Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-products
The utilization of synthetic dyes in food industries is a great concern for food safety and health issues. So, natural pigments can be an excellent substitute for synthetic dyes and also health-friendly for consumers. In the experiment, natural pigments were extracted from tomato (Solanum lycopersic...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-02-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024013094 |
| _version_ | 1797304480619823104 |
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| author | Md Shariful Islam Md Sharifur Rahman Muslima Khatun Majid Hajibeigy Md Nizam Uddin Mst Moriom Khatun |
| author_facet | Md Shariful Islam Md Sharifur Rahman Muslima Khatun Majid Hajibeigy Md Nizam Uddin Mst Moriom Khatun |
| author_sort | Md Shariful Islam |
| collection | DOAJ |
| description | The utilization of synthetic dyes in food industries is a great concern for food safety and health issues. So, natural pigments can be an excellent substitute for synthetic dyes and also health-friendly for consumers. In the experiment, natural pigments were extracted from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.). Then the stability and consumer acceptance of the extracted pigments were examined. The highest amount of pigment was extracted from turmeric (2.14 ± 0.30 %) with ethanol solvent, followed by tomato (0.67 ± 0.06 %) with hexane: acetone (1:1) solvent, and red amaranth (0.78 ± 0.05 %) with acetone solvent. Turmeric pigment showed the highest stability in high temperatures and light exposure. All of the pigments were highly stable in a neutral environment; however, tomato pigment showed the highest stability index (84.33 ± 2.52) at pH 3.0, but turmeric pigment showed the highest stability (91.67 ± 1.53) at pH 5.0. The simple preference test revealed that the use of turmeric pigment in boiled rice had the highest acceptance rate, and in terms of taste and flavor, red amaranth pigments in ice cream. So turmeric pigment can be utilized in high-temperature processing and/or acidic foods, but tomato and red amaranth pigments might be in low-temperature processing foods such as the ice-cream and soft drinks processing industry. |
| first_indexed | 2024-03-08T00:11:07Z |
| format | Article |
| id | doaj.art-61fd0af9b9404c5d8cbf311356b719e4 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-08T00:11:07Z |
| publishDate | 2024-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-61fd0af9b9404c5d8cbf311356b719e42024-02-17T06:40:26ZengElsevierHeliyon2405-84402024-02-01103e25278Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-productsMd Shariful Islam0Md Sharifur Rahman1Muslima Khatun2Majid Hajibeigy3Md Nizam Uddin4Mst Moriom Khatun5Department of Agricultural Chemistry, Patuakhali Science and Technology University, Dumki, Patuakhali, Bangladesh; Corresponding author.Department of Food Technology and Engineering, Patuakhali Science and Technology University, Dumki, Patuakhali, Bangladesh; Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, USADepartment of Agricultural Chemistry, Patuakhali Science and Technology University, Dumki, Patuakhali, BangladeshCanadian Pacifico Seaweeds, British Columbia, CanadaDepartment of Agricultural Chemistry, Patuakhali Science and Technology University, Dumki, Patuakhali, BangladeshLecturer, S.B. Railway Colony School and College, Sirajganj, BangladeshThe utilization of synthetic dyes in food industries is a great concern for food safety and health issues. So, natural pigments can be an excellent substitute for synthetic dyes and also health-friendly for consumers. In the experiment, natural pigments were extracted from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.). Then the stability and consumer acceptance of the extracted pigments were examined. The highest amount of pigment was extracted from turmeric (2.14 ± 0.30 %) with ethanol solvent, followed by tomato (0.67 ± 0.06 %) with hexane: acetone (1:1) solvent, and red amaranth (0.78 ± 0.05 %) with acetone solvent. Turmeric pigment showed the highest stability in high temperatures and light exposure. All of the pigments were highly stable in a neutral environment; however, tomato pigment showed the highest stability index (84.33 ± 2.52) at pH 3.0, but turmeric pigment showed the highest stability (91.67 ± 1.53) at pH 5.0. The simple preference test revealed that the use of turmeric pigment in boiled rice had the highest acceptance rate, and in terms of taste and flavor, red amaranth pigments in ice cream. So turmeric pigment can be utilized in high-temperature processing and/or acidic foods, but tomato and red amaranth pigments might be in low-temperature processing foods such as the ice-cream and soft drinks processing industry.http://www.sciencedirect.com/science/article/pii/S2405844024013094PigmentExtractionStabilityConsumer preference |
| spellingShingle | Md Shariful Islam Md Sharifur Rahman Muslima Khatun Majid Hajibeigy Md Nizam Uddin Mst Moriom Khatun Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-products Heliyon Pigment Extraction Stability Consumer preference |
| title | Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-products |
| title_full | Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-products |
| title_fullStr | Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-products |
| title_full_unstemmed | Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-products |
| title_short | Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-products |
| title_sort | extraction of organic pigments from tomato solanum lycopersicum l turmeric curcuma longa l and red amaranth amaranthus tricolor l for safe use in agro products |
| topic | Pigment Extraction Stability Consumer preference |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024013094 |
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