Use of brillant blue dye on canned cherries

Autores
Maldonado, Mariela; Zanonc, Marianela; Polenta, Gustavo Alberto; Denoya, Gabriela Inés; Sanow, Luis Claudio
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Introduction: The toxicity of erythrosine as well as other photochemical and biochemical degradation products thereof has been addressed in several studies. However, it is often employed in the preparation of canned cherries, since its use is allowed by regulatory agencies such as the FDA. Therefore, it would be important to find less risky replacement dyes for their use in food. Methodology: canned cherries were produced by a slow confit process, reaching at least 55° Brix, and were then subjected to commercial pasteurization. Results: Brilliant Blue dyed cherries met the required standard and had a suitable degree of acceptance in the tested population, with the expected parameters being attained in all trials. In addition, the stability test proved that blue dyed cherries remained unchanged, while Erb dyed product suffered an important discoloration. Conclusion: cherries colored by blue brilliant can be elaborated without problem
EEA Mendoza
Fil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zanonc, Marianela Universidad Católica de Cuyo. Facultad de Don Bosco de Enología y Ciencias de la Alimentación; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina
Fil: Sanow, Luis Claudio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina
Fuente
Nutrición clínica y dietética hospitalaria 37 (1) : 149-155. (2017)
Materia
Frutas en Conserva
Cereza
Eritrosina
Canned Fruits
Cherries
Erythrosine
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1409
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oai_identifier_str oai:localhost:20.500.12123/1409
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spelling Use of brillant blue dye on canned cherriesMaldonado, MarielaZanonc, MarianelaPolenta, Gustavo AlbertoDenoya, Gabriela InésSanow, Luis ClaudioFrutas en ConservaCerezaEritrosinaCanned FruitsCherriesErythrosineIntroduction: The toxicity of erythrosine as well as other photochemical and biochemical degradation products thereof has been addressed in several studies. However, it is often employed in the preparation of canned cherries, since its use is allowed by regulatory agencies such as the FDA. Therefore, it would be important to find less risky replacement dyes for their use in food. Methodology: canned cherries were produced by a slow confit process, reaching at least 55° Brix, and were then subjected to commercial pasteurization. Results: Brilliant Blue dyed cherries met the required standard and had a suitable degree of acceptance in the tested population, with the expected parameters being attained in all trials. In addition, the stability test proved that blue dyed cherries remained unchanged, while Erb dyed product suffered an important discoloration. Conclusion: cherries colored by blue brilliant can be elaborated without problemEEA MendozaFil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zanonc, Marianela Universidad Católica de Cuyo. Facultad de Don Bosco de Enología y Ciencias de la Alimentación; ArgentinaFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; ArgentinaFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; ArgentinaFil: Sanow, Luis Claudio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina2017-10-05T11:23:44Z2017-10-05T11:23:44Z2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1409http://revista.nutricion.org/PDF/maldonadom.pdf0211-6057 (Print)1989-208X (Online)DOI: 10.12873/371maldonadomarielaNutrición clínica y dietética hospitalaria 37 (1) : 149-155. (2017)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:29:02Zoai:localhost:20.500.12123/1409instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:02.625INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Use of brillant blue dye on canned cherries
title Use of brillant blue dye on canned cherries
spellingShingle Use of brillant blue dye on canned cherries
Maldonado, Mariela
Frutas en Conserva
Cereza
Eritrosina
Canned Fruits
Cherries
Erythrosine
title_short Use of brillant blue dye on canned cherries
title_full Use of brillant blue dye on canned cherries
title_fullStr Use of brillant blue dye on canned cherries
title_full_unstemmed Use of brillant blue dye on canned cherries
title_sort Use of brillant blue dye on canned cherries
dc.creator.none.fl_str_mv Maldonado, Mariela
Zanonc, Marianela
Polenta, Gustavo Alberto
Denoya, Gabriela Inés
Sanow, Luis Claudio
author Maldonado, Mariela
author_facet Maldonado, Mariela
Zanonc, Marianela
Polenta, Gustavo Alberto
Denoya, Gabriela Inés
Sanow, Luis Claudio
author_role author
author2 Zanonc, Marianela
Polenta, Gustavo Alberto
Denoya, Gabriela Inés
Sanow, Luis Claudio
author2_role author
author
author
author
dc.subject.none.fl_str_mv Frutas en Conserva
Cereza
Eritrosina
Canned Fruits
Cherries
Erythrosine
topic Frutas en Conserva
Cereza
Eritrosina
Canned Fruits
Cherries
Erythrosine
dc.description.none.fl_txt_mv Introduction: The toxicity of erythrosine as well as other photochemical and biochemical degradation products thereof has been addressed in several studies. However, it is often employed in the preparation of canned cherries, since its use is allowed by regulatory agencies such as the FDA. Therefore, it would be important to find less risky replacement dyes for their use in food. Methodology: canned cherries were produced by a slow confit process, reaching at least 55° Brix, and were then subjected to commercial pasteurization. Results: Brilliant Blue dyed cherries met the required standard and had a suitable degree of acceptance in the tested population, with the expected parameters being attained in all trials. In addition, the stability test proved that blue dyed cherries remained unchanged, while Erb dyed product suffered an important discoloration. Conclusion: cherries colored by blue brilliant can be elaborated without problem
EEA Mendoza
Fil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zanonc, Marianela Universidad Católica de Cuyo. Facultad de Don Bosco de Enología y Ciencias de la Alimentación; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina
Fil: Sanow, Luis Claudio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina
description Introduction: The toxicity of erythrosine as well as other photochemical and biochemical degradation products thereof has been addressed in several studies. However, it is often employed in the preparation of canned cherries, since its use is allowed by regulatory agencies such as the FDA. Therefore, it would be important to find less risky replacement dyes for their use in food. Methodology: canned cherries were produced by a slow confit process, reaching at least 55° Brix, and were then subjected to commercial pasteurization. Results: Brilliant Blue dyed cherries met the required standard and had a suitable degree of acceptance in the tested population, with the expected parameters being attained in all trials. In addition, the stability test proved that blue dyed cherries remained unchanged, while Erb dyed product suffered an important discoloration. Conclusion: cherries colored by blue brilliant can be elaborated without problem
publishDate 2017
dc.date.none.fl_str_mv 2017-10-05T11:23:44Z
2017-10-05T11:23:44Z
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/1409
http://revista.nutricion.org/PDF/maldonadom.pdf
0211-6057 (Print)
1989-208X (Online)
DOI: 10.12873/371maldonadomariela
url http://hdl.handle.net/20.500.12123/1409
http://revista.nutricion.org/PDF/maldonadom.pdf
identifier_str_mv 0211-6057 (Print)
1989-208X (Online)
DOI: 10.12873/371maldonadomariela
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Nutrición clínica y dietética hospitalaria 37 (1) : 149-155. (2017)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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