Extraction and intensification of anthocyanins from grape pomace and other material

• US 4,452,822 A
• Filed: 05/17/1982
• Issued: 06/05/1984
• Est. Priority Date: 05/17/1982
• Status: Expired due to Term

• Current Assignee: Canandaigua Wine Co., Inc. (Constellation Brands Incorporated)
• Original Assignee: United Vintners Incorporated
• Inventors: Shrikhande, Anil J.
• Primary Examiner(s): Hunter, Jeanette M.
• Application Number:
  US06/379,158
• Time in Patent Office: 750 Days
• Field of Search: 426/250, 426/540, 426/655, 426/49, 426/50, 426/51, 426/429, 426/431
• US Class Current: 426/49
• CPC Class Codes: A23L 5/43 using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
• CPC Class Codes: C09B 61/00 Dyes of natural origin prepared from natural sources , e.g. vegetable sources

Abstract

Extracting anthocyanin-containing pulp from a vegetable source with sulfur dioxide to form an extract, treating the extract with enzymes to reduce suspended solids, reducing the sulfur dioxide content of the extract, acidifying and recovering the anthocyanin by ion exchange resin.

Claims

1. In a method for the production of red coloring material suitable for use as a colorant for food and beverages, wherein anthocyanin-containing pump from a vegetable source material is extracted with sulfur dioxide to form an extract of anthocyanin material, the improvement which comprises treating the sulfur dioxide extract enzymatically to reduce or eliminate solid material present in the extract and further treating the extract to recover the final coloring material.

2. The method of claim 1 wherein the vegetable source material is a pomace.

3. The method of claim 2 wherein the pomace is derived from red grapes.

4. The method of claim 3 wherein the enzymatic treatment comprises adding pectinase to destroy colloidal pectin and amylase to destroy haze forming solids.

5. The method of claim 1 wherein the extract is further treated by oxidizing a portion of the sulfur dioxide, reducing the pH, and adsorbing the anthocyanins onto an ion exchange medium.

10. The product of the method of claim 4.

6. A method of producing an anthocyanin extract from the pulp of a vegetable source material comprising the following steps:

(a) treating the vegetable source material with an aqueous solution of sulfur dioxide at an elevated temperature to extract anthocyanin material.

(b) treating the extract enzymatically to eliminate suspended solid material,

(c) reducing the sulfur dioxide content of the resulting extract while leaving sufficient sulfur dioxide to protect the anthocyanin material from oxidation, and acidifying the extract,

(d) adsorbing the anthocyanin material from the product of step (c) onto an ion exchange resin and

(e) eluting the adsorbed anthocyanin material.

7. The method of claim 6 wherein the reduction of sulfur dioxide content in step (c) is accomplished by adding hydrogen peroxide.

8. The method of claim 6 wherein the reduction of sulfur dioxide content in step (c) is accomplished by heating.

9. A method of producing an anthocyanin extract from the pulp of a vegetable source material comprising the following steps:

(a) treating the vegetable source material with an aqueous solution of sulfur dioxide at an elevated temperature to extract anthocyanin material,

(b) treating the extract enzymatically to eliminate suspended solid material,

(c) heating the treated extract resulting from step (b), reducing the sulfur dioxide content of the heated extract while leaving sufficient sulfur dioxide to protect the anthocyanin material from oxidation, then acidifying the extract, and then adding acetaldehyde,

(d) adsorbing the anthocyanin material from the product of step (c) onto an ion exchange resin and

(e) eluting the adsorbed anthocyanin material.

11. The product of the method of claim 9.