Our PhD colleague Folachode U.G. Akogou told us some more about the properties (colour and stability) of red biocolorant extracted and its potential food applications during the FQD seminar.
Red biocolorant from dye sorghum leaf sheaths is an apigeninidin watery extract with orange red colour. It could replace synthetic orange red colorant (e.g. Allura red, Ponceau 4R). In addition, it has a low dose response, a good resistance to heat treatment (up to 121 °C). Its applications in bakery and sausage gives a promising alternative natural red colorant.
Red biocolorant from dye sorghum leaf sheaths is stable at neutral and high pH. Nevertheless, its stability at low pH needs to be improved.