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Application of annatto dye formulations in different fruit and vegetable products

Satyanarayana, A. and Prabhakara Rao, P. G. and Balaswamy, K. (2006) Application of annatto dye formulations in different fruit and vegetable products. Journal of Foodservice, 17 (1). pp. 1-5.

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Abstract

The orange-yellow colour extracted from annatto ( Bixa orellana L.) seeds is mainly used as a food colourant. Spray-dried water-soluble and acid-stable annatto dye formulations were used to colour the fruit and vegetable products such as lime squash, orange squash, mixed fruit jam and tooty-fruity (papaya candy). Spray-dried acid-stable annatto (ASA) dye formulation has shown more stability than the spray-dried water-soluble annatto (WSA) dye formulation during the 180 days of storage period in lime and orange squashes. The levels of norbixin concentrations in different fruit and vegetable products were standardised as 12.5 (lime squash); 50 (orange squash); 150 (mixed fruit jam) and 50–100 mg/kg (tooty-fruity). In the case of tootyfruity, only 36% norbixin was observed to penetrate into the fruit matrix irrespective of the concentration of the norbixin present in the sugar syrup during processing. The ASA dye formulation was not exempt from degradation of norbixin formulation, but has shown good compatibility by preventing the precipitation of the dye during storage in the high-acidic products of lime and orange squashes stored in transparent glass bottles. The WSA dye formulation has shown good compatibility and stability in products like jams and tooty-fruity during the storage period.

Item Type: Article
Uncontrolled Keywords: acid-stable formulations,annatto, fruit and vegetable products,norbixin, storage stability, water-soluble formulations
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Aug 2008 11:42
Last Modified: 19 Jun 2012 04:11
URI: http://ir.cftri.com/id/eprint/1929

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