Utilización del extracto de sangorache (Amaranthus quitensis) en la industria alimentaria.

Abstract

This research project focused on the study of the use of sangorache extract in the food industry. The use of artificial colors can affect consumer’s health being allergies the main effect of their prolonged consumption. This research had as objectives to determine the extraction method by emphasizing the functional contribution of the bioactive components of the extract and to identify the main food products where the sangorache extract is used. Different processes of extraction that use the leaves and glomerous of the plant were used due to the fact that they have the major concentration of pigment. For this effect, a compilation of bibliographic sources was carried out taking into account digital platforms which allowed an exhaustive search. The results presented the forms of extraction that optimize the performance of the extract. Three extracts were identified; aqueous, lipid and powder extracts. In the analysis of bioactive compounds, according to the investigations carried out, flavonoids, phenols are abundantly present and by a wavelength analysis by spectrophotometry, the presence of betacyanins is evidenced, in this way it was considered to be a functional extract. Also, the foods where they were tested showed better acceptance using powdered sangorache extract in products such as: yogurt and viennese type sausage. Thus, using sangorache extract is a good alternative as a replacement for synthetic colors.