Journal article
Functional Properties of a Food Colorant Prepared from Red Cabbage
Journal of food science, v 46(1), pp 105-109
Jan 1981
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
Spectral, colorant, and stability properties of colorants based on red cabbage, grape, cranberry, beet, and Red No. 40 were compared in buffer and in a simulated beverage. At pH 3, red cabbage imparted a red color similar to that of beet juice and less orange than that of the other colorants. Increasing the pH of red cabbage extracts to 4 produced a bathochromic shift and decreased color strength. Tristimulus parameters displayed maxima when L was varied. Red cabbage pigments were more stable during heating and storage than were the other colorants tested. pH had little effect on color stability; exposure to light greatly increased color loss during storage.
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Details
- Title
- Functional Properties of a Food Colorant Prepared from Red Cabbage
- Creators
- G. M. Sapers - Eastern Regional Research CenterI. Taffer - Eastern Regional Research CenterL. R. Ross - Eastern Regional Research Center
- Publication Details
- Journal of food science, v 46(1), pp 105-109
- Publisher
- Blackwell Publishing Ltd
- Number of pages
- 5
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Biology; College of Arts and Sciences
- Web of Science ID
- WOS:A1981KX13600024
- Scopus ID
- 2-s2.0-84985231778
- Other Identifier
- 991021893411404721
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InCites Highlights
Data related to this publication, from InCites Benchmarking & Analytics tool:
- Web of Science research areas
- Food Science & Technology