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Changes in total dye content in synthetic and mango based beverages during storage.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3360/
 
Title Changes in total dye content in synthetic and mango based beverages during storage.
 
Creator Prahlada Rao, K. R.
Nagaraja, K. V.
Kapur, O. P.
 
Subject 05 Fruit juice
01 Colours
 
Description Decline of the total dye content of amaranth, carmoisine, Ponceau 4R, erythrosine, Fast Red E, tartrazine and Sunset Yellow FCF colorants in synthetic syrups and mango-based beverages stored at room temp. (25-28 degree C) for 5 months in the dark was studied. Azo dyes were more unstable than pyrozoline and xanthine dyes in the presence of SO2 and other reductones in the fruit pulp; this may be attributable to conversion of azo dyes to colourless (or only slightly coloured) hydro-azo compounds in the presence of reducing agents as a result of initial transformation of N to imino and ultimately into amino groups. The synergistic effect of SO2 and the ascorbic acid present in the fruit pulp significantly affected the stability of coal tar dyes, especially azo dyes, particularly when compared with the SO2 or ascorbic acid present in the beverages.
 
Date 1984
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3360/1/Indian%20Food%20Packer%2C%20Volume-38%284%20%281984%29%2049-58.pdf
Prahlada Rao, K. R. and Nagaraja, K. V. and Kapur, O. P. (1984) Changes in total dye content in synthetic and mango based beverages during storage. Indian Food Packer, 38 (4). 49-58, 7 ref..