Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/47029
Title: Novel food colorants from tomatoes: Stability of carotenoid-containing chromoplasts under different storage conditions
Authors: Lombardelli, Claudio
Benucci, Ilaria 
Esti, Marco 
Journal: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE 
Issue Date: 2021
Abstract: 
Despite years of research, the application of natural pigments as food ingredients is still limited by their low stability. This research investigated the storability of carotenoid-containing chromoplasts, as novel natural food colorant from unsold tomatoes. The 30-day stability of chromoplasts (Chr), in comparison to free carotenoid-based extract (Free car), was investigated by the kinetic degradation model of carotenoids (UV–visible spectrophotometer assay), and by the color attributes as CIELab* parameters [i.e. total color difference (ΔE); red-yellow ratio (a*/b*) and chroma value (C*)], under dark and UV-light exposure at different temperatures (4, 25 and 40 °C). Regardless of the different storage conditions (temperature and UV-light exposure), the lowest pigment degradation rates were found for Chr [0.014 days−1 (25 °C in the dark) - 0.057 days−1 (40 °C under UV-light)] rather than Free car [0.018 days−1 (25 °C in the dark) - 0.071 days−1 (40 °C under UV-light)]. Furthermore, Chr better retained the colorimetric parameters, especially at 4 °C (ΔE ~ 4.0) and 25 °C (ΔE ~ 4.5) in the dark. These results proving that a tailored enzymatic-assisted extraction allowed the recovery of stable natural red-orange pigments better preserved by their chromoplast envelop.
URI: http://hdl.handle.net/2067/47029
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2020.110725
Appears in Collections:A1. Articolo in rivista

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