ScholarWorks@숙명여자대학교

초록

This study examined the pigment stability of red kale anthocyanin according to different conditions. The red kale extract was the most stable at pH 1.0 showing high absorbance at 538 nm. When a 0.05 M organic acid solution was added to the red kale extract, which was then stored for 10 days, the pigment retention rates were observed in the order of malic > formic > acetic > citric acids. When measuring the stability in the presence of metal ions, the pigment retention rates were observed in the order of K+ > Mg2+ > Ca2+ > Na+ > Fe2+. The stability based on heat treatment was confirmed that the lower the temperature, the more stable the color. When 0.1 M sugar solution was added to the red kale extract, which was then stored for 6 days, the pigment retention rates were observed in the order of glucose > maltose > sucrose > galactose > fructose. The color was more stable in darkness than upon exposure to sunlight. The color was relatively stable at -40℃ and -20℃, but at 37℃, color stability decreased. In conclusion, the anthocyanin pigment of red kale showed different color stability depending on the processing conditions, and these should be considered when using it as a natural pigment. Copyright © The Korean Society of Food Preservation.

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