ISOLATION OF ANTHOCYANINS (PIGMENTS) BY THE METHOD OF OPTIMAL SELECTION OF CLITORIA TERNATEA EXTRACTION
DOI:
https://doi.org/10.32851/tnv-tech.2022.2.4Keywords:
food coloring, clitoral triplet, anthocyanins, blue anchan tea, extraction.Abstract
Food dyes belong to the group of food additives. Natural dyes have been used for centuries to improve the appearance of food. But in the twentieth century, stable artificial dyes appeared, which gradually began to displace natural ones. The advantages of their use are cheapness, small dosages, resistance to temperature, light, changes in pH, obtaining different shades by mixing. Moreover, most artificial food dyes contain azo compounds, such dyes are not on the list of permitted food additives in Ukraine. However, the range of natural dyes is very small, so there is a need to find promising natural analogues of vegetable raw materials. The paper shows the long-term feasibility of use in the food industry as a dye – сlitoria ternatea (Clitoria ternatea L.) A special place among the biologically active substances in the plant material of сlitoria ternatea, occupy anthocyanin dyes of phenolic nature, which belong to bioflavonoids. They determine the color of flowers from light blue to dark blue. Anthocyanins of flowers (Clitoria ternatea L.), easily soluble in water and can be used as a dark blue food coloring in acidic and neutral foods, to restore and increase the intensity of natural color, coloring colorless products and give them an attractive appearance. On the basis of the conducted researches the optimum conditions of extraction of a pigment of a vegetable origin from a clitoral ternary by an extraction method are revealed. The most optimal mode of extraction of substances occurs at a temperature of 73.1 °C, time 45 minutes, hydraulic modules 1: 303. Accordingly, based on three different methods, you can develop your own optimal method of extraction, taking into account such factors as temperature, time, hydromodule.
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