COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L)
The article elucidates the possibility of using the yellow dye, obtained from saffron petals (Carthamus Tinctorius L.) in the food industry. This powdered dye, added to yoghurt in concentrations of 0.3 - 0.4%, in addition to its yellow color, gives the yoghurt samples a light aroma of saffron flower...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2022-03-01
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| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2022/03/JES-1-2022_142-150.pdf |
| _version_ | 1797686743654203392 |
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| author | POPESCU, Liliana GHENDOV-MOSANU, Aliona BAERLE, Alexei SAVCENCO, Alexandra TATAROV, Pavel |
| author_facet | POPESCU, Liliana GHENDOV-MOSANU, Aliona BAERLE, Alexei SAVCENCO, Alexandra TATAROV, Pavel |
| author_sort | POPESCU, Liliana |
| collection | DOAJ |
| description | The article elucidates the possibility of using the yellow dye, obtained from saffron petals (Carthamus Tinctorius L.) in the food industry. This powdered dye, added to yoghurt in concentrations of 0.3 - 0.4%, in addition to its yellow color, gives the yoghurt samples a light aroma of saffron flowers and demonstrates high stability during storage at 4° C. for 28 days. The values of the chromatic coordinates, L *, a *, b *, of the yogurt samples did not undergo considerable changes during the storage stage, the color difference ∆E being ≤ 0.79, which indicates a high stability of the dye in yogurt. samples. The chromatic analysis data correlate with the results obtained by the reverse phase HPLC method, which identified the presence of four intact yellow chalcones in the yoghurt. The results of this study will encourage the cultivation of saffron, the extraction of natural dyes and their use in the food industry. |
| first_indexed | 2024-03-12T01:10:17Z |
| format | Article |
| id | doaj.art-e866c5fd5ea04cabab14fb71586bf904 |
| institution | Directory Open Access Journal |
| issn | 2587-3474 2587-3482 |
| language | English |
| last_indexed | 2024-03-12T01:10:17Z |
| publishDate | 2022-03-01 |
| publisher | Technical University of Moldova |
| record_format | Article |
| series | Journal of Engineering Science (Chişinău) |
| spelling | doaj.art-e866c5fd5ea04cabab14fb71586bf9042023-09-14T06:47:44ZengTechnical University of MoldovaJournal of Engineering Science (Chişinău)2587-34742587-34822022-03-01XXIX1142150https://doi.org/10.52326/jes.utm.2022.29(1).13COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L) POPESCU, Liliana0https://orcid.org/0000-0003-3381-7511GHENDOV-MOSANU, Aliona1https://orcid.org/0000-0001-5214-3562BAERLE, Alexei2https://orcid.org/0000-0001-6392-9579SAVCENCO, Alexandra3https://orcid.org/0000-0002-1962-3959TATAROV, Pavel4https://orcid.org/0000-0001-9923-8200Technical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaThe article elucidates the possibility of using the yellow dye, obtained from saffron petals (Carthamus Tinctorius L.) in the food industry. This powdered dye, added to yoghurt in concentrations of 0.3 - 0.4%, in addition to its yellow color, gives the yoghurt samples a light aroma of saffron flowers and demonstrates high stability during storage at 4° C. for 28 days. The values of the chromatic coordinates, L *, a *, b *, of the yogurt samples did not undergo considerable changes during the storage stage, the color difference ∆E being ≤ 0.79, which indicates a high stability of the dye in yogurt. samples. The chromatic analysis data correlate with the results obtained by the reverse phase HPLC method, which identified the presence of four intact yellow chalcones in the yoghurt. The results of this study will encourage the cultivation of saffron, the extraction of natural dyes and their use in the food industry.https://jes.utm.md/wp-content/uploads/sites/20/2022/03/JES-1-2022_142-150.pdfchromaticity coordinatescolor analysisfood additivenatural food |
| spellingShingle | POPESCU, Liliana GHENDOV-MOSANU, Aliona BAERLE, Alexei SAVCENCO, Alexandra TATAROV, Pavel COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L) Journal of Engineering Science (Chişinău) chromaticity coordinates color analysis food additive natural food |
| title | COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L) |
| title_full | COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L) |
| title_fullStr | COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L) |
| title_full_unstemmed | COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L) |
| title_short | COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L) |
| title_sort | color stability of yogurt with natural yellow food dye from safflower carthamus tinctorius l |
| topic | chromaticity coordinates color analysis food additive natural food |
| url | https://jes.utm.md/wp-content/uploads/sites/20/2022/03/JES-1-2022_142-150.pdf |
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