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A Review on Annatto Dye Extraction, Analysis and Processing – A Food Technology Perspective

Giridhar, P. and Akshatha, Venugopalan and Parimalan, R. (2014) A Review on Annatto Dye Extraction, Analysis and Processing – A Food Technology Perspective. Journal of Scientific Research and Reports, 3 (2). pp. 327-348.

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Abstract

Consumers’ preference to natural colours for edible purposes is of general interest. Annatto dye also called as poor man’s saffron is widely used in the food industry. Annatto is obtained from the thin resinous aril portion of seeds of Bixa orellana - a tropical plant of great agroindustrial interest. Bixin and norbixin are the main components of annatto colour which imparts red to yellow hue to the food matrix. Annatto is the most sought after natural colorant in the food industry in view of its availability, affordability and viability. It also finds wide use in cosmetics, pharmacy and dyeing purposes. An outline of recent developments in annatto dye extraction, efforts to improve the extract yield, stability aspects of annatto color in food products, potential viable methods to be employed for better economic prospects is warranted which will be useful to prospective entrepreneurs.

Item Type: Article
Uncontrolled Keywords: Annatto; bixin; downstream processing; norbixin; stability
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 32 Synthetic Dyes
600 Technology > 08 Food technology > 01 Analysis
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2016 11:01
Last Modified: 23 Sep 2016 11:01
URI: http://ir.cftri.com/id/eprint/12324

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