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

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.