Natural Color stability
Color is a significant characteristic of any food product perceived by consumers for its quality evaluation. Color of a food product is a measure of amount of pigment present in it. natural Colors are very sensitive and can be affected by different processing operations specifically heat processing. Microencapsulation of anthocyanins using acacia gum and maltodextrin has been reported. They reported greatest levels of anthocyanin microencapsulation by acacia gum and maltodextrin. It produces stability in anthocyanins color. Researchers have also reported that acacia gum along with calcium chloride decreased the change in color of mango and also enhanced its shelf life. Researchers have also reported that acacia gum can be effectively used for color preservation and prevention of non-enzymatic browning in dehydrated tomatoes.
