Food Pigments 2 Flashcards
Is anthocyanins water soluble
Or insoluble
Water soluble
What is the color of anthocyanin
Red, blue, violet
What is the source of anthocyanin
1) plants
2) microorganisms
What is the production of anthocyanin
1) extraction
2) biosynthesis
How is anthocyanin extracted
1)add substrate to extraction solution
2) blending / mixing
3) gray treatment
4) filtration
5) purification
What is the biosynthesis of anthocyanin
Malonyl CoA + coumaroyl CoA = anthocyanidin which is various anthocyanin
What is anthocyanin
Glycosides it sugars ester of anthocyanidin
What are the common anthocyanin and their distribution in fruit and veg
Cyanidin - apples, cherries, plums
Delphinidin - grapes / oranges
Malvinidin- blue graoes
Pelargonidin - strawberries
Peonidin- cherries and plums
Perunidjn- blueberries
How die we increase blue color of anthocyanins
By increasing OH CONTENT
How die we increase redness in anthocyanins
Increase OCH3
What this effect has on the anthocyanins
Ph
Cooking
Additives
Temperature
Sugar content
Enzymes ( glycosidesase and anthocyanase)
Ph- acidic conditions change to red
color. Alkaline cintions change to blue
Cooking: lost water
Additives - decolorized
Temperature : high = destruction
Sugar content : Destruction
Enzyme : remove the sugars and destabilize the molecule and cause loss of color ( also be causes by microwave )
Is flavonoids water soluble
Yes
What is the color of flavonoids
Red, blue, purple
What are the classification of flavonoids
Flavones, isoflavones, flavonols, flavonones, flavanonols
What is the common properties of flavonoids
Substrate in enzymatic browning reactions
Involved in discolouration in foods
Cheating agent
Antioxidant
