Use of brillant blue dye on canned cherries
Introduction: The toxicity of erythrosine as well as other photochemical and biochemical degradation products thereof has been addressed in several studies. However, it is often employed in the preparation of canned cherries, since its use is allowed by regulatory agencies such as the FDA. Therefore...
| Autores principales: | , , , , |
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| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/1409 http://revista.nutricion.org/PDF/maldonadom.pdf |
| _version_ | 1855034798516469760 |
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| author | Maldonado, Mariela Zanonc, Marianela Polenta, Gustavo Alberto Denoya, Gabriela Inés Sanow, Luis Claudio |
| author_browse | Denoya, Gabriela Inés Maldonado, Mariela Polenta, Gustavo Alberto Sanow, Luis Claudio Zanonc, Marianela |
| author_facet | Maldonado, Mariela Zanonc, Marianela Polenta, Gustavo Alberto Denoya, Gabriela Inés Sanow, Luis Claudio |
| author_sort | Maldonado, Mariela |
| collection | INTA Digital |
| description | Introduction: The toxicity of erythrosine as well as other photochemical and biochemical degradation products thereof has been addressed in several studies. However, it is often employed in the preparation of canned cherries, since its use is allowed by regulatory agencies such as the FDA. Therefore, it would be important to find less risky replacement dyes for their use in food. Methodology: canned cherries were produced by a slow confit process, reaching at least 55° Brix, and were then subjected to commercial pasteurization. Results: Brilliant Blue dyed cherries met the required standard and had a suitable degree of acceptance in the tested population, with the expected parameters being attained in all trials. In addition, the stability test proved that blue dyed cherries remained unchanged, while Erb dyed product suffered an important discoloration. Conclusion: cherries colored by blue brilliant can be elaborated without problem |
| format | info:eu-repo/semantics/article |
| id | INTA1409 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA14092018-01-11T17:45:21Z Use of brillant blue dye on canned cherries Maldonado, Mariela Zanonc, Marianela Polenta, Gustavo Alberto Denoya, Gabriela Inés Sanow, Luis Claudio Frutas en Conserva Cereza Eritrosina Canned Fruits Cherries Erythrosine Introduction: The toxicity of erythrosine as well as other photochemical and biochemical degradation products thereof has been addressed in several studies. However, it is often employed in the preparation of canned cherries, since its use is allowed by regulatory agencies such as the FDA. Therefore, it would be important to find less risky replacement dyes for their use in food. Methodology: canned cherries were produced by a slow confit process, reaching at least 55° Brix, and were then subjected to commercial pasteurization. Results: Brilliant Blue dyed cherries met the required standard and had a suitable degree of acceptance in the tested population, with the expected parameters being attained in all trials. In addition, the stability test proved that blue dyed cherries remained unchanged, while Erb dyed product suffered an important discoloration. Conclusion: cherries colored by blue brilliant can be elaborated without problem EEA Mendoza Fil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Zanonc, Marianela Universidad Católica de Cuyo. Facultad de Don Bosco de Enología y Ciencias de la Alimentación; Argentina Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina Fil: Sanow, Luis Claudio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina 2017-10-05T11:23:44Z 2017-10-05T11:23:44Z 2017 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion info:ar-repo/semantics/artículo http://hdl.handle.net/20.500.12123/1409 http://revista.nutricion.org/PDF/maldonadom.pdf 0211-6057 (Print) 1989-208X (Online) DOI: 10.12873/371maldonadomariela eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Nutrición clínica y dietética hospitalaria 37 (1) : 149-155. (2017) |
| spellingShingle | Frutas en Conserva Cereza Eritrosina Canned Fruits Cherries Erythrosine Maldonado, Mariela Zanonc, Marianela Polenta, Gustavo Alberto Denoya, Gabriela Inés Sanow, Luis Claudio Use of brillant blue dye on canned cherries |
| title | Use of brillant blue dye on canned cherries |
| title_full | Use of brillant blue dye on canned cherries |
| title_fullStr | Use of brillant blue dye on canned cherries |
| title_full_unstemmed | Use of brillant blue dye on canned cherries |
| title_short | Use of brillant blue dye on canned cherries |
| title_sort | use of brillant blue dye on canned cherries |
| topic | Frutas en Conserva Cereza Eritrosina Canned Fruits Cherries Erythrosine |
| url | http://hdl.handle.net/20.500.12123/1409 http://revista.nutricion.org/PDF/maldonadom.pdf |
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