Extracción de colorantes naturales del Mango (Manguifera Indica L), Mandarina (Citrus reticulata), Piña (Ananas comosus), para el uso en la industria de alimentos.

Abstract

It was realised the natural dyes extraction from the mango pulp (Manguifera indica L.), mandarin peel (Citrus reticulate) and pineapple peel (Ananas comosus), for the food industry use. It was proceeded with the proximal analysis; obtaining the mandarin humidity results 10, 92%, pineapple 9, 12%, mango 71, 72%; mandarin ashes 3, 27%, pineapple 4, 65%, mango 0, 53%; mandarin protein 8, 12g, pineapple 4, 82g, mango 0,43g and mandarin fibre 0,51g, pineapple 10, 01g, mango 1, 59g; then it was realised the natural dyes extraction, for which it was used the Soxhlet extraction apparatus, with ethanol to the 90 90% and 50g of fresh and dry sample, using the cabinet tray dryer to a temperature of 45ºC; later, it was concentrated the obtain extract in a rotary evaporator to a temperature 45±5ºC where the dyes with higher performance were those that were obtained in dry like is the case of the pineapple peel 12%, mandarin peel 11% and mango pulp 10%; for the dye quality control it was realised a physic-chemical analysis, (density, refraction index, Brix grades), the pH is slightly acidic, the obtained dyes are fat soluble; in the microbiological quality control it was reported for Escherichia coli, coliforms, moulds and yeasts <10UFC/mL, assuring dye safety, finally, it was applied (2mL) in a natural yogurt (100 mL) and it was monitored each 5 days with the pH measurement during a period of 25 days where they give values of 4, 18 until 4, 25; the pineapple peel dye extracted dry, obtained high acceptability according to the survey released by the colour, smell and its characteristic flavour.