Obtaining natural dye from anthocyanins extracted from molasses grass (Melinis minutiflora P. Beauv.) and study of its application in yogurts
DOI:
https://doi.org/10.33448/rsd-v11i3.26230Keywords:
Food coloring; Methylated anthocyanins; Rotational central composite design; Stability.Abstract
The consumption of artificial dyes has been worrying consumers, driving research on natural dyes and their application in food. Anthocyanins are a class of compounds with potential for use as food coloring, due to their abundance in nature, wide range of colors and beneficial health effects, with proven antioxidant capacity. Molasses grass (Melinis minutiflora) is a promising source of anthocyanins due to its low cost and the presence of methylated anthocyanins in its composition. The objective of the present work was to obtain a natural dye from molasses grass anthocyanins and its application in yogurts. The extraction of anthocyanins from molasses grass was optimized by a Central Composite Rotational Design (DCCR) with two variables, eight trials and three central points, where the optimal conditions of 15 g of grass to 50mL of extracting solution, with 38.5% ethanol. The extracts obtained from the optimal conditions were rotaevaporated to remove the ethanol and lyophilized, getting a concentrated dye. Two types of yogurts were produced, with and without applying the dye and evaluated for pH, acidity, water holding capacity and color during 27 days of storage. The yogurts showed good storage stability, reducing the color intensity to levels not perceptible to the unaided human eye. The results showed the potential of using natural dye from molasses grass for this type of food matrix.
References
Albuquerque, B. R., Pinela, J., Barros, L., Oliveira, M. B. P. P., & Ferreira, I. C. F. R. (2020). Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product. Food Chemistry, 316, 126364. https://doi.org/10.1016/j.foodchem.2020.126364
Amchova, P., Kotolova, H., & Ruda-Kucerova, J. (2015). Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology, 73(3), 914–922. https://doi.org/10.1016/j.yrtph.2015.09.026
Backes, E., Leichtweis, M. G., Pereira, C., Carocho, M., Barreira, J. C. M., Kamal Genena, A., … C.F.R. Ferreira, I. (2020). Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products. Food Chemistry, 333, 127457. https://doi.org/10.1016/j.foodchem.2020.127457
Batista, R. V., Rosário, F. M., Alves, V., Francisco, C. T. dos P., Tormen, L., & Bertan, L. C. (2020). Desenvolvimento de iogurte tipo “sundae” sabor jabuticaba (Myrciaria jaboticaba (Vell) Berg) com adição de fibras. Research, Society and Development, 9(9), e214996662. https://doi.org/10.33448/rsd-v9i9.6662
Brasil (2007) Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa nº 46, de 23 de outubro de 2007. Adota o Regulamento Técnico de Identidade e Qualidade de Leites Fermentados, anexo à presente Instrução Normativa. Diário Oficial da República Federativa do Brasil, 18 out. 2007.
Carvalho, N. K. G. de, Leite, D. O. D., Camilo, C. J., Nonato, C. de F. A., Salazar, G. J. T., Costa, L. R., & Costa, J. G. M. da. (2020). Perfil Químico e Análise Antioxidante in vitro do extrato e fração de Auxemma glazioviana Taub. Research, Society and Development, 9(10), e9699109387. https://doi.org/10.33448/rsd-v9i10.9387
Cho, W.-Y., Kim, D.-H., Lee, H.-J., Yeon, S.-J., & Lee, C.-H. (2020). Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract. CyTA - Journal of Food, 18(1), 43–50. https://doi.org/10.1080/19476337.2019.1640797
Coelho, F. J. O., Quevedo, P. S., Menin, A., & Timm, C. D. (2009). Avaliação do prazo de validade do iogurte. Ciência Animal Brasileira, 10(4), 1155–1160.
Derringer, G., & Suich, R. (1980). Simultaneous Optimization of Several Response Variables. Journal of Quality Technology, 12(4), 214–219. https://doi.org/10.1080/00224065.1980.11980968
Dias, J. G., Guedes, J., Monteiro, R. de S., Pinto, V. R., Gandra, K. M. B., Cunha, L. R. da, & Pereira, P. A. P. (2020). Avaliação da estabilidade de iogurte concentrado salgado adicionado de orégano durante o armazenamento. Research, Society and Development, 9(10), e8999109322. https://doi.org/10.33448/rsd-v9i10.9322
Feketea, G., & Tsabouri, S. (2017). Common food colorants and allergic reactions in children: Myth or reality? Food Chemistry, 230, 578–588. https://doi.org/10.1016/j.foodchem.2017.03.043
Gregório, M. G., Brito, A. N. dos S. L. de, Oliveira, A. G. de, Mascarenhas, N. M. H., Paiva, F. J. da S., Medeiros Neto, M. S. de, & Silva, L. P. F. R. da. (2020). Desenvolvimento e caracterização físico-química de iogurte tipo grego com adição de diferentes concentrações da compota de carambola (Averrhoa carambola). Research, Society and Development, 9(8), e861986484. https://doi.org/10.33448/rsd-v9i8.6484
Harte, F., Luedecke, L., Swanson, B., & Barbosa-Cánovas, G. V. (2003). Low-Fat Set Yogurt Made from Milk Subjected to Combinations of High Hydrostatic Pressure and Thermal Processing. Journal of Dairy Science, 86(4), 1074–1082. https://doi.org/10.3168/jds.S0022-0302(03)73690-X
Instituto Adolfo Lutz (IAL) (2008). Métodos físico-químicos para análise de alimentos. (O. Zenebon, N. S. Pascuet, & P. Tiglea, Orgs.). São Paulo: Instituto Adolfo Lutz.
Jaekel, L. Z., Schmiele, M., & Chang, Y. K. (2020). Impactos do amido resistente e da enzima transglutaminase nas características tecnológicas de espaguete. Research, Society and Development, 9(8), e891986219. https://doi.org/10.33448/rsd-v9i8.6219
Liu, Y., Liu, Y., Tao, C., Liu, M., Pan, Y., & Lv, Z. (2018). Effect of temperature and pH on stability of anthocyanin obtained from blueberry. Journal of Food Measurement and Characterization, 12(3), 1744–1753. https://doi.org/10.1007/s11694-018-9789-1
Martins, N., Roriz, C. L., Morales, P., Barros, L., & Ferreira, I. C. F. R. (2016). Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices. Trends in Food Science & Technology, 52, 1–15. https://doi.org/10.1016/j.tifs.2016.03.009
Meng, J., Kang, T.-T., Wang, H.-F., Zhao, B.-B., & Lu, R.-R. (2018). Physicochemical properties of casein-dextran nanoparticles prepared by controlled dry and wet heating. International Journal of Biological Macromolecules, 107, 2604–2610. https://doi.org/10.1016/j.ijbiomac.2017.10.140
Mojica, L., Berhow, M., & Gonzalez de Mejia, E. (2017). Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential. Food Chemistry, 229, 628–639. https://doi.org/10.1016/j.foodchem.2017.02.124
Moura, S. C. S. R., Schettini, G. N., Garcia, A. O., Gallina, D. A., Alvim, I. D., & Hubinger, M. D. (2019). Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt. Food and Bioprocess Technology, 12(9), 1500–1515. https://doi.org/10.1007/s11947-019-02308-9
Neves, N. A., Stringheta, P. C., Gómez-Alonso, S., & Hermosín-Gutiérrez, I. (2021). Anthocyanin Composition of Melinis minutiflora Cultivated in Brazil. Revista Brasileira de Farmacognosia, 31(1), 112–115. https://doi.org/10.1007/s43450-021-00133-w
Neves, N. A., Stringheta, P. C., Silva, I. F. da, García-Romero, E., Gómez-Alonso, S., & Hermosín-Gutiérrez, I. (2021). Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn. Food Chemistry.
Ogliari, R., & Novello, D. (2021). Avaliação de iogurte de coco baseado na perspectiva do consumidor: influência das informações do produto sobre o perfil sensorial. Research, Society and Development, 10(2), e53210212582. https://doi.org/10.33448/rsd-v10i2.12582
Pinela, J., Prieto, M. A., Pereira, E., Jabeur, I., Barreiro, M. F., Barros, L., & Ferreira, I. C. F. R. (2019). Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants. Food Chemistry, 275, 309–321. https://doi.org/10.1016/j.foodchem.2018.09.118
Piovesan, N., Borges, M. F. de A., Queiroz, J. M. de, Souza, R. L. A. de, Oliveira, E. N. A. de, Oliveira, G. S., … Oliveira, P. V. C. de. (2021). Caracterização físico-química e sensorial de frozen iogurte de kiwi enriquecido com prebiótico. Research, Society and Development, 10(8), e5710817031. https://doi.org/10.33448/rsd-v10i8.17031
Rodrigues, A. P. de S., Santos, G. Á. de S., Carvalho, H. J. M., Schmiele, M., Sobrinho, P. de S. C., & Rocha, L. de O. F. (2021). Efeito da adição de colágeno e sucralose nas características tecnológicas e sensoriais do iogurte. Research, Society and Development, 10(11), e507101119841. https://doi.org/10.33448/rsd-v10i11.19841
Rosa, J. R., Weis, G. C. C., Moro, K. I. B., Robalo, S. S., Assmann, C. E., Silva, L. P., … Rosa, C. S. (2021). Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract. LWT, 142, 111027. https://doi.org/10.1016/j.lwt.2021.111027
Ścibisz, I., Ziarno, M., & Mitek, M. (2019). Color stability of fruit yogurt during storage. Journal of Food Science and Technology, 56(4), 1997–2009. https://doi.org/10.1007/s13197-019-03668-y
Silva, A. B. N. da, & Ueno, M. (2012). Avaliação da viabilidade das bactérias lácticas e variações da acidez titulável em iogurtes com sabor de frutas. Revista do Instituto Latic. “Cândido Tostes”, 390(68), 20–25.
Silva, D. C. G. da, Abreu, L. R., & Assumpção, G. M. P. (2012). Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt. Ciência Rural, 42(3), 545–550.
Silva, F. C. G. da, Dalaqua, S., Azevedo, E. C. de, Campos, G. M. de, Raghiante, F., & Martins, O. A. (2016). Profile of lactic acid within validity of full natural yogurt. Revista Brasileira de Higiene e Sanidade Animal, 10(4). https://doi.org/10.5935/1981-2965.20160050
Skates, E., Overall, J., DeZego, K., Wilson, M., Esposito, D., Lila, M. A., & Komarnytsky, S. (2018). Berries containing anthocyanins with enhanced methylation profiles are more effective at ameliorating high fat diet-induced metabolic damage. Food and Chemical Toxicology, 111, 445–453. https://doi.org/10.1016/j.fct.2017.11.032
Vianna, F. S., Canto, A. C. V. da C. S., Costa-Lima, B., Salim, A. P., Balthazar, C. F., Costa, M. P., … Silva, A. C. de O. (2019). Milk from different species on physicochemical and microstructural yoghurt properties. Ciência Rural, 49(6). https://doi.org/10.1590/0103-8478cr20180522
Wang, C., & Xie, Y. (2019). Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability. Journal of Food Science, 84(11), 3140–3146. https://doi.org/10.1111/1750-3841.14816
Zhang, B., Jiang, X., Huang, G., Xin, X., Attaribo, T., Zhang, Y., … Gui, Z. (2019). Preparation and characterization of methylated anthocyanins from mulberry fruit with iodomethane as donor. Sericologia, 59, 106–116.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Isabela de Morais Silva; Larissa de Oliveira Ferreira Rocha; Marcio Schmiele; Nathália de Andrade Neves
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
