Stability study of an aqueous formulation of the Annatto dye
ABSTRACT: Annatto is a natural dye extracted from the pericarp of Bixa Orellana L. seeds. The main coloring agents of this dye are bixin and norbixin. In this study, it was evaluated the effect of light and temperature on the stability of an aqueous formulation of norbixin. Both studies were carried...
- Autores:
-
Gallardo Cabrera, Cecilia
Rojas Barahona, Ángel Francisco
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2015
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/35734
- Acceso en línea:
- https://hdl.handle.net/10495/35734
- Palabra clave:
- Tartrazina
Tartrazine
Bixa Orellana
Annatto tree
Plantas tintoreas
Dye plants
Carotinoides
Carotinoids
Aditivos para alimentos
Food additives
- Rights
- openAccess
- License
- Derechos reservados - Está prohibida la reproducción parcial o total de esta publicación
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| dc.title.spa.fl_str_mv |
Stability study of an aqueous formulation of the Annatto dye |
| title |
Stability study of an aqueous formulation of the Annatto dye |
| spellingShingle |
Stability study of an aqueous formulation of the Annatto dye Tartrazina Tartrazine Bixa Orellana Annatto tree Plantas tintoreas Dye plants Carotinoides Carotinoids Aditivos para alimentos Food additives |
| title_short |
Stability study of an aqueous formulation of the Annatto dye |
| title_full |
Stability study of an aqueous formulation of the Annatto dye |
| title_fullStr |
Stability study of an aqueous formulation of the Annatto dye |
| title_full_unstemmed |
Stability study of an aqueous formulation of the Annatto dye |
| title_sort |
Stability study of an aqueous formulation of the Annatto dye |
| dc.creator.fl_str_mv |
Gallardo Cabrera, Cecilia Rojas Barahona, Ángel Francisco |
| dc.contributor.author.none.fl_str_mv |
Gallardo Cabrera, Cecilia Rojas Barahona, Ángel Francisco |
| dc.contributor.researchgroup.spa.fl_str_mv |
Grupo de Estabilidad de Medicamentos, Cosméticos y Alimentos (GEMCA) |
| dc.subject.decs.none.fl_str_mv |
Tartrazina Tartrazine |
| topic |
Tartrazina Tartrazine Bixa Orellana Annatto tree Plantas tintoreas Dye plants Carotinoides Carotinoids Aditivos para alimentos Food additives |
| dc.subject.lemb.none.fl_str_mv |
Bixa Orellana Annatto tree Plantas tintoreas Dye plants Carotinoides Carotinoids Aditivos para alimentos Food additives |
| description |
ABSTRACT: Annatto is a natural dye extracted from the pericarp of Bixa Orellana L. seeds. The main coloring agents of this dye are bixin and norbixin. In this study, it was evaluated the effect of light and temperature on the stability of an aqueous formulation of norbixin. Both studies were carried out in controlled conditions. Photostability studies were conducted exposing samples in different concentrations under irradiated for 6 hours using a xenon lamp at 1000 W/m2. The effect of temperature was assessed by analyzing the samples exposed at 30±2oC during 12 months, in order to simulate the natural storage condition. Norbixin concentration during storage after exposure to various conditions was measured by spectrophotometry at 455 nm. This was correlated with color, which was measured by sensorial analysis, where perceptible changes in color were identified. Results from forced photostability studies showed that samples at high norbixin concentration (5.58%) did not suffer decomposition. The decay of norbixin promoted by temperature was fitted a linear model, and a significant change of color was observed at 12 months when the remaining norbixin concentration was 4.42%.The findings showed that high concentrations are a protective factor against photo-degradation, and the shelf life of norbixin in aqueous formulation was 12 months at 30oC. |
| publishDate |
2015 |
| dc.date.issued.none.fl_str_mv |
2015 |
| dc.date.accessioned.none.fl_str_mv |
2023-06-30T19:10:21Z |
| dc.date.available.none.fl_str_mv |
2023-06-30T19:10:21Z |
| dc.type.spa.fl_str_mv |
Artículo de investigación |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://purl.org/redcol/resource_type/ART |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
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Gallardo-Cabrera, C. & Rojas-Barahona, A.. (2015). Stability study of an aqueous formulation of the annatto dye. International Food Research Journal. 22. 2149-2154. |
| dc.identifier.issn.none.fl_str_mv |
1985-4668 |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/10495/35734 |
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2231-7546 |
| identifier_str_mv |
Gallardo-Cabrera, C. & Rojas-Barahona, A.. (2015). Stability study of an aqueous formulation of the annatto dye. International Food Research Journal. 22. 2149-2154. 1985-4668 2231-7546 |
| url |
https://hdl.handle.net/10495/35734 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Int. Food. Res. J. |
| dc.relation.citationendpage.spa.fl_str_mv |
2154 |
| dc.relation.citationissue.spa.fl_str_mv |
5 |
| dc.relation.citationstartpage.spa.fl_str_mv |
2149 |
| dc.relation.citationvolume.spa.fl_str_mv |
22 |
| dc.relation.ispartofjournal.spa.fl_str_mv |
International Food Research Journal |
| dc.rights.uri.spa.fl_str_mv |
Derechos reservados - Está prohibida la reproducción parcial o total de esta publicación |
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info:eu-repo/semantics/openAccess |
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http://purl.org/coar/access_right/c_abf2 |
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Derechos reservados - Está prohibida la reproducción parcial o total de esta publicación http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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Universiti Putra , Faculty of Food Science and Technology |
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Seri Kembangan, Malasia |
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Universidad de Antioquia |
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Gallardo Cabrera, CeciliaRojas Barahona, Ángel FranciscoGrupo de Estabilidad de Medicamentos, Cosméticos y Alimentos (GEMCA)2023-06-30T19:10:21Z2023-06-30T19:10:21Z2015Gallardo-Cabrera, C. & Rojas-Barahona, A.. (2015). Stability study of an aqueous formulation of the annatto dye. International Food Research Journal. 22. 2149-2154.1985-4668https://hdl.handle.net/10495/357342231-7546ABSTRACT: Annatto is a natural dye extracted from the pericarp of Bixa Orellana L. seeds. The main coloring agents of this dye are bixin and norbixin. In this study, it was evaluated the effect of light and temperature on the stability of an aqueous formulation of norbixin. Both studies were carried out in controlled conditions. Photostability studies were conducted exposing samples in different concentrations under irradiated for 6 hours using a xenon lamp at 1000 W/m2. The effect of temperature was assessed by analyzing the samples exposed at 30±2oC during 12 months, in order to simulate the natural storage condition. Norbixin concentration during storage after exposure to various conditions was measured by spectrophotometry at 455 nm. This was correlated with color, which was measured by sensorial analysis, where perceptible changes in color were identified. Results from forced photostability studies showed that samples at high norbixin concentration (5.58%) did not suffer decomposition. The decay of norbixin promoted by temperature was fitted a linear model, and a significant change of color was observed at 12 months when the remaining norbixin concentration was 4.42%.The findings showed that high concentrations are a protective factor against photo-degradation, and the shelf life of norbixin in aqueous formulation was 12 months at 30oC.COL00351176application/pdfengUniversiti Putra , Faculty of Food Science and TechnologySeri Kembangan, MalasiaDerechos reservados - Está prohibida la reproducción parcial o total de esta publicacióninfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Stability study of an aqueous formulation of the Annatto dyeArtículo de investigaciónhttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85TartrazinaTartrazineBixa OrellanaAnnatto treePlantas tintoreasDye plantsCarotinoidesCarotinoidsAditivos para alimentosFood additivesInt. Food. Res. 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