Investigations into the natural variability and color stability of anthocyanins from black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) and purple sweet potato (Ipomoea batatas (L.) Lam.)

Zusatztext

To date, food industry urgently seeks to replace synthetic and animal derived dyes which were frequently used to color foods in the last decades. As an alternative for both artificial and animal-based colorants, anthocyanin-rich coloring foodstuffs, particularly those made from black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) and purple sweet potato (Ipomoea batatas (L.) Lam.) have revealed promising potential. Therefore, this doctoral thesis aimed at screening and characterizing the anthocyanin profiles and contents of raw materials intended to be used for the production of anthocyanin-rich coloring foodstuffs using modern extraction and chromatographic techniques. Additionally, the potential of acylated anthocyanins towards intermolecular co-pigmentation, a anthocyanin stabilization mechanism, should be elucidated.

Weitere Details