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 c...
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2019-01-01
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doaj-f24c4b7cf3164130a4fd54c4a7c990432020-11-24T21:56:58ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2019-01-01010.1590/fst.37217S0101-20612019005001115Study of adsorption isotherms and physicochemical characterization of natural food colourantsKéllen Wanessa Coutinho VIANAIsadora Rebouças Nolasco de OLIVEIRAJuliana de Cássia Gomes ROCHAFrederico Augusto Ribeiro de BARROSPaulo César STRINGHETAAbstract 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005001115&lng=en&tlng=ennatural dyesanthocyaninsbetalainscurcuminadsorption isotherm |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Kéllen Wanessa Coutinho VIANA Isadora Rebouças Nolasco de OLIVEIRA Juliana de Cássia Gomes ROCHA Frederico Augusto Ribeiro de BARROS Paulo César STRINGHETA |
spellingShingle |
Kéllen Wanessa Coutinho VIANA Isadora Rebouças Nolasco de OLIVEIRA Juliana de Cássia Gomes ROCHA Frederico Augusto Ribeiro de BARROS Paulo César STRINGHETA Study of adsorption isotherms and physicochemical characterization of natural food colourants Food Science and Technology natural dyes anthocyanins betalains curcumin adsorption isotherm |
author_facet |
Kéllen Wanessa Coutinho VIANA Isadora Rebouças Nolasco de OLIVEIRA Juliana de Cássia Gomes ROCHA Frederico Augusto Ribeiro de BARROS Paulo César STRINGHETA |
author_sort |
Kéllen Wanessa Coutinho VIANA |
title |
Study of adsorption isotherms and physicochemical characterization of natural food colourants |
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 |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
series |
Food Science and Technology |
issn |
1678-457X |
publishDate |
2019-01-01 |
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. |
topic |
natural dyes anthocyanins betalains curcumin adsorption isotherm |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005001115&lng=en&tlng=en |
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