Extraction and application of natural food colorants
Transcript of Extraction and application of natural food colorants
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Extraction And Application Of Natural Food Colorants
1sujeevine
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IntroductionFood color is any substance that is added to food
to change or enhance its color. 1) Natural colors
2) Synthetic colors 3) Lakes and dyesThe FDA calculated estimated intake of the
colorants in 2010 to be roughly 45mg per person per day (Carol.C.B,2013).
The nutrition foundation believed - For children 27mg per day to be average daily
intake (Carol.C.B,2013). 2
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Erythrosine
Cancer
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Tartrazine
Hyperactivity, asthma, skin rashes, Carcinogenic compoundSunset yellow
Induce allergies & asthmaCancer
Brillint Blue
Hyperactivity and skin rashes
Adverse effects of Synthetic colorants Allura red
May worsen or induce asthma, hives
Source:Julia.G.N.D,2007
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Perception of food colorants
4 Figure1: consumer perception Source: food ingredient first
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Natural Food Colorants
Natural Food Color is any dye, pigment or any other substance obtained from
SeedsFruitsVegetablesAlgaeInsect
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Natural distribution of pigments
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Carotenoids Chlorophylls Anthocyanins Caramel
Polyphenols Turmeric
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CAROTENOIDSCarotenoids can occur in nature in four states 1. As crystals2. As esters of fatty acids.3. In combinations with sugars4. In combination with protein
Some important color pigments of carotenoidsAlpha-Carotene Beta-CarotenoidsLycopene LuteinZeaxanthin Capsanthin
Betacrpytoxanthin7 (Natural food colors ,2014)
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Extraction
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Applicationssorbets beverages Confectionerysauces
Fruits or seeds extracted from them are crushed. It is extracted using organic solution
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ANNATTO Annatto, also called Roucou, used to produce a Orange
(red) food coloring and also flavoring agent (Smith.J. )
Cheeses MargarineButterRicesmoked fishcustard powder
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Figure2: Bixa orellana and it’s seed (source: www.indiannaturaloils.com)
Applications
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PAPRIKA Red to reddish orange color
Tomato productspizzameat products soupsSmaller quantities are used in salad dressing,
snacks, cheese &confectionery10
Figure3: Capsicum annuum Source: www.unpri.org
Applications
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SaffronThe zeaxanthin occur in several other plants, but
Crocus sativus is the only commercial source. Saffron as having anti-carcinogenic, anti-mutagenic
and antioxidant properties (Premkumar.A et al ,2010)yellow-orange
ApplicationsConfectionariesLiquorsDairy products
11 Figure4: Crocus sativus (Source: www.baomoi.com )
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LYCOPENE Lycopene occurs as the major (85-90%)
pigment in red tomatoes (Frncis.F.J,1999).
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Figure5: Lycopersicon esculentum (Source: www.agrohold.com.tr)
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AnthocyaninsThese colors offer good light, heat and pH stability in most
applications and can apply with pasteurization and UHT treatment
Color Pigments: Only six are important in food (Frncis.F.J,1999); - Cyanidin- Delphinidin- Malvidin- Peonidin- Petunidin- Pelargonidin
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Anthocyanin pigments are extracted from Red Cabbage, Strawberries, Grape Skin, Indian corn, Roses, Black Currant, Blueberries and Raspberries (Frncis.F.J,1999). These pigments are responsible for the red, purple, and blue colors.
ApplicationsBeverages, fruit fillings, Snacks, dairy products
and confectionery.
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Extraction
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Grape skin extract:Treatment of skin with water containing up to 3000ppm of sulfur dioxide or its equivalent in bisulfite or metabisulfite.
The final product is a particle-free liquid, which may also be dried to produce a water-soluble dry powder.
Source: Manufacturing Methods for Natural Colors
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The roots of beet, known as an attractive food and as means desirable red color.
The betalain group contain about 50 red pigments called betacyanins and 20 yellow pigments termed betaxanthins(Frncis.F.J,1999)
Figure5: beta vulgaris (Source: www.wisegeek.org)
Betalains
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Extraction
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Liquid concentration can be prepared by
pressing blanched ground beets filtering the liquid (concentrated under vacuum )
Applications Ice creams Sausages
Yoghurt Soft drinks Salad dressing Hard candies Cake mixtures Fruit chews
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ChlorophyllsThe chlorophylls are naturally occurring
pigments present in all photosynthetic plants, including algae and some bacteria.
18Figure6: Alfalfa and Nettles (Source: www.claire-bayeux.com)
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Extraction
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Take 1g of sample and add about 5ml of water and homogenize in blender
Make up homogenate to 10ml with water and centrifuge the solution
Take 5ml of aliquot and add 4.5ml of 80% acetone to it for extracting the pigments.
Centrifuge, remove the supernatant
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Applications
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The major portion of both oil-soluble and water-soluble forms is used in
Dairy productsEdible oilsSoupsChewing gumSugar confectionsDrinks(Frncis.F.J,1999)
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Phycobilins
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Phycobilins are major biochemical components of blue-green and red algae.
major groups according to colour(Frncis.F.J,1999): phycoerythrins - red with a bright orange
fluorescence phycocyanins - fluorescence blueallophycocyanins- fluorescence red
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Extraction
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Freeze drying
Centrifuged for removal of chlorophyll and carotene
-Ammonium sulfate -ion exchange
ApplicationChewing gumSoft drinksIce creams
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Anthraquinones
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Cochineal extract is a red solution obtained by treating the dried bodies of female cochineal insects, particularly Dactylopius coccus costa.
2-4% carminic acid as the main red color compound (Frncis.F.J,1999)
Figure7: Dactylopius coccus costa (Source: www.taringa.net)
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Applications
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• Carmine based products are ideally suited for food systems with a pH above 3.5
SausagesJams, gelatin desserts Baked goods Confectionaries IcingsDairy products (cheese, ice cream)Un carbonated drinks
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Turmeric
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Turmeric is the dried ground rhizomes of several spices of curcuma longa
The dried rhizome is ground and curcumin is extracted using a solvent
Turmeric is a bright yellow powder with a characteristics odor and taste
Figure8: curcuma longa & turmeric (Souece: www.toxicologycentre.com)
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Applicationscurcuminto be de-flavored before use in certain
applications.Ice cream and yougurt, cheeses, Backed goods, Confectionery, Cooking oils,Sauce,Salad dressingpicklesIt is also used alone or in combination with other
colorants such as annatto in spices
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Caramel
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Caramel is a brown colour
Commercial Preparation The heating of sugar 500C-1000C
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Class Reactants Applications
I. No ammonium or sulfite compounds
Distilled spirits, Spirits, Desserts, Spice blends
II. Sulfite compound Liquors
III. Ammonium compound Backed goods, beer, gravies
IV. Both sulfite and ammonium compounds
Soft drinks, pet foods, Soups
Table1: Class of Caramel Formulations
Source:Frncis.F.J,1999
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Brown Polyphenols
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CACAOThe colorants suitable for most foods for which a
brown color is desired.
Extraction method involves -hot acid-ethanol (Source: International Cocoa Organization,2003)Figure10: Theobroma cacao
(Source: www.topukluhaber.com)
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Application
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Production of soft drinks and alcoholChocolate flavoured drinksIce cream CakesBiscuitsConfectionery
(Source:International Cocoa Organization,2003)
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TeaPreparation of extracts of tea is usually a
simple extraction of the leaves and steams with warm water or ethanol, followed by filtration and concentration.
ApplicationReady-to-eat mealsMeat productsMargarinesSpreads
Figure11: Thea sinensis (Source: www.tetosene.no)
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Difficulties With Natural Food Colors
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Color Stability and Fading Anthocyanine: Brighter in lower pH range and
becomes blue at higher pHHigh concentration can be change the colorHeat Sensitivity Anthocyanine: stable at 2 °C - 5 °CPrice and AvailabilityUnfavorable for oxidative condition Annatto
Natural food colors(2014)
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Dairy ProcessingMeat Processing
Beverage ProcessingConfectionaries
Summary
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Synthetic food colorants
Natural food colorants
Extraction
Application
CarotenoidsAnthocyanins Chlorophylls
TurmericCaramel
Polyphenols
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References
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Ahmed.A, Food chemistry [pdf] Available at <http://www.feingold.org/Research/PDFstudies/colors.pdf> [Accessed on 6th December 2016]
Bechtold.T, Mussak.R(1998); Hand book of naturl colorants; John wiley & sons ltd; west sussex; united kingdom; pp 65-147
Carol.C.B(2013); A comparison of daily consumption of artificial dye-containing food by American children and adult[pdf] Available at <http://commons.emich.edu/cgi/viewcontent.cgi?article=1839&context=theses> [Accessed on 2th April 2016]
Chitany Laksmi.G(2014); Food colouring: the natural way[pdf] Available at <http://www.isca.in/rjcs/Archives/v4/i2/15.ISCA-RJCS-2014-007.pdf > [Accessed on 18th March 2016]
Francisco, Octavio (2002); Natural colorants for food and Nutraceutical uses; CRC press; London; pp 7-59
Frncis.F.J(1999); Colorants; Eagan press; United states of America; pp 43-124.Julia.G.N.D(2007); Food additives; [pdf] Available at
http://www.juliagonen.com/docs/Food-additives.pdf [Accessed date: 14th February 2016].
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Premkumar.A, Ramesh.A(2010), Anti-carcinogenic, antimutagenic and antioxidant potential of saffron[pdf] Available at <http://www.globalsciencebooks.info/Online/GSBOnline/images/2010/FPSB_4(SI2)/FPSB_4(SI2)91-97o.pdf >
[Accessed on 18th March 2016]Smith.J; Annato Extraction [pdf] Available at
<http://ftp.fao.org/ag/agn/jecfa/cta_annatto.pdf> [Accessed on 20th February 2016]
Manufacturing Methods for Natural Colors, [online] [Accessed on 26th January 2016] Available from: http://www.ddwcolor.com/manufacturing-methods-for-natural-colors/
International Cocoa Organization(2003), [online] [Accessed on 18th march 2016]
Available from: http://www.icco.org/faq/52-by-products/115-products-that-can-be-made-from-cocoa.html
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Natural food dyes, [online] [Accessed on 26th January 2016] Available from: http://www.ebooklibrary.org/articles/Food_color
Colorants, [online] [Accessed on 26th January 2016] Available from:
http://web.ist.utl.pt/ist11061/fidel/flaves/sec4/sec4.html food ingredient first [pdf] Available at
http://www.foodingredientsfirst.com/news/54-Percent-of-Global-Consumers-Want-Products-With-Only-Natural-Colors-Claims-Study?type=article [Accessed on 2nd April 2016]
Natural food colors (2014), [online] [Accessed on 26th January 2016]
Available from: http://foodscintech.blogspot.com/2014/10/natural-food-colors_29.html
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Colorful food doesn't always indicate that the product is quality
37 Thank you Sujeevine…….