Using food to color food: photostability of canistel pulp and its application as a food dye

Fernando Antônio Anjo,Camilla Yara Langer Ogawa,Bianka Rocha Saraiva,Lidiane Vizioli de Castro-Hoshino, Fábio Luis Hegeto,Jessica Bassi da Silva,Ana Carolina Pelaes Vital,Marcos Luciano Bruschi,Antonio Medina Neto,Francielle Sato,Paula Toshimi Matumoto-Pintro

Journal of Food Science and Technology（2024）

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摘要

The use of foods to color other foods (coloring food) should be considered in food production. In this study, freeze-dried canistel (Pouteria campechiana (Kunth) Baehni) pulp underwent a photostability test. A blue LED light with a maximum intensity of 420 nm was utilized to induce photodegradation of the pulp. After irradiation, the samples were analyzed using photoacoustic spectroscopy. Different concentrations (2

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关键词

Pouteria campechiana,Photoacoustic spectroscopy,Carotenoids,Ice cream,Sensory analysis

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