Estudo da saponificação em pigmentos de urucum

Nachtigall, Aline Manke; Silva, Pollyanna Ibrahim; Bertoldi, Michele Corrêa; Stringheta, Paulo César

doi:10.1590/s0101-20612009000400027

Cited by 6 publications

(6 citation statements)

References 7 publications

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“…To avoid sedimentation, stirring was used for securing a homogeneous feed while the samples were spray dried. Nachtigall and Silva have reported that no saponification of bixin is observed when the concentration of base was under 0.4% w / v [35,36]. In our samples, this was verified by comparing the retention time of the bixin’s peak in HPLC with the corresponding peaks of the spray dried samples.…”

Section: Resultssupporting

confidence: 68%

Multilayer Bixin Microcapsules: The Impact of Native Carbohydrates on the Microencapsulation Efficiency and Dispersion Stability

Curi-Borda

Linares-Pastén

Tat

et al. 2019

Foods

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Bixin is a hydrophobic carotenoid present in the integument of the seeds of Bixa orellana. Microencapsulation was applied to obtain water dispersible formulations and protect the colorant against degradation. Microencapsulated systems were obtained by spray-drying a mild alkaline bixin dispersion with different encapsulating materials. The encapsulation trials were performed with and without native carbohydrates of the integument in addition to the main encapsulant. It was possible to dry dispersions with up to 10% bixin counted on total solids. All the studied systems were characterized by colorimetry, UV-vis spectroscopy, Scanning Electron Microscopy, light microscopy, turbidometric sedimentation analyses and laser light diffraction analyses. All the systems showed aqueous dispersibility but displayed differences in their transparency, UV-vis spectra and physical stability at pH 3. The results show that the native carbohydrates enhance the encapsulation efficiency of other encapsulating materials. The chemical composition of this native carbohydrate fraction shows the presence of polysaccharides containing arabinose, galactose and glucose as monomers. Starch was identified enzymatically. The native carbohydrates allowed the encapsulation of bixin in its native microcrystalline form, resulting in a multilayer structure after spray-drying. In addition, the colorant particles displayed dispersibility under acidic aqueous conditions suggesting that they are stabilized by the native carbohydrates after the microcapsules are dissolved.

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Section: Resultssupporting

confidence: 68%

Multilayer Bixin Microcapsules: The Impact of Native Carbohydrates on the Microencapsulation Efficiency and Dispersion Stability

Curi-Borda

Linares-Pastén

Tat

et al. 2019

Foods

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“…The result shows that the optimum solvent ratio/seed is 7.1/1, 58.58 °C annealing temperature and annealing time is 33.12 minutes, while the extraction efficiency and color conversion into norbixin estimated 1.86%; equivalent to 86.92% recovery efficiency. Optimal parameters are consistent with the recommendations of Nachtigall et al [3] that the implementation of the saponification reaction of bixin norbixin should not raise the temperature too high for a long time, the temperature should be below 70 °C and shorter time to 1 hour.…”

Section: Study On Extraction and Conversion Annatto (Bixa Orellana Lsupporting

confidence: 80%

Study on Extraction and Conversion Annatto (Bixa orellana L.) Color into Norbixin to Prepare Food Grade Water-Soluble Norbixin Powder

Hà¹,

Thoại²,

Thủy³

et al. 2017

JLS

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Abstract:Response surface methodology was used in this research to optimize the technical parameters of the extraction and conversion color compound in annatto seeds into norbixin. Parameters affected the extraction efficiency and norbixin recovery yield were solvent concentration, rate of solvent/seed, incubation time, and incubation temperature. The optimization results including: concentration of ethanol is 51.82°; concentration of NaOH is 0.52 M; ratio of solvent/seed is 7.1/1; incubation time is 33.12 minutes, incubation temperature is 58.6 °C, and the rate of 36% HCl/color solution is 0.5/5 (v/v).

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“…Annatto seeds were purchased from the company "Mundo cerealista" located in São Paulo (Brazil). Annatto residue was obtained from annatto dye extraction by the alkaline method 20 ; KOH (0.1 M) with modifications. The dye was separated through 35-mesh sieve, and the annatto dye extraction residue was ground with deionized water in a blender (OSTER brand, model 6844-017) for 3 min, sieved through 35-mesh sieves, and dried in a forced circulation oven at 38 C for 24 h. This material was named AR, which was stored at 5 C in closed containers and protected from light until further use.…”

Section: Methodsmentioning

confidence: 99%

Use of annatto dye extraction residue as additive in the cassava starch composite foam tray

Aguilar,

Tapia‐Blácido

2023

Vinyl Additive Technology

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Pigment extraction from annatto seed results in large amounts of by‐products (~97%) and residual carotenoid content. In this work, composite foam trays containing 90:10 (10AR), 80:20 (20AR), and 70:30 (30AR) cassava starch: annatto residue (AR) ratios were prepared by thermopressing. The physical–chemical properties, thermal stability, antioxidant activity, and biodegradability of the composite foam trays and cassava starch foam tray (control) were measured and compared. High AR ratio (20AR and 30AR) yielded thicker (2.1–2.3 mm), denser (0.72–0.74 g/cm3), and less porous (32.5–33%) composite foam trays than the control due to incomplete cassava starch gelatinization and the presence of fibers, lipids, and proteins in AR. Thus, the composite foam trays had lower mechanical resistance (0.4–0.8 MPa) and elongation (0.4%–0.7%) than the control (2.9 MPa and 1.5%). However, addition of high AR ratio increased the foam tray resistance to water and yielded colorful foam trays with antioxidant property as measured by DPPH• (0.11 to 0.52 μM TE/100 g) and ABTS•+ (7.86–53.77 μM TE/100 g). Increasing the AR ratio in the composite foam tray delayed the biodegradation time by 17 days as compared to the control, but all the foam trays were more biodegradable than EPS. Therefore, AR has potential use in the production of bioactive composite foam trays.

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Estudo da saponificação em pigmentos de urucum

Cited by 6 publications

References 7 publications

Multilayer Bixin Microcapsules: The Impact of Native Carbohydrates on the Microencapsulation Efficiency and Dispersion Stability

Multilayer Bixin Microcapsules: The Impact of Native Carbohydrates on the Microencapsulation Efficiency and Dispersion Stability

Study on Extraction and Conversion Annatto (Bixa orellana L.) Color into Norbixin to Prepare Food Grade Water-Soluble Norbixin Powder

Use of annatto dye extraction residue as additive in the cassava starch composite foam tray

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