Antioxidant activity of sweet products with anthocyanins extracts use as a natural food colorant

Abstract

Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. The objective of this research was to elucidate the influence of the substitution of synthetic colorants (carmoisine ) with extracts of grape anthocyanes on the organoleptic, physicochemical and antioxidant properties of some confectionery products ( marmalade, jellies).