title: Influence of copigment derived from Tasmannia pepper leaf on Davidson's plum anthocyanins.
abstract: Davidson's plum (Davidsonia pruriens, F. Muell.), a native to Australian rainforests, large, crimson-red fruit, which superficially resembles plum, has been commercially cultivated in Australia since 1990s. The current production volume exceeds market demands therefore this study was designed to evaluate the suitability of Davidson's plum extract as a source of anthocyanin-based food colorant. The stability of the Davidson's plum extract towards heat treatment at 95 °C was higher than that of commercial mulberry colorant, but inferior to colorants derived from red cabbage and purple sweetpotato. An addition of a variety of phenolic acids significantly increased color intensity indicating the formation of copigmentation complexes. Commercial chlorogenic acid as well as extract from a native Australian herb rich in chlorogenic acid, Tasmannia pepper leaf (Tasmannia lanceolata, R. Br.), were both tested in model soft drink solutions subjected to light irradiation and heat treatment. In both cases, the addition of the copigment resulted in a lasting increase in color intensity. In conclusion, Davidson's plum extract can successfully be utilized as a source of natural food color. Extract from Tasmania pepper leaf can be used as a co-pigment for Davidson's plum anthocyanins.
  
  
  CONCLUSIONS
  The color properties of an anthocyanin colorant derived from the native Australian fruit Davidson's plum are comparable to those of mulberry, which is currently applied as a food colorant in Australian food products. Utilization of Davidson's plum fruit as a source of natural color will allow the industry to increase the range of natural pigments and will create new opportunities for the emerging native food industry.
authors.affiliation: Institute of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, DK-5230, Odense M, Denmark.
authors.forename: Morten Busch
authors.initials: MB
authors.lastname: Jensen
authors.forename: Carolina Ana
authors.initials: CA
authors.lastname: López-de-Dicastillo Bergamo
authors.forename: René Marc
authors.initials: RM
authors.lastname: Payet
authors.forename: Xueming
authors.initials: X
authors.lastname: Liu
authors.forename: Izabela
authors.initials: I
authors.lastname: Konczak
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000737:chemistry / Q000528:radiation effects; D002253:Carbonated Beverages / Q000032:analysis; D002934:Cinnamates / Q000032:analysis / Q000737:chemistry; D029624:Ferns / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry; D005505:Food Coloring Agents / Q000032:analysis* / Q000737:chemistry / Q000528:radiation effects; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature / Q000009:adverse effects; D007700:Kinetics; D008027:Light / Q000009:adverse effects; D009994:Osmolar Concentration; D010636:Phenols / Q000032:analysis / Q000737:chemistry; D010858:Pigmentation; D010860:Pigments, Biological / Q000032:analysis* / Q000737:chemistry / Q000528:radiation effects; D010936:Plant Extracts / Q000737:chemistry; D018515:Plant Leaves / Q000737:chemistry*; D027861:Prunus / Q000737:chemistry; D032423:Winteraceae / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D002934:Cinnamates; D005503:Food Additives; D005505:Food Coloring Agents; D010636:Phenols; D010860:Pigments, Biological; D010936:Plant Extracts