Name: Lactic acid fermentation for the production of pyranoanthocyanins as food colorants (en Inglés)
Price: 82140.00 CLP
Availability: InStock
Author: Aguirre Santos, Elsa Anaheim
ISBN: 9783736975538

portada Lactic acid fermentation for the production of pyranoanthocyanins as food colorants (en Inglés)

Formato

Libro Físico

Autor

Elsa Anaheim Aguirre Santos

Editorial

Cuvillier

Idioma

Inglés

N° páginas

176

Encuadernación

Tapa Blanda

Dimensiones

21.0 x 14.8 x 1.0 cm

Peso

0.22 kg.

ISBN13

9783736975538

Categorías

Química

Lactic acid fermentation for the production of pyranoanthocyanins as food colorants (en Inglés)

Elsa Anaheim Aguirre Santos (Autor) · Cuvillier · Tapa Blanda

Libro Físico

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Lactic acid fermentation for the production of pyranoanthocyanins as food colorants (en Inglés)"

The long-discussed safety of synthetic colorants and the demand of customers for more healthy and natural products have resulted in research on natural sources to substitute those artificial colorants. Among natural alternatives, anthocyanins are well-known, nevertheless their use is limited to acidic products due to their poor stability at higher pH and elevated temperatures. Black carrot juice is a remarkable coloring food product mainly used since it has been reported to be a rich source of highly stable acylated anthocyanins and phenolic acids. Pyranoanthocyanins are pigments presented in processed fruit products like juices and wines. The enhanced stability of pyranoanthocyanins at different pH-values renders them as good candidates to be used as natural food colorant. They are reaction products of anthocyanins and different compounds from microbial metabolism. Due to the phenolic composition presented by black carrots, they are a good source of precursors for the synthesis of pyranoanthocyanins. These precursors are anthocyanins and hydroxycinnamic acids. As hydroxycinnamic acids are predominantly bound to quinic acid or sugars, cinnamoyl esterase activity is necessary. Therefore, lactic acid bacteria, able to hydrolyze the ester bond and release the free acids were used. Once released, the hydroxycinnamic acids can be converted into vinylphenols by a second group of LAB displaying hydroxycinnamate decarboxylase enzymes. The formed products react with the anthocyanins to pyranoanthocyanins. The process reported in this study thus demonstrates a very attractive approach to formulate a coloring foodstuff highly stable to be used for the food industry.