Production of natural dye extracted from jambolan (Syzygium cumini)
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
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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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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1797052832290963456 |