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A Review on Annatto Dye Extraction, Analysis and Processing – A Food Technology Perspective

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Relation http://ir.cftri.com/12324/
 
Title A Review on Annatto Dye Extraction, Analysis
and Processing – A Food Technology
Perspective
 
Creator Giridhar, P.
Akshatha, Venugopalan
Parimalan, R.
 
Subject 10 Plants
32 Synthetic Dyes
01 Analysis
 
Description Consumers’ preference to natural colours for edible purposes is of general interest.
Annatto dye also called as poor man’s saffron is widely used in the food industry. Annatto
is obtained from the thin resinous aril portion of seeds of Bixa orellana - a tropical plant of
great agroindustrial interest. Bixin and norbixin are the main components of annatto
colour which imparts red to yellow hue to the food matrix. Annatto is the most sought
after natural colorant in the food industry in view of its availability, affordability and
viability. It also finds wide use in cosmetics, pharmacy and dyeing purposes. An outline
of recent developments in annatto dye extraction, efforts to improve the extract yield,
stability aspects of annatto color in food products, potential viable methods to be
employed for better economic prospects is warranted which will be useful to prospective
entrepreneurs.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12324/1/Journal%20of%20Scientific%20Research%20%26%20Reports%203%282%29%20327-348%2C%202014.pdf
Giridhar, P. and Akshatha, Venugopalan and Parimalan, R. (2014) A Review on Annatto Dye Extraction, Analysis and Processing – A Food Technology Perspective. Journal of Scientific Research and Reports, 3 (2). pp. 327-348.