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  • Title: Characterization of anthocyanin-rich waste from purple corncobs (Zea mays L.) and its application to color milk.
    Author: Jing P, Giusti MM.
    Journal: J Agric Food Chem; 2005 Nov 02; 53(22):8775-81. PubMed ID: 16248584.
    Abstract:
    Pigment production from anthocyanin-rich purple corncobs generates a deeply colored waste precipitate. Our objectives were to characterize this anthocyanin-rich waste (ARW) and to find a suitable application in a food matrix. Composition and solubility characteristics of ARW were evaluated. Color (CIELAB) and pigment (monomeric anthocyanin and HPLC profiles) stability of ARW in milk (35 mg/100 mL) were evaluated using an accelerated test at 70 degrees C and phosphate buffer as a control. ARW provided milk an attractive purple hue (324-347 degrees ). Monomeric anthocyanin degradation followed zero-order kinetics in skim and whole milk and second-order kinetics in the control, with half-lives of 173, 223, and 44 min at 70 degrees C, respectively. ARW shows potential as a natural colorant for a pH range unusual for anthocyanin applications. A protective effect of matrix constituents on the stability of anthocyanins was evident. Anthocyanins may interact with different compounds in biological systems when the pH values are close to neutral.
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