Obtención de colorantes naturales a partir de espinaca, berro, y brócoli para uso alimenticio.

Abstract

The research was aimed at obtaining natural food dye from spinach, watercress, and broccoli for food use. As the first point, a physicochemical characterization of the raw material was made; Afterwards, the drying process was carried out in three instruments: trays, lyophilizer, and atomizer. In order to find the ideal drying temperature in each equipment, drying curves were made at a temperature of 50 0C, 55 0C and 60 0C for spinach and watercress, while for broccoli the process was carried out at temperatures of 40 0C, 50 0C and 60 0C, in the drying by atomization, it was worked within a range of 115 0C-130 0C. As a third step, milling was carried out for the process of lyophilization an drying by trays, then the Soxhlet extraction method was applied where nine grams of spinach, watercress, and broccoli were entered, this method is a type of solid-liquid extraction in which a dissolution of ethanol-water 3:1 was employed, subsequently we proceeded stored it at a temperature of -4 0C, the physiochemical characterization of natural food dye was also performed, where tests were done shuch as: the refractive index, test on the spectrophotometer for the identification of chlorophyll; with these analyses it was determined that the best method of drying is by trays at temperature for the spinach and watercress of 50 0C, and for the broccoli was at 40 0C, presenting better performance. In addition, tests were carried out according to the official Mexican standard nom-119-ssal-1994 in the SAQMIC laboratory where it was established that a quality natural food dye was obtained, since it complies with parameters of the regulation. Finally, we validated the product of Tony natural yogurt and whipped cream for this validation we must take into account the purification of ethanol to obtain excellent results.