The blue pigment in red cabbage will be used as an additive for food coloring. It is the first natural dye to dye food blue.
Donuts, lentils and ice cream (like the donuts in the photo) are the first foods to be dyed blue with natural coloring obtained by Pamela Denish, a researcher at the University of California. Its discovery marked the beginning of a new era of food: the blue era.
Blue pigments are rarely found in natural resources such as plants and rocks, which means that most blue products (including candies, beverages, tablets, cosmetics and clothing) have until now been manufactured with available synthetic blue dyes. Arouse people’s attention to its environmental impact and safety as a food additive.
Scientists have spent decades searching for natural alternatives. Now, Pamela Denish of the University of California, Davis and her colleagues have discovered a color similar to Brilliant Blue FCF or E133 artificial food coloring in red cabbage.Their research was published in the journal science.
This natural blue pigment is an anthocyanin molecule, which is only found in small amounts in red cabbage.
However, the researchers found that by using specially designed enzymes to process the dominant red anthocyanins present in red cabbage into blue, they can produce higher yields.
The team used the new blue paint to make blue ice cream, donut frosting and sugar-coated lentils. These products remain blue for 30 days under environmental conditions.
When will it be listed
One of the authors of the study, Kumi Yoshida of Nagoya University in Japan, said that safety tests must be conducted before it can be used in food. He said: “The anthocyanins in red cabbage have a long history in our diet.” Therefore, blue ice cream may become a trend this summer.
Magazine reference: Scientific progress , DOI: 10.1126/sciadv.abe7871