Verbesserungen der Anthocyanstabilität in flüssigen und pastösen Fruchtprodukten am Beispiel von Brombeeren (Rubus), Erdbeeren (Fragaria), Sauerkirschen (Prunus cerasus) und roten Trauben (Vitis vinifera) (English shop)

Preview

Table of Contents, Datei (50 KB)
Extract, Datei (150 KB)

A consumer’s purchasing decision depends not only on economic and ecological factors but also strongly on product-specific properties such as sensory characteristics, texture and colour. Despite numerous improvements in recent years, the problem of stability during the storage of fruit juices, fruit pulps and purees, jams, fruit preparations and “smoothies” persists. Manufacturers therefore frequently resort to synthetic colourants. Studies have been unable to rule out causal links between the consumption of synthetic colourants and hyperactivity in young children. Since 20 July 2010, foods in the European Union containing the azo dyes tartrazine, sunset yellow FCF, azorubine, allura red or ponceau 4R have been subject to mandatory labelling with a specific warning. These circumstances are leading to increasing rejection of such products by consumers.

For liquid and pasty fruit products made from blackberries, strawberries, sour cherries and red grapes, Dirk Hofmann comprehensively investigates whether anthocyanins, as natural food colourants with numerous health-promoting properties, offer sufficient potential for the production of products with the highest possible pigment content and high pigment stability.

He first addresses the risks and opportunities of modern processing technology, also considering the influence of enzyme treatment during processing.

Following a detailed chemical and sensory analysis of product quality at the end of production, as well as in the course of storage over several months at three different temperatures with exclusion of light, the ageing pigments that form are characterised and, as far as possible, identified.

Through the intelligent use of various analytical methods, he was able to demonstrate and characterise interactions between colloidal juice constituents and anthocyanins.

The results obtained contribute to the production of high-quality, colour-stable coloured juices and fruit purees with added benefits.