Storage stability and color characteristics of acylated and non-acylated anthocyanins in fish and beef gelatin gel system
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Date
2018-05
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The Ohio State University
Abstract
Gummies are well-known confectionaries usually dyed with artificial colorants. However, some health concerns about artificial colorants have pushed the industry to produce gummies with naturally derived colors. Anthocyanins are pigments in vegetables and fruits, giving colors from red to purple and blue depending on pH. The source of gelatin is a concern in Jewish and Muslim communities since gelatin usually made by pork. Our objective was to determine the color characteristics and pigment stability of anthocyanins in gummies made by beef and fish gelatin. Gummies were prepared from beef (BG) and fish gelatin (FG) using published formulations with slight modifications, and colored by chokeberry and American elderberry (AE) extract, with anthocyanin concentration of 43.24 mg/L and 32.14 mg/L in the gelatin respectively. The color performance and the anthocyanin concentration in the fish and beef gelatin were monitored weekly with a Hunter ColorQuest and a Shimadzu spectrophotometer, respectively. Anthocyanins in gelatin were extracted using ethanol. No significant changes on the lightness were observed in chokeberry or AE dyed fish or beef gel. However, there were a significant decrease in the anthocyanin concentration in both anthocyanin sources. The anthocyanin concentration of FG colored by chokeberry extract degraded 57% after a 24-days storage in dark, RT (P = 0), and degraded 56% in BG under the same storage condition (P = 0). While samples colored by American elderberry, which high in acylated anthocyanin, only degraded 15% and 19% in FG and BG, respectively, after a 36-days storage under the same condition. Overall, the anthocyanins from AE seems more stable than chokeberry anthocyanin in both BG and FG, while the BG was more stable in FG for American elderberry (P=0). This experiment can help to determine the color performance of anthocyanins in FG and BG for commercial production of gummies with no synthetic colors, and to find out an alternative for pork gelatin as well as compare the different anthocyanin sources’ effectiveness.
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gummies, beef gelatin, fish gelatin, stability of anthocyanins, acylated anthocyanins, non-acylated anthocyanins