What question did this study set out to answer?

This research aims to evaluate the color effectiveness of radish anthocyanin extract as a natural coloring agent for cherries compared to synthetic dyes.

July 1, 1996Journal of Food Science

Radish Anthocyanin Extract as a Natural Red Colorant for Maraschino Cherries

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This research aims to evaluate the color effectiveness of radish anthocyanin extract as a natural coloring agent for cherries compared to synthetic dyes.
Cherries were treated with two concentrations of radish anthocyanin extract (600 and 1200 mg/L) along with a synthetic dye (FD&C Red No. 40).
Color and pigment stability were assessed using CIELAB measurements over a storage period of six months at 25°C.
Monomeric anthocyanin degradation was monitored to determine half-lives related to color stability.
Color from radish extract was nearly identical to the synthetic dye for over six months of storage.
Monomeric anthocyanins displayed half-lives of 29 weeks for the lower concentration and 33 weeks for the higher concentration.
Higher concentrations of anthocyanins improved color stability, while light exposure accelerated degradation.

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Implication

Randomized trial investigates the use of red radish extract to color cherries, suggesting a natural alternative to synthetic dyes.

Cite This Study

Giusti et al. (1996) studied this question.

synapsesocial.com/papers/6a22a84960296ba93ed2b906 https://doi.org/10.1111/j.1365-2621.1996.tb12182.x

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Radish Anthocyanin Extract as a Natural Red Colorant for Maraschino Cherries

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Discussion

Implication

Cite This Study

Radish Anthocyanin Extract as a Natural Red Colorant for Maraschino Cherries

Key Points

Discussion

Implication

Cite This Study

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