2021 年 25 巻 3-4 号 p. 33-37
Food loss is an important issue from the view-point of SDGs (Sustainable Development Goals) movement. Motivated by this trend, the present work manufactured a colored solid substance based on anthocyanin dyes contained in purple cabbages. Anthocyanin dyes were effectively extracted by ethanol under ultrasonic treatment. Various kinds of divalent and trivalent metal ions were added in order to tune color tone. As a result, Al3+ ion was found to stabilize blue color from original purple one. To achieve a solid form, extracted dyes were adsorbed by synthetic saponite. The resultant hybrid compounds consisting of anthocyanins, Al3+ and synthetic saponite were analyzed by means of XRD and diffusion reflection spectra. The stability of colored substances at higher temperature was examined.
