| dc.description.abstract | There is a growing global demand for eco-friendly products, particularly in food, favoring
natural colorants. However, these often lack durability compared to synthetics. Annatto dye
from Bixa Orellana seeds exemplifies this natural colorant. This study investigates the
stability of Annatto pigments, specifically bixin, and norbixin, under varying storage
conditions including pH levels, sodium chloride concentrations, exposure to oxygen and light,
and temperature variations. The method employed for annatto color extraction involves
solvent extraction (using Ethanol) accompanied by ultrasonic treatment at 50°C for 30
minutes. Throughout the experimentation, losses in both bixin and norbixin were monitored
and determined by the measured via UV spectroscopy (487nm), with samples being
evaluated every 2 days over two weeks. Notably, bixin demonstrated the highest rate of
mass loss at pH = 5, followed by pH = 3, and the lowest at pH = 7. The addition of different
concentrations of NaCl to the annatto preservation medium resulted in the highest bixin loss
at 3% NaCl and the lowest at 0.4% NaCl. Moreover, prolonged exposure to diffused light
notably impacted the stability of annatto, while the presence or absence of oxygen did not
yield a significant effect. Storage under dark conditions at 4°C and room temperature (27°C)
both led to less bixin losses. In contrast, rapid and substantial bixin loss was observed
during frying at temperatures ranging from 170 to 180°C. Bixin showed the highest stability
in a naturally alkaline environment (pH = 7), with sodium chloride content below 3%,
minimal light exposure, and cold storage at 4°C. | en_US |
