Production of natural dye extracted from jambolan (Syzygium cumini)

Detalhes bibliográficos
Autor(a) principal: Freita, Bruna Ferreira Dias
Data de Publicação: 2021
Outros Autores: Magalhães, Gabriela Leite, Soares Júnior, Manoel Soares, Caliari, Márcio
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/12600
Resumo: Among the existing fruits in Brazil, jambolan has stood out for being rich in several beneficial components to health, such as phenolic compounds, and for having antioxidant and antimicrobial properties. Still considering aspects related to health, there is a tendency for consumers to use natural dyes instead of artificial ones. Therefore, the present work had as objective the chemical, physical and technological evaluation of the lyophilized jambolan pulp and the natural dye from the jambolan. To obtain the lyophilized pulp, the pulp was dried in an industrial freeze dryer. Then, the dye was added by means of extraction using water/ethanol (50:50 ratio), and later correction using rice flour as a vehicle, and drying at 30 ° C. The characterization of lyophilized jambolan pulp and natural dye in jambolan powder was carried out by determining the physical-chemical properties, proximal composition, bioactive compounds, water absorption index (IAA), water solubility index (ISA), oil absorption index (IAO), the property of index paste (RVA), calorimetric study (DSC) and electronic research microscopy. The results showed that the dye extraction and correction process increased the percentage of free radical scavenging (6.4) and paste temperature (95.1 ºC), being a thermally stable dye when compared to the lyophilized pulp. We conclude that it is possible to use lyophilized jambolan pulp for the production of natural jambolan dye and application in food.
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spelling Production of natural dye extracted from jambolan (Syzygium cumini)Producción de colorante natural extraído del Syzygium cuminiProdução de corante natural extraído de jambolão (Syzygium cumini)PigmentAnthocyaninsPhenolic compoundsAntioxidant capacity.PigmentoAntocianinasCompuestos fenólicosCapacidad antioxidante.PigmentoAntocianinasCompostos fenólicosCapacidade antioxidante.Among the existing fruits in Brazil, jambolan has stood out for being rich in several beneficial components to health, such as phenolic compounds, and for having antioxidant and antimicrobial properties. Still considering aspects related to health, there is a tendency for consumers to use natural dyes instead of artificial ones. Therefore, the present work had as objective the chemical, physical and technological evaluation of the lyophilized jambolan pulp and the natural dye from the jambolan. To obtain the lyophilized pulp, the pulp was dried in an industrial freeze dryer. Then, the dye was added by means of extraction using water/ethanol (50:50 ratio), and later correction using rice flour as a vehicle, and drying at 30 ° C. The characterization of lyophilized jambolan pulp and natural dye in jambolan powder was carried out by determining the physical-chemical properties, proximal composition, bioactive compounds, water absorption index (IAA), water solubility index (ISA), oil absorption index (IAO), the property of index paste (RVA), calorimetric study (DSC) and electronic research microscopy. The results showed that the dye extraction and correction process increased the percentage of free radical scavenging (6.4) and paste temperature (95.1 ºC), being a thermally stable dye when compared to the lyophilized pulp. We conclude that it is possible to use lyophilized jambolan pulp for the production of natural jambolan dye and application in food.Entre las frutas existentes en Brasil, el Syzygium cumini (L) se ha destacado por ser rica en varios componentes beneficiosos para la salud, como los compuestos fenólicos, y por tener propiedades antioxidantes y antimicrobianas. Aún considerando aspectos relacionados con la salud, existe una tendencia de los consumidores a utilizar tintes naturales en lugar de artificiales. Por lo tanto, el presente trabajo tuvo como objetivo la evaluación química, física y tecnológica de la pulpa de Syzygium cumini (L) liofilizada y el tinte natural del Syzygium cumini (L). Para obtener la pulpa liofilizada, la pulpa se secó en un liofilizador industrial. Luego, se añadió el colorante mediante extracción con agua/etanol (relación 50:50), y posterior corrección con harina de arroz como vehículo, y secado a 30 ° C. La caracterización de pulpa de Syzygium cumini (L) liofilizada y colorante natural en pulpa de Syzygium cumini (L) se llevó a cabo determinando las propiedades físico-químicas, composición proximal, compuestos bioactivos, índice de absorción de agua (IAA), índice de solubilidad en agua (ISA), índice de absorción de aceite (IAO), propiedad de la pasta índice (RVA), estudio calorimétrico (DSC). ) y microscopía de investigación electrónica. Los resultados mostraron que el proceso de extracción y corrección del tinte aumentó el porcentaje de captación de radicales libres (6.4) y la temperatura de la pasta (95.1 ºC), siendo un tinte térmicamente estable en comparación con la pulpa liofilizada. Concluimos que es posible utilizar pulpa Syzygium cumini (L) liofilizada para la producción de tinte Syzygium cumini (L) natural y su aplicación en alimentos.Dentre inúmeras frutas existentes no Brasil, o jambolão tem se destacado por ser rico em vários constituintes benéficos à saúde, como compostos fenólicos, e por apresentar propriedades antioxidantes e antimicrobianas. Ainda considerando os aspectos de relacionados à saúde, existe uma tendência dos consumidores para a utilização de corantes naturais em substituição os artificiais. Portanto, o presente trabalho teve como objetivo a avaliação química, física e propriedades tecnológicas da polpa de jambolão liofilizada e do corante natural proveniente do jambolão. Para obtenção do material liofilizado, a polpa foi seca em liofilizador industrial. Em seguida, o corante foi obtido por meio de extração utilizando como solvente água /etanol (proporção de 50:50), e posterior fixação utilizando como veículo farinha de arroz, seguido de secagem a 30°C. A caracterização da polpa de jambolão liofilizada e corante natural em pó de jambolão foi realizada por meio da determinação das propriedades físico-químicas, composição proximal, compostos bioativos, índices de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de óleo (IAO), propriedade de pasta (RVA), estudo calorimétrico (DSC) e microscopia eletrônica de varredura. Os resultados demonstraram que o processo de extração e fixação do corante aumentaram a porcentagem de sequestro de radical livre de antioxidante (6,4) e temperatura de pasta (95,1 ºC), tratando-se de um corante termicamente estável quando comparado com a polpa liofilizada. Conclui-se que é possível a utilização polpa de jambolão liofilizada para produção de corante natural à base de jambolão e aplicação em alimentos.Research, Society and Development2021-02-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1260010.33448/rsd-v10i2.12600Research, Society and Development; Vol. 10 No. 2; e27410212600Research, Society and Development; Vol. 10 Núm. 2; e27410212600Research, Society and Development; v. 10 n. 2; e274102126002525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/12600/11262Copyright (c) 2021 Bruna Ferreira Dias Freita; Gabriela Leite Magalhães; Manoel Soares Soares Júnior; Márcio Caliarihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFreita, Bruna Ferreira Dias Magalhães, Gabriela Leite Soares Júnior, Manoel Soares Caliari, Márcio2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12600Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:07.820258Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Production of natural dye extracted from jambolan (Syzygium cumini)
Producción de colorante natural extraído del Syzygium cumini
Produção de corante natural extraído de jambolão (Syzygium cumini)
title Production of natural dye extracted from jambolan (Syzygium cumini)
spellingShingle Production of natural dye extracted from jambolan (Syzygium cumini)
Freita, Bruna Ferreira Dias
Pigment
Anthocyanins
Phenolic compounds
Antioxidant capacity.
Pigmento
Antocianinas
Compuestos fenólicos
Capacidad antioxidante.
Pigmento
Antocianinas
Compostos fenólicos
Capacidade antioxidante.
title_short Production of natural dye extracted from jambolan (Syzygium cumini)
title_full Production of natural dye extracted from jambolan (Syzygium cumini)
title_fullStr Production of natural dye extracted from jambolan (Syzygium cumini)
title_full_unstemmed Production of natural dye extracted from jambolan (Syzygium cumini)
title_sort Production of natural dye extracted from jambolan (Syzygium cumini)
author Freita, Bruna Ferreira Dias
author_facet Freita, Bruna Ferreira Dias
Magalhães, Gabriela Leite
Soares Júnior, Manoel Soares
Caliari, Márcio
author_role author
author2 Magalhães, Gabriela Leite
Soares Júnior, Manoel Soares
Caliari, Márcio
author2_role author
author
author
dc.contributor.author.fl_str_mv Freita, Bruna Ferreira Dias
Magalhães, Gabriela Leite
Soares Júnior, Manoel Soares
Caliari, Márcio
dc.subject.por.fl_str_mv Pigment
Anthocyanins
Phenolic compounds
Antioxidant capacity.
Pigmento
Antocianinas
Compuestos fenólicos
Capacidad antioxidante.
Pigmento
Antocianinas
Compostos fenólicos
Capacidade antioxidante.
topic Pigment
Anthocyanins
Phenolic compounds
Antioxidant capacity.
Pigmento
Antocianinas
Compuestos fenólicos
Capacidad antioxidante.
Pigmento
Antocianinas
Compostos fenólicos
Capacidade antioxidante.
description Among the existing fruits in Brazil, jambolan has stood out for being rich in several beneficial components to health, such as phenolic compounds, and for having antioxidant and antimicrobial properties. Still considering aspects related to health, there is a tendency for consumers to use natural dyes instead of artificial ones. Therefore, the present work had as objective the chemical, physical and technological evaluation of the lyophilized jambolan pulp and the natural dye from the jambolan. To obtain the lyophilized pulp, the pulp was dried in an industrial freeze dryer. Then, the dye was added by means of extraction using water/ethanol (50:50 ratio), and later correction using rice flour as a vehicle, and drying at 30 ° C. The characterization of lyophilized jambolan pulp and natural dye in jambolan powder was carried out by determining the physical-chemical properties, proximal composition, bioactive compounds, water absorption index (IAA), water solubility index (ISA), oil absorption index (IAO), the property of index paste (RVA), calorimetric study (DSC) and electronic research microscopy. The results showed that the dye extraction and correction process increased the percentage of free radical scavenging (6.4) and paste temperature (95.1 ºC), being a thermally stable dye when compared to the lyophilized pulp. We conclude that it is possible to use lyophilized jambolan pulp for the production of natural jambolan dye and application in food.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12600
10.33448/rsd-v10i2.12600
url https://rsdjournal.org/index.php/rsd/article/view/12600
identifier_str_mv 10.33448/rsd-v10i2.12600
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12600/11262
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 2; e27410212600
Research, Society and Development; Vol. 10 Núm. 2; e27410212600
Research, Society and Development; v. 10 n. 2; e27410212600
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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