Properties of Anthocyanins from Grape Cell Culture

ABSTRACT Color and thermal‐ and pH‐stability of anthocyanins from a grape cell suspension culture were compared with those of commercial food colorants using Hunter and spectrophotometric analysis. At pH 3, grape cell anthocyanins showed color vividness (Chroma) similar to red cabbage and higher tha...

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Bibliographic Details
Published in:Journal of food science 1997-03, Vol.62 (2), p.246-248
Main Authors: CORMIER, F., COUTURE, R., DO, C.B., PHAM, T.Q., TONG, V.H.
Format: Article
Language:English
Subjects:
anthocyanin
Biological and medical sciences
Biotechnology
cell culture
color stability
Eukaryotic cell cultures
Food additives
food colorant
Food industries
Food science
Fruits
Fundamental and applied biological sciences. Psychology
General aspects
grape
Methods. Procedures. Technologies
Miscellaneous
Plant cells and fungal cells
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Summary:ABSTRACT Color and thermal‐ and pH‐stability of anthocyanins from a grape cell suspension culture were compared with those of commercial food colorants using Hunter and spectrophotometric analysis. At pH 3, grape cell anthocyanins showed color vividness (Chroma) similar to red cabbage and higher than that of other samples and a hue (Theta) similar to purple corn and redder than other samples. Brown oxidized phenolics were absent from the cell culture and red cabbage preparations, but were found in other samples. Color loss during incubation at 30 and 95°C, pH 3 and during an increase in pH from 3 to 5 was more severe for cell culture than red cabbage anthocyanins probably indicating they were intrinsically more sensitive.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1997.tb03977.x