The stability and use of natural colours in foods: anthocyanin, β‐carotene and riboflavin
- 1 August 1981
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 16 (4) , 421-431
- https://doi.org/10.1111/j.1365-2621.1981.tb01833.x
Abstract
Summary: The stability of three natural colours—anthocyanin, β‐carotene and riboflavin—under selected conditions was investigated. All were less stable than their synthetic counterparts—amaranth and tartrazine—especially to temperatures in excess of 50°C and exposure to light. Anthocyanin in particular was also sensitive to changes in pH levels. All colours were relatively stable to changes in water activity, however.This inherent instability of natural colours does not preclude their use in foods since it has been shown that if certain processing modifications are made, i.e. addition of colour as a final action in a process, they can be used to colour certain foodstuffs, in particular boiled sweets.Keywords
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