Study of extraction method and the stability of red pigment from various natural sources for food colouring: article

Nowadays, colorants, additives, or supplements used in food industry, cosmetics and pharmaceuticals are came from various kinds of pigments. However, synthetic pigments colorant has adverse effect that cause toxicity and carcinogenity in the human body. This will affect the usage of synthetic pigments in the industry. Therefore the natural pigments become the best replacement for synthetic pigments. The objectives of this research is aimed to study the extraction method of red pigment from natural sources dragon fruit, roselle, and red grapes. To study the effect of different storage parameters (time, temperature, taste, and colour) on the stability of the red pigment incorporated in food product and to study the effect of microencapsulation of red pigment extracted. In extraction of powder, Roselle with distilled water has 22.1 g of powder whereas roselle with ethanol has 6.1 g only. For Grape skins, the quantity of the powder of roselle with distilled water in greater than in roselle with ethanol which is 21 g and 0.73 g respectively. Next, for dragon fruits skin, the quantity of the powder is also comparable where with distilled water is 14.5 g and solvent is 1.77 g. A muffin is cooked and the extracted food dye is fused into the muffin. The resulted muffin will be tested through several tests such as light presence test, storage time test, temperature test, and taste and colour test. The stability test of coloured muffin temperature test is assumed that the muffin placed at 4oC surrounding stand a better chance of surviving longer than the muffin placed at 60oC. As for the presence of light test, the expected result is the muffin placed in dark place lasts longer. Last but not least, for the taste and colour test for coloured muffin, the covered muffin at a dark space will be longer lasting compared to the muffin exposed to an open space.