Stability study of an aqueous formulation of the Annatto dye

ABSTRACT: Annatto is a natural dye extracted from the pericarp of Bixa Orellana L. seeds. The main coloring agents of this dye are bixin and norbixin. In this study, it was evaluated the effect of light and temperature on the stability of an aqueous formulation of norbixin. Both studies were carried...

Full description

Autores:
Gallardo Cabrera, Cecilia
Rojas Barahona, Ángel Francisco
Tipo de recurso:
Article of investigation
Fecha de publicación:
2015
Institución:
Universidad de Antioquia
Repositorio:
Repositorio UdeA
Idioma:
eng
OAI Identifier:
oai:bibliotecadigital.udea.edu.co:10495/35734
Acceso en línea:
https://hdl.handle.net/10495/35734
http://www.ifrj.upm.edu.my/
Palabra clave:
Tartrazina
Tartrazine
Bixa Orellana
Annatto tree
Plantas tintoreas
Dye plants
Carotinoides
Carotinoids
Aditivos para alimentos
Food additives
Rights
openAccess
License
http://purl.org/coar/access_right/c_abf2
id UDEA2_c395cbbdfa7be44033611385f8bd30f1
oai_identifier_str oai:bibliotecadigital.udea.edu.co:10495/35734
network_acronym_str UDEA2
network_name_str Repositorio UdeA
repository_id_str
dc.title.spa.fl_str_mv Stability study of an aqueous formulation of the Annatto dye
title Stability study of an aqueous formulation of the Annatto dye
spellingShingle Stability study of an aqueous formulation of the Annatto dye
Tartrazina
Tartrazine
Bixa Orellana
Annatto tree
Plantas tintoreas
Dye plants
Carotinoides
Carotinoids
Aditivos para alimentos
Food additives
title_short Stability study of an aqueous formulation of the Annatto dye
title_full Stability study of an aqueous formulation of the Annatto dye
title_fullStr Stability study of an aqueous formulation of the Annatto dye
title_full_unstemmed Stability study of an aqueous formulation of the Annatto dye
title_sort Stability study of an aqueous formulation of the Annatto dye
dc.creator.fl_str_mv Gallardo Cabrera, Cecilia
Rojas Barahona, Ángel Francisco
dc.contributor.author.none.fl_str_mv Gallardo Cabrera, Cecilia
Rojas Barahona, Ángel Francisco
dc.subject.decs.none.fl_str_mv Tartrazina
Tartrazine
topic Tartrazina
Tartrazine
Bixa Orellana
Annatto tree
Plantas tintoreas
Dye plants
Carotinoides
Carotinoids
Aditivos para alimentos
Food additives
dc.subject.lemb.none.fl_str_mv Bixa Orellana
Annatto tree
Plantas tintoreas
Dye plants
Carotinoides
Carotinoids
Aditivos para alimentos
Food additives
description ABSTRACT: Annatto is a natural dye extracted from the pericarp of Bixa Orellana L. seeds. The main coloring agents of this dye are bixin and norbixin. In this study, it was evaluated the effect of light and temperature on the stability of an aqueous formulation of norbixin. Both studies were carried out in controlled conditions. Photostability studies were conducted exposing samples in different concentrations under irradiated for 6 hours using a xenon lamp at 1000 W/m2. The effect of temperature was assessed by analyzing the samples exposed at 30±2oC during 12 months, in order to simulate the natural storage condition. Norbixin concentration during storage after exposure to various conditions was measured by spectrophotometry at 455 nm. This was correlated with color, which was measured by sensorial analysis, where perceptible changes in color were identified. Results from forced photostability studies showed that samples at high norbixin concentration (5.58%) did not suffer decomposition. The decay of norbixin promoted by temperature was fitted a linear model, and a significant change of color was observed at 12 months when the remaining norbixin concentration was 4.42%.The findings showed that high concentrations are a protective factor against photo-degradation, and the shelf life of norbixin in aqueous formulation was 12 months at 30oC.
publishDate 2015
dc.date.issued.none.fl_str_mv 2015
dc.date.accessioned.none.fl_str_mv 2023-06-30T19:10:21Z
dc.date.available.none.fl_str_mv 2023-06-30T19:10:21Z
dc.type.spa.fl_str_mv info:eu-repo/semantics/article
dc.type.coarversion.fl_str_mv info:eu-repo/semantics/publishedVersion
http://purl.org/coar/version/c_970fb48d4fbd8a85
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dc.type.local.spa.fl_str_mv Artículo de investigación
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status_str publishedVersion
dc.identifier.citation.spa.fl_str_mv Gallardo-Cabrera, C. & Rojas-Barahona, A.. (2015). Stability study of an aqueous formulation of the annatto dye. International Food Research Journal. 22. 2149-2154.
dc.identifier.issn.none.fl_str_mv 1985-4668
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/10495/35734
dc.identifier.eissn.none.fl_str_mv 2231-7546
dc.identifier.url.spa.fl_str_mv http://www.ifrj.upm.edu.my/
identifier_str_mv Gallardo-Cabrera, C. & Rojas-Barahona, A.. (2015). Stability study of an aqueous formulation of the annatto dye. International Food Research Journal. 22. 2149-2154.
1985-4668
2231-7546
url https://hdl.handle.net/10495/35734
http://www.ifrj.upm.edu.my/
dc.language.iso.spa.fl_str_mv eng
language eng
dc.relation.ispartofjournalabbrev.spa.fl_str_mv Int. Food. Res. J.
dc.rights.spa.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.accessrights.spa.fl_str_mv http://purl.org/coar/access_right/c_abf2
dc.rights.creativecommons.spa.fl_str_mv Derechos reservados - Está prohibida la reproducción parcial o total de esta publicación
eu_rights_str_mv openAccess
rights_invalid_str_mv http://purl.org/coar/access_right/c_abf2
Derechos reservados - Está prohibida la reproducción parcial o total de esta publicación
dc.format.extent.spa.fl_str_mv 6
dc.format.mimetype.spa.fl_str_mv application/pdf
dc.publisher.spa.fl_str_mv Universiti Putra , Faculty of Food Science and Technology
dc.publisher.group.spa.fl_str_mv Grupo de Estabilidad de Medicamentos, Cosméticos y Alimentos (GEMCA)
dc.publisher.place.spa.fl_str_mv Seri Kembangan, Malasia
institution Universidad de Antioquia
bitstream.url.fl_str_mv https://bibliotecadigital.udea.edu.co/bitstream/10495/35734/2/license.txt
https://bibliotecadigital.udea.edu.co/bitstream/10495/35734/1/GallardoCecilia_2015_Annatto-Dye.pdf
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repository.name.fl_str_mv Repositorio Institucional Universidad de Antioquia
repository.mail.fl_str_mv andres.perez@udea.edu.co
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spelling Gallardo Cabrera, CeciliaRojas Barahona, Ángel Francisco2023-06-30T19:10:21Z2023-06-30T19:10:21Z2015Gallardo-Cabrera, C. & Rojas-Barahona, A.. (2015). Stability study of an aqueous formulation of the annatto dye. International Food Research Journal. 22. 2149-2154.1985-4668https://hdl.handle.net/10495/357342231-7546http://www.ifrj.upm.edu.my/ABSTRACT: Annatto is a natural dye extracted from the pericarp of Bixa Orellana L. seeds. The main coloring agents of this dye are bixin and norbixin. In this study, it was evaluated the effect of light and temperature on the stability of an aqueous formulation of norbixin. Both studies were carried out in controlled conditions. Photostability studies were conducted exposing samples in different concentrations under irradiated for 6 hours using a xenon lamp at 1000 W/m2. The effect of temperature was assessed by analyzing the samples exposed at 30±2oC during 12 months, in order to simulate the natural storage condition. Norbixin concentration during storage after exposure to various conditions was measured by spectrophotometry at 455 nm. This was correlated with color, which was measured by sensorial analysis, where perceptible changes in color were identified. Results from forced photostability studies showed that samples at high norbixin concentration (5.58%) did not suffer decomposition. The decay of norbixin promoted by temperature was fitted a linear model, and a significant change of color was observed at 12 months when the remaining norbixin concentration was 4.42%.The findings showed that high concentrations are a protective factor against photo-degradation, and the shelf life of norbixin in aqueous formulation was 12 months at 30oC.COL00351176application/pdfengUniversiti Putra , Faculty of Food Science and TechnologyGrupo de Estabilidad de Medicamentos, Cosméticos y Alimentos (GEMCA)Seri Kembangan, Malasiainfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigacióninfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Derechos reservados - Está prohibida la reproducción parcial o total de esta publicaciónStability study of an aqueous formulation of the Annatto dyeTartrazinaTartrazineBixa OrellanaAnnatto treePlantas tintoreasDye plantsCarotinoidesCarotinoidsAditivos para alimentosFood additivesInt. Food. Res. J.International Food Research Journal21492154225LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://bibliotecadigital.udea.edu.co/bitstream/10495/35734/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52ORIGINALGallardoCecilia_2015_Annatto-Dye.pdfGallardoCecilia_2015_Annatto-Dye.pdfArtículo de investigaciónapplication/pdf311633https://bibliotecadigital.udea.edu.co/bitstream/10495/35734/1/GallardoCecilia_2015_Annatto-Dye.pdf4fa84d698de7d3c17d46359a9f3b3ec3MD5110495/35734oai:bibliotecadigital.udea.edu.co:10495/357342023-06-30 14:10:21.203Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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