Handbook on Natural Pigments in Food and Beverages: industrial applications for improving food color
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Elsevier WP Woodhead Publishing
[2016]
|
| Schriftenreihe: | Woodhead Publishing Series in Food Science, Technology and Nutrition
295 |
| Schlagworte: | |
| Online-Zugang: | FFW01 URL des Erstveröffentlichers Inhaltsverzeichnis |
| Beschreibung: | 1 Online-Ressource (XXVIII, 509 Seiten) Illustrationen |
| ISBN: | 9780081003923 |
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Datensatz im Suchindex
| _version_ | 1804176407114285056 |
|---|---|
| adam_text | Titel: Handbook on natural pigments in food and beverages
Autor: Carle, Reinhold
Jahr: 2016
Contents
List of Contributors xiii
Woodhead Publishing Series in Food Science, Technology and Nutrition xv
Preface xxvii
Part One Consumer Expectations and Legal Framework
of Food Colorants 1
1 Food Color and Coloring Food: Quality, Differentiation and Regulatory
Requirements in the European Union and the United States 3
E. Stich
1. Introduction 3
2. Coloring Principles Used for Food Coloring 6
3. Coloring Food With Food 11
4. Food Colors: EU Regulations 13
5. Guidance Notes 15
6. Food Color Regulations in the United States 21
7. Consumer Expectations 23
References 25
2 The Psychological Effects of Food Colors 29
C. Spence
1. Introduction 29
2. Psychological Effects of Food Color: Setting Sensory Expectations 31
3. Names, Brands, and Colors 38
4. Psychological Effects of Food Color on Behavior 39
5. Marketing Color 43
6. Individual Differences in the Psychological Effects of Color 44
7. The Future of Color in Food 49
8. Conclusions 50
References 50
Part Two General Considerations About Pigment Stability 59
3 Anthocyanins 61
D.R. Kammerer
1. Structural Diversity of Anthocyanins and Their Occurrence in Food Plants 61
2. Intrinsic and Extrinsic Factors Having an Impact on Color
Evolution and Anthocyanin Stability 63
viii
Contents
3. Factors Affecting Anthocyanin Stability Upon Processing and Storage 69
4. Future Perspectives 75
References 76
4 Betalains 81
P. Esquivel
1. Introduction 81
2. Stability Related to Structure and Degradation Pathways 83
3. Factors Affecting Betalain Stability 86
4. Effect of Processing on Betalain Stability 89
5. Effect of Storage Conditions on Betalain Stability 90
6. Improving Betalain Stability in the Production of
Betalain-Based Natural Colorants 91
7. Biological Effects of Betalains 93
8. Conclusions 94
References 94
5 Carotenoids 101
A. Schieber and F. Weber
1. Introduction 101
2. Chemical and Physical Properties of Carotenoids 106
3. Effects of Food Processing on the Stability of Carotenoids 108
4. Analytical Perspectives 116
5. Conclusions 116
References 116
6 Chlorophylls 125
M. Roca, K. Chen and A. Perez-Galvez
1. Introduction 125
2. Structure, Localization, and Function 127
3. Biosynthesis and Catabolism 128
4. Structures Present in Foods 131
5. Biological Actions 135
6. Analysis 137
7. Chlorophylls as Food Additives 145
8. Future Trends 149
References 150
Further Reading 158
Part Three Specific Industrial Applications of Natural
Colorants 159
Section One Application Notes 161
7 Coloring Aqueous Food Types 163
A. Kendrick
1. Introduction 163
2. General Note on Coloring Foods 164
Contents
ix
3. Aqueous Food Systems Challenges 165
4. Examples of Aqueous Food Systems 168
5. Summary 176
References 176
8 Coloring of Low-Moisture and Gelatinized Food Products 179
EM. Hubbermann
1. Introduction 179
2. Confectionery Products 181
3. Aerated Confectionery 186
4. Hard-Boiled Candy 187
5. Dragees 188
6. Fruit Preparations, Jams, and Fruit-Based Spreads 190
7. Conclusions 194
References 194
9 Ice Cream 197
T. Krahl, H. Fuhrmann and S. Dimassi
1. Definition and Classification of Frozen Desserts 197
2. Legislation 197
3. IceCream 198
4. Sorbets 205
5. Packaging and Light Stability 206
6. Distribution and Storage 207
References 207
Further Reading 207
10 Applications of Different Curing Approaches and Natural
Colorants in Meat Products 209
H. Pohnl
I. Introduction 209
2. General Considerations and History 210
3. Stabilization of Meat Color by Complexing Myoglobin 211
4. Red Colorants of Animal Origin: Carmine/Cochenille 217
5. Applications of Plant-Derived Colorants 218
6. Applications of Microbial Pigments 218
7. Toxicology, Food Safety Considerations, and Risk
Assessment 219
8. Regulatory Aspects Regarding Natural Curing Agents
and Meat Colorants 220
9. Conclusions 222
References 222
11 Coloration of Cereal-Based Products 227
T. Krahl, H. Fuhrmann and S. Dimassi
1. Definition and Classification of Cereal-Based Products 227
2. Legislation 228
3. Extruded Ready-To-Eat Cereals 228
X
Contents
4. Fine Bakery 233
References 235
Section Two Reviews 237
12 Improvement and Stabilization of Red Wine Color 239
D. Durner
1. Introduction 239
2. Chemistry of Red Wine Pigments 240
3. Modulation of Anthocyanin Composition and Concentration
in Red Wines 250
4. Enological Practices to Improve and Stabilize Red Wine Color 255
5. Conclusions and Outlook 258
Acknowledgments 259
References 259
13 Feed Additives for Influencing the Color of Fish and Crustaceans 265
J. Oehlensehlager and U. Ostenneyer
1. Introduction 265
2. Sources of Coloring Additives 267
3. Legal Requirements for Fish Feed 268
4. Routine Analytical Methods for Measuring Color in Fish Flesh 272
5. Analytical Methods Based on Differences in Color 274
6. Outlook 277
References 278
Further Reading 281
14 Feed Additives for Influencing Chicken Meat and Egg Yolk Color 283
M. Grashorn
1. Definition and Measurement of Color 283
2. Consumer Preferences of Color 286
3. Sources for Pigmentation and Legal Approval 288
4. Coloring Efficiency 290
5. Metabolism of Carotenoids in Poultry 295
6. Deposition of Carotenoids in Egg Yolk and Tissues 296
7. Factors Affecting Yolk and Tissue Pigmentation 297
8. Human Intake Estimates 298
9. Conclusions 299
References 299
Part Four Recent Developments and Future Perspectives 303
15 Underutilized Fruits and Vegetables as Potential Novel Pigment Sources 305
J.E. Brauch
1. Introduction 305
2. Present Regulatory Hurdles and Incentives for Application of Novel
Pigment Sources 306
Contents
xi
3. Potential Novel Natural Pigment Sources 309
4. Conclusion 326
References 327
16 Current and Potential Natural Pigments From Microorganisms
(Bacteria, Yeasts, Fungi, Microalgae) 337
L. Dufosse
1. Introduction 337
2. Carotenoids 338
3. Azaphilones 344
4. Anthraquinones 347
5. Phycobiliproteins 350
6. Conclusion 350
References 352
17 Natural Solutions for Blue Colors in Food 355
M. Buchweitz
1. Introduction 355
2. Spirulina 356
3. Anthocyanins 362
4. Genipin 371
5. Further Potential Sources for Natural Blue
Colorants 376
6. Conclusion 377
References 378
18 The Carmine Problem and Potential
Alternatives 385
J. Miiller-Maatsch and C. Gras
1. Introduction 385
2. Carmine—Chemistry and Sources 405
3. Production of Cochineal 410
4. Problems 415
5. Potential Substitutes and Future Trends 419
References 421
19 Improving Color Sources by Plant Breeding
and Cultivation 429
R. Baranski, I. Goldman, T. Nothnagel and J. W. Scott
1. Introduction to Plant Breeding 430
2. Tomato Breeding for Lycopene Content 435
3. Beetroot Breeding for Betalain
Content 444
4. Carrot Breeding for Anthocyanin Content 452
5. Perspectives 459
References 461
xii Contents
20 Recent Insights Into Health Benefits of Carotenoids 473
J.L. Cooperstone and S.J. Schwartz
1. Introduction 473
2. Mechanisms of Action 475
3. Carotenoids and Diseases 479
4. Conclusions 487
References 487
Index
499
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| title | Handbook on Natural Pigments in Food and Beverages industrial applications for improving food color |
| title_auth | Handbook on Natural Pigments in Food and Beverages industrial applications for improving food color |
| title_exact_search | Handbook on Natural Pigments in Food and Beverages industrial applications for improving food color |
| title_full | Handbook on Natural Pigments in Food and Beverages industrial applications for improving food color edited by Reinhold Carle, Ralf M. Schweiggert |
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| title_short | Handbook on Natural Pigments in Food and Beverages |
| title_sort | handbook on natural pigments in food and beverages industrial applications for improving food color |
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