Stability limits of a red Carthamin–cellulose complex as a potential food colourant-Reference-Cited by-同舟云学术

Stability limits of a red Carthamin–cellulose complex as a potential food colourant

Published:2021 Issue:17 Volume:12 Page:8037-8043
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Baerle Alexei¹^ORCID,Savcenco Alexandra¹^ORCID,Tatarov Pavel¹,Fetea Florinela²,Ivanova Raisa³^ORCID,Radu Oxana¹

Affiliation:

1. Faculty of Food Technology, Technical University of Moldova, Study Building 5, Studenţilor Street 9/9, MD-2045, Chişinău, Republic of Moldova

2. Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Manastur Street 3-5, Cluj-Napoca, România

3. Institute of Genetics, Physiology and Plant Protection, Pădurii Street 20, MD-2020, Chisinau, Republic of Moldova

Abstract

The purple (red) colour of the Carthamin–cellulose complex (CCC) in wet state is stable at pH 2–6 and at temperatures of 60–70 °C for 15–30 min. These conditions correspond to food preparation, making CCC a promising food colour.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01376A

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