Preparation and Light Stabilization of Natural Anthocyanin Dyes in the Presence of Fullerene for Food Products | ||||
| Egyptian Journal of Chemistry | ||||
| Article 12, Volume 65, Issue 11, November 2022, Page 105-114 PDF (1.17 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.111407.5066 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
T. Shevchenko  1; Yu. Ustinova2; E. Ermolaeva2
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| 1Department of General and Inorganic Chemistry, Technological Institute of Food Industry, Kemerovo State University | ||||
| 2Department of Quality Management, Institute of Engineering Technologies, Kemerovo State University, Russia | ||||
| Abstract | ||||
| The paper presents the results of experiments on the selection of initial plant raw materials for the isolation of natural anthocyanin dyes by water extraction from berry press cake with water, which had previously been treated with shungite gravel containing fullerene, a molecular compound representing convex closed polyhedra composed of three-coordinated carbon atoms. The intensifying effect of shungite water on the degree of anthocyanin extraction has been established. The authors propose a mechanism of dye extraction from black currant berry press cake. For the light stabilization of anthocyanin dyes isolated during extraction, they were absorbed into powdered materials consisting of carbohydrates and proteins. The resulting colored powders had high light resistance. The authors propose a mechanism of dye light stabilization and ways of using light-stabilized dyes. Natural food dyes can be used to increase the range of bakery products, creating a healthy and delicious product. | ||||
| Keywords | ||||
| light stability; fullerene; shungite; extraction; carbohydrates; proteins; food additives | ||||
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