1. Analysis of the Application of Chlorophylls and Anthocyanins in Food Coloring.
- Author
-
Tsekova, Antoana
- Subjects
CHLOROPHYLL ,ANTHOCYANINS ,COLORING matter in food ,METHANOL ,SODIUM hydroxide - Abstract
The solubility of pigments is of significant importance for the successful coloring of various products in the food industry. In this work, the solubility of anthocyanins and chlorophylls was analyzed by thin-layer chromatography. Plant pigments were applied to filter paper and placed in mixtures of hydrophilic, ethanol, methanol, hydrophobic solvents, heptane, chloroform, and petroleum ether. In addition, solutions of different pH were used to examine how pH changes the color of the plant pigments. By adding small amounts of a strong acid (hydrochloric acid), a strong base (sodium hydroxide), weak acids (citric acid and acetic acid), and salts (sodium hydrogen carbonate and sodium hypochlorite) to the pigment extracts, a palette of various colors in the pigments was observed. Based on the solubility data and the results of the color change in the pigments, anthocyanins were successfully used as a food color in a food product with acidic pH, lemonade, and a food product with basic pH, cookies. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF