| Texto completo | |
| Autor(es): |
Ramos-Souza, Caroline
;
Nass, Pricila
;
Jacob-Lopes, Eduardo
;
Zepka, Leila Queiroz
;
Braga, Anna Rafaela Cavalcante
;
De Rosso, Veridiana Vera
Número total de Autores: 6
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Research International; v. 174, p. 12-pg., 2023-10-21. |
| Resumo | |
Color is a crucial sensory attribute that guides consumer expectations. A high-performance pequi carotenoid extraction process was developed using ionic liquid-based ethanolic solutions and a factorial design strategy to search for a potential substitute for the artificial azo dye yellow tartrazine. All-trans-antheraxanthin was identified with HPLC-PAD-MSn for the first time in pequi samples. [BMIM][BF4] was the most efficient ionic liquid, and the maximization process condition was the solid-liquid ratio R(S/L) of 1:3, the co-solvent ratio R(IL/E) of 1:1 ([BMIM][BF4]: ethanol), and three cycles of extraction with 300 s each and yielded 107.90 mu g carotenoids/g of dry matter. The ionic liquid-ethanolic solution recyclability was accomplished by freezing and precipitating with an average recovery of 79 %. In CIELAB parameters, pequi carotenoid extracted with [BMIM][BF4] was brighter and yellower than the artificial azo dye yellow tartrazine. A color change of 11.08 and a hue* difference of 1.26 degrees were obtained. Furthermore, carotenoids extracted with [BMIM][BF4] showed antioxidant activity of 35.84 mu mol of alpha-tocopherol. These findings suggest the potential of employing the pequi carotenoids to replace the artificial azo dye yellow tartrazine in foods for improved functional properties. (AU) | |
| Processo FAPESP: | 21/00596-7 - Estudo da substituição do corante amarelo tartrazina por carotenoides de Pequi extraídos utilizando líquidos iônicos de alta performance |
| Beneficiário: | Caroline Ramos da Silva Souza |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado Direto |
| Processo FAPESP: | 21/02692-3 - Estudo para substituição de corantes artificiais por carotenoides de frutas brasileiras: respostas tecnológicas inovadoras para aplicações em alimentos |
| Beneficiário: | Veridiana Vera de Rosso |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |