Study of adsorption isotherms and physicochemical characterization of natural food colourants

Abstract Synthetic colourants are widely used for colouring foods. However, their safety has been questioned. Due to this limitation and the global trend of consuming healthy foods, the industry is faced with the need to replace artificial colourings, which has given rise to a growing interest in co...

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Autores: VIANA,Kéllen Wanessa Coutinho, OLIVEIRA,Isadora Rebouças Nolasco de, ROCHA,Juliana de Cássia Gomes, BARROS,Frederico Augusto Ribeiro de, STRINGHETA,Paulo César
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:Brasil
Institución:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositorio:Food Science and Technology (Campinas)
Idioma:inglés
OAI Identifier:oai:scielo:S0101-20612019000500074
Acceso en línea:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500074
Access Level:acceso abierto
Palabra clave:natural dyes
anthocyanins
betalains
curcumin
adsorption isotherm
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spelling Study of adsorption isotherms and physicochemical characterization of natural food colourantsnatural dyesanthocyaninsbetalainscurcuminadsorption isothermAbstract Synthetic colourants are widely used for colouring foods. However, their safety has been questioned. Due to this limitation and the global trend of consuming healthy foods, the industry is faced with the need to replace artificial colourings, which has given rise to a growing interest in colourants from natural sources. Thus, this work obtained the moisture adsorption isotherms of the natural food dyes of anthocyanins, betalains and curcumin and evaluated the humidity, water activity (aw), hygroscopicity, colour and antioxidant capacity in vitro. Isotherms were determined by the static gravimetric method with saturated salt solutions (LiCl. H2O, MgCl2.6H 2O, Mg(NO3)2.6H2O, NaCl, KCl and K2 SO4) at 25 °C. Experimental data were adjusted by GAB, BET, Halsey, Oswin and Henderson models. All models, except Henderson's for Curcumin, fitted the data and BET was used to represent the moisture adsorption isotherm. All the isotherms were type sigmoidal, characteristic of most foods. The observed water content (<0.3%) and a w (<0.03) can be considered favourable to stability. Colour analysis indicated a high colouring strength and the antioxidant capacity suggested that, in addition to representing a source of colour in food products, natural dyes may have an additional function, with possible health benefits.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500074Food Science and Technology v.39 suppl.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.37217info:eu-repo/semantics/openAccessengVIANA,Kéllen Wanessa CoutinhoOLIVEIRA,Isadora Rebouças Nolasco deROCHA,Juliana de Cássia GomesBARROS,Frederico Augusto Ribeiro deSTRINGHETA,Paulo César2019-06-24T00:00:00Zoai:scielo:S0101-20612019000500074Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Study of adsorption isotherms and physicochemical characterization of natural food colourants
title Study of adsorption isotherms and physicochemical characterization of natural food colourants
spellingShingle Study of adsorption isotherms and physicochemical characterization of natural food colourants
VIANA,Kéllen Wanessa Coutinho
natural dyes
anthocyanins
betalains
curcumin
adsorption isotherm
title_short Study of adsorption isotherms and physicochemical characterization of natural food colourants
title_full Study of adsorption isotherms and physicochemical characterization of natural food colourants
title_fullStr Study of adsorption isotherms and physicochemical characterization of natural food colourants
title_full_unstemmed Study of adsorption isotherms and physicochemical characterization of natural food colourants
title_sort Study of adsorption isotherms and physicochemical characterization of natural food colourants
dc.creator.none.fl_str_mv VIANA,Kéllen Wanessa Coutinho
OLIVEIRA,Isadora Rebouças Nolasco de
ROCHA,Juliana de Cássia Gomes
BARROS,Frederico Augusto Ribeiro de
STRINGHETA,Paulo César
author VIANA,Kéllen Wanessa Coutinho
author_facet VIANA,Kéllen Wanessa Coutinho
OLIVEIRA,Isadora Rebouças Nolasco de
ROCHA,Juliana de Cássia Gomes
BARROS,Frederico Augusto Ribeiro de
STRINGHETA,Paulo César
author_role author
author2 OLIVEIRA,Isadora Rebouças Nolasco de
ROCHA,Juliana de Cássia Gomes
BARROS,Frederico Augusto Ribeiro de
STRINGHETA,Paulo César
author2_role author
author
author
author
dc.subject.por.fl_str_mv natural dyes
anthocyanins
betalains
curcumin
adsorption isotherm
topic natural dyes
anthocyanins
betalains
curcumin
adsorption isotherm
description Abstract Synthetic colourants are widely used for colouring foods. However, their safety has been questioned. Due to this limitation and the global trend of consuming healthy foods, the industry is faced with the need to replace artificial colourings, which has given rise to a growing interest in colourants from natural sources. Thus, this work obtained the moisture adsorption isotherms of the natural food dyes of anthocyanins, betalains and curcumin and evaluated the humidity, water activity (aw), hygroscopicity, colour and antioxidant capacity in vitro. Isotherms were determined by the static gravimetric method with saturated salt solutions (LiCl. H2O, MgCl2.6H 2O, Mg(NO3)2.6H2O, NaCl, KCl and K2 SO4) at 25 °C. Experimental data were adjusted by GAB, BET, Halsey, Oswin and Henderson models. All models, except Henderson's for Curcumin, fitted the data and BET was used to represent the moisture adsorption isotherm. All the isotherms were type sigmoidal, characteristic of most foods. The observed water content (<0.3%) and a w (<0.03) can be considered favourable to stability. Colour analysis indicated a high colouring strength and the antioxidant capacity suggested that, in addition to representing a source of colour in food products, natural dyes may have an additional function, with possible health benefits.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500074
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500074
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.37217
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 suppl.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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score 15,301603

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