Food Ingredients, Natural Colors, Natural Flavors, Spices & Herbs

Obtención de oleorresina de pimentón (Capsicum annuum L.)

La oleorresina de pimentón (Capsicum annuum L.) contiene fundamentalmente carotenoides, capsaicinoides y algunas vitaminas. Tradicionalmente se usa en la industria alimentaria. Se obtiene mediante un proceso en las siguientes etapas: a) escaldado, b) troceado, c) secado, d) molienda, y e)...
Jhon A. Cardona R.
Guillermo L. Lopera M.
Alejandra M. Montoya R.
Ana M. Montoya V.
Juan D. Peña A.
Manuela Gil M.
Julie F. Benavides
María R. Caicedo R.
Luís A. Ríos
Gloria M. Restrepo V.
Universidad de Antioquia

Extracción del carotenoide licopeno del tomate chonto (Lycopersicum esculentum)

El licopeno, al cual el tomate debe su tonalidad roja, además de presentar grandes propiedades como colorante, es un poderoso antioxidante que ayuda a combatir enfermedades degenerativas. Debido a la importancia que se ha venido dando al licopeno por sus propiedades, en esta investigaci...
Eliana M. Cardona
Luis A. Ríos
Gloria M. Restrepo V.
Universidad de Antioquia, Medellín - Colombia

Stability of Betalain Pigment from Red Dragon Fruit (Hylocereus polyrhizus)

Betalain pigment from red dragon fruit (Hylocereus polyrhizus) or known as purple pitaya was extracted and the stability was evaluated. Fruits were homogenized with ethanol to separate pectic substances. The fruit extract obtained demonstrated absorbance peaks at 230 and 537 nm under UV/Vis...
K.K. Woo
F.H. Ngou
L.S. Ngo
W.K. Soong
P.Y. Tang
American Journal of Food Technology

Evaluación de las propiedades modificadas por vía enzimática del almidón de ñame (D. trífida) utilizando α-amilasa (termamyl® 120 L, tipo L)

El almidón de ñame constituye una excelente materia prima para modificar la textura y consistencia de los alimentos. Su funcionalidad depende del peso molecular promedio de la amilosa y la amilopectina, así como de la organización molecular de estos glucanos dentro del...
Everaldo Montes M.
Jairo Salcedo M.
José E. Zapata M.
Jesús Carmona C.
Sergio Paternina U.
Universidad de Antioquia, Medellín, Colombia

Obtención de aceites esenciales y pectinas a partir de subproductos de jugos cítricos

Los aceites esenciales y pectinas se obtienen de los subproductos de la extracción de los jugos de mandarina, naranja, toronja y pomelo. Para la extracción de los aceites esenciales se emplea la técnica de hidrodestilación asistida por radiación de microondas....
Jennifer P. Rojas Ll.
Aidé Perea V.
Elena E. Stashenko
Universidad de Antioquia, Medellín, Colombia

Polyphenols as Natural Food Pigments: Changes During Food Processing

The colors of the foods and beverages contribute not only to their appearance but also to their agreeableness, which linked to both taste and flavor. Polyphenols, particularly flavonoids, are important pigments for determining food color, similar to carotenoids and chlorophylls. Food and beverages...
Toshihiko Shoji
American Journal of Food Technology

Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants

  Anthocyanin-based aqueous Andean red sweet potato and purple corn extracts were evaluated under different pH, temperature, and light conditions, and compared to commercial colorants (purple carrot, red grape, red 40, and red 3). Red sweet potato and purple carrot colorants, rich in acylated...
Bolívar A. Cevallos-Casals
Luis Cisneros-Zevallos
Food Chemistry

Natural Ingredients for Pharmaceuticals and for the Food Industry

Overview and market access information for producers and international trading companies. The trade in ingredients for the food and pharmaceutical industry is an issue where safety matters and development interests meet and where over the past few years the regulations and standards are becoming...
Klaus Dürbeck
Franziska Staubli
SIPPO

How to Distinguish between a Colouring Foodstuff and an Additive Colour

The Natural Colour Assocition decision tree chart to distinguish between a Colouring Foodstuff and an Additive Colour. Appendix 2: Selective Extraction Questions
NATCOL
NATCOL

Food Ingredients With Colouring Properties - "Colouring Foodstuffs"

This article differentiates food ingredients that contributes color "Colouring Foodstuffs" from additive colours. The Natural Colour Association clarifies its position to this matter.
NATCOL
NATCOL