Juan Zuluaga-Vega, Johana Fernández-Fernández, Nilson Santana-Fuentes, Margarita Arteaga-Márquez, Claudia De Paula, Mónica Simanca-Sotelo, Alba Durango-Villadiego, Yenis Pastrana-Puche, Beatriz Álvarez-Badel, Cindy Bustamante-Vargas, Ricardo Andrade-Pizarro
{"title":"pH 值和温度对洛神花(Hibiscus sabdariffa L.)天然染料稳定性的影响及其在风味奶中的应用","authors":"Juan Zuluaga-Vega, Johana Fernández-Fernández, Nilson Santana-Fuentes, Margarita Arteaga-Márquez, Claudia De Paula, Mónica Simanca-Sotelo, Alba Durango-Villadiego, Yenis Pastrana-Puche, Beatriz Álvarez-Badel, Cindy Bustamante-Vargas, Ricardo Andrade-Pizarro","doi":"10.1007/s13197-024-06020-1","DOIUrl":null,"url":null,"abstract":"<div><p>In recent years, global trends indicate consumer interest in functional foods. Thus, there is a trend to replace the use of artificial colors with natural colors that, in addition to being attractive to consumers, provide benefits to the biological functions of the human organism. The objective of this research was the solvent extraction of a natural dye from the roselle flower, its identification and evaluation of its behavior at different pH and temperatures. In addition, its application in flavored milk was evaluated sensorially. The anthocyanins located in the roselle flower were extracted by fragmentation and milling. The separation of pigments was carried out with ethanol (96%<i>v/v</i>) for 72 h. The qualitative tests of identification, physics and chemistry revealed the presence of anthocyanins (delphinidin 3-glucoside and cyanidin 3-glucoside). The pigments present in roselle flower are relatively stable with temperature. However, at temperatures above 80 °C a gradual degradation occurs. At different pH values, two visible absorption points are shown at 519.6 and 320.4 nm, which correspond to the two characteristic bands of anthocyanins. The milk flavored and dyed with roselle extract had a shelf life of 7 days in refrigerated storage and was sensorially accepted by consumers, but the color was unattractive.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"178 - 184"},"PeriodicalIF":2.7010,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of pH and temperature on the stability of the natural dye from the roselle flower (Hibiscus sabdariffa L.) and its application in flavored milk\",\"authors\":\"Juan Zuluaga-Vega, Johana Fernández-Fernández, Nilson Santana-Fuentes, Margarita Arteaga-Márquez, Claudia De Paula, Mónica Simanca-Sotelo, Alba Durango-Villadiego, Yenis Pastrana-Puche, Beatriz Álvarez-Badel, Cindy Bustamante-Vargas, Ricardo Andrade-Pizarro\",\"doi\":\"10.1007/s13197-024-06020-1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In recent years, global trends indicate consumer interest in functional foods. Thus, there is a trend to replace the use of artificial colors with natural colors that, in addition to being attractive to consumers, provide benefits to the biological functions of the human organism. The objective of this research was the solvent extraction of a natural dye from the roselle flower, its identification and evaluation of its behavior at different pH and temperatures. In addition, its application in flavored milk was evaluated sensorially. The anthocyanins located in the roselle flower were extracted by fragmentation and milling. The separation of pigments was carried out with ethanol (96%<i>v/v</i>) for 72 h. The qualitative tests of identification, physics and chemistry revealed the presence of anthocyanins (delphinidin 3-glucoside and cyanidin 3-glucoside). The pigments present in roselle flower are relatively stable with temperature. However, at temperatures above 80 °C a gradual degradation occurs. At different pH values, two visible absorption points are shown at 519.6 and 320.4 nm, which correspond to the two characteristic bands of anthocyanins. The milk flavored and dyed with roselle extract had a shelf life of 7 days in refrigerated storage and was sensorially accepted by consumers, but the color was unattractive.</p></div>\",\"PeriodicalId\":632,\"journal\":{\"name\":\"Journal of Food Science and Technology\",\"volume\":\"62 1\",\"pages\":\"178 - 184\"},\"PeriodicalIF\":2.7010,\"publicationDate\":\"2024-07-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s13197-024-06020-1\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-024-06020-1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of pH and temperature on the stability of the natural dye from the roselle flower (Hibiscus sabdariffa L.) and its application in flavored milk
In recent years, global trends indicate consumer interest in functional foods. Thus, there is a trend to replace the use of artificial colors with natural colors that, in addition to being attractive to consumers, provide benefits to the biological functions of the human organism. The objective of this research was the solvent extraction of a natural dye from the roselle flower, its identification and evaluation of its behavior at different pH and temperatures. In addition, its application in flavored milk was evaluated sensorially. The anthocyanins located in the roselle flower were extracted by fragmentation and milling. The separation of pigments was carried out with ethanol (96%v/v) for 72 h. The qualitative tests of identification, physics and chemistry revealed the presence of anthocyanins (delphinidin 3-glucoside and cyanidin 3-glucoside). The pigments present in roselle flower are relatively stable with temperature. However, at temperatures above 80 °C a gradual degradation occurs. At different pH values, two visible absorption points are shown at 519.6 and 320.4 nm, which correspond to the two characteristic bands of anthocyanins. The milk flavored and dyed with roselle extract had a shelf life of 7 days in refrigerated storage and was sensorially accepted by consumers, but the color was unattractive.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.