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• W3000752305 endingPage "126249" @default.
• W3000752305 startingPage "126249" @default.
• W3000752305 abstract "The shift from artificial to natural ingredients is a rising trend in the food industry. However, natural coloring agents tend to be less stable than their synthetic counterparts when exposed to light, air, changes in pH, and heat. This study compares the photostability of three organic red dyes, Red 40 (allura red AC), betanin and carminic acid, in aqueous and soft drink solutions. The degradation, traced through absorbance spectroscopy, is well fit to first-order kinetics. Two distinct timescales are observed in aqueous solution but only a single, faster decay in the soft drink matrix. Betanin is the least stable dye in both solvent environments and Red 40 exhibits the greatest destabilization in the soft drink solution. Anoxia has different impacts dependent upon both the dye and solvent system. The analysis provides further insight into the degradation mechanisms for these different red dyes and the role of environment on their photostability." @default.
• W3000752305 created "2020-01-30" @default.
• W3000752305 creator A5011482647 @default.
• W3000752305 creator A5018586249 @default.
• W3000752305 date "2020-06-01" @default.
• W3000752305 modified "2023-10-05" @default.
• W3000752305 title "Photostability of organic red food dyes" @default.
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• W3000752305 doi "https://doi.org/10.1016/j.foodchem.2020.126249" @default.
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