Anthocyanin-based colorant

a technology of anthocyanin and colorant, applied in the field of natural colorants, can solve the problems of unsuitable for use in food coloring applications, unsuitable for vegetarian consumers, red radish, etc., and achieve the effect of improving colorant properties, reducing the overall flavor and taste of the colorant, and being easy to achiev

Inactive Publication Date: 2015-01-15
CHR HANSEN NATURAL COLORS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0017]Preferably, the present composition does not have an unpleasant taste and / or odor, and especially no unpleasant taste and / or odor linked to the presence of sulfur compounds. This renders the composition suitable for even coloring foods having a very weak taste and / or odor by themselves, such as pure or slightly flavored mineral waters, milk and various ice creams.
[0034]It is known that acylated anthocyanins in general show a higher stability (thermo-stability, photo-stability and chemical stability in physiological and / or food environments) as compared with non-acylated anthocyanins (C. Malien-Aubert et al., J. Agric. Food Chem., 49, 170-176 (2001)). Thus, the presently required degree of acylation (i.e. the amount of acylated anthocyanins) of at least 70 mol-% of all anthocyanins present in the composition of the invention provides for a sufficient stability of the claimed colorants. Preferably, at least 70 mol-% of all anthocyanins are acylated with at least one phenolic acid. Also preferably, the amount of acylated anthocyanins is at least 80 mol-%, more preferably at least 85 mol-%, even more preferably at least 90 mol-% based on all anthocyanins present in the composition.
[0059]As already mentioned, the present colorant composition provides a stable and bright red-orange coloring composition, which is especially suited for food coloring, and especially for coloring beverages, food preparations, dairy, ice cream and confectionary. Due to the lack of off taste and off flavors, e.g. off taste and off flavors linked to the presence of sulfur compounds, the present coloring composition can also be used for coloring sensitive food compositions such as beverages, dairy, ice cream and confectionary without negative effect on the overall flavor and taste thereof.

Problems solved by technology

Also, the colorant should be free of off-tastes or off-odors which would make it unsuitable for use in food coloring applications, such as beverages.
However, carminic acid is obtained from an animal source (bugs) and thus is not suitable for vegetarian consumers.
Red radish is problematic as it contains sulfur compounds and thus has an undesirable characteristic smell and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Characterization of Major Anthocyanins From RSWP

A) Extraction

[0077]A RSWP concentrate prepared by chopping RSWP tubers into slices and “washing” them 4 times with acidified water to conduct an extraction, and then subjecting the obtained extract to micro-filtration and subsequent purified on an absorbing resin. The resulting anthocyanin extract was concentrated and then pasteurized.

[0078]Anthocyanins were isolated and concentrated on a Sep-Pak C18 cartridge (Waters®). The cartridge was washed with 2 ml of methanol and then with 2 ml of acidified water (HCl 0.3%) before loading few drops of RSWP concentrate. Once the cartridge has been washed with 4 ml of acidified water (HCl 0.3%), and then with 2 ml of ethyl acetate, anthocyanins were finally eluted with a minimum volume of acidified methanol (HCl 0.1%).

B) Analysis

[0079]The anthocyanin extract was analyzed by fast-HPLC / ESI-TI. Separation was obtained at 30° C. using a BEH (Waters®) C18 Column (50 mm×2.1 mm, 1.8 μm), by injecting 1 ...

example 2

Extraction and Isolation of the Major Anthocyanins

[0086]A RSWP concentrated extract at 8 CU / kg was extracted using ethyl acetate in order to remove phenolic compounds except anthocyanins. A volume of 30 ml of concentrated extract was diluted in 270 ml of acidified water (pH3) and then washed three times with 300 ml of ethyl acetate. The aqueous phase was concentrated under vacuo.

[0087]The anthocyanin extract obtained was purified on a Sephadex LH2O column (400 mm×260 mm, Pharmacia), being eluted with acetic acid / water (4.6:100, v / v) at a flow rate of 16 ml / h. Two red-colored bands were collected. All fractions collected were analyzed by HPLC and fractions of high purity 85%) were grouped together.

[0088]Analytical HPLC was performed using a LiChrosorb RP-18 Column (250 mm×4.6 mm, 5.0 μm) by injecting 10 pl of the filtered extracts. A combination of two solvents was used for elution: A, Water / HCOOH / Acetonitrile (87 / 10 / 3, v / v / v) and B, Water / HCOOH / Acetonitrile (40 / 10 / 50, v / v / v). The co...

example 3

NMR Analyses

A) Methods

[0090]The NMR experiments (1H, COSY, ROESY, HSQC, HSQC-TOCSY, HMBC, 13C) were obtained at 600.13 MHz on a BRUKER Avance II 600 instrument equipped with a TCI 1H-13C / 15N CryoProbe at 27° C. Dried samples were solubilized in 500 μl in DMSO-d6-TFA-d 99.99% 90:10.

B) Results and Discussion

[0091]Anthocyanins 1 and 2 were isolated in sufficient amounts to be characterized by NMR. Their structures were identified by 1H and 13C NMR spectroscopy in DMSO / TFA (90:10). Tables 2 and 3 show the 1H and 13C assignment and HSQC and TOCSY correlations of Anthocyanin 1 and Anthocyanin 2, respectively. Therein un=unresolved, s=singlet, d=doublet and t=triplet.

TABLE 2Anthocyanin 1ATOMδ13Caδ1HbCorrelationsPelargonidin1——2162.7—3144.3—4135.38.94; s    ROESY (Glc-a-1)5155.4—6104.36.97; d (1.5)ROESY (Glc-c-1)7168.1—896.47.09; d (1.5)9155.7—10 111.9— 1′119.3— 2′135.38.58; d (8.8) 3′117.17.07; d (8.8) 4′165.4— 5′117.17.07; d (8.8) 6′135.38.58; d (8.8)Glucose-aHSQC-TOCSY (100.1; 80.3; 77.6...

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Abstract

1. A composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins, and wherein (i) >70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and (ii) >20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid; and wherein the composition has a red color with a hue value H≧in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol / l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg. Also, the present invention relates to use of the above compositions as a food colorant.

Description

FIELD OF INVENTION[0001]The present invention relates to the technical field of natural colorants, especially food colorants, which can be obtained from plant extracts, and further relates to the use of these colorants for food coloring.BACKGROUND[0002]Colorants containing natural coloring substances are commonly used in the manufacturing of e.g. food products and pharmaceutical products. However, there are increasingly strict requirements to be fulfilled for natural colorants to be accepted as a commercial coloring agent especially in the field of coloring food products, sweets and pharmaceuticals.[0003]First of all, a colorant must be stable under common use conditions. This means that in many food applications a colorant must be thermally stable against heat exposure occurring on the occasion of e.g. food pasteurization prior to packaging or heating by the consumer prior to consumption. Also, the colorants must show sufficient photostability, i.e. they must be stable against ligh...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/275A23C9/152A23G3/48A23L2/58A23G9/42A23L5/40
CPCA23L1/2751A23C9/152A23G9/42A23G3/48A23L2/58A23V2002/00A23L5/43A23L19/00C09B61/00
Inventor MANE, CARINECHANFORAN, CELINELEMMONIER, PATRICKJOUENNE, ERIC
Owner CHR HANSEN NATURAL COLORS
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