PROPERTIES AND UTILIZATION OF NATURAL CAROTENOIDS EXTRACTED FROM PERSIMMON FRUIT (Diospyros Kaki L.) IN GLAZING JELLY AND AERATED SWEETS

摘要

Carotenoids from persimmon fruit (Diospyros kaki L.) were extracted, determined, identified and adsorped to solid matrix. Carotenoids stability at different pH and temperature were also studied. Different levels of persimmon fruit carotenoids (0.788,1.182 and 1.576 mg) were use for coloring of 100 g of glazing jelly and 1.182, 3.546 and 5.910 mg/100 g of aerated sweet. Persimmon carotenoids were characterized by a high maximum stability at pH values of 7, 8 and 9, whereas, a degradation was observedin carolenoids at low pH. Persimmon carolenoids showed higher thermal stability at temperatures ranging from 50 to 100 deg C. The identification result by LC-MS showed that the carotenoids contained beta-cryptoxanthin mono ester with different lengthesof saturated and multi unsaluraled fatty acids, luteoxanthin and lutten. Color and overall accept-ability of glazing jelly and aerated sweet containing 1.182 mg and 3.54mg carotenoids extracted from persimmon fruit respectively recorded closely scores with control (6.390 mg synthetic color). on the oilier hand, total color density (TCD) of aerated sweet containing 3.54mg and 5.91mg carotenoids extracted from persimmon fruit/100g mixture were stable during storage periods up to 180 days at room temperature compared with synthetic color.