During Malta Polyphenols World Congress 2015, Dr Buchweitz will talk about Stabilisation of anthocyanins and anthocyanin–metal chelates with pectins for their application as red and blue food colourants

Dr. Buchweitz will give a talk during Polyphenols World Congres 2015 held in Malta on June 3-5, about the stabilisation of metal chelats with pectins for use as food dyes.

"I studied the interaction between pectins and anthocyanins and anthocyanin-metal chelates with the overall aim to improve colour stability.  The substitution pattern of the anthocyanin B-ring, and the chemical properties of different pectin types as well as the pectin source played an important role to stabilise the red colour. While it was possible to stabilise anthocyanins from black currant, stabilisation of strawberry pigments failed. Blue ferric anthocyanin chelates were stabilised by pectins and the impact of pigment source (elderberry, black currant, red cabbage, purple carrot) and further parameters on hue and colour stability were evaluated in liquid systems and food-like gels. The results were a good first attempt for the use of ferric anthocyanin chelates as blue food colourants, revealing best stabilities for chelates based on purple carrot anthocyanins and impressive gentian blue hues for red cabbage."

To know more about Malta Polyphenols World Congress 2015: www.polyphenols-site.com