Total anthocyanins in different cultivars ofmulberry were measured and a process for the industrialpreparation of mulberry anthocyanins as a natural food colorantwas studied. In 31 cultivars of mulberry, the total anthocyanins,calculated as cyanidin 3-glucoside, ranged from 147.68 to2725.46 mg/L juice. Extracting and purifying withmacroporous resins was found to be an efficient potential methodfor the industrial production of mulberry anthocyanins as a foodcolorant. Of six resins tested, X-5 demonstrated the bestadsorbent capability for mulberry anthocyanins (91 mg/mLresin). The adsorption capacity of resins increased with thesurface area and the pore radius. Residual mulberry fruit juiceafter extraction of pigment retained most of its nutrients,except for anthocyanins, and may provide a substrate for further processing.
展开▼
