pH 值和温度对洛神花(Hibiscus sabdariffa L.)天然染料稳定性的影响及其在风味奶中的应用

Juan Zuluaga-Vega, Johana Fernández-Fernández, Nilson Santana-Fuentes, Margarita Arteaga-Márquez, Claudia De Paula, Mónica Simanca-Sotelo, Alba Durango-Villadiego, Yenis Pastrana-Puche, Beatriz Álvarez-Badel, Cindy Bustamante-Vargas, Ricardo Andrade-Pizarro
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摘要

近年来,全球趋势表明消费者对功能性食品的兴趣。因此,有一种趋势是用天然色素取代人工色素的使用,天然色素除了对消费者有吸引力外,还对人体有机体的生物功能有好处。本研究的目的是从玫瑰茄花中提取一种天然染料,并对其在不同pH和温度下的性能进行鉴定和评价。并对其在风味奶中的应用进行了感官评价。采用破碎和碾磨的方法提取了玫瑰花中的花青素。用乙醇(96%v/v)分离色素72 h,经定性鉴定、理化分析,发现花青素(飞鸽苷3-葡萄糖苷和花青素3-葡萄糖苷)存在。玫瑰花中的色素随温度的变化相对稳定。然而,在温度高于80°C时,会逐渐降解。在不同的pH值下,在519.6和320.4 nm处有两个可见的吸收点,对应于花青素的两个特征波段。用玫瑰提取物调味和染色的牛奶在冷藏中保质期为7天,消费者在感官上可以接受,但颜色不吸引人。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Effect of pH and temperature on the stability of the natural dye from the roselle flower (Hibiscus sabdariffa L.) and its application in flavored milk

In recent years, global trends indicate consumer interest in functional foods. Thus, there is a trend to replace the use of artificial colors with natural colors that, in addition to being attractive to consumers, provide benefits to the biological functions of the human organism. The objective of this research was the solvent extraction of a natural dye from the roselle flower, its identification and evaluation of its behavior at different pH and temperatures. In addition, its application in flavored milk was evaluated sensorially. The anthocyanins located in the roselle flower were extracted by fragmentation and milling. The separation of pigments was carried out with ethanol (96%v/v) for 72 h. The qualitative tests of identification, physics and chemistry revealed the presence of anthocyanins (delphinidin 3-glucoside and cyanidin 3-glucoside). The pigments present in roselle flower are relatively stable with temperature. However, at temperatures above 80 °C a gradual degradation occurs. At different pH values, two visible absorption points are shown at 519.6 and 320.4 nm, which correspond to the two characteristic bands of anthocyanins. The milk flavored and dyed with roselle extract had a shelf life of 7 days in refrigerated storage and was sensorially accepted by consumers, but the color was unattractive.

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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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