Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Stability Study of the Pigment Extract from Yangha (Zingiber mioga ROSC)

양하 추출액의 색소 안정성 연구

  • Kim, Myung-Hyun (Department of Food Science and Nutrition, Sookmyung Womens University) ;
  • Han, Young-Sil (Department of Food Science and Nutrition, Sookmyung Womens University)
  • 김명현 (숙명여자대학교 식품영양학과) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Received : 2016.05.23
  • Accepted : 2016.06.14
  • Published : 2016.06.30
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Abstract

Purpose: The purpose of this study was to investigate the stability of anthocyanin pigment extract from Yangha (Zingiber mioga ROSC). Methods: Yangha extract was investigated for the effects of metal ion, temperature, light, heating time, sugars, and organic acids on the stability of anthocyanin pigments. Results: Yangha pigment was more stable than other anthocyanin pigments at unstable temperatures. The stability of anthocyanin pigment significantly decreased one day after exposure to light. All tested sugars decreased the abundance of Yangha pigments, with highest levels in the presence of sucrose, and progressive decrease in the presence of maltose, fructose, glucose and galactose, in order. Among the organic acids tested, citric acid and malic acid were the most effective in stabilizing the Yangha pigment, followed by acetic acid and formic acid. Most metal ions except $Fe^{2+}$ were effective in stabilizing the pigment. Conclusion: These results provide useful reference data for the use of pigments from Yangha in processed foods.

Keywords

References

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