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KMID : 0665420030180050475
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Korean Journal of Food Culture
2003 Volume.18 No. 5 p.475 ~ p.482
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Effects of Selected Stabilizers on the Color Deterioration of Crude Pigment Extract from Schizandra fruit (Schizandra Fructus)
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Abstract
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The effects of selected stabilizers and sugars on color deterioration of anthocyanin in Schizandra fructus were examined at 100℃ for 120～180 min. Among four test sugars, it was found that fructose accelerated the thermal color deterioration while maltose retarded the color deterioration by 40%. Maltodextrin and γ-cyclodextrin showed the highest stabilizing effect on the thermal color deterioration of crude pigment extract from Schizandra fructus(CPES) containing 2mg% of anthocyanin. Addition of maltodextrin or γ-cyclodextrin 5% retarded thermal color deterioration of CPES. In gel system, 5% of maltodextrin also retarded the color deterioration by 15～20% during storage at 25℃ and 35℃.
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