Red pigment of the Korean cockcomb flower : color stability of the red pigment
1989
Lee, S.Y. | Lee, K.A. | Byun, S.M. (Korea Advanced Inst. of Science and Technology, Seoul (Korea R.). Dept. of Biological Science and Engineering) | Cho, S.J. (Seowon Univ., Chongju (Korea R.). Dept.of Home Economics Education) | Byun, P.H. (Tongduck Women's Univ., Seoul (Korea R.). Dept. of Food and Nutrition)
The pigment of the Korean cockscomb flower, a betacyanin, was evaluated for its stability in terms of temperature, pH, and its behavior upon exposure to water, light, and air. The pigment was the most stable at pH 4.0 and its activation energy (Ea) for degradation was shown to be 17.55 Kcal/mol. In general, sugars protected against color degradation at the concentration of 0.1 M. Degradation of this pigment in the presence of food constituents, such as organic acids, metal ions, or antioxidants, at the concentrations normally present in food preparations, can be kept to a minimum by selective adjustment of conditions. This pigment, therefore, has potential value as a food colorant under selected conditions
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