Influence of a natural colorant powder from Syzygium cumini L. (skeels) on sensorial and physicochemical properties during storage of a heat-treated flavored fermented milk

Abstract

This study aimed to evaluate the influence of a powder colorant obtained from a hydroalcoholic extract of jambolan (Syzygium cumini) on the chemical, microbiological, and sensory characteristics of heat-treated flavored fermented milk. The extraction of anthocyanins from the pulp was carried out by maceration with 90% (v/v) ethanol acidified with citric acid. This extract was concentrated (14 to 15% w/v of total solids). Maltodextrin DE 12 was added to obtain 25% (w/v) total solids. Guar gum (0.06% w/w) was added as a stabilizer to whole milk reconstituted with sterilized distilled water (11% w/v total solids). The colorant powder was homogenized at a rate of 1.5 and 2 g per 100 mL of powdered whole milk dissolved in the corresponding amount of water, and sucrose and concentrated strawberry flavoring were added. The natural colorant addition allowed us to obtain a product with pH (4.23-4.75), titratable acidity (1.28-1.47% w/w lactic acid), and color stability, similar to those of yogurt with synthetic colorants. No microbial growth or color changes were detected. The judges did not notice any strange odor, taste, or color. Natural colorants can be a beneficial option for developing healthy and sustainable foods. Keywords: Syzygium cumini; anthocyanins; spray-dried; natural colorant; heat-treated fermented milk.