Use of brillant blue dye on canned cherries

M. B. MALDONADO; ZANON MARIENELA; POLENTA GUSTAVO; GABRIELA DENOYA; CLAUDIO SANOW

Nutrición Clínica y dietética hospitalaria

Órgano de Expresión de la Sociedad Española de Dietética y Ciencias de la Alimentación (SEDCA)

Lugar: Madrid; Año: 2017 vol. 37 p. 149 - 155

0211-6057

ABSTRACTIntroduction: The toxicity of erythrosine as well as otherphotochemical and biochemical degradation products thereofhas been addressed in several studies. However, it is oftenemployed in the preparation of canned cherries, since its useis allowed by regulatory agencies such as the FDA.Therefore, it would be important to find less risky replacementdyes for their use in food.Methodology: canned cherries were produced by a slowconfit process, reaching at least 55° Brix, and were then subjectedto commercial pasteurization.Results: Brilliant Blue dyed cherries met the requiredstandard and had a suitable degree of acceptance in thetested population, with the expected parameters being attainedin all trials. In addition, the stability test proved thatblue dyed cherries remained unchanged, while Erb dyedproduct suffered an important discoloration.Conclusion: cherries colored by blue brilliant can be elaborated without problem