Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins
Identifieur interne : 002F80 ( Istex/Corpus ); précédent : 002F79; suivant : 002F81Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins
Auteurs : Morten Busch Jensen ; Carolina Ana L Pez-De-Dicastillo Bergamo ; René Marc Payet ; Xueming Liu ; Izabela KonczakSource :
- Journal of Food Science [ 0022-1147 ] ; 2011-04.
English descriptors
- KwdEn :
- Absorbance, Acetic acid, Acid, Anthocyanin, Anthocyanin solution, Anthocyanins, Benzoic acid, Caffeic acid, Chem, Chlorogenic, Chlorogenic acid, Chlorogenic acid concentration, Color characteristics, Color enhancement, Color intensity, Color retention, Colorant, Colorants, Copigment, Copigmentation, Data column results, Degradation, Degradation kinetics, Enhancement, Ferulic acid, Food colorant, Food science, Gallic acid, Heat treatment, Immediate color enhancement, Initial absorbance, Initial concentration, Intermolecular copigmentation, Konczak, Model drink solutions, Model solutions, Mulberry, Native australian herb, Phenolic, Phenolic acids, Plum, Plum anthocyanins, Purple sweetpotato, Same letter, Table effect, Tasmannia, Tasmannia lanceolata, Tasmannia pepper, Tasmannia pepper leaf.
- Teeft :
- Absorbance, Acetic acid, Acid, Anthocyanin, Anthocyanin solution, Anthocyanins, Benzoic acid, Caffeic acid, Chem, Chlorogenic, Chlorogenic acid, Chlorogenic acid concentration, Color characteristics, Color enhancement, Color intensity, Color retention, Colorant, Colorants, Copigment, Copigmentation, Data column results, Degradation, Degradation kinetics, Enhancement, Ferulic acid, Food colorant, Food science, Gallic acid, Heat treatment, Immediate color enhancement, Initial absorbance, Initial concentration, Intermolecular copigmentation, Konczak, Model drink solutions, Model solutions, Mulberry, Native australian herb, Phenolic, Phenolic acids, Plum, Plum anthocyanins, Purple sweetpotato, Same letter, Table effect, Tasmannia, Tasmannia lanceolata, Tasmannia pepper, Tasmannia pepper leaf.
Abstract
Abstract: 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.
Url:
DOI: 10.1111/j.1750-3841.2011.02077.x
Links to Exploration step
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<front><div type="abstract">Abstract: 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.</div>
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<author><json:item><name>Morten Busch Jensen</name>
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<abstract>Abstract: 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.</abstract>
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<profileDesc><abstract xml:lang="en" style="main"><p><hi rend="bold">Abstract: </hi>
Davidson's plum (<hi rend="italic">Davidsonia pruriens</hi>
, 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 (<hi rend="italic">Tasmannia lanceolata</hi>
, 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.</p>
<p><hi rend="bold">Practical Application: </hi>
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.</p>
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Davidson's plum (<i>Davidsonia pruriens</i>
, 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 (<i>Tasmannia lanceolata</i>
, 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.</p>
<p><b>Practical Application: </b>
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.</p>
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<mods version="3.6"><titleInfo lang="en"><title>Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins</title>
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<titleInfo type="alternative" contentType="CDATA" lang="en"><title>Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins</title>
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<name type="personal"><namePart type="given">Morten Busch</namePart>
<namePart type="family">Jensen</namePart>
<affiliation>Author Busch Jensen is with Inst. of Chemical Engineering, Biotechnology and Environmental Technology, Univ. of Southern Denmark, DK‐5230, Odense M, Denmark. Author López‐de‐Dicastillo Bergamo is with Inst. of Agrochemistry and Food Technology, IATA‐CSIC, Packaging Lab. Av. Agustín Escardino 7, 46980 Paterna, Spain. Author Payet is with Integrated Agri‐food Development, Higher Engineering School, 2 rue Joseph Wetzell, 97 490 Sainte‐Clotilde, Reunion Island, France. Author Liu is with The Sericultural Research Inst., Guangdong Acad. of Agricultural Sciences, 133 Yihenglu, Dongguanzhuang Tianhe District, Guangzhou 510610, China. Author Konczak is with CSIRO, Food and Nutritional Sciences, 11 Julius Ave., Riverside Corporate Park, North Ryde, NSW, 2133, Australia. Direct inquiries to author Konczak (E‐mail: izabela.konczak@csiro.au).</affiliation>
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<name type="personal"><namePart type="given">Carolina Ana</namePart>
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<affiliation>Author Busch Jensen is with Inst. of Chemical Engineering, Biotechnology and Environmental Technology, Univ. of Southern Denmark, DK‐5230, Odense M, Denmark. Author López‐de‐Dicastillo Bergamo is with Inst. of Agrochemistry and Food Technology, IATA‐CSIC, Packaging Lab. Av. Agustín Escardino 7, 46980 Paterna, Spain. Author Payet is with Integrated Agri‐food Development, Higher Engineering School, 2 rue Joseph Wetzell, 97 490 Sainte‐Clotilde, Reunion Island, France. Author Liu is with The Sericultural Research Inst., Guangdong Acad. of Agricultural Sciences, 133 Yihenglu, Dongguanzhuang Tianhe District, Guangzhou 510610, China. Author Konczak is with CSIRO, Food and Nutritional Sciences, 11 Julius Ave., Riverside Corporate Park, North Ryde, NSW, 2133, Australia. Direct inquiries to author Konczak (E‐mail: izabela.konczak@csiro.au).</affiliation>
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<name type="personal"><namePart type="given">René Marc</namePart>
<namePart type="family">Payet</namePart>
<affiliation>Author Busch Jensen is with Inst. of Chemical Engineering, Biotechnology and Environmental Technology, Univ. of Southern Denmark, DK‐5230, Odense M, Denmark. Author López‐de‐Dicastillo Bergamo is with Inst. of Agrochemistry and Food Technology, IATA‐CSIC, Packaging Lab. Av. Agustín Escardino 7, 46980 Paterna, Spain. Author Payet is with Integrated Agri‐food Development, Higher Engineering School, 2 rue Joseph Wetzell, 97 490 Sainte‐Clotilde, Reunion Island, France. Author Liu is with The Sericultural Research Inst., Guangdong Acad. of Agricultural Sciences, 133 Yihenglu, Dongguanzhuang Tianhe District, Guangzhou 510610, China. Author Konczak is with CSIRO, Food and Nutritional Sciences, 11 Julius Ave., Riverside Corporate Park, North Ryde, NSW, 2133, Australia. Direct inquiries to author Konczak (E‐mail: izabela.konczak@csiro.au).</affiliation>
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<name type="personal"><namePart type="given">Xueming</namePart>
<namePart type="family">Liu</namePart>
<affiliation>Author Busch Jensen is with Inst. of Chemical Engineering, Biotechnology and Environmental Technology, Univ. of Southern Denmark, DK‐5230, Odense M, Denmark. Author López‐de‐Dicastillo Bergamo is with Inst. of Agrochemistry and Food Technology, IATA‐CSIC, Packaging Lab. Av. Agustín Escardino 7, 46980 Paterna, Spain. Author Payet is with Integrated Agri‐food Development, Higher Engineering School, 2 rue Joseph Wetzell, 97 490 Sainte‐Clotilde, Reunion Island, France. Author Liu is with The Sericultural Research Inst., Guangdong Acad. of Agricultural Sciences, 133 Yihenglu, Dongguanzhuang Tianhe District, Guangzhou 510610, China. Author Konczak is with CSIRO, Food and Nutritional Sciences, 11 Julius Ave., Riverside Corporate Park, North Ryde, NSW, 2133, Australia. Direct inquiries to author Konczak (E‐mail: izabela.konczak@csiro.au).</affiliation>
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<affiliation>Author Busch Jensen is with Inst. of Chemical Engineering, Biotechnology and Environmental Technology, Univ. of Southern Denmark, DK‐5230, Odense M, Denmark. Author López‐de‐Dicastillo Bergamo is with Inst. of Agrochemistry and Food Technology, IATA‐CSIC, Packaging Lab. Av. Agustín Escardino 7, 46980 Paterna, Spain. Author Payet is with Integrated Agri‐food Development, Higher Engineering School, 2 rue Joseph Wetzell, 97 490 Sainte‐Clotilde, Reunion Island, France. Author Liu is with The Sericultural Research Inst., Guangdong Acad. of Agricultural Sciences, 133 Yihenglu, Dongguanzhuang Tianhe District, Guangzhou 510610, China. Author Konczak is with CSIRO, Food and Nutritional Sciences, 11 Julius Ave., Riverside Corporate Park, North Ryde, NSW, 2133, Australia. Direct inquiries to author Konczak (E‐mail: izabela.konczak@csiro.au).</affiliation>
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<abstract>Abstract: 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.</abstract>
<abstract>Practical Application: 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.</abstract>
<subject lang="en"><genre>keywords</genre>
<topic>anthocyanin</topic>
<topic>copigmentation</topic>
<topic>Davidson's plum</topic>
<topic>phenolic acid</topic>
<topic>Tasmannia pepper leaf</topic>
</subject>
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<detail type="volume"><caption>vol.</caption>
<number>76</number>
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<detail type="issue"><caption>no.</caption>
<number>3</number>
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<extent unit="pages"><start>C447</start>
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