FDSC 200 Lecture Notes - Lecture 10: Bixa Orellana, Anthocyanin, Carotenoid
9 Dec 2014
School
Department
Course
Professor
Document Summary
In living cells these oxidized antioxidants are replaced by biosynthesis and/or regenerated by enzymes. Components responsible for colour and flavour are often present in very small amounts. 100 ppm (100 parts per million) = 102 g/106 g. = 10-4 g/g (100 g/g = 0. 1 mg/g) Definitions: pigment, natural substance that absorbs visible light and gives colour to plants or animals, many pigment molecules are unstable. their colour is affected by ph, reactions with o2, or other factors. these changes in food are generally bad: colour is a key factor associated with food acceptability, many complex groups of compounds contribute to natural food colours: tannins: chromophore, part of molecule responsible for its colour. A chlorophyll: water-insoluble, green pigment, ex: green beans, colour at 100ppm. ~10 mg/100 g = 0. 1 mg/g = causes a colour change from bright green to olive brown. occurs easily during processing and storage, even in blanching before freezing.
