A study on the extraction and stability of red and purple pigment from roselle and dragon fruit for food coloring

In this research, Hibiscus Sabdariffa, Roselle and Dragon fruit used as natural sources for red and purple food colorant which being compared with artificial of red and purple colorant. Natural food colorant contains less toxicity and carcinogenic effect towards human body and provides abundance of benefits to human health. There is less production for natural food colorant gives highly in market demand due to increasing awareness about the harmful effect usage of artificial color which highly chemical content. Several extraction methods apply consist of supercritical fluid extraction (SFE), hydro distillation and ultrasonic homogenizer. SFE is carried out for extraction of natural product with a solvent of CO2. The research study has conducted to investigate the effect of extracted natural colorant on different condition of storage, toxicity, temperature and light in compared with artificial color. The stability of natural color powder form from spray dryer is measured by using Chroma meter for 7 days. Absorbance reading for red and purple color measured by spectrophotometer at wavelength of 700 nm and 420 nm. The scopes of the research project are based on the stability study of natural and artificial or artificial food coloring in different temperature, light and storage time, determination of chemical elements in food coloring through ICP and analysis of anthocyanin stability is conducted through a storage test, muffin and toxicology study. Stability test for temperature is conducted at temperature 25, 30, 40, 50, 60 and 70℃. In addition, usage of spray dryer must be used at optimum condition of 130℃ and 4 rpm to avoid from color degradation and less flavor taste. As a conclusion, usage of SFE, hydro distillation and ultrasonic homogenizer does not suitable to carry out the oil extraction from sample of purple dragon fruit and red Roselle because there is no oil content in both samples.