1 Institute of Chemical Engineering, Biotechnology and Environmental Technology, Faculty of Engineering, SDU2 Faculty of Engineering, SDU3 Institute of Agrochemistry and Food Technology, IATA-CSIC, Packaging Lab. Av. Agustín Escardino 7, 46980 Paterna, Spain4 Integrated Agri-food Development, Higher Engineering School, 2 rue Joseph Wetzell, 97 490 Sainte-Clotilde, Reunion Island, France5 The Sericultural Research Institute, Guangdong Academy of Agricultural Sciences, 133 Yihenglu, Dongguanzhuang Tianhe District, Guangzhou 510610, China6 CSIRO, Food and Nutritional Sciences, 11 Julius Avenue, Riverside Corporate Park, North Ryde, NSW, 2133, Australia7 Institute of Chemical Engineering, Biotechnology and Environmental Technology, Faculty of Engineering, SDU
Davidson’s plum (Davidsonia pruriens, F. Muell.), a native to Australian rainforests, large, crimson-red fruit, which superficially resembles plum, has been commercially cultivated in Australia since 1990’s. The current production volume exceeds market demands therefore this study was designed to evaluate the suitability of Davidson’s plum extract as a source of anthocyanin-based food colorant. The stability of the Davidson’s plum extract towards heat treatment at 95 °C was higher than that of commercial mulberry colorant, but inferior to colorants derived from red cabbage and purple sweetpotato. An addition of a variety of phenolic acids significantly increased color intensity indicating the formation of copigmentation complexes. Commercial chlorogenic acid as well as extract from a native Australian herb rich in chlorogenic acid, Tasmannia pepper leaf (Tasmannia lanceolata, R. Br.), were both tested in model soft drink solutions subjected to light irradiation and heat treatment. In both cases the addition of the copigment resulted in a lasting increase in color intensity. In conclusion, Davidson’s plum extract can successfully be utilized as a source of natural food color. Extract from Tasmania pepper leaf can be used as a co-pigment for Davidson’s plum anthocyanins.
Journal of Food Science, 2011, Vol 76, Issue 3, p. 447-452