|Table of Contents|

Selection of Food Preservatives to Promote Stability of Black Bean Red Pigment(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2022年02期
Page:
205-219
Research Field:
Publishing date:

Info

Title:
Selection of Food Preservatives to Promote Stability of Black Bean Red Pigment
Author(s):
CHU Pan-pan
(Department of Life Sciences, Lvliang University, Lvliang 033000, China)
Keywords:
black bean red pigment food preservatives synthetic preservatives natural preservatives preservation rate of pigment
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2022.02.0209
Abstract:
In order to promote the stability of black bean red pigment and compared the effects of different food preservatives, this study used black bean red pigment as experimental material and pigment retention rate as index, seven synthetic preservatives, including sodium benzoate, calcium propionate, sodium propionate, potassium sorbate, ethyl phydroxybenzoate, sodium nitrite and bleach, and four biological natural preservatives including protamine, lysozyme, natamycin and nisin were screened to promote the stability of black soybean red pigment. The results showed that sodium benzoate, calcium propionate, lysozyme and potassium sorbate had damage effect on the stability of black bean red pigment solution, and preservation rate of pigment decreased by 40%, 50%, 50% and 35%, respectively. Six kinds of food preservatives, such as sodium nitrite, natamycin, sodium propionate, bleach, streptococcus lactin and ethyl paraben, had complementary color effect on the red pigment solution of black bean, and preservation rate of pigment was increased by 30%, 20%, 30%, 80%, 60% and 30%, respectively. Protamine had no significant effect on the stability of black bean red pigment solution (P>0.05). The results showed that different food preservatives had different effects on the stability of black bean red pigment, and the effect was independent of the type of preservatives. In the process of food production and processing, six food preservatives such as sodium nitrite, natamycin, sodium propionate, bleach, streptococcus lactin and ethyl paraben can be selected to improve the stability of black bean red pigment.

References:

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Last Update: 2022-05-18