Expansion of the range of anthocyanin food colorants from unconventional vegetal primary products
Vetrov, M.Yu.; Akishin, D.V.; Akimov, M.Yu.; Vinnitskaya, V.F.
Voprosy Pitaniia 85(5): 108-113
2016
ISSN/ISBN: 0042-8833 PMID: 29381316 Document Number: 687732
The purpose of work to study the content of anthocyanins and other biologically active substances in residues of fruits of Sanberri from receivingjuice and mash. It is established that residues contained over 70% solids, more than 60% of dietary fiber, to 55.4 mg/% of ascorbic acid and up to 90.0 mg/% of anthocyanins. Furthermore, they possessed high antioxidant activity (156.8-399.4 mg/% dihydroquercetin equivalent) that allowed to recommend them as raw materials for receiving natural food colorants. The concentrated food dye from Sanberri's residue (50-51% soluble solids) had intensive color varying from dark-violet (at acidity of 1.0%) to claret-red (at acidity of 3.0%), possessed high antioxidant activity (1308.2-2223.5 mg/%) and contained a large amount of anthocyanins (666-976 mg/%).