Sheashea,, E., El Bastawesy, A., Hamed, H. (2002). UTILIZATION OF CAROTENOIDS EXTRACTED FROM APRICOT PROCESSED WASTES AS NATURAL COLORANTS. Journal of Food and Dairy Sciences, 27(1), 417-424. doi: 10.21608/jfds.2002.253303
E. R. Sheashea,; Amal M. El Bastawesy; H. S. Hamed. "UTILIZATION OF CAROTENOIDS EXTRACTED FROM APRICOT PROCESSED WASTES AS NATURAL COLORANTS". Journal of Food and Dairy Sciences, 27, 1, 2002, 417-424. doi: 10.21608/jfds.2002.253303
Sheashea,, E., El Bastawesy, A., Hamed, H. (2002). 'UTILIZATION OF CAROTENOIDS EXTRACTED FROM APRICOT PROCESSED WASTES AS NATURAL COLORANTS', Journal of Food and Dairy Sciences, 27(1), pp. 417-424. doi: 10.21608/jfds.2002.253303
Sheashea,, E., El Bastawesy, A., Hamed, H. UTILIZATION OF CAROTENOIDS EXTRACTED FROM APRICOT PROCESSED WASTES AS NATURAL COLORANTS. Journal of Food and Dairy Sciences, 2002; 27(1): 417-424. doi: 10.21608/jfds.2002.253303
UTILIZATION OF CAROTENOIDS EXTRACTED FROM APRICOT PROCESSED WASTES AS NATURAL COLORANTS
Food Technology Res. Institute., Agric. Res. Center, Giza, Egypt.
Abstract
This study was carried out to extract, identify and determine the natural pigments in apricot processed wastes. The aim of this study was also extended to investigate different factors influencing the stability of the separated pigments i.e. pH value, oxidation, light and heat. Besides, to study the suitability of utilization of the separated natural pigments in coloring cake (one of important bakery products).
The obtained results revealed that carotenoids were the predominant pigments existing in apricot processed wastes. The content of carotenoids was about 3.093% (on dry weight basis). It was also ascertained that carotenoids separated from apricot processed wastes consisted of β corotene, violaxanthin, lycopene, β cryptoxanthin, capsorubin and canxanthin.
The obtained data also revealed that carotenoids were stable in alkaline solution pH value (9) and were not affected by high temperatures up to 100°C for 15min. Meanwhile, carotenoids were very sensitive to light and oxygen. Finally, it was successful to use separated natural carotenoids in coloring cakes and this color was stable during storage of cakes up to 7 days at room temperature (25°±5°C).
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