Obtaining natural dye from anthocyanins extracted from molasses grass (Melinis minutiflora P. Beauv.) and study of its application in yogurts

Detalhes bibliográficos
Autor(a) principal: Silva, Isabela de Morais
Data de Publicação: 2022
Outros Autores: Rocha, Larissa de Oliveira Ferreira, Schmiele, Marcio, Neves, Nathália de Andrade
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/26230
Resumo: The consumption of artificial dyes has been worrying consumers, driving research on natural dyes and their application in food. Anthocyanins are a class of compounds with potential for use as food coloring, due to their abundance in nature, wide range of colors and beneficial health effects, with proven antioxidant capacity. Molasses grass (Melinis minutiflora) is a promising source of anthocyanins due to its low cost and the presence of methylated anthocyanins in its composition. The objective of the present work was to obtain a natural dye from molasses grass anthocyanins and its application in yogurts. The extraction of anthocyanins from molasses grass was optimized by a Central Composite Rotational Design (DCCR) with two variables, eight trials and three central points, where the optimal conditions of 15 g of grass to 50mL of extracting solution, with 38.5% ethanol. The extracts obtained from the optimal conditions were rotaevaporated to remove the ethanol and lyophilized, getting a concentrated dye. Two types of yogurts were produced, with and without applying the dye and evaluated for pH, acidity, water holding capacity and color during 27 days of storage. The yogurts showed good storage stability, reducing the color intensity to levels not perceptible to the unaided human eye. The results showed the potential of using natural dye from molasses grass for this type of food matrix.
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spelling Obtaining natural dye from anthocyanins extracted from molasses grass (Melinis minutiflora P. Beauv.) and study of its application in yogurtsObtención de colorantes naturales a partir de antocianinas extraídas de gordura (Melinis minutiflora P. Beauv.) y estudio de su aplicación en yoguresObtenção de corante natural de antocianinas extraídas de capim-gordura (Melinis minutiflora P. Beauv.) e estudo da aplicação em iogurtesAntocianinas metiladasCorantes alimentíciosDelineamento composto central rotacionalEstabilidade.Antocianinas metiladasColorante alimenticioDiseño compuesto central rotacionalEstabilidad.Food coloringMethylated anthocyaninsRotational central composite designStability.The consumption of artificial dyes has been worrying consumers, driving research on natural dyes and their application in food. Anthocyanins are a class of compounds with potential for use as food coloring, due to their abundance in nature, wide range of colors and beneficial health effects, with proven antioxidant capacity. Molasses grass (Melinis minutiflora) is a promising source of anthocyanins due to its low cost and the presence of methylated anthocyanins in its composition. The objective of the present work was to obtain a natural dye from molasses grass anthocyanins and its application in yogurts. The extraction of anthocyanins from molasses grass was optimized by a Central Composite Rotational Design (DCCR) with two variables, eight trials and three central points, where the optimal conditions of 15 g of grass to 50mL of extracting solution, with 38.5% ethanol. The extracts obtained from the optimal conditions were rotaevaporated to remove the ethanol and lyophilized, getting a concentrated dye. Two types of yogurts were produced, with and without applying the dye and evaluated for pH, acidity, water holding capacity and color during 27 days of storage. The yogurts showed good storage stability, reducing the color intensity to levels not perceptible to the unaided human eye. The results showed the potential of using natural dye from molasses grass for this type of food matrix.El consumo de colorantes artificiales viene preocupando a los consumidores, lo que impulsa la investigación sobre colorantes naturales y su aplicación en alimentos. Las antocianinas son una clase de compuestos con potencial para su uso como colorante alimentario, debido a su abundancia en la naturaleza, amplia gama de colores y efectos beneficiosos para la salud, con capacidad antioxidante comprobada. El pasto gordura (Melinis minutiflora), a su vez, es una fuente prometedora de antocianinas, debido a su bajo costo y la presencia de antocianinas metiladas en su composición. El objetivo del presente trabajo fue obtener un colorante natural a partir de antocianinas de pastos gordura y su aplicación en yogures. Se optimizó la extracción de antocianinas de gordura utilizando un Diseño Rotacional Compuesto Central (DCCR) con dos variables, 8 pruebas y tres puntos centrales, donde se determinaron las condiciones óptimas de 15 g de pasto para 50 mL de solución extractora, con 38,5% de etanol. Los extractos obtenidos de las condiciones óptimas fueron rotaevaporados para eliminar el etanol y liofilizados, obteniendo al final un colorante concentrado. Se obtuvieron dos tipos de yogures, con y sin aplicación de colorante y se evaluó su pH, acidez, capacidad de retención de agua y color durante 27 días de almacenamiento. Los yogures mostraron una buena estabilidad al almacenamiento, con una reducción en la intensidad del color a niveles no perceptibles a ojo humano. Los resultados mostraron el potencial del uso de colorante natural de pasto gordura para este tipo de matriz alimentaria.O consumo de corantes artificiais vem preocupando os consumidores, o que impulsiona as pesquisas com corantes naturais e sua aplicação em alimentos. As antocianinas são uma classe de compostos com potencial para a utilização como corantes alimentícios, devido à sua abundância na natureza, extensa gama de cores e efeitos benéficos à saúde, com comprovada capacidade antioxidante. O capim-gordura (Melinis minutiflora), por sua vez, é uma fonte promissora de antocianinas, devido ao seu baixo custo e à presença de antocianinas metiladas em sua composição. O presente trabalho teve por objetivo a obtenção de um corante natural a partir de antocianinas de capim-gordura e sua aplicação em iogurtes. A extração das antocianinas de capim-gordura foi otimizada por meio de um Delineamento Composto Central Rotacional (DCCR) de duas variáveis, 8 ensaios e três pontos centrais, onde foram definidas as condições ótimas de 15 g de capim para 50mL de solução extratora, com 38,5% de etanol. Os extratos obtidos a partir das condições ótimas foram rotaevaporados para a retirada do etanol e liofilizados, obtendo-se no final um corante concentrado. Foram obtidos dois tipos de iogurtes, com e sem a aplicação de corante e avaliados quanto ao pH, acidez, capacidade de retenção de água e coloração durante 27 dias de armazenamento. Os iogurtes demostraram boa estabilidade ao armazenamento, com redução na intensidade de cor a níveis não perceptíveis a olho nu. Os resultados demostraram o potencial da utilização de corante natural de capim-gordura para esse tipo de matriz alimentícia.Research, Society and Development2022-02-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2623010.33448/rsd-v11i3.26230Research, Society and Development; Vol. 11 No. 3; e9811326230Research, Society and Development; Vol. 11 Núm. 3; e9811326230Research, Society and Development; v. 11 n. 3; e98113262302525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/26230/23034Copyright (c) 2022 Isabela de Morais Silva; Larissa de Oliveira Ferreira Rocha; Marcio Schmiele; Nathália de Andrade Neveshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Isabela de Morais Rocha, Larissa de Oliveira Ferreira Schmiele, MarcioNeves, Nathália de Andrade 2022-03-09T13:44:38Zoai:ojs.pkp.sfu.ca:article/26230Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:44:19.392942Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Obtaining natural dye from anthocyanins extracted from molasses grass (Melinis minutiflora P. Beauv.) and study of its application in yogurts
Obtención de colorantes naturales a partir de antocianinas extraídas de gordura (Melinis minutiflora P. Beauv.) y estudio de su aplicación en yogures
Obtenção de corante natural de antocianinas extraídas de capim-gordura (Melinis minutiflora P. Beauv.) e estudo da aplicação em iogurtes
title Obtaining natural dye from anthocyanins extracted from molasses grass (Melinis minutiflora P. Beauv.) and study of its application in yogurts
spellingShingle Obtaining natural dye from anthocyanins extracted from molasses grass (Melinis minutiflora P. Beauv.) and study of its application in yogurts
Silva, Isabela de Morais
Antocianinas metiladas
Corantes alimentícios
Delineamento composto central rotacional
Estabilidade.
Antocianinas metiladas
Colorante alimenticio
Diseño compuesto central rotacional
Estabilidad.
Food coloring
Methylated anthocyanins
Rotational central composite design
Stability.
title_short Obtaining natural dye from anthocyanins extracted from molasses grass (Melinis minutiflora P. Beauv.) and study of its application in yogurts
title_full Obtaining natural dye from anthocyanins extracted from molasses grass (Melinis minutiflora P. Beauv.) and study of its application in yogurts
title_fullStr Obtaining natural dye from anthocyanins extracted from molasses grass (Melinis minutiflora P. Beauv.) and study of its application in yogurts
title_full_unstemmed Obtaining natural dye from anthocyanins extracted from molasses grass (Melinis minutiflora P. Beauv.) and study of its application in yogurts
title_sort Obtaining natural dye from anthocyanins extracted from molasses grass (Melinis minutiflora P. Beauv.) and study of its application in yogurts
author Silva, Isabela de Morais
author_facet Silva, Isabela de Morais
Rocha, Larissa de Oliveira Ferreira
Schmiele, Marcio
Neves, Nathália de Andrade
author_role author
author2 Rocha, Larissa de Oliveira Ferreira
Schmiele, Marcio
Neves, Nathália de Andrade
author2_role author
author
author
dc.contributor.author.fl_str_mv Silva, Isabela de Morais
Rocha, Larissa de Oliveira Ferreira
Schmiele, Marcio
Neves, Nathália de Andrade
dc.subject.por.fl_str_mv Antocianinas metiladas
Corantes alimentícios
Delineamento composto central rotacional
Estabilidade.
Antocianinas metiladas
Colorante alimenticio
Diseño compuesto central rotacional
Estabilidad.
Food coloring
Methylated anthocyanins
Rotational central composite design
Stability.
topic Antocianinas metiladas
Corantes alimentícios
Delineamento composto central rotacional
Estabilidade.
Antocianinas metiladas
Colorante alimenticio
Diseño compuesto central rotacional
Estabilidad.
Food coloring
Methylated anthocyanins
Rotational central composite design
Stability.
description The consumption of artificial dyes has been worrying consumers, driving research on natural dyes and their application in food. Anthocyanins are a class of compounds with potential for use as food coloring, due to their abundance in nature, wide range of colors and beneficial health effects, with proven antioxidant capacity. Molasses grass (Melinis minutiflora) is a promising source of anthocyanins due to its low cost and the presence of methylated anthocyanins in its composition. The objective of the present work was to obtain a natural dye from molasses grass anthocyanins and its application in yogurts. The extraction of anthocyanins from molasses grass was optimized by a Central Composite Rotational Design (DCCR) with two variables, eight trials and three central points, where the optimal conditions of 15 g of grass to 50mL of extracting solution, with 38.5% ethanol. The extracts obtained from the optimal conditions were rotaevaporated to remove the ethanol and lyophilized, getting a concentrated dye. Two types of yogurts were produced, with and without applying the dye and evaluated for pH, acidity, water holding capacity and color during 27 days of storage. The yogurts showed good storage stability, reducing the color intensity to levels not perceptible to the unaided human eye. The results showed the potential of using natural dye from molasses grass for this type of food matrix.
publishDate 2022
dc.date.none.fl_str_mv 2022-02-14
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/26230
10.33448/rsd-v11i3.26230
url https://rsdjournal.org/index.php/rsd/article/view/26230
identifier_str_mv 10.33448/rsd-v11i3.26230
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/26230/23034
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. 11 No. 3; e9811326230
Research, Society and Development; Vol. 11 Núm. 3; e9811326230
Research, Society and Development; v. 11 n. 3; e9811326230
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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