JOSHI, V.K.DWIVEDI, SHAILENDER KUMAR2016-06-302016-06-302010http://krishikosh.egranth.ac.in/handle/1/68331ABSTRACT Colour is an essential constituent and is probably one of the first characteristics perceived by the senses. With the increasing awareness of toxicity of synthetic colours, demand for pigments from natural sources has increased. This increasing consumer demand for natural products with no chemical additives and certified dyes has necessitated the need to exploit food colourants of natural origin. Anthocyanins comprise a diverse group of intensely colored pigments responsible for the appealing colour of many fruits, vegetables and flowers. Besides the color attributes, interest in anthocyanins has intensified because of their possible health benefits. Present investigations were carried out to produce anthocyanin pigment as natural food colourants. Five types of anthocyanin extraction method were tried where water, ethanol, acetone and fermented plum pulp and pomace were used. The optimum method of extraction was found to be pomace + water (1:1). This extraction method gives highest tintometer red unit (4.50) along with lowest yellow unit (1.50) and maximum no. of anthocyanins (Cyanidin-3,5-diglucoside, malvidin-3-monoglucoside and cyanidin-3-monoglucoside). Four pH concentrations were tried for the precipitation out of which 3.3 pH was found best on thebasis of highest ‘a’ value. The plum pomace and juice extracts were precipitated with lead acetate, where lead salt was precipitated in much more quantity. Between plum pomace and plum juice, the later showed the highest lead content (95,628 ppm). Anthocyanin from the plum pomace with highest ‘a’ value (42.55) and least lead content was further extracted by using different concentrations of adsorbent (Amberlite XAD-16) out of which 35% XAD-16 concentration was found best with respect to highest adsorption (61.5%) and lowest ‘a’ value (11.44). Taking this concentration, the adsorption time was standardized by measuring adsorbed anthocyanin and colour values at different hours. Adsorption time was standardized as 8 hours for the maximum adsorption (95.25%). After adsorption, desorbent (ethanol)concentration was standardized as 60% with highest desorption of anthocyanin (94.96%). Antimicrobial and antioxidant activities of anthocyanin were also recorded at different concentrations. Highest antimicrobial activity and free radical scavenging activity (66.50%) was recorded at 100 mg/100 ml of anthocyanin. Stability of anthocyanin was observed with respect to temperature, pH and preservatives. Maximum stability was recorded at ambient temperature, low pH and low concentrations of preservatives. Optimum quantity of the crude anthocyanin was standardized for addition in RTS beverage (4%) and squash (8%). Storage stability in model RTS beverage and squash showed amarked degradation of anthocyanin at 350C than 50C and 250C. There was less change in dark condition than in day and UV light and at 2 pH than 4 pH. The change in colour was rapid in the first 1 month than in the later period of storage. The cost of the crude anthocyanin pigment was Rs10.86/ml. So, by the use of plum pomace and with the above optimized conditions, crude anthocyanin pigments can be produced. Use of these pigments in processed food is promising with large economic potential.Plum pomaceThesis