Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins
Identifieur interne : 006406 ( Main/Exploration ); précédent : 006405; suivant : 006407Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins
Auteurs : Morten Busch Jensen [Australie] ; Carolina Ana L Pez-De-Dicastillo Bergamo [Australie] ; René Marc Payet [Australie] ; Xueming Liu [Australie] ; Izabela Konczak [Australie]Source :
- Journal of Food Science [ 0022-1147 ] ; 2011-04.
Descripteurs français
- Wicri :
- topic : Acide.
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
Affiliations:
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<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></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></author><author><name sortKey="Payet, Rene Marc" sort="Payet, Rene Marc" uniqKey="Payet R" first="René Marc" last="Payet">René Marc Payet</name></author><author><name sortKey="Liu, Xueming" sort="Liu, Xueming" uniqKey="Liu X" first="Xueming" last="Liu">Xueming Liu</name></author><author><name sortKey="Konczak, Izabela" sort="Konczak, Izabela" uniqKey="Konczak I" first="Izabela" last="Konczak">Izabela Konczak</name></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><idno type="wicri:Area/Istex/Curation">002F80</idno><idno type="wicri:Area/Istex/Checkpoint">000826</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Checkpoint">000826</idno><idno type="wicri:doubleKey">0022-1147:2011:Jensen M:influence:of:copigment</idno><idno type="wicri:Area/Main/Merge">006783</idno><idno type="wicri:Area/Main/Curation">006406</idno><idno type="wicri:Area/Main/Exploration">006406</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 wicri:level="1"><country wicri:rule="url">Australie</country><wicri:regionArea>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</wicri:regionArea><wicri:noRegion>2133</wicri:noRegion></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 wicri:level="1"><country wicri:rule="url">Australie</country><wicri:regionArea>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</wicri:regionArea><wicri:noRegion>2133</wicri:noRegion></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 wicri:level="1"><country wicri:rule="url">Australie</country><wicri:regionArea>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</wicri:regionArea><wicri:noRegion>2133</wicri:noRegion></affiliation></author><author><name sortKey="Liu, Xueming" sort="Liu, Xueming" uniqKey="Liu X" first="Xueming" last="Liu">Xueming Liu</name><affiliation wicri:level="1"><country wicri:rule="url">Australie</country><wicri:regionArea>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</wicri:regionArea><wicri:noRegion>2133</wicri:noRegion></affiliation></author><author><name sortKey="Konczak, Izabela" sort="Konczak, Izabela" uniqKey="Konczak I" first="Izabela" last="Konczak">Izabela Konczak</name><affiliation wicri:level="1"><country wicri:rule="url">Australie</country><wicri:regionArea>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</wicri:regionArea><wicri:noRegion>2133</wicri:noRegion></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><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Acide</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><affiliations><list><country><li>Australie</li></country></list><tree><country name="Australie"><noRegion><name sortKey="Jensen, Morten Busch" sort="Jensen, Morten Busch" uniqKey="Jensen M" first="Morten Busch" last="Jensen">Morten Busch Jensen</name></noRegion><name sortKey="Konczak, Izabela" sort="Konczak, Izabela" uniqKey="Konczak I" first="Izabela" last="Konczak">Izabela Konczak</name><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><name sortKey="Liu, Xueming" sort="Liu, Xueming" uniqKey="Liu X" first="Xueming" last="Liu">Xueming Liu</name><name sortKey="Payet, Rene Marc" sort="Payet, Rene Marc" uniqKey="Payet R" first="René Marc" last="Payet">René Marc Payet</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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