01794nam a2200337 a 450000100080000000500110000800800410001902000240006002200230008410000290010724501470013626000960028330000140037950001220039352006110051565000190112665000200114565300160116565300270118165300190120865300290122765300340125665300090129070000250129970000190132470000200134370000230136370000200138670000340140670000160144020013192017-08-31       2014    bl uuuu     u00u1 u    #d  a978-2-75-98-16-31-6  a978-2-75-98-1631-61 aSANTIAGO, M. C. P. de A.  aInfluence of storage time on the stability of anthocyanins in jamelão (Syzygium cumini) based natural colorant obtained by convective drying.  aIn: INTERNATIONAL DRYING SYMPOSIUM, 19., 2014, Lyon. Proceedings... Lyon: EDP Sciencec2014  c1 CD-ROM.  aIDS 2014. August 24-27. Editors: Julien Andrieu, Roman Peczalski, Séverine Vessot.  Series Editor: Arun S. Mujumdar.  aTropical fruits have great potential to commercial use as natural colorants, however, they are underexploited. Anthocyanins from jamelão peel revealed to be an alternative source of pigments for food system. Convective drying is a cheap and simple drying process. In order to study the viability of the anthocyanins powder from jamelão peel, as colorant, a stability test was applied for a period of 5 months, every 30 days by HPLC analyses. It was observed a loss of 36% at the end. Despite the loss, the product maintained its quality as colorant, due to the high initial concentration of anthocyanins.  aanthocyanidins  aSyzygium cumini  aAntioxidant  aCentesimal composition  aColor analysis  aCorante natural Jamelão  aEstabilidade das antocianinas  aHPLC1 aGOUVÊA, A. C. M. S.1 aPEIXOTO, F. M.1 aBORGUINI, R. G.1 aGODOY, R. L. de O.1 aNOGUEIRA, R. I.1 aNASCIMENTO, L. da S. de M. do1 aPACHECO, S.