Particle formation using supercritical fluid (SCF) technologies has been researched intensively in the recent years. Applications for many fields have been developed and it is likely that these technologies will gain their position in the industry. The SCF product formulation is becoming a potential for future applications in food industry as well, due to its advantages compared to conventional technologies. This research was carried out in 3 different laboratories. The overall goal was to develop an anthocyanin based natural colorant suitable for applications in food industry. Product formulation with SCF techniques, namely Concentrated Powder Form (CPF), Particles from Gas Saturated Solutions (PGSS) and Supercritical Antisolvent Precipitation (SAS) were carried out. Different anthocyanin-concentrates and carrier materials were tested. The products were analyzed for their colour properties (Lightness, Hue angle and Chroma values). The stability of the colour was monitored during prolonged storage (light/dark and ambient temperature/refrigerator). The SCF formulated anthocyanin products showed extended colour stability compared to non-formulated extracts. Improving the saturation of the colour of the obtained products, these products can represent an alternative to synthetic colorants as well.
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