Diseño de un proceso para la obtencion de colorantes naturales a partir de la remolacha (Beta vulgaris), granada (Punica granatum) y tomate de árbol injerto (Solanum betaceum cav.), en seco y húmedo.

Abstract

This research was focused on obtaining natural dyes from beet, pomegranate and grafting tree tomato, to be used in a food product, which began with the selection of raw material which should be in good condition, then washed and cut, then proceeded with the solid-liquid extraction with the help of a solvent (ethanol 96,6%) which by means of a vacuum filtration separates the solid substances from the fluid and then takes it to a rotary evaporator at a temperature of 38°C and a vacuum pressure of 175mbar in which a simple distillation was carried out separating the solvent from the pigment to which a physical-chemical and microbiological analysis was made based on Mexican regulations NOM-119-SSA1-1994. The analyses carried out indicate that in dry base it presented a lower yield, but a better coloration on the other hand a higher yield was determined in those of humid base. The powdered colorant of the pigment was also obtained in a humid base of beet which presented a color degradation, this is due to the high temperature that was submitted in the dryer by atomization. Finally, the natural dyes were applied in natural yogurt, which had a shelf life of one month. By means of a sensory analysis, the grafting tree tomato dye in dry base with a concentration of 12mL had a greater acceptance by the affective judges.