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Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins

文献类型： 外文期刊

作者： Jensen, Morten Busch 2 ; Lopez-de-Dicastillo Bergamo, Carolina Ana 3 ; Payet, Rene Marc 4 ; Liu, Xueming 5 ; Kon 1 ;

作者机构： 1.CSIRO, N Ryde, NSW 2133, Australia

2.Univ So Denmark, Inst Chem Engn Biotechnol & Environm Technol, DK-5230 Odense M, Denmark

3.IATA CSIC, Packaging Lab, Paterna 46980, Spain

4.Higher Engn Sch, St Clotilde 97490, Reunion

5.Guangdong Acad Agr Sci, Sericultural Res Inst, Guangzhou 510610, Guangdong, Peoples R China

关键词： anthocyanin;copigmentation;Davidson's plum;phenolic acid;Tasmannia pepper leaf

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2011 年 76 卷 3 期

页码：

收录情况： SCI

摘要： 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 degrees 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. 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.

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[1]Quantification and recovery of anthocyanins from litchi pericarps. LIU Xueming,ZHANG Mingwei,CHEN Zhiyi,SHI Ying,ZOU Yuxiao. 2013

[2]Comparative analysis of pigments in red and yellow banana fruit. Cheng, Sihua,Yang, Ziyin,Huang, Bingzhi,Du, Bing,Zeng, Wei. 2018

[3]Quantification and recovery of anthocyanins from litchi pericarps. Liu Xueming,Zhang Mingwei,Chen Zhiyi,Shi Ying,Zou Yuxiao. 2013

[4]Phenolic compounds participating in mulberry juice sediment formation during storage. Zou, Bo,Xu, Yu-juan,Wu, Ji-jun,Yu, Yuan-shan,Xiao, Geng-sheng. 2017

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