A Review on Annatto Dye Extraction, Analysis and Processing – A Food Technology Perspective
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/12324/
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| Title |
A Review on Annatto Dye Extraction, Analysis
and Processing – A Food Technology
Perspective
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| Creator |
Giridhar, P.
Akshatha, Venugopalan Parimalan, R. |
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| Subject |
10 Plants
32 Synthetic Dyes 01 Analysis |
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| Description |
Consumers’ preference to natural colours for edible purposes is of general interest.
Annatto dye also called as poor man’s saffron is widely used in the food industry. Annatto
is obtained from the thin resinous aril portion of seeds of Bixa orellana - a tropical plant of
great agroindustrial interest. Bixin and norbixin are the main components of annatto
colour which imparts red to yellow hue to the food matrix. Annatto is the most sought
after natural colorant in the food industry in view of its availability, affordability and
viability. It also finds wide use in cosmetics, pharmacy and dyeing purposes. An outline
of recent developments in annatto dye extraction, efforts to improve the extract yield,
stability aspects of annatto color in food products, potential viable methods to be
employed for better economic prospects is warranted which will be useful to prospective
entrepreneurs.
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| Date |
2014
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/12324/1/Journal%20of%20Scientific%20Research%20%26%20Reports%203%282%29%20327-348%2C%202014.pdf
Giridhar, P. and Akshatha, Venugopalan and Parimalan, R. (2014) A Review on Annatto Dye Extraction, Analysis and Processing – A Food Technology Perspective. Journal of Scientific Research and Reports, 3 (2). pp. 327-348. |
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