Stability's evaluation of genippin obtained from genipap fruit (Genipa americana L.)

The iridoid blue-based pigments (IBBP, especially genipin) extract of genipap represents a natural alternative as blue colorant food applications. In this study, we evaluated the pH influence on genipin stability which was monitored during 30 days. Among the conditions tested, the color of genipap extract was more stable at pH 2.6-5.0, suggesting that it is compatible for coloring acidic foods.