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ANTHOCYANIN COLOURANTS FROM ELDERBERRY (SAMBUCUS NIGRA L.). PROCESS CONSIDERATIONS FOR PRODUCTION OF A FREEZE-DRIED PRODUCT.

Author(s) : BRONNUM-HANSEN K., FLINK J. M.

Type of article: Article

Summary

FREEZE-DRYING OF ELDERBERRY ANTHOCYANIN EXTRACT PRODUCES AN INTENSELY COLOURED POWDER WITH RETENTION OF BOTH ANTHOCYANINS AND PHYSICAL STRUCTURE. THE VARIOUS CONDITIONS EXAMINED INCLUDED EXTRACT CONCENTRATION, STABILIZER CONCENTRATION, PH AND FREEZE-DRYING CONDITIONS. IT WAS FOUND THAT MINIMUM ANTHOCYANIN DEGRADATION AND PRODUCT STRUCTURE ALTERATION OCCUR, WHEN THE UNDILUTED EXTRACT IS ADJUSTED TO PH = 3.

Details

  • Original title: ANTHOCYANIN COLOURANTS FROM ELDERBERRY (SAMBUCUS NIGRA L.). PROCESS CONSIDERATIONS FOR PRODUCTION OF A FREEZE-DRIED PRODUCT.
  • Record ID : 1986-1727
  • Languages: English
  • Source: J. Food Technol. - vol. 20 - n. 6
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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