Chhaya Renge, Madhuri Sadafle

Isolation of Natural Pigments

Natural Colours from Capsicum and Tumeric-Isolation and Extraction Methods

• Broschiertes Buch

Produktbeschreibung

Synthetic food colorants are facing an uncertain future on the point of safety in use. This situation has prompted increased interest in the development of alternate food colorants . The application of Capsicum annum (Paprika ) and its oleoresin as a color additive frequently overlaps it s use as a spice . The colouring matter of chilli is a mixture of carotenoids and the principle pigment being Capsanthin. In separation of color components of chilli, the powder was extracted with different solvents to obtain chilli extract and color value was determined and found to be 8613 Nesslar Unit. The pigment was isolated and it s color value was determined. In case of Capsanthin crystals colour value was found to be 10216 Nesslar Unit. Turmeric extract is widely used both as a spice and a colorant to impart bright yellow to greenish yellow color .Turmeric extract was obtained from rhizomes of curcuma longa L. by extracting the powder with different solvents. In case of curcuma extract, the colouring matter is the curcumin.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Aufl.
• Seitenzahl: 80
• Englisch
• Abmessung: 5mm
• Gewicht: 125g
• ISBN-13: 9783659200687
• ISBN-10: 3659200689
• Artikelnr.: 36203021

Autorenporträt

Chhaya C. Renge, M.Tech : Studied Food Technology at Nagpur University, working as SRA(Technical) at Dr.Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, IndiaMadhuri M. Sadafale, M.Sc.(Agri): Studied Plant Physiology at Dr.Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, IndiaDr. PDKV , Akola and Vilas Renge ,Professor and Head Department of Chemical Engineering , College of Engineering and Technology, Akola