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
ISTEX:FD5E748E0DC5E93492B7F2BE8D2DF52F22795829Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins</title><author><name sortKey="Jensen, Morten Busch" sort="Jensen, Morten Busch" uniqKey="Jensen M" first="Morten Busch" last="Jensen">Morten Busch Jensen</name><affiliation><mods: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).</mods:affiliation></affiliation></author><author><name sortKey="L Pez E Icastillo Bergamo, Carolina Ana" sort="L Pez E Icastillo Bergamo, Carolina Ana" uniqKey="L Pez E Icastillo Bergamo C" first="Carolina Ana" last="L Pez-De-Dicastillo Bergamo">Carolina Ana L Pez-De-Dicastillo Bergamo</name><affiliation><mods: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).</mods:affiliation></affiliation></author><author><name sortKey="Payet, Rene Marc" sort="Payet, Rene Marc" uniqKey="Payet R" first="René Marc" last="Payet">René Marc Payet</name><affiliation><mods: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. 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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).</mods:affiliation></affiliation></author><author><name sortKey="Konczak, Izabela" sort="Konczak, Izabela" uniqKey="Konczak I" first="Izabela" last="Konczak">Izabela Konczak</name><affiliation><mods: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).</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:FD5E748E0DC5E93492B7F2BE8D2DF52F22795829</idno><date when="2011" year="2011">2011</date><idno type="doi">10.1111/j.1750-3841.2011.02077.x</idno><idno type="url">https://api.istex.fr/document/FD5E748E0DC5E93492B7F2BE8D2DF52F22795829/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">002F80</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">002F80</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main">Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins</title><author><name sortKey="Jensen, Morten Busch" sort="Jensen, Morten Busch" uniqKey="Jensen M" first="Morten Busch" last="Jensen">Morten Busch Jensen</name><affiliation><mods: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).</mods:affiliation></affiliation></author><author><name sortKey="L Pez E Icastillo Bergamo, Carolina Ana" sort="L Pez E Icastillo Bergamo, Carolina Ana" uniqKey="L Pez E Icastillo Bergamo C" first="Carolina Ana" last="L Pez-De-Dicastillo Bergamo">Carolina Ana L Pez-De-Dicastillo Bergamo</name><affiliation><mods: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).</mods:affiliation></affiliation></author><author><name sortKey="Payet, Rene Marc" sort="Payet, Rene Marc" uniqKey="Payet R" first="René Marc" last="Payet">René Marc Payet</name><affiliation><mods: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).</mods:affiliation></affiliation></author><author><name sortKey="Liu, Xueming" sort="Liu, Xueming" uniqKey="Liu X" first="Xueming" last="Liu">Xueming Liu</name><affiliation><mods: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).</mods:affiliation></affiliation></author><author><name sortKey="Konczak, Izabela" sort="Konczak, Izabela" uniqKey="Konczak I" first="Izabela" last="Konczak">Izabela Konczak</name><affiliation><mods: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).</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j" type="main">Journal of Food Science</title><title level="j" type="alt">JOURNAL OF FOOD SCIENCE</title><idno type="ISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><imprint><biblScope unit="vol">76</biblScope><biblScope unit="issue">3</biblScope><biblScope unit="page" from="C447">C447</biblScope><biblScope unit="page" to="C453">C453</biblScope><biblScope unit="page-count">7</biblScope><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2011-04">2011-04</date></imprint><idno type="ISSN">0022-1147</idno></series></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-1147</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Absorbance</term><term>Acetic acid</term><term>Acid</term><term>Anthocyanin</term><term>Anthocyanin solution</term><term>Anthocyanins</term><term>Benzoic acid</term><term>Caffeic acid</term><term>Chem</term><term>Chlorogenic</term><term>Chlorogenic acid</term><term>Chlorogenic acid concentration</term><term>Color characteristics</term><term>Color enhancement</term><term>Color intensity</term><term>Color retention</term><term>Colorant</term><term>Colorants</term><term>Copigment</term><term>Copigmentation</term><term>Data column results</term><term>Degradation</term><term>Degradation kinetics</term><term>Enhancement</term><term>Ferulic acid</term><term>Food colorant</term><term>Food science</term><term>Gallic acid</term><term>Heat treatment</term><term>Immediate color enhancement</term><term>Initial absorbance</term><term>Initial concentration</term><term>Intermolecular copigmentation</term><term>Konczak</term><term>Model drink solutions</term><term>Model solutions</term><term>Mulberry</term><term>Native australian herb</term><term>Phenolic</term><term>Phenolic acids</term><term>Plum</term><term>Plum anthocyanins</term><term>Purple sweetpotato</term><term>Same letter</term><term>Table effect</term><term>Tasmannia</term><term>Tasmannia lanceolata</term><term>Tasmannia pepper</term><term>Tasmannia pepper leaf</term></keywords><keywords scheme="Teeft" xml:lang="en"><term>Absorbance</term><term>Acetic acid</term><term>Acid</term><term>Anthocyanin</term><term>Anthocyanin solution</term><term>Anthocyanins</term><term>Benzoic acid</term><term>Caffeic acid</term><term>Chem</term><term>Chlorogenic</term><term>Chlorogenic acid</term><term>Chlorogenic acid concentration</term><term>Color characteristics</term><term>Color enhancement</term><term>Color intensity</term><term>Color retention</term><term>Colorant</term><term>Colorants</term><term>Copigment</term><term>Copigmentation</term><term>Data column results</term><term>Degradation</term><term>Degradation kinetics</term><term>Enhancement</term><term>Ferulic acid</term><term>Food colorant</term><term>Food science</term><term>Gallic acid</term><term>Heat treatment</term><term>Immediate color enhancement</term><term>Initial absorbance</term><term>Initial concentration</term><term>Intermolecular copigmentation</term><term>Konczak</term><term>Model drink solutions</term><term>Model solutions</term><term>Mulberry</term><term>Native australian herb</term><term>Phenolic</term><term>Phenolic acids</term><term>Plum</term><term>Plum anthocyanins</term><term>Purple sweetpotato</term><term>Same letter</term><term>Table effect</term><term>Tasmannia</term><term>Tasmannia lanceolata</term><term>Tasmannia pepper</term><term>Tasmannia pepper leaf</term></keywords></textClass></profileDesc></teiHeader><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></front></TEI><istex><corpusName>wiley</corpusName><keywords><teeft><json:string>anthocyanins</json:string><json:string>chlorogenic</json:string><json:string>chlorogenic acid</json:string><json:string>anthocyanin</json:string><json:string>tasmannia</json:string><json:string>plum</json:string><json:string>enhancement</json:string><json:string>copigmentation</json:string><json:string>colorant</json:string><json:string>phenolic</json:string><json:string>copigment</json:string><json:string>chem</json:string><json:string>tasmannia pepper leaf</json:string><json:string>color intensity</json:string><json:string>colorants</json:string><json:string>color enhancement</json:string><json:string>mulberry</json:string><json:string>tasmannia pepper</json:string><json:string>heat treatment</json:string><json:string>plum anthocyanins</json:string><json:string>phenolic acids</json:string><json:string>color retention</json:string><json:string>absorbance</json:string><json:string>food colorant</json:string><json:string>konczak</json:string><json:string>food science</json:string><json:string>acetic acid</json:string><json:string>purple sweetpotato</json:string><json:string>anthocyanin solution</json:string><json:string>chlorogenic acid concentration</json:string><json:string>data column results</json:string><json:string>same letter</json:string><json:string>acid</json:string><json:string>degradation</json:string><json:string>caffeic acid</json:string><json:string>model solutions</json:string><json:string>tasmannia lanceolata</json:string><json:string>model drink solutions</json:string><json:string>color characteristics</json:string><json:string>native australian herb</json:string><json:string>intermolecular copigmentation</json:string><json:string>degradation kinetics</json:string><json:string>immediate color enhancement</json:string><json:string>benzoic acid</json:string><json:string>table effect</json:string><json:string>gallic acid</json:string><json:string>ferulic acid</json:string><json:string>initial concentration</json:string><json:string>initial absorbance</json:string></teeft></keywords><author><json:item><name>Morten Busch Jensen</name><affiliations><json:string>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).</json:string></affiliations></json:item><json:item><name>Carolina Ana López‐de‐Dicastillo Bergamo</name><affiliations><json:string>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).</json:string></affiliations></json:item><json:item><name>René Marc Payet</name><affiliations><json:string>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).</json:string></affiliations></json:item><json:item><name>Xueming Liu</name><affiliations><json:string>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).</json:string></affiliations></json:item><json:item><name>Izabela Konczak</name><affiliations><json:string>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).</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>anthocyanin</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>copigmentation</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Davidson's plum</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>phenolic acid</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Tasmannia pepper leaf</value></json:item></subject><articleId><json:string>JFDS2077</json:string></articleId><arkIstex>ark:/67375/WNG-NVL3ZWX1-P</arkIstex><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><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><qualityIndicators><score>9.042</score><pdfWordCount>4774</pdfWordCount><pdfCharCount>28136</pdfCharCount><pdfVersion>1.4</pdfVersion><pdfPageCount>7</pdfPageCount><pdfPageSize>581.051 x 778.825 pts</pdfPageSize><refBibsNative>true</refBibsNative><abstractWordCount>189</abstractWordCount><abstractCharCount>1300</abstractCharCount><keywordCount>5</keywordCount></qualityIndicators><title>Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins</title><pmid><json:string>21535813</json:string></pmid><genre><json:string>article</json:string></genre><host><title>Journal of Food Science</title><language><json:string>unknown</json:string></language><doi><json:string>10.1111/(ISSN)1750-3841</json:string></doi><issn><json:string>0022-1147</json:string></issn><eissn><json:string>1750-3841</json:string></eissn><publisherId><json:string>JFDS</json:string></publisherId><volume>76</volume><issue>3</issue><pages><first>C447</first><last>C453</last><total>7</total></pages><genre><json:string>journal</json:string></genre></host><namedEntities><unitex><date><json:string>2011</json:string><json:string>1990s</json:string><json:string>3000</json:string><json:string>1/4/2011</json:string></date><geogName></geogName><orgName><json:string>Ministry of Science and Innovation</json:string><json:string>Danish Food Industry Agency</json:string><json:string>France, and Author Liu</json:string><json:string>Sericultural Research Inst</json:string><json:string>Shimadzu Co.</json:string><json:string>Alltech</json:string><json:string>Institute of Food Technologists R</json:string><json:string>Shimadzu Co., Kyoto, Japan</json:string><json:string>Agricultural Research Station, Japan</json:string><json:string>Ministry of Food, Agriculture and Fisheries</json:string><json:string>Southern Denmark, DK</json:string></orgName><orgName_funder></orgName_funder><orgName_provider></orgName_provider><persName><json:string>Joseph Wetzell</json:string><json:string>C. Figure</json:string><json:string>R. Br</json:string><json:string>Marc Payet</json:string><json:string>Osamu Yamakawa</json:string><json:string>The</json:string><json:string>Chemistry</json:string><json:string>Julius Ave</json:string><json:string>F. Muell</json:string></persName><placeName><json:string>Mass.</json:string><json:string>Bedford</json:string><json:string>Australia</json:string><json:string>Bergamo</json:string><json:string>U.S.</json:string><json:string>China</json:string><json:string>Denmark</json:string><json:string>France</json:string><json:string>Spain</json:string><json:string>Odense</json:string></placeName><ref_url></ref_url><ref_bibl><json:string>Eiro and Heinonen (2002)</json:string><json:string>Hassimotto and others, 2007</json:string><json:string>Giusti and Wrolstad 2003</json:string><json:string>Pacheco-Palencia and Talcott 2010</json:string><json:string>Stintzing and Carle 2004</json:string><json:string>Eiro and Heinonen 2002</json:string><json:string>Cevallos-Casals and Cisneros-Zevallos 2004</json:string><json:string>McIlvaine 1921</json:string><json:string>Wilska-Jeszka and Korzuchowska 1996</json:string><json:string>Goto and Kondo 1991</json:string><json:string>Reyes and CisnerosZevallos (2007)</json:string><json:string>Pachenco-Palencia and Talcott 2010</json:string><json:string>Ahmed and Johnson 2000</json:string><json:string>Ellestad 2006</json:string></ref_bibl><bibl></bibl></unitex></namedEntities><ark><json:string>ark:/67375/WNG-NVL3ZWX1-P</json:string></ark><categories><wos><json:string>1 - science</json:string><json:string>2 - food science & technology</json:string></wos><scienceMetrix><json:string>1 - applied sciences</json:string><json:string>2 - agriculture, fisheries & forestry</json:string><json:string>3 - food science</json:string></scienceMetrix><scopus><json:string>1 - Life Sciences</json:string><json:string>2 - Agricultural and Biological Sciences</json:string><json:string>3 - Food Science</json:string></scopus></categories><publicationDate>2011</publicationDate><copyrightDate>2011</copyrightDate><doi><json:string>10.1111/j.1750-3841.2011.02077.x</json:string></doi><id>FD5E748E0DC5E93492B7F2BE8D2DF52F22795829</id><score>1</score><fulltext><json:item><extension>pdf</extension><original>true</original><mimetype>application/pdf</mimetype><uri>https://api.istex.fr/document/FD5E748E0DC5E93492B7F2BE8D2DF52F22795829/fulltext/pdf</uri></json:item><json:item><extension>zip</extension><original>false</original><mimetype>application/zip</mimetype><uri>https://api.istex.fr/document/FD5E748E0DC5E93492B7F2BE8D2DF52F22795829/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/FD5E748E0DC5E93492B7F2BE8D2DF52F22795829/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main">Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><availability><licence>© 2011 Institute of Food Technologists</licence></availability><date type="published" when="2011-04"></date></publicationStmt><notesStmt><note type="content-type" subtype="article" source="article" scheme="https://content-type.data.istex.fr/ark:/67375/XTP-6N5SZHKN-D">article</note><note type="publication-type" subtype="journal" scheme="https://publication-type.data.istex.fr/ark:/67375/JMC-0GLKJH51-B">journal</note></notesStmt><sourceDesc><biblStruct type="article"><analytic><title level="a" type="main">Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins</title><author xml:id="author-0000"><persName><forename type="first">Morten Busch</forename><surname>Jensen</surname></persName><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><email>izabela.konczak@csiro.au</email></author><author xml:id="author-0001"><persName><forename type="first">Carolina Ana</forename><surname>López‐de‐Dicastillo Bergamo</surname></persName><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><email>izabela.konczak@csiro.au</email></author><author xml:id="author-0002"><persName><forename type="first">René Marc</forename><surname>Payet</surname></persName><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><email>izabela.konczak@csiro.au</email></author><author xml:id="author-0003"><persName><forename type="first">Xueming</forename><surname>Liu</surname></persName><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><email>izabela.konczak@csiro.au</email></author><author xml:id="author-0004"><persName><forename type="first">Izabela</forename><surname>Konczak</surname></persName><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><email>izabela.konczak@csiro.au</email></author><idno type="istex">FD5E748E0DC5E93492B7F2BE8D2DF52F22795829</idno><idno type="ark">ark:/67375/WNG-NVL3ZWX1-P</idno><idno type="DOI">10.1111/j.1750-3841.2011.02077.x</idno><idno type="unit">JFDS2077</idno><idno type="toTypesetVersion">file:JFDS.JFDS2077.pdf</idno></analytic><monogr><title level="j" type="main">Journal of Food Science</title><title level="j" type="alt">JOURNAL OF FOOD SCIENCE</title><idno type="pISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><idno type="book-DOI">10.1111/(ISSN)1750-3841</idno><idno type="book-part-DOI">10.1111/jfds.2011.76.issue-3</idno><idno type="product">JFDS</idno><idno type="publisherDivision">ST</idno><imprint><biblScope unit="vol">76</biblScope><biblScope unit="issue">3</biblScope><biblScope unit="page" from="C447">C447</biblScope><biblScope unit="page" to="C453">C453</biblScope><biblScope unit="page-count">7</biblScope><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2011-04"></date></imprint></monogr></biblStruct></sourceDesc></fileDesc><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></abstract><textClass><keywords xml:lang="en"><term xml:id="k1">anthocyanin</term><term xml:id="k2">copigmentation</term><term xml:id="k3">Davidson's plum</term><term xml:id="k4">phenolic acid</term><term xml:id="k5">Tasmannia pepper leaf</term></keywords><keywords rend="tocHeading1"><term>C: FOOD CHEMISTRY</term></keywords></textClass><langUsage><language ident="en"></language></langUsage></profileDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/FD5E748E0DC5E93492B7F2BE8D2DF52F22795829/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>Blackwell Publishing Inc</publisherName><publisherLoc>Malden, USA</publisherLoc></publisherInfo><doi origin="wiley" registered="yes">10.1111/(ISSN)1750-3841</doi><issn type="print">0022-1147</issn><issn type="electronic">1750-3841</issn><idGroup><id type="product" value="JFDS"></id><id type="publisherDivision" value="ST"></id></idGroup><titleGroup><title type="main" sort="JOURNAL OF FOOD SCIENCE">Journal of Food Science</title></titleGroup></publicationMeta><publicationMeta level="part" position="04103"><doi origin="wiley">10.1111/jfds.2011.76.issue-3</doi><numberingGroup><numbering type="journalVolume" number="76">76</numbering><numbering type="journalIssue" number="3">3</numbering></numberingGroup><coverDate startDate="2011-04">April 2011</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="20" status="forIssue"><doi origin="wiley">10.1111/j.1750-3841.2011.02077.x</doi><idGroup><id type="unit" value="JFDS2077"></id></idGroup><countGroup><count type="pageTotal" number="7"></count></countGroup><titleGroup><title type="tocHeading1">C: FOOD CHEMISTRY</title></titleGroup><copyright>© 2011 Institute of Food Technologists<sup>®</sup></copyright><eventGroup><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:2.4.8 mode:FullText" date="2011-04-21"></event><event type="publishedOnlineEarlyUnpaginated" date="2011-03-21"></event><event type="publishedOnlineFinalForm" date="2011-04-06"></event><event type="firstOnline" date="2011-03-21"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-30"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.1.7 mode:FullText,remove_FC" date="2014-10-30"></event></eventGroup><numberingGroup><numbering type="pageFirst">C447</numbering><numbering type="pageLast">C453</numbering></numberingGroup><linkGroup><link type="toTypesetVersion" href="file:JFDS.JFDS2077.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>MS 20101185 Submitted 10/19/2010, Accepted 1/4/2011.</unparsedEditorialHistory><countGroup><count type="figureTotal" number="5"></count><count type="tableTotal" number="4"></count><count type="formulaTotal" number="1"></count><count type="referenceTotal" number="26"></count><count type="linksCrossRef" number="56"></count></countGroup><titleGroup><title type="main">Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins</title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1"><personName><givenNames>Morten Busch</givenNames><familyName>Jensen</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a1"><personName><givenNames>Carolina Ana</givenNames><familyName>López‐de‐Dicastillo Bergamo</familyName></personName></creator><creator creatorRole="author" xml:id="cr3" affiliationRef="#a1"><personName><givenNames>René Marc</givenNames><familyName>Payet</familyName></personName></creator><creator creatorRole="author" xml:id="cr4" affiliationRef="#a1"><personName><givenNames>Xueming</givenNames><familyName>Liu</familyName></personName></creator><creator creatorRole="author" xml:id="cr5" affiliationRef="#a1"><personName><givenNames>Izabela</givenNames><familyName>Konczak</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1"><unparsedAffiliation>
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: <email>izabela.konczak@csiro.au</email>).</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">anthocyanin</keyword><keyword xml:id="k2">copigmentation</keyword><keyword xml:id="k3">Davidson's plum</keyword><keyword xml:id="k4">phenolic acid</keyword><keyword xml:id="k5">Tasmannia pepper leaf</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><p><b>Abstract: </b> 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></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins</title></titleInfo><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><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Carolina Ana</namePart><namePart type="family">López‐de‐Dicastillo Bergamo</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><role><roleTerm type="text">author</roleTerm></role></name><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><role><roleTerm type="text">author</roleTerm></role></name><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><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Izabela</namePart><namePart type="family">Konczak</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><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article" authority="ISTEX" authorityURI="https://content-type.data.istex.fr" valueURI="https://content-type.data.istex.fr/ark:/67375/XTP-6N5SZHKN-D">article</genre><originInfo><publisher>Blackwell Publishing Inc</publisher><place><placeTerm type="text">Malden, USA</placeTerm></place><dateIssued encoding="w3cdtf">2011-04</dateIssued><edition>MS 20101185 Submitted 10/19/2010, Accepted 1/4/2011.</edition><copyrightDate encoding="w3cdtf">2011</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><extent unit="figures">5</extent><extent unit="tables">4</extent><extent unit="formulas">1</extent><extent unit="references">26</extent><extent unit="linksCrossRef">56</extent></physicalDescription><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><relatedItem type="host"><titleInfo><title>Journal of Food Science</title></titleInfo><genre type="journal" authority="ISTEX" authorityURI="https://publication-type.data.istex.fr" valueURI="https://publication-type.data.istex.fr/ark:/67375/JMC-0GLKJH51-B">journal</genre><identifier type="ISSN">0022-1147</identifier><identifier type="eISSN">1750-3841</identifier><identifier type="DOI">10.1111/(ISSN)1750-3841</identifier><identifier type="PublisherID">JFDS</identifier><part><date>2011</date><detail type="volume"><caption>vol.</caption><number>76</number></detail><detail type="issue"><caption>no.</caption><number>3</number></detail><extent unit="pages"><start>C447</start><end>C453</end><total>7</total></extent></part></relatedItem><identifier type="istex">FD5E748E0DC5E93492B7F2BE8D2DF52F22795829</identifier><identifier type="ark">ark:/67375/WNG-NVL3ZWX1-P</identifier><identifier type="DOI">10.1111/j.1750-3841.2011.02077.x</identifier><identifier type="ArticleID">JFDS2077</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2011 Institute of Food Technologists®</accessCondition><recordInfo><recordContentSource authority="ISTEX" authorityURI="https://loaded-corpus.data.istex.fr" valueURI="https://loaded-corpus.data.istex.fr/ark:/67375/XBH-L0C46X92-X">wiley</recordContentSource><recordOrigin>Blackwell Publishing Inc</recordOrigin></recordInfo></mods><json:item><extension>json</extension><original>false</original><mimetype>application/json</mimetype><uri>https://api.istex.fr/document/FD5E748E0DC5E93492B7F2BE8D2DF52F22795829/metadata/json</uri></json:item></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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