Extracción de colorantes naturales de Camote (Ipomoea batatas), Col Morada (Brassica oleracea var. capitata) y Maíz Morado (Zea mays L.) para el uso en la industria de alimentos.

Abstract

The extraction of natural dyes was carried out from the sweet potato husk (Ipomoea batatas), purple cabbage leaf (Brassica oleracea var. capitata) and purple corn grain (Zea mays L.) for use in the food industry. First, it was proceeded with the proximal analysis of the raw material under study, after which the extraction was carried out in the Soxhlet equipment using as solvents 90% ethanol - 0.03% citric acid, 50 g of fresh and dry plant material that was obtained in a cabinet-type tray dryer at 45°C, the concentration of the extract (dye with solvent) was then carried out in a Rotavapor BUCHI 461 Water Bath at a temperature of 50 ± 5°C, for an estimated time of 1 to 2 hours, in this way the natural colorant was obtained, later it was proceeded with the analysis of the physicochemical properties, microbiological quality and applicability in a natural yogurt. The result was the natural pigment anthocyanin with PH acid, water soluble and insoluble in edible vegetable oil; the microbiological analysis reported for Escherichia coli, total and fecal coliforms <10 CFU/mL of dye, while for molds and yeasts <10 UP/mL, guaranteeing its innocuousness; With regard to the application of natural dyes, these were easily incorporated into natural yogurt and phase separation was not observed, and polls reported a high percentage of acceptability in their color, where the dye obtained from purple corn stood out in both fresh as in dry. It is concluded that the dyes obtained presented optimal conditions for human consumption, based on the regulations Mexico-NOM-119-SSA1 and NTE INEN-2337: 2008, being able to be applied without inconvenience: in the dairy product yogurt, in addition to their condition natural contribute to health care.