Amaranthus Betacyanin Pigments Applied in Model Food Systems

Amaranthus betacyanin pigments and commercial colorants were evaluated to determine color characteristics and stability at different temperatures in jelly, ice cream, and a model beverage. The betacyanin exhibited brighter color characteristics than red radish anthocyanin, with similar color stability during 20‐wk storage (≤ 14 °C) or during the initial 4‐wk storage (≤ 25 °C), but was less stable than red radish anthocyanin at 37 °C. The betacyanin was not as stable as synthetic Food, Drug, and Cosmetics Red No. 3 under most storage conditions. Ascorbic acid had a protective effect on Amaranthus pigments. Excessive sucrose (≥ 16%) decreased stability of the pigments. The betacyanin tested may be a feasible natural colorant for jelly, higher pH beverages, and ice cream under selected conditions.