2012- 21st Annual NC State Undergraduate Research Symposium

Session Time : 4/10/12 12:15 PM - 4/10/12 1:30 PM

Content Area : Food, Bioprocessing, and Nutrition Sciences

Poster Appointment: , -

Student Presenters :
Katrina Elaine Connor Food Bioprocessing and Nutriti

Mentors and/or Co-Authors :
Suzanne Johanningsmeier Food Science

Abstract Title : Natural Colorants as Alternatives to FD&C Yellow 5 in Pasteurized Pickle Products

Abstract :
FD&C Yellow 5 is a synthetic lemon yellow dye commonly used in pasteurized, pickled vegetable products in the US. Health concerns associated with this dye may lead the pickle industry to find an alternative, natural food colorant. Natural colorants, including annatto, turmeric (curcumin), water dispersible beta-carotene, and caramel color were tested for the ability to replace Yellow 5 in pasteurized pickle products. Pickle products (pH ~ 3.8) were prepared with a range of natural yellow colors, pasteurized, and stored at room temperature under fluorescent lighting. Color was measured spectrophotometrically for the pickle cover brine, and pickle color was measured using a Hunter colorimeter. L*a*b* values and hue were determined and compared to pickles containing Yellow 5. Sensory analysis (n=100 consumers) was conducted to determine the consumer acceptability of the naturally colored products. We found that although the brines looked yellow to the eye, they were different in their spectrophotometric profiles. Pickles prepared with annatto, beta-carotene, and turmeric resulted in significant differences in overall appearance. Beta-carotene was not well absorbed by the cucumber slices and none of the natural colors tested were as bright as Yellow 5. Though the pickles were different in color, those prepared with turmeric were liked significantly more for both color and overall taste than pickles containing Yellow 5 (P <0.05). Our research showed that consumers are willing to accept natural colorants as a replacement for Yellow 5 in pickle products. Therefore, further research to improve the stability of turmeric in these types of products is warranted.