Hue Expression and Shelf-Life Stability Studies of Natural Blue Food Color in Beverage Model Solution: Clitoria ternatea Extract, Spirulina, Genipa americana, and Gardenia jasminoides Commercially Produced Colorants
Creators:Lavinia, Claudia Gabi
Advisor:Giusti, M. Monica
Sigurdson, Gregory T.
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Publisher:The Ohio State University
Series/Report no.:The Ohio State University. Department of Food Science and Technology Undergraduate Research Theses; 2016
Color expression and stability of four naturally-derived food colors, butterfly pea, spirulina, huito, and gardenia extracts, was studied and compared to target color of FD&C Blue 1. Storage conditions include three different pH (2.5, 3.5, 4.5) and two temperatures (4oC and 25oC). Color and stability was measured using UV-Vis Spectrophotometry and Colorimetry. Butterfly pea showed superior stability over the other natural pigments, but did not show similar color to FD&C Blue 1. Its absorbance did not decrease drastically, nor did the L* and c* values. The h* value of butterfly pea was dissimilar to that of FD&C Blue 1’s. On the other hand, spirulina showed very similar hue angle at pH 4.5, but it lacked in stability, by showing large decrease in absorbance and large increase in L* value. Spirulina, gardenia, and huito showed precipitation during incubation. Gardenia and huito had similar hue angle to each other, but showed dissimilar hue angle to FD&C Blue 1’s.
Academic Major: Food Science and Technology
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