Islam Md Shariful, Rahman Md Sharifur, Khatun Muslima, Hajibeigy Majid, Uddin Md Nizam, Khatun Mst Moriom
Department of Agricultural Chemistry, Patuakhali Science and Technology University, Dumki, Patuakhali, Bangladesh.
Department of Food Technology and Engineering, Patuakhali Science and Technology University, Dumki, Patuakhali, Bangladesh.
Heliyon. 2024 Jan 24;10(3):e25278. doi: 10.1016/j.heliyon.2024.e25278. eCollection 2024 Feb 15.
The utilization of synthetic dyes in food industries is a great concern for food safety and health issues. So, natural pigments can be an excellent substitute for synthetic dyes and also health-friendly for consumers. In the experiment, natural pigments were extracted from tomato ( L.), turmeric ( L.) and red amaranth ( L.). Then the stability and consumer acceptance of the extracted pigments were examined. The highest amount of pigment was extracted from turmeric (2.14 ± 0.30 %) with ethanol solvent, followed by tomato (0.67 ± 0.06 %) with hexane: acetone (1:1) solvent, and red amaranth (0.78 ± 0.05 %) with acetone solvent. Turmeric pigment showed the highest stability in high temperatures and light exposure. All of the pigments were highly stable in a neutral environment; however, tomato pigment showed the highest stability index (84.33 ± 2.52) at pH 3.0, but turmeric pigment showed the highest stability (91.67 ± 1.53) at pH 5.0. The simple preference test revealed that the use of turmeric pigment in boiled rice had the highest acceptance rate, and in terms of taste and flavor, red amaranth pigments in ice cream. So turmeric pigment can be utilized in high-temperature processing and/or acidic foods, but tomato and red amaranth pigments might be in low-temperature processing foods such as the ice-cream and soft drinks processing industry.
食品工业中合成染料的使用是食品安全和健康问题的一大关注点。因此，天然色素可以成为合成染料的绝佳替代品，并且对消费者健康有益。在该实验中，从番茄（L.）、姜黄（L.）和红苋菜（L.）中提取了天然色素。然后对提取的色素的稳定性和消费者接受度进行了检测。使用乙醇溶剂从姜黄中提取的色素量最高（2.14±0.30%），其次是使用己烷：丙酮（1:1）溶剂从番茄中提取的色素（0.67±0.06%），以及使用丙酮溶剂从红苋菜中提取的色素（0.78±0.05%）。姜黄色素在高温和光照下表现出最高的稳定性。所有色素在中性环境中都高度稳定；然而，番茄色素在pH 3.0时显示出最高的稳定性指数（84.33±2.52），但姜黄色素在pH 5.0时显示出最高的稳定性（91.67±1.53）。简单偏好测试表明，在煮米饭中使用姜黄色素的接受率最高，而就口味和风味而言，红苋菜色素在冰淇淋中表现最佳。因此，姜黄色素可用于高温加工和/或酸性食品，但番茄和红苋菜色素可能适用于低温加工食品，如冰淇淋和软饮料加工业。
