The Undeclared Coloring of Pro¬ducts Made from Red and Blue Fruits: The Possibility of Proof
Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague
Keywords: red fruit products, blue fruit products, coloring, adulteration, anthocyanins
Food adulteration remains a great concern for consumers in the developed countries; examples include pro-ducts of red and blue berries as fruit drinks, syrups or jams. Undeclared coloring can mask a lower proportion of fruits in the final product or the use of lower quality raw materials. Black carrot, chokeberry, elderberry, grapes, pomegranate and red beet belong among the fruit/vegetable species used for coloring. The intensity and hue of red or blue color in fruits and vegetables are determined by individual anthocyanins, betalains and carotenoids, characteristic for the given species. The particular profile of anthocyanins, as measured by HPLC method, is recommended to be used for the undeclared coloring detection.
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