RADISH ANTHOCYANIN EXTRACT AS A NATURAL RED COLORANT FOR MARASCHINO CHERRIES

Red radish anthocyanin extract (RAE) was investigated to color brined cherries as an alternative to FD&C Red No. 40. Primary and secondary b leached cherries were colored using two concentrations of RAE (600 and 1200 mg/L syrup, C1 and C2) and FD&C Red No. 40 (200 ppm). Color and pigment stability of secondary bleached cherries and syrup colored wit h RAE were evaluated during storage (25 degrees C). CIELAB, chroma and hue angle, showed that RAE imparted color extremely close to that of FD&C Red No. 40, for greater than or equal to 6 mo storage. Monomeric anthocyanin degradation followed first-order kinetics, with half-lives of 29 and 33 wk for syrups colored with RAE C1 and RAE C2, respective ly. Higher anthocyanin concentration exerted a protective effect on co lor stability. Exposure to light slightly accelerated L, a*, and mono meric anthocyanin degradation.