Using food to color food: photostability of canistel pulp and its application as a food dye.

Autor: Anjo FA; Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, PR CEP: 87020-900 Brasil., Ogawa CYL; Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, PR CEP: 87020-900 Brasil., Saraiva BR; Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, PR CEP: 87020-900 Brasil., de Castro-Hoshino LV; Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, PR CEP: 87020-900 Brasil., Hegeto FL; Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, PR CEP: 87020-900 Brasil., da Silva JB; Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual de Maringá, Maringá, PR CEP: 87020-900 Brasil., Vital ACP; Departamento de Nutrição, Centro Universitário Inga, Maringá, PR, CEP 87035-510 Brasil., Bruschi ML; Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual de Maringá, Maringá, PR CEP: 87020-900 Brasil., Neto AM; Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, PR CEP: 87020-900 Brasil., Sato F; Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, PR CEP: 87020-900 Brasil., Matumoto-Pintro PT; Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, PR CEP: 87020-900 Brasil.; Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5700, Jd. Universitário, 87020-900 Paraná, Brasil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2024 Nov; Vol. 61 (11), pp. 2205-2214. Date of Electronic Publication: 2024 Apr 26.
DOI: 10.1007/s13197-024-05991-5
Abstrakt: The use of foods to color other foods ( coloring food ) should be considered in food production. In this study, freeze-dried canistel ( Pouteria campechiana (Kunth) Baehni) pulp underwent a photostability test. A blue LED light with a maximum intensity of 420 nm was utilized to induce photodegradation of the pulp. After irradiation, the samples were analyzed using photoacoustic spectroscopy. Different concentrations (2%, 4%, and 6%) of the pulp were employed as coloring food in ice cream, and the ice cream was thoroughly characterized. Photoacoustic spectroscopy provided valuable insights into dehydrated canistel pulp, revealing two stages of photoreaction involving carotenoids (violaxanthin and ξ-carotene) and demonstrating photostability under visible LED irradiation. The ice cream made with natural food dye produce elevated levels of bioactive compounds and retained a stable color throughout storage. All ice creams exhibited thixotropy. Ice creams with higher pulp concentrations displayed greater resistance to shear stress and, in sensory tests, received the highest scores, attributed to their intense yellow color. Dehydrated canistel pulp holds significant potential for use as food coloring in the industry due to its photostability.
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-05991-5.
Competing Interests: Conflict of interestThe authors have declared no conflicts of interest for this article.
(© Association of Food Scientists & Technologists (India) 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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