natural colorant
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Polymers ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 310
María Carolina Otálora ◽  
Andrea Wilches-Torres ◽  
Jovanny A. Gómez Castaño

In this work, the capacity of the mucilage extracted from the cladodes of Opuntia ficus-indica (OFI) and aloe vera (AV) leaves as wall material in the microencapsulation of pink guava carotenoids using spray-drying was studied. The stability of the encapsulated carotenoids was quantified using UV–vis and HPLC/MS techniques. Likewise, the antioxidant activity (TEAC), color (CIELab), structural (FTIR) and microstructural (SEM and particle size) properties, as well as the total dietary content, of both types of mucilage microcapsules were determined. Our results show that the use of AV mucilage, compared to OFI mucilage, increased both the retention of β-carotene and the antioxidant capacity of the carotenoid microcapsules by around 14%, as well as the total carotenoid content (TCC) by around 26%, and also favors the formation of spherical-type particles (Ø ≅ 26 µm) without the apparent damage of a more uniform size and with an attractive red-yellow hue. This type of microcapsules is proposed as a convenient alternative means to incorporate guava carotenoids, a natural colorant with a high antioxidant capacity, and dietary fiber content in the manufacture of functional products, which is a topic of interest for the food, pharmaceutical, and cosmetic industries.

Mousa Sadeghi-Kiakhani ◽  
Ali Reza Tehrani-Bagha ◽  
Fateme Sadat Miri ◽  
Elaheh Hashemi ◽  
Mahdi Safi

There is a growing interest for producing multifunctional cellulose fabrics using green and sustainable technology. In this study, we explored an eco-friendly procedure for dyeing cotton fabrics with Malva sylvestris (MS) as a natural colorant and rendering antibacterial cotton fabric by the silver nanoparticles. MS colorants were extracted from dried petals in water using the ultrasound technique, cotton fabrics were dyed with the extracted MS colorant at 100°C for 90 min. The colorimetric data and colorfastness properties were investigated in the absence and presence of tannic acid (TA) as a bio-mordant. Results indicated that MS dye had a high potential for reducing the silver nitrate, so that the silver particle size distribution on cotton fabric was obtained 50–80 nm, and TA had a positive effect on the MS extract and reduced Ag on the cotton. Furthermore, the reduction of bacterial growth of the dyed cotton considerably (up to 99%) improved by AgNPs. The wash-, and light-fastness properties of samples dyed with MS were enhanced from moderate to good-very good by mordanting.

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 247-253
I. Handayani ◽  
P. Haryanti ◽  
S.B. Sulistyo

Annato (Bixa orrelana L.) has been renowned as a tropical plant rich in carotenoid pigments such as nonpolar bixin and polar norbixin. This study was aimed to obtain natural colorant and antimicrobials from annatto extracts. The extraction was carried out by maceration for 10 mins using distilled water as the extraction solvent at various pH and extraction temperatures. The variations of solvent pH used in this research were 4, 7, and 9, while that of extraction temperatures were 70, 80, and 90oC. The potential of annatto extract as an antimicrobial agent was tested by analyzing the extract's ability to inhibit pathogens and its phytochemical compounds. Escherichia coli and Staphylococcus aureus were used as the pathogenic bacteria by using the agar diffusion method. The color of annatto extracts was measured using Munsel Chard to determine the level of hue (color), value (brightness), and chroma (intensity), as well as maximum absorbance. The results showed that all extracts have the potential to inhibit E. coli and S aureus (weak-moderate). The observed annatto extracts had different color intensities as indicated by the hue, value, and chroma and a maximum absorbance at a wavelength of 400 nm.

Tayyab Hayat ◽  
Shahid Adeel ◽  
Fazal-ur-Rehman ◽  
Fatima Batool ◽  
Nimra Amin ◽  

Natural dyes are pronounced as an interesting alternative to fabricated dyes. Accordingly, the attractive demand to develop the extraction techniques of the best ingredients of solid and liquid for natural dyes colorants from fruits materials and their application in human life. Extraction is processed using solvents or using modern techniques like ultrasonication and microwave. In this respect, the extraction of natural colorant from Cucumis melo has been investigated as a model. Determination of the structure of active ingredients was performed conducted by UV spectroscopy and gravimetrical analysis. Through the analysis of the results, it will be confirmed that the dye extracted from Cucumis melo of intense color is beta-carotene, which is considered as one of the most colored dyes. Therefore, we recommend using such dyes in the industrial fields especially for coloring and decorating sweets.

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2713
Rubén Domínguez ◽  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Eva María Santos López ◽  
José Antonio Rodríguez ◽  

The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.

2021 ◽  
Vol 6 (2) ◽  
pp. 60
Paryanto Paryanto ◽  
Sunu Herwi Pranolo ◽  
Ari Diana Susanti

Technological advance leads the natural dyes to be eroded by the synthetic one. Synthetic colorant has advantages of salient, more uniform color and more practical use. Meanwhile, the disadvantage of it is much metal content harmful to the environment. The natural colorant is colorant (pigment) derived from plant, animal or mineral sources. The advantage of natural dyes is that it is more environment-friendly because it is not poisonous and safe for health. The disadvantage of it is storage difficulty. When natural dyes in liquid form is stored too long, it will be decomposed easily. For that reason, it should be stored in powder form.The method used to get natural dyes was extraction with a batch manner. The extraction was carried out with basic material-to-solvent ratios of 1:10, 1:7, and 1:5. The basic materials used were mangrove spesies rhizopora stylosa, Soga Tingi, and Indigofera. The best extract was obtained with a ratio of 1:5 for all basic materials. The powder was prepared by feeding the extracting solvent into a spray dryer so that the natural colorant powder was obtained. The application of colorant powder was used at 1 gram/100 ml, 2 gram/100 ml, 2 gram/100 ml, 4 gram/100 ml, and 5 gram/100 ml. The immersing with natural colorant was conducted in 2 conditions: extract and powder are immersing were carried out 5 times with each submerging of 15 minutes and dried. Then, fixation (color-locking) was done to batik. The fixer employed was tunjung (changing the color of batik into the darker one), alum (maintaining the batik’s color), and lime (change batik color into the brighter one). The fixated batik cloth was then examined for its fading against washing using launder meter and against rubbing using crock meter. The result of the examination was analyzed using a staining scale and greyscale. The examination using the staining scale was divided into 2: wet and dry rubbings. From the result of the wet and dry rubbing test, it was obtained the best result with tingi colorant, alum fixer solution, and powder condition. Meanwhile, on the greyscale, it was obtained the best result with tingi colorant, alum fixer, and powder condition. So, it could be concluded that the optimum application of powder to batik cloth was 4 gram/100 ml water and 5 times immersing. The best result of fading resistance against washing and rubbing was tingi with alum fixer and in powder condition.Keywords – extraction, spray dryer, fixation, launderometer, and crockmeter

C. Mini ◽  
S.S. Aparna Nath ◽  
S.G. Lekshmi

Background: Selecting an appropriate extraction technique and optimization of extraction conditions must be done to improve the efficiency and productivity of natural colorant. Methods: Flesh and peels of four different raw materials viz., beetroot, carrot, pomegranate and grape were extracted independently using 100% ethyl alcohol using cold solvent extraction method adopting 1: 1 and 1: 2 w/v solid to solvent ratio for 24 and 48 hrs, forming 8 treatments replicated thrice in three factorial CRD. The collected extracts were evaporated at 60oC; per cent yield and pigment content were calculated. Result: Extract yield and pigment content were significantly influenced by raw material, solid to solvent ratio and duration of extraction. Extract yield was higher in flesh of carrot and beetroot as well as in peels of grape and pomegranate. Anthocyanin content in grape and pomegranate and betalain content in beetroot were high in peel where as β-carotene content was higher in carrot flesh extract. Per cent yield and pigment content increased with increased duration of extraction and solid to solvent ratio. Requirement of more solvent and longer extraction time are the drawback of conventional extraction methods and there is a growing demand for non-conventional techniques to enhance yield and maintain pigment stability.

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6278
Rossella G. Candela ◽  
Giuseppe Lazzara ◽  
Sonia Piacente ◽  
Maurizio Bruno ◽  
Giuseppe Cavallaro ◽  

The blackberry’s color is composed mainly of natural dyes called anthocyanins. Their color is red–purple, and they can be used as a natural colorant. Anthocyanins are flavonoids, which are products of plants, and their colors range from orange and red to various shades of blue, purple and green, according to pH. In this study, the chemical composition of an extract obtained from blackberries was defined by LC-ESI/LTQOrbitrap/MS in positive and negative ionization mode. Furthermore, we investigated the adsorption process of blackberry extract using several inorganic fillers, such as metakaolin, silica, Lipari pumice, white pozzolan and alumina. The pigments exhibit different colors as a function of their interactions with the fillers. The analysis of the absorption data allowed the estimation of the maximum adsorbing capacity of each individual filler tested. Through thermogravimetric measurements (TGA), the thermal stability and the real adsorption of the organic extract were determined.

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