Biochemistry

Changing the Colour of Whole Fruits!

This study explores anthocyanin bleaching and dyeing using blackberries, inspired by the maraschino cherry production process. The experiments demonstrate accessible anthocyanin chemistry for educational applications and encourage replication with various fruits.

Colourful Chemistry of Canning

Educators may be able to use these anthocyanin experiments to make a connection between the food we eat and the chemical principles that are employed to ensure that canned foodstuffs can be preserved properly.