Extraction of colours from plants as natural food colorants | ||
| البحوث التطبيقية في العلوم والانسانيات | ||
| Volume 1, Issue 1, July 2024, Pages 221-234 PDF (3.37 M) | ||
| Document Type: المقالة الأصلية | ||
| DOI: 10.21608/aash.2024.375752 | ||
| Authors | ||
| Habiba Hany Ezzat; Maryam Mohammed Afify; Nouran Atef Abo El-maaty; Nourhan Salah , Ahmed; Rehab Mohammed Abdel Wahab; Treza Rabeh Amir; Weam Moataz Mahfouz; Heba Hassan* | ||
| Lecture, and organic chemistry Ain Shams University, Faculty of Education, special chemistry | ||
| Abstract | ||
| Natural color additives are applied to many food, drug, and cosmetic products. with up to 85% of customer shopping for selections doubtlessly influenced through color, are compounds that import color to a variety of products in the food industry. Firstly, the aim of this study was the extraction of natural color from food such as Hibiscus, Red cabbage, Beet root and curcumin. Secondly, this work is focused to study different colors in basic and acidic conditions. The results showed that beetroot and curcumin are stable acidic media but unstable in basic media but anthocyanins are stable in acidic and basic media. The effect of colors on food was carried out. | ||
| Keywords | ||
| Natural food colors; Hibiscus; Red cabbage; Beetroot; Curcumin; anthocyanin; betanin | ||
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