Diseño de un proceso para la obtención de colorantes naturales a partir de achiote (Bixa orellana), chonta (Bactris gasipaes) y papaya hawaiana (Carica papaya l.) en seco y húmedo.

Abstract

The present investigation had as the primary objective. Carry out the design of a process to extract dry and wet natural dyes from achiote (Brixa Orellana), chonta (Bactris gasipaes) and Hawaiian papaya (Carita papaya L.) for food use. For this investigation, each fruit to be used as raw material for each process was selected, the physical-chemical, organoleptic and macro morphological characterization of each of the fruits was performed. In the wet process, each of the fruits was cut, weighed and a solvent (ethanol at 96 °) was added for solid-liquid extraction, then vacuum filtration was carried out, then vacuum distillation to be able to separate the solvent from the dye extracted and finally we measure the mL of dye. For the process with the dry sample, the same procedure was performed as with the wet sample, but with the difference that the raw material was previously dried in a 38 ° C air heater tub. Once the dye was achieved, microbiological and physical-chemical tests were performed for both the dyes obtained from the wet samples and the dry samples, the data obtained were contrasted, and it was analyzed that the process carried out with the samples on a dry basis. Despite not having better performance, it had better pigmentation that would be an essential factor for this titration work. When performing microbiological analyses, it can be seen both in wet and dry. There is an absence of mould and yeast and a minimal presence of colonies in the case of dry chonta in aerobic-mesophilic and enterobacteria, which has <5 colonies, so it is an acceptable value based on the official norm NOM-119-SSA1-1994, so it is admissible for human consumption. Finally, it is recommended to use the solvent with the highest percentage of purity possible for better extraction of the dye.