Avaliação do uso de métodos convencionais de desidratação para obtenção de corante alimentício em pó, utilizando pitanga roxa (Eugenia uniflora L.).

Abstract

Synthetic dyes are frequent targets of studies on their harmful effects on the organism and, consequently, increasing the search for natural sources to obtain pigments such as anthocyanins, present at high levels in several fruits, including purple cherry (Eugenia uniflora L.). In addition, the cherry has bioactive and functional properties, due to its antioxidant potential and its dietary fiber content. The objective of this experimental study was to evaluate the use of conventional dehydration processes for the production of natural food color in the form of powder using purple cherry and if the product obtained degraded or increased its compounds and functionalities, antioxidant, anthocyanin and fiber content. For this, the pitanga powder was obtained by dehydration in an oven with forced air circulation, in the temperature of 60 ° C for 3 hours and 30 minutes. The obtained material was ground and separated by granulometry. For antioxidant activity, the results expressed in EC50 (g/g DPPH) of 129,429.64 for in natura fruit, 11,147.73 for the powder and 12,442.73 for the seeds were obtained. In the quantification of total anthocyanins, the content of 16.404.2 μg g -1 in the powder and 1,137.28 μg g -1 in the in natura fruit (wet basis) was obtained. The stability of the raw anthocyanin extract of the powder was also evaluated, the extract that was exposed to light showed constants of velocity (k) 1.00.10-3 h-1 and half-life (t½) of 693.85 h (29 days) , and the extract that was kept protected from light presented (k) 4.3.10-4 h-1 and (t½) of 1610.34 h (67 days). Regarding the fiber content, the values of 32.3 g 100g-1 were found for the powder, 2.26 g 100 g -1 for fresh fruit and 7.46g 100 g -1 for the seeds. With conventional drying processes, it was possible to obtain from purple cherry, a powder with satisfactory coloring characteristics, high anthocyanin content, bioactive properties and high fiber content.