Extracción de colorantes naturales de jamaica (Hibiscus sabdariffa), Mora Andina (Rubus glaucus) y Uva (Vitis vinífera) para el uso en la industria de alimentos.

Abstract

The objective of the present university degree work is to extract natural dyes from Jamaica chalices (Hubiscus Sabdariffa), Andean blackberry (Rubus glaucu) and grape skins (Vitis Vinifera) in the application of food industry. The proximal bromatological analysis of each of the raw materials was performed; for extraction, the solvent method (Soxhlet method), 90% ethanol, 0.03% citric acid, 50g of fresh material and dry matter was applied using a cabinet-type tray dryer at 45 ° C, After that, the concentration is carried out in a Buchi Rotavapor 461 Water Bath at a temperature of 50±5°C for an approximate time of 1-2 hours in order to obtain the concentrated natural dyes, in addition of these, it was analyzed physical-chemical, microbiological and the applicability in a natural yogur. The extraction of the dye showed greater intensity in the dry raw materials used, especially the one coming from Jamaica chalices. The result was the obtaining of the anthocyanin pigment with water-soluble acid pH and insoluble in fatty substances, with the microbiological analysis, the dyes show to be innocuous. When applying the dyes obtained to a natural yogur, there were no syneresis observed, even unpleasant changes, therefore they are suitable for use in food. The surveys revealed a high percentage of acceptability of the yogur the color in contrast to the smell and taste. It is concluded that the colorants obtained maintain optimum conditions for the use of the human being, it can be applied to a dairy product in this case the yogur one, due to its natural condition would not affect the consumer health.