Using food to color food: photostability of canistel pulp and its application as a food dye.

ABSTRACT: The use of foods to color other foods (coloring food) should be considered in food production. In this study, freeze-dried canistel (Pouteria campechiana (Kunth) Baehni) pulp underwent a photostability test. A blue LED light with a maximum intensity of 420 nm was utilized to induce photodegradation of the pulp. After irradiation, the samples were analyzed using photoacoustic spectroscopy. Different concentrations (2%, 4%, and 6%) of the pulp were employed as coloring food in ice cream, and the ice cream was thoroughly characterized. Photoacoustic spectroscopy provided valuable insights into dehydrated canistel pulp, revealing two stages of photoreaction involving carotenoids (violaxanthin and ξ-carotene) and demonstrating photostability under visible LED irradiation. T

SUBMITTER: Anjo FA 

PROVIDER: S-EPMC11464659 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature