Obtenção e avaliação da estabilidade de carmim de cochonilha (Dactylopius coccus)

AUTOR(ES)
DATA DE PUBLICAÇÃO

1997

RESUMO

In this work was obtained a natural colorant, of red colour, from an insect called cochineal (Dacty/opius coccus Costa). For the obtention of colorant was analised some effects: pH, time and concentration of reagents. The objective was obtain a colorant visually equal to the comercial one throw the variation of conditions and with a high concentration of pigment. The colour was obtained in powder and liquid forms. The medium rate of carminic acid in carmine developed in this study was 57,35%, higher than the minimum recommended, 6,74% of moisture and 21,18% of protein. For this results was used water in the extration in the rate 120 ml/g of cochineal, extration in a boil temperature by 15 minutes, precipitation of lac in pH 6,0, in a boil temperature by 30 minutes, using aluminium sulfate and calcium acetate as reagents. The income in mass of carminic acid was nearly 48%. The stability of liquid form was studied in light (1.200 lux), temperature (25°C to 100°C), pH (2,3 to 7,8) and food (whole milk). The light s, temperature s, pH s and food s effects besides the stability of carmine was studied by the variation of absorbance of the first three and by the variation of colour in the last. By the variation of absorbance was possible to determine the values of speed of reaction constant and time of half life in which system beyond the looses in carminic acid. The temperature was the effect more destructive of colour and light and pH almost do not present destroy to the carmine. The effect of food have not induced in carmine stability. The objective of this work was to obtain a carmine of the same colour, composition and stability that a standard colour from the market

ASSUNTO(S)

estabilidade corantes em alimentos

ACESSO AO ARTIGO

Documentos Relacionados