A research on the use of barberry (Berberis crataegina) extract as anatural coloring agent in confectionery production

Color is one of the factors that draw the attention of consumers and affect food quality. One of the areas where coloring agents are mostly used is the confectionery industry. Artificial colorants used in confectionery have many negative effects on health such as hyperactivity, cancer, visual disorders, asthma, skin rash, migraine and allergies. In this study, natural barberry plant (Berberis crataegina) which gives red color and has antioxidant properties, is used as an alternative to artificial colorants which are used in confectionery and are very harmful to health. Color analysis, total phenolic content, texture analysis, water activity analysis and sensory analysis were performed on chewing gum, jelly and marshmallow samples formulated with 1%, 5% and 10% barberry extract. In general, panelists in all samples liked the colors of confectioneries with 5% and of 10% barberry extract. It was observed that the total amount of phenolic content was higher in barberry added samples compared to the control sample. In the results of the texture analysis, a decrease in the hardness value, an increase in the stickiness and elasticity value was observed in the barberry added marshmallows compared to the control sample, while hardness value decreased in the barberry added chewing gum compared to the control sample,. Also, color and texture analysis of candies was conducted after storage for 2 months in an aging cabinet. It has been determined that the product colored with barberry extract have a visible color change. While the ΔΕ value was 1.89 in the check sample in jelly samples, this value was found to be 3.27 and 5.39 respectively in samples with 5% and 10% barberry addition. In the marshmallow control sample, the ΔΕ value was calculated as 8.35 L was calculated as 15.64 and 14.47 respectively in samples with 5% and 10% barberry addition. Color change was also observed in the chewing gum control sample. ΔΕ values of control sample, 5% and 10% barberry addition samples were found at 16.37; 8.63 and 13.64 respectively.