Effect of parameters on alkaline extraction of annatto colorant. Part II.

Authors

  • Yisser García Instituto de Investigaciones para la Industria Alimenticia
  • Margarita Nuñez de Villavicencio Instituto de Investigaciones para la Industria Alimenticia
  • José L. Rodríguez Instituto de Investigaciones para la Industria Alimenticia
  • Idania Borrego Instituto de Investigaciones para la Industria Alimenticia
  • Luis Cruz Facultad de Ingeniería Química, Instituto Superior Politécnico “José Antonio Echeverría”

Keywords:

natural colors, annatto, extraction.

Abstract

The effect of temperature (65; 70 and 75ºC) and sodium hydroxide concentration (0.25; 0.5 y 0.75 N ) on annatto extraction were investigated. The experiments were carried out with an agitation level of 100 rpm and a solvent to seed ratio of 5:1. The greatest extraction of pigments was obtained at 75ºC and a sodium hydroxide concentration of 0.5 N.

 

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Published

2024-02-14

Issue

Vol. 20 No. 2 (2010)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Effect of parameters on alkaline extraction of annatto colorant. Part II. (2024). Ciencia Y Tecnología De Alimentos, 20(2), 26-29. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/639

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