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KMID : 0380620220540030257
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 3 p.257 ~ p.263
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Changes in color stability and antioxidant properties of dietary pigments after thermal processing at high pressures
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Oh Bo-Eun
Kim Kun-Hee
Hong Jung-Il
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Abstract
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Various dietary pigments are added to processed foods to improve their sensory and commercial properties. In this study, autoclave sterilization (121oC for 15 min at 15 psi) was performed on 34 food pigments, and changes in their color stability and antioxidant activity were analyzed. The autoclaving process drastically reduced the peak color intensities of water-soluble paprika and beet red (BR) by ~90%. Turmeric oleoresin (TO), water-soluble β-carotene, and grape skin color were also unstable and showed a remaining color intensity of 45-60%. The colors of all the synthetic pigments tested were stable under this process. The scavenging activities of BR and paprika against ABTS, DPPH, and AAPH radicals decreased significantly, whereas those of TO were enhanced after the autoclaving treatment. The results suggest that the chemical and bioactive properties of certain dietary pigments are affected by the autoclaving process, and this phenomenon should be considered during food processing.
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KEYWORD
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dietary pigment, antioxidant, thermal process, autoclave, heat stability
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