Heat and light stability of three natural blue colorants for use in confectionery and beverages
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Phycocyanin is capable of generating a blue color that other natural dyes do not achieve, so it is used in foods and cosmetics, mainly in Japan.
“Despite being a labile molecule, phycocyanin is capable of generating a blue color that other natural dyes do not achieve, so it is used in the manufacture of foods such as ice cream, yogurt, chewing gum, and beverages, as well as in various cosmetic products, mainly in Japan [154].”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [154]
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- Authors
- Jespersen, L., Str�mdahl, L. D., Olsen, K., & Skibsted, L. H.
- Corresponding author
- Skibsted, Leif H.
- Venue
- European Food Research and Technology
- Published
- 2004-11-10
- Volume
- 220
- Issue
- 3-4
- Pages
- 261-266
- ISSN
- 0373-0174 (ISSN-L)
- 1438-2377
- 1438-2385
- OpenAlex
- W2015857966
- Cited by
- 258
- References
- 40
- Citations by year
- 2026: 5 · 2025: 18 · 2024: 35 · 2023: 37 · 2022: 26 · 2021: 26 · 2020: 19 · 2019: 12 · 2018: 19 · 2017: 13 · 2016: 13 · 2015: 6 · 2014: 5 · 2013: 13 · 2012: 3
- FWCI
- 1.01
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- European Food Research and Technology (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Analytical Chemistry › Dye analysis and toxicity
- Life Sciences › Agricultural and Biological Sciences › Food Science › Botanical Research and Applications
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Metabolism and Applications
- Keywords
- phycocyanin, indigo, thermal stability, photostability, photodegradation, pH effect, medium-chain triglyceride oil, quantum yield, confectionery, beverages, soft candy, sugar coating
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