Study on Physicochemical Characterization and Application of Red Pigment from Prunus salicina
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Abstract:
The red pigment was extracted from the fruit of Prunus salicina, and its physicochemical characterization and application in beverage and wine were studied. The results showed that the maximum absorption wavelength of this red pigment was 510 nm. Besides, this pigment showed good thermal stability and was also stable in acid conditions, while it was unstable to light, oxidants and reductants. Most of the examined food additives influenced its stability except for saccharose. Additionally, it was considered to be a suitable pigment for beverages and wines.
