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FEASIBILITY OF EXTRACTION OF NATURAL FOOD COLOURS FROM SELECTED FRUITS AND VEGETABLES USING NANO TECHNOLOGY

KrishiKosh

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Title FEASIBILITY OF EXTRACTION OF NATURAL FOOD COLOURS FROM SELECTED FRUITS AND VEGETABLES USING NANO TECHNOLOGY
 
Creator SRILATHA, P
 
Contributor UMA MAHESWARI, K
 
Subject vegetables, fruit products, papayas, vegetative propagation, fruits, sampling, extraction, productivity, zinc, selection
NATURAL FOOD COLOURS, FRUITS, VEGETABLES, NANO TECHNOLOGY
 
Description In the present study a set of three experiments were conducted in the Department
of Post Graduate And Research Center and Quality control lab, Rajendranagar,
Hyderabad to synthesize the nano particles from selected fruits (papaya & black grapes)
and vegetables (tomato & beet root) and physico chemical characteristics, storage stability
of extracted nano food colours (NFCs) was assessed. Products were prepared by
incorporating NFCs at different concentrations and evaluated for sensory attributes.
In the first set of experiments selected fruits (papaya & black grapes) and
vegetables (tomato & beet root) are subjected to infrared drying (IR) and are grounded
into fine powder. The amount of powder obtained after drying the samples of papaya,
black grapes, tomato and beet root was 8.0gm, 11.5gm, 6.0gm and 12.0gm respectively
for 100gm of fresh sample. Nano particles or NFCs were synthesized by oxalate
decomposition method. NFCs thus obtained are subjected to scan under scanning electron
microscope (SEM). The size of the NFCs ranged from 695.0-723.0 nm, 668.8-796.0 nm,
772.0-965.0 nm, and 859.0-991.0 nm in papaya, black grapes, tomato and beet root
respectively. From the images scanned with SEM it was observed that the NFCs are
spherical in shape coated with zinc oxide. The NFCs thus obtained were assessed for
physico chemical characteristics (Yield, Colour quality, Concentration, Zinc and Bio
active compounds) and for storage stability towards temperature (room and refrigerated
temperature) and light (transparent and amber coloured glass bottles) for a period of 30 days.
Suitable products (Kesari and Soup mix) were prepared by incorporating 10%, 15% and 20%
NFCs which were subjected to sensory evaluation.
The yield of nano food colour (NFC) solution obtained from 1kg was 160ml from
papaya, 230ml from black grapes, 120ml from tomato and 240ml from beet root.
Between the vegetable samples the concentration of colour was found to be higher in
NFC with beet root (7.10) and lower in NFC with tomato (3.39). In fruit samples the
concentration of colour was found to be higher in NFC with black grapes (6.67) followed by
NFC with papaya (4.38).
With regard to colour quality, the lightness value observed for NFC with tomato was
14.26%, beet root (13.36%), black grapes (16.56%) and NFC with papaya (14.55%). The + a
(Hue) value for beet root was 4.56%, for NFC with tomato (2.73%), black grapes (3.59%) and
papaya it was 3.33%. The brightness value observed for NFC with tomato was 5.45%, beet root
(5.34%), black grapes (8.53%) and for NFC with papaya it was 4.59%.
Zinc content in NFCs synthesized from papaya was 3.94 mg/100gm, 6.81mg in black
grapes, 2.95mg in tomato and 7.51 mg/100gm in beet root.
The total carotene content in papaya NFC was 92.16 μg/100gms. The anthocyanin
content in NFC with black grapes was 118.91 mg/100gm. The lycopene content in tomato was
4.68 mg and betalain content in beet root NFC was 5.28 mg/100gm.
In the second set of experiments, sensory scores for colour, appeal and overall
acceptability showed significant variations except for flavor. Among the treatments T3 (20%)
scored highest for all sensory attributes such as colour, flavor, appeal and overall acceptability in
both the products i.e., kesari with NFC of papaya and black grapes and soup mix prepared by
incorporating vegetable NFCs (tomato and beet root).
In the third set of experiments, bio active compounds in the NFCs synthesized from
selected fruits (papaya & black grapes) and vegetables (tomato & beet root) showed a significant
reduction at room temperature compared to refrigerated temperature and in transparent bottles
compared to amber coloured bottles. The interaction between the treatments, light and periods
was found to be significant (P < 0.05) after 30 days of storage period. For the preparation of
products T3 scored highest i.e., 20% colour was most acceptable to the panelists. It was also
observed that these NFCs can be stored in amber coloured glass bottles at refrigerated
temperature without much deterioration of the original colour.
Thus it can be concluded that it is feasible to synthesize NFCs from dehydrated powders
of selected fruits (papaya and black grapes) and vegetables (tomato and beet root) with good
physico chemical (yield, colour quality, concentration, zinc and bio active compounds)
properties. However further extensive research is needed to extract natural food colours using
different nano technology techniques and their storage potency in varied food products, along
with consumer acceptance and commertialization of nano food products prepared by
incorporating nano food colours.
 
Date 2016-06-07T10:59:59Z
2016-06-07T10:59:59Z
2012
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/66908
 
Language en
 
Relation ;D9236
 
Format application/pdf
 
Publisher ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY