The Usability of Crab Apple (Malus floribunda) Anthocyanins as a Natural Colorant in Apple Marmalade

Gülhan, Ayca; Çoklar, Hacer; Akbulut, Mehmet

doi:10.1590/1678-4324-2023220660

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 66 • 2023 • https://doi.org/10.1590/1678-4324-2023220660 copy

The Usability of Crab Apple (Malus floribunda) Anthocyanins as a Natural Colorant in Apple Marmalade

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In this study, the usability of crab apple as a natural food colorant for apple marmalade was investigated. Marmalades were stored at 9, 22, and 35 ^oC for 6 months and analyzed some physicochemical and biochemical parameters. Titratable acidity decreased with the increase of storage temperature and time in marmalades compared to the initial values. As the storage temperature and time increased, the lightness (L*), redness (a*), chroma (C*) values of the samples decreased, while the hue angle (h) and yellowness (b*) values increased. The increase in temperature and time during the storage period caused a significant decrease in total phenolic content, total monomeric anthocyanin, and antioxidant activity values. The degradation of anthocyanins during storage occurred according to first-order reaction kinetics. According to the results obtained, the addition of crab apple juice concentrate allowed the desired level of color to be formed in apple marmalade as well as a functional product.

Keywords:
anthocyanin; crab apple; marmalade; natural food colorant; storage

HIGHLIGHTS

• Crab apple anthocyanins can be used as a natural colorant source instead of synthetic colorants

• Crab apple phenolics have added functional properties to apple marmalade.

• Antioxidant activity and a* value decreased as the storage temperature and time increased in apple marmalade.

Parameters	Values
pH	2.90 ± 0.01
TA (g 100 g^-1)	9.09 ± 0.00
SSC (%)	70.00 ± 0.00
TMA (mg kg^-1)	442.47 ± 9.19
TPC (mg GAE g^-1)	29.66 ± 0.18
L*	14.89 ± 0.68
a*	46.43 ± 1.05
b*	24.86 ± 1.13
C*	52.67 ± 1.46
h	28.16 ± 0.55

Parameters	Non-colored Marmalade	Colored Marmalade
pH	3.47 ± 0.02	3.35 ± 0.01
TA (g 100 g^-1)	0.31 ± 0.01	0.49 ± 0.02
SSC (%)	65.69 ± 2.40	67.52 ± 0.21
L*	24.76 ±0.09	17.28 ± 1.02
a*	2.70 ± 0.98	16.61 ± 1.57
b*	15.42 ± 0.51	9.24 ± 1.86
C*	15.81 ± 0.79	18.82 ± 2.22
h	80.01 ± 3.47	28.10 ± 2.79
DPPH	1.16 ± 0.01	2.93 ± 0.07
ABTS	2.26 ± 0.24	5.72 ± 0.26
TPC (mg GAE g^-1)	358.41 ± 46.46	863.28 ± 57.66
TMA (mg kg^-1)	-	15.08 ± 0.92

Storage Temperature (°C)	Storage Period (day)	pH	TA (g 100g^-1)	SSC (%)
9	30	3.36 ± 0.00	0.48 ± 0.02	67.93 ± 0.40
	60	3.36 ± 0.01	0.47 ± 0.00	77.59 ± 5.70
	90	3.33 ± 0.04	0.46 ± 0.02	72.77 ± 3.28
	120	3.35 ± 0.01	0.49 ± 0,02	66.88 ± 2.04
	150	3.33 ± 0.01	0.48 ± 0.01	64.27 ± 0.22
	180	3.33 ± 0.00	0.50 ± 0.00	68.62 ± 2.82
22	30	3.39 ±0.01	0.48 ± 0.02	66.86 ± 0.17
	60	3.39 ± 0.01	0.45 ± 0.01	76.68 ± 2.99
	90	3.31 ± 0.01	0.44 ± 0.03	74.23 ± 6.05
	120	3.35 ± 0.04	0.48± 0.01	65.72 ± 1.74
	150	3.35 ± 0.03	0.48 ± 0.02	66.44 ± 0.67
	180	3.31 ± 0.01	0.47 ± 0.03	69.92 ± 0.12
35	30	3.39 ± 0.01	0.47 ± 0.01	68.85 ± 1.89
	60	3.39 ± 0.01	0.45 ± 0.01	76.62 ± 2.48
	90	3.37 ± 0.00	0.40 ± 0.01	78.05 ± 4.57
	120	3.36 ± 0.01	0.45 ± 0.02	65.74 ± 1.63
	150	3.37 ± 0.02	0.45 ± 0.01	66.47 ± 1.82
	180	3.37 ± 0.03	0.45 ± 0.01	67.35 ± 0.64

Storage Temperature (°C)	Storage Period (day)	L*	a*	b*	C*	h
9	30	18.80 ± 2.9	17.45 ±2.5	10.64 ± 2.9	20.45 ±3.73	31.07 ± 3.32
	60	21.01 ± 2.9	17.87 ±2.1	11.41 ± 2.08	21.21 ±2.94	32.43 ± 1.61
	90	15.68 ± 1.0	14.39 ±0.68	8.23 ± 1.09	16.41 ±1.37	30.04 ± 1.61
	120	18.01 ± 1.9	14.62 ±0.42	10.12 ± 1.54	17.80 ±1.23	34.58 ± 3.30
	150	16.76 ± 0.1	14.10 ±0.49	9.65 ± 0.25	17.01 ±0.65	34.57 ± 0.47
	180	18.80 ± 0.4	15.48 ±1.3	10.47 ± 0.94	18.82 ±1.85	33.83 ± 0.30
22	30	21.46 ± 0.2	18.45 ±0.4	13.10 ± 0.47	22.63 ±0.59	35.37 ± 0.41
	60	21.83 ± 3.3	16.35 ±1.4	13.33 ± 1.68	21.10 ±2.16	39.13 ± 1.13
	90	18.22± 1.5	14.29 ± 1.12	12.25 ± 1.77	18.83 ±2.00	40.52 ± 1.89
	120	17.79 ± 0.0	13.25 ± 0.92	12.32 ± 0.33	18.09 ±0.89	42.93 ± 1.19
	150	16.28 ± 0.5	12.21 ± 0.98	11.60 ± 1.53	16.84 ±1.76	43.44 ± 1.52
	180	19.20 ± 0.1	13.00 ± 0.20	13.15 ± 1.35	18.50 ±1.10	45.24 ± 2.51
35	30	22.20 ± 0.5	15.94 ± 0.82	16.55 ± 1.38	22.98 ±1.56	46.05 ± 0.92
	60	22.66 ± 1.0	13.62 ± 0.08	17.54 ± 1.18	22.21 ±0.98	52.14 ± 1.70
	90	14.29 ± 0.5	10.58 ± 0.87	13.04 ± 1.17	16.79 ±1.46	50.88 ± 0.11
	120	16.54 ± 0.7	11.36 ± 0.52	14.70 ± 1.26	18.58 ±1.32	52.24 ± 1.08
	150	14.21 ± 0.2	10.43 ± 0.81	13.48 ± 0.74	17.04 ±1.07	52.29 ± 0.62
	180	16.95 ± 1.1	11.84 ± 0.4	15.64 ± 1.94	19.63 ±1.82	52.79 ± 2.40

Storage Temperature (°C)	Storage Period (day)	TPC (mg GAE kg^-1)	ABTS (mmol TE kg^-1)	DPPH (mmol TE kg^-1)
9	30	832.78 ± 29.92	5.37 ± 0.18^a	2.90 ± 0.29
	60	858.77 ± 18.75	5.40 ± 0.10^a	2.86 ± 0.05
	90	839.75 ± 98.57	4.91 ± 0.78^ab	2.82 ± 0.08
	120	853.29 ± 29.38	5.11 ± 0.16^a	2.70 ± 0.02
	150	750.58 ± 3.41	4.46 ± 0.34^abc	2.54 ± 0.21
	180	706.46 ± 27.88	4.29 ± 0.37^abc	2.54 ± 0.04
22	30	823.90 ± 54.58	5.04 ± 0.05^a	2.83 ± 0.11
	60	803.61 ± 7.80	4.63 ± 0.13^ab	2.73 ± 0.11
	90	761.80 ± 17.03	4.60 ± 0.11^ab	2.52 ± 0.06
	120	794.55 ± 106.09	4.43 ± 0.04^abc	2.42 ± 0.02
	150	600.08 ± 39.63	3.32 ± 0.11^c-f	2.32 ± 0.01
	180	603.87 ± 24.59	3.42 ± 0.12^cde	2.18 ± 0.08
35	30	838.18 ± 36.46	4.48 ± 0.64^abc	2.42 ± 0.18
	60	654.24 ± 55.14	3.77 ± 0.27^bcd	2.15 ± 0.04
	90	666.15 ± 9.28	2.74 ± 0.21^d-g	2.04 ± 0.01
	120	662.05 ± 63.58	2.45 ± 0.15^efg	1.97 ± 0.13
	150	598.72 ± 54.84	2.20 ± 0.08^fg	1.85 ± 0.04
	180	572.48 ± 11.79	2.04 ± 0.01^g	1.76 ± 0.04

Temperature (^oC)	k x 10 ^-3 (day ^-1 )	t_1/2 (day)	Activation energy (kJ mol^-1)	Z (^oC)	Q₁₀
Temperature (^oC)	k x 10 ^-3 (day ^-1 )	t_1/2 (day)	Activation energy (kJ mol^-1)	Z (^oC)	(9-22)	(9-35)	(22-35)	Average value
9	2.1 (0.992)*	330.07	49.20 (0.982)	33.88	1.74	1.98	2.26	1.99
22	4.3 (0.987)	161,20
35	12.4 (0.980)	55,90

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