leaves, are used as natural colorants, natural flavor, and herbal medicine in Indonesia. These leaves are sources of natural colorants, which are mostly of carotenoid origin. In addition, carotenoids can act as precursors of several aroma impact compounds such as norisoprenoids. The research objective of this study was to determine carotenoids by reversed phase high performance liquid chromatography photo diode array and to determine norisoprenoids by Head Space Solid Phase Micro Extraction Gas Chromatography Mass Spectrophotometry (HS-SPME GC-MS) with the aim to promote pandan leaves as potential natural flavor and natural colorants. β-carotene and lutein were found as major carotenoids in pandan leaves. Three different norisoprenoids (α-ionone, β-ionone, and β-cyclocitral) were identified in pandan leaves along with their carotenoid precursors (α-carotene and β-carotene).

Dehydration Kinetics and Changes of Bioactive Compounds of Tulip and Poppy Petals as a Natural Colorant under Vacuum and Oven Conditions

The aim of this study was to investigate the drying kinetics and thermal degradation of anthocyanin and other phenolic compounds of tulip and poppy petals, as potential source of natural colorant, under both oven and vacuum drying processes at 45, 55 and 65C. The novelty of the study is to be the first attempt on the anthocyanin degradation and drying characteristic of tulip and poppy petals during drying process. Drying rate in vacuum drying was greater than that of oven drying. Drying characteristic of the petals was described by selected six thin layer models. Midilli–Kucuk model was found to be the best model (R2 > 0.99). Vacuum drying at 55C was the best suitable drying condition for the preservation of anthocyanin content. Total color differences (ΔE) significantly changed, depending on the drying temperature. Lowest ΔE values were obtained in samples dried at 45C for tulip petals and at 65C for poppy petals. Practical Applications Color is one of the most important food quality parameters in the food industry, and both natural and synthetic food colorants are used in the food industry. In recent years, trend for use of natural food colorant has increased due to the negative effects of synthetic colorants on health. Because tulip and poppy flowers are rich in anthocyanin and antioxidant compounds, they have potential use as a natural food colorant. However, these plants are perishable and should be dried immediately in order to prevent fungal deterioration. The stability of anthocyanin and the color of these plants are affected by several factors such as temperature, oxygen, and enzymatic and nonenzymatic reactions during the drying process. Therefore, selection of the most favorable drying condition may be crucial in terms of decreasing loss of the anthocyanin during the drying process.

Optical property and apparent color of wild grape (Vitis coignetiea) extract

The total anthocyanins extract was prepared from wild grape (Vitis coignetiea) as a feasible source of natural colorant. Amounts of total and several major individual anthocyanins were determined, and colors at various pH were determined. Total content of anthocyanins in wild grape was 1.1 % (w/w, wet basis). The major anthocyanins identified were as malvidin-3,5-di-glucoside (45.2%), and pelagonidin-3-glucoside (25.8%), cyanidin-3,5-di-glucoside (17.4%), delphinidin-3-glucoside (9.6%), and cyanidin-3-glucoside (2.0%). The total wild grape anthocyanins extract obtained showed the reddish color at acidic pH region, and the color changed to blue with an increase of pH from 3 to 14. At the high alkaline pH region, the color of wild grape extract became to blue and pale blue. The total wild grape anthocyanin extract was found to be a feasible source as a natural colorant for food purposes.

Hass avocado (Persea americana) seed extract as a natural colorant

The global natural colors market is estimated to reach US $ 1.7 billion by 2016. This is due in part to increasing consumer desire for natural food ingredients and the desire of food companies to produce “clean-label” products. We examined the seed of avocados (Persea americana) as a potential source of natural colorants. A polyphenol oxidase-catalyzed (PPO) reaction resulted in the formation of a shelf- and heat-stable colored extract. We hypothesize that the pigments in this extract are novel benzotropolone based compounds. Though the color is stable at room temperature, liquid chromatography-mass spectrometry (LC-MS) indicate that the individual compounds are not. Using LC-MS-based metabolomics analysis and principle component analysis (PCA) of the colored and PPO-inhibited-uncolored extracts, we found approximately thirty-five masses unique to the colored or uncolored extract. Gallic acid, fisetin and flavone were present only in the colored extract while perseitol and caffeic acid were present in both. The most abundant colored fraction showed an ion [M+H]+ with m/z 603 in positive mode. Based on the presence of an abundant m/z 441 fragment (Δm/z 162), we hypothesize that this compound is a glycosylated benzotropolone compound. Here, we report the results of our on-going studies to chemically characterize this new orange pigment. We also provide some preliminary studies on its colorant properties in various food products. The results will support a new, value-added use for avocado seeds which are frequently viewed as a low-value waste product.

Improvement of submerged culture conditions to produce colorants by Penicillium purpurogenum.

Safety issues related to the employment of synthetic colorants in different industrial segments have increased the interest in the production of colorants from natural sources, such as microorganisms. Improved cultivation technologies have allowed the use of microorganisms as an alternative source of natural colorants. The objective of this work was to evaluate the influence of some factors on natural colorants production by a recently isolated from Amazon Forest, Penicillium purpurogenum DPUA 1275 employing statistical tools. To this purpose the following variables: orbital stirring speed, pH, temperature, sucrose and yeast extract concentrations and incubation time were studied through two fractional factorial, one full factorial and a central composite factorial designs. The regression analysis pointed out that sucrose and yeast extract concentrations were the variables that influenced more in colorants production. Under the best conditions (yeast extract concentration around 10 g/L and sucrose concentration of 50 g/L) an increase of 10, 33 and 23% respectively to yellow, orange and red colorants absorbance was achieved. These results show that P. purpurogenum is an alternative colorants producer and the production of these biocompounds can be improved employing statistical tool.

Submerged Culture Conditions for the Production of Alternative Natural Colorants by a New Isolated Penicillium purpurogenum DPUA 1275

This work aims at investigating the production of yellow, orange, and red natural colorants in a submerged culture of Penicillium purpurogenum DPUA 1275. For this purpose, different experimental conditions evaluating the effect of incubation time, type and size of inoculum, and different carbon and nitrogen sources were performed. Furthermore, the growth kinetics were obtained in the conditions of 10(8) spores/ml and 5 mycelia agar discs during 360 h. These experiments showed that 5 mycelia agar discs and 336 h promoted the highest yellow (3.08 UA400nm), orange (1.44 UA470nm), and red (2.27 UA490nm) colorants production. Moreover, sucrose and yeast extract were the most suitable carbon and nitrogen sources for natural colorants production. Thus, the present study shows a new source of natural colorants, which can be used as an alternative to others available in the market after toxicological studies.

A Colored Avocado Seed Extract as a Potential Natural Colorant

There is an increasing consumer demand for and scientific interest in new natural colorants. Avocado (Persea americana) seed when crushed with water develops an orange color (= 480 nm) in a time-dependent manner. Heat treatment of the seed prevented color development, whereas the addition of exogenous polyphenol oxidase (PPO), but not peroxidase restored color development. Color development was also inhibited by the addition of tropolone, an inhibitor of PPO. Color formation resulted in a decrease in the concentration of polyphenols indicating utilization for color formation. The orange color intensified as the pH was adjusted from 2.0 to 11.0, and these changes were only partially reversible when pH was adjusted from 7.5 to 11.0 in the presence of oxygen, but completely reversible when the pH was changed in the absence of oxygen. The color was found to be stable in solution at -18 °C for 2 mo. These results suggest that the avocado seed may be a potential source of natural colorant, and that color development is PPO-dependent. There is growing public and scientific interest in the development of natural alternatives to synthetic colorants in foods. Extracts of turmeric, paprika, and beets are examples of food-derived natural colorants. Avocado seeds, which represent an under-utilized waste stream, form a stable orange color when crushed in the presence of air. Our data indicate that avocado seed represents a potential source of new natural colorants for use in foods.

Colour analysis of potential natural colourant from Ixora siamensis and Melastoma malabathricum

Anthocyanins are an important group of natural pigments that are responsible for many colours in plants. The variation in colour, depending on the pH, makes them a unique source of natural colourant. In this study, pigments from the fruits of Ixora siamensis and the fruit pulps of Melastoma malabathricum were extracted using trifluoroacetic acid–methanol solution. Spectral measurements (380–780 nm) were performed using visible spectroscopy with colour analysis software at different pHs (initial extracts were 1, 5, 7, 9 and 11). The colours of the solutions were expressed as colourimetric coordinates in the Commission Internationale de l’Eclairage (CIE) laboratory scale using L* (lightness), C* (chroma), H° (hue angle notation hab), a*/−a* (redness and greenness) and b*/−b* (blueness and yellowness) for the D65/2°CIE Illuminant/Observer condition. In this work, the colour parameters were observed for natural colourant with and without blending with polyvinyl alcohol for both species (Ixora siamensis and Melastoma malabathricum). The relationships between the colour parameters (colourimetric indexes and CIELab variables) with pH variation and species dependence were discussed in this paper.

Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins

Davidson's plum (Davidsonia pruriens, F. Muell.), a native to Australian rainforests, large, crimson-red fruit, which superficially resembles plum, has been commercially cultivated in Australia since 1990s. The current production volume exceeds market demands therefore this study was designed to evaluate the suitability of Davidson's plum extract as a source of anthocyanin-based food colorant. The stability of the Davidson's plum extract towards heat treatment at 95 °C was higher than that of commercial mulberry colorant, but inferior to colorants derived from red cabbage and purple sweetpotato. An addition of a variety of phenolic acids significantly increased color intensity indicating the formation of copigmentation complexes. Commercial chlorogenic acid as well as extract from a native Australian herb rich in chlorogenic acid, Tasmannia pepper leaf (Tasmannia lanceolata, R. Br.), were both tested in model soft drink solutions subjected to light irradiation and heat treatment. In both cases, the addition of the copigment resulted in a lasting increase in color intensity. In conclusion, Davidson's plum extract can successfully be utilized as a source of natural food color. Extract from Tasmania pepper leaf can be used as a co-pigment for Davidson's plum anthocyanins. The color properties of an anthocyanin colorant derived from the native Australian fruit Davidson's plum are comparable to those of mulberry, which is currently applied as a food colorant in Australian food products. Utilization of Davidson's plum fruit as a source of natural color will allow the industry to increase the range of natural pigments and will create new opportunities for the emerging native food industry.

Measurement and modeling of the high-pressure phase equilibria of CO 2-Oleoresin Capsicum

Oleoresin Capsicum is one of the most important sources of natural colorants with a lot of applications in food industry due to its carotenoids concentration. With high content of lipid matter and a noticeable amount of capsaicinoids, Oleoresin Capsicum can also be used in pharmaceutical industry or for self-defense sprays. In this work, the phase equilibrium of Oleoresin Capsicum in supercritical carbon dioxide was measured by a recirculation method at pressures between 90 and 315 bar and temperatures of 314.7, 326.4 and 337.8 K. The experimental data were correlated using Soave–Redlich–Kwong (SRK) equation of state with Mathias–Klotz–Prausnitz as mixing rule, and binary interaction parameters were obtained. Moreover, the prediction of the pseudo-binary system CO 2/Oleoresin Capsicum was carried out with the Group Contribution Equation of State (GC-EoS), using the set of binary group parameters established in a previous work. For all isotherms studied, the solubility of Oleoresin Capsicum in the gaseous phase and that of CO 2 in the liquid phase increases with an increase in pressure. Comparison between experimental data and those correlated by SRK or predicted by GC-EoS, shows that SRK correlation produced better fittings of the experimental data. Nevertheless, the importance of data predicted by GC-EoS is based on the possibility to obtain an approximation to the thermodynamic behaviour of the real systems without the necessity of experimental data.

Structural Identification and Bioactivities of Red-Violet Pigments Present in Basella alba Fruits

Mature Basella alba L. fruit, with dark blue skin and deep red-violet flesh, is a potential source of natural colorants. Its pigment components and bioactivities deserve particular attention and investigation. In this study, fruit flesh was extracted with 80% methanol (containing 0.2% formic acid) and subjected to solid-phase extraction, semipreparative HPLC isolation, mass spectrophotometric analysis, and structural elucidation. The major red pigment was identified as gomphrenin I. Its quantity increased with the increase of fruit maturity. The gomphrenin I extract yield from ripe fruits was 36.1 mg/100 g of fresh weight. In addition to gomphrenin I, betanidin-dihexose and isobetanidin-dihexose were also detected. The antioxidant activities of gomphrenin I determined by Trolox equivalent antioxidant capacity (TEAC), α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, and antioxidative capacity assays were equivalent to 534 μM Trolox, 103 μM butylated hydroxytoluene (BHT), 129 μM ascorbic acid, and 68 μM BHT at 180, 23, 45, and 181 μM, respectively. The anti-inflammatory function was tested at concentrations of 25, 50, and 100 μM in murine macrophages stimulated with lipopolysaccharide (LPS). The results revealed that gomphrenin I suppressed LPS-induced nitric oxide (NO) production in a dose-dependent manner and decreased PGE(2) and IL-1β secretions at the highest concentration tested. The transcriptional inhibitory activities of gomphrenin I on the expression of inflammatory genes encoding iNOS, COX-2, IL-1β, TNF-α, and IL-6 were also observed. It is of merit to identify gomphrenin I as a principal pigment of B. alba fruits and as a potent antioxidant and inflammatory inhibitor. These findings suggest that B. alba fruit is a rich source of betalains and has value-added potential for use in the development of food colorants and nutraceuticals.

Identification of potentially safe promising fungal cell factories for the production of polyketide natural food colorants using chemotaxonomic rationale

BackgroundColorants derived from natural sources look set to overtake synthetic colorants in market value as manufacturers continue to meet the rising demand for clean label ingredients – particularly in food applications. Many ascomycetous fungi naturally synthesize and secrete pigments and thus provide readily available additional and/or alternative sources of natural colorants that are independent of agro-climatic conditions. With an appropriately selected fungus; using in particular chemotaxonomy as a guide, the fungal natural colorants could be produced in high yields by using the optimized cultivation technology. This approach could secure efficient production of pigments avoiding use of genetic manipulation.ResultsPolyketide pigment producing ascomycetous fungi were evaluated for their potential as production organisms based on a priori knowledge on species-specific pigment and potential mycotoxin production and BioSafety level (BSL) classification. Based on taxonomic knowledge, we pre-selected ascomycetous fungi belonging to Penicillium subgenus Biverticillium that produced yellow, orange or red pigments while deselecting Penicillium marneffei; a well known human pathogen in addition to other mycotoxigenic fungi belonging to the same group. We identified 10 strains belonging to 4 species; viz. P. purpurogenum, P. aculeatum, P. funiculosum, and P. pinophilum as potential pigment producers that produced Monascus-like pigments but no known mycotoxins. The selection/deselection protocol was illustrated in the pigment extracts of P. aculeatum IBT 14259 and P. crateriforme IBT 5015 analysed by HPLC-DAD-MS. In addition, extracellular pigment producing ability of some of the potential pigment producers was evaluated in liquid media with a solid support and N-glutarylmonascorubramine was discovered in the partially purified pigment extract of P. purpurogenum IBT 11181 and IBT 3645.ConclusionThe present work brought out that the use of chemotaxonomic tools and a priori knowledge of fungal extrolites is a rational approach towards selection of fungal polyketide pigment producers considering the enormous chemical diversity and biodiversity of ascomycetous fungi. This rationale could be very handy for the selection of potentially safe fungal cell factories not only for polyketide pigments but also for the other industrially important polyketides; the molecular and genetic basis for the biosynthesis of which has not yet been examined in detail. In addition, 4 out of the 10 chemotaxonomically selected promising Penicillium strains were shown to produce extracellular pigments in the liquid media using a solid support indicating future cell factory possibilities for polyketide natural food colorants.

STORAGE STABILITY OF STRAWBERRY JAM COLOR ENHANCED WITH BLACK CARROT JUICE CONCENTRATE

Black carrot juice concentrate was added to enhance the color of strawberry jams prepared from two locally grown cultivars, Osmanli and Kara. Compared to other cultivars processed to jams, these two cultivars are lightly colored but very aromatic. Color and pigment stability of colored and noncolored (control) strawberry jams were studied during storage. The use of black carrot concentrate as a source of natural colorant stabilized the color of strawberry jam. The stabilization was more noticeable for jams prepared from Osmanli cultivar. Monomeric anthocyanin degradation was fitted to a first-order reaction model. Storage temperature had a strong influence on anthocyanin degradation. As the storage temperature increased, the stability of anthocyanins decreased significantly in both colored and noncolored jams. Parallel to decrease in monomeric anthocyanins, hue (h°) values of all jam samples increased throughout the storage. However, increase in h° values was much smaller in colored samples than in noncolored samples. High correlation was found between h° value and anthocyanin concentration at 22C (r = 0.910-0.978) and 37C (r = 0.931-0.981).

Chemical nature, stability and bioefficacies of anthocyanins from fruit peel of syzygium cumini Skeels

In the present study, anthocyanin pigments from Syzygium cumini fruit peels were characterized and evaluated for their antioxidant efficacy, and stability as extract and in formulation. Total anthocyanin content was 216 mg/100 ml of extract which is equivalent to 230 mg/100 g fruit on a dry weight basis. Three anthocyanins were identified as glucoglucosides of delphinidin (1), petunidin (2) and malvidin (3) by HPLC–ESI–MS. The antioxidant capacity of the extract was tested using models, such as DPPH -scavenging, reducing power assay, lipid peroxidation in rat brain, liver, liver mitochondria, testes and human erythrocyte ghosts. The extract showed 78.2% DPPH -scavenging at 2.5 ppm, while BHA exhibited only 41.6% activity at the same concentration, thus proving it to be a more efficient free radical-scavenger than the widely used BHA. One ppm of the extract was equivalent to 3.5 μM ascorbic acid, as estimated by reducing power assay. Inhibition of rat brain lipid peroxidation was 94.4% at 5.0 ppm concentration. It was almost equally active in all the biological models, except human erythrocyte ghost cells, where it showed only 48% inhibition at 5.0 ppm. The extract was quite stable at 0 °C with 11% loss in 4 weeks, while the pigment loss in the antitussive formulation was only 13% at 30 °C at the end of 8 weeks. The high antioxidant activity and relatively high stability of the pigments make S. cumini a potential source of natural colourant as well as antioxidants.

High-Performance Liquid Chromatography with Photodiode Array Detection (HPLC−DAD)/HPLC−Mass Spectrometry (MS) Profiling of Anthocyanins from Andean Mashua Tubers (Tropaeolum tuberosumRuíz and Pavón) and Their Contribution to the Overall Antioxidant Activity

Mashua (Tropaeolum tuberosum Ruíz and Pavón), an Andean tuber with high antioxidant activity, has sparked interest because of its traditional medicinal use. In this study, we evaluated the anthocyanin composition for three purple mashua genotypes and their contribution to the overall antioxidant activity of the tuber. Mashua anthocyanins, total phenolics, and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) antioxidant activity ranged from 45.5 to 131.9 mg of cyanidin 3-glucoside equivalents/100 g fresh weight (FW), 174.9 to 275.5 mg of gallic acid equivalents/100 g of FW, and 16.2 to 45.7 micromol of Trolox equivalents/g of FW, respectively. The high-performance liquid chromatography with photodiode array detection (HPLC-DAD) and HPLC-electrospray ionization tandem mass spectrometry (ESI/MS-MS) profiles revealed the presence of 11 different anthocyanins. The two major pigments (56.4-73.0% total area range at 520 nm) were identified as delphinidin 3-glucoside-5-acetylrhamnoside and delphinidin 3-sophoroside-5-acetylrhamnoside. Other pigments were delphinidin 3-glucoside-5-rhamnoside, delphinidin 3-sophoroside-5-rhamnoside, delphinidin 3-glucoside, cyanidin 3-sophoroside, and cyanidin 3-sophoroside-5-rhamnoside. Cyanidin 3-glucoside and cyanidin 3-rutinoside were only found in two genotypes, while pelargonidin 3-sophoroside and pelargonidin 3-sophoroside-5-rhamnoside were only found in the third one. Anthocyanins from mashua were the major contributors to the total ABTS values for only one of the three genotypes, suggesting that other phenolics present are playing a major role in the antioxidant power of mashua tubers. Results from this study provide important information for the Nutraceutical and Functional Food Market for the use of mashua anthocyanins not only as a source of natural colorants but also as a source of phytonutrients.

Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes ( Solanum tuberosum L.)

The effect of pH and temperature on the stability and visual colour of aqueous anthocyanin (ACY) extracts from purple- and red-flesh potatoes was evaluated and compared to commercial ACY extracts from grape and purple carrot. Extracts from purple carrot and red-flesh potatoes showed higher stability than grape and purple-flesh potato extracts. Stability to pH (⩽3) and thermal degradation of extracts (pH 3) followed first-order kinetics. Changes in lightness and hue followed zero-order kinetics, while changes in chroma followed first-order kinetics. Degradation parameters such as t 1/2, k-, D-, z- and Q 10-values were determined. Extracts from red- and purple-flesh potatoes at pH 3 showed similar hues to FD&C Red #40 and red cabbage extracts, respectively. The visual colour of both potato ACY extracts was also affected by tinctorial strength. The use of purple- and red-flesh potatoes as a source of natural colorants shows potential use in the pH region around 3.

Determination of Anthocyanins in Ruscus aculeatus L. Berries

Red berries of Ruscus aculeatus L., a wild shrub typical of Mediterranean Europe and Africa, were investigated for the first time in order to determine the profile of anthocyanins. The pigments were extracted from the skins of the berries with 0.1% HCl in methanol, purified using a C-18 solid phase cartridge, and identified by means of high-performance liquid chromatography (HPLC)-diode array detection-mass spectrometry analysis. Information from HPLC profiles, saponification, and acid hydrolysis of the anthocyanins showed that the major anthocyanins were pelargonidin 3-O-rutinoside (64%), pelargonidin 3-O-glucoside (16%), and pelargonidin 3-O-trans-p-coumarylglucoside (13%). The attractive color of R. aculeatus berries and the great abundance of the plant in the south of Italy make these berries a new and promising source of natural colorants.

Anthocyanins from Oxalis triangularis as potential food colorants

Abstract Anthocyanin pigment content and profile from Oxalis triangularis (oxalis) was investigated for the first time. The pigments were extracted, purified using C-18 resin and characterized by HPLC, UV-visible spectral analysis, physicochemical reactions, and mass spectrometry before and after alkaline and acid hydrolysis. Monomeric anthocyanin content was 195 mg/100 g leaves on malvidin-3,5-diglucoside basis. Colour characteristics of a pH 3.5 oxalis anthocyanin extract (optical density of 0.3, 520 nm) were 86.0, 9.8 and 8.0 for Hunter CIE L*, hue angle and chroma, respectively. Three anthocyanins represented 90% of the total peak area obtained by HPLC. The major anthocyanin was malvidin-3-rutinoside-5-glucoside and the others were acylated derivatives containing one and two molecules of malonic acid esterified to the main structure. The attractive hue, high anthocyanin content and edible character of O. triangularis make it a potential desirable source of natural colorant.

DEVELOPMENT AND PROCESS OPTIMIZATION OF RED RADISH CONCENTRATE EXTRACT AS POTENTIAL NATURAL RED COLORANT

Red radish concentrate extracts produced from two radish cultivars, red-skinned cv. Fuego and red-fleshed cv. Chinese Red Meat, were evaluated as potential sources of natural colorants. Unit operations were developed and optimized. Anthocyanins were extracted using a modified abrasive peeler or a hammermill for cultivars Fuego and Red Meat, respectively. The anthocyanin extract was further purified by standard juice processing operations and concentrated by conventional evaporative technology and/or direct osmosis. Anthocyanin recoveries of 80–90% as compared to solvent/resin purification were obtained. Anthocyanins extracted from epidermal tissue resulted in juices with fairly low initial °Brix (1.3°), which facilitated juice concentration to levels of 17° Brix containing 400 mg anthocyanin/100 mL concentrate. Radish concentrate provided color similar to FD&C Red #40. Sensory analysis showed