Comparative study on the effect of solvents on extraction of bixin from annatto seed (Bixa orellana L.) and optimization of process parameters using Box–Behnken design

Jayakumar, J.; Sudha, P.; Rajkumar, P.; Pandiselvam, R.; Gurusamy, K.; Kumaran, K.; Subramanian, P.

doi:10.1007/s13399-023-04071-6

Cited by 5 publications

(3 citation statements)

References 16 publications

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“…The color value of turmeric was found using digital photoelectric colorimeter (Sense Good Instruments Pvt. Ltd.) (Jayakumar, Sudha, et al, 2023). The instrument has to be calibrated before testing the sample.…”

Section: Color Valuementioning

confidence: 99%

Thin‐layer mathematical modeling for drying of turmeric slices in infrared dryer

Venkateshwari,

Thirupathi,

Balakrishnan

et al. 2024

J Food Process Engineering

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Drying is an important unit operation in the turmeric processing chain. This research investigates the kinetics of drying turmeric slices using infrared dryer. The drying was performed at temperatures of 50, 60, and 70°C for slice thickness of 2, 4, and 6 mm. The drying temperature 70°C and slice thickness of 2 mm showed the highest drying rate. The highest curcumin and oleoresin yield with color retention was observed at the drying temperature of 60°C at 2‐mm slice thickness. Thirteen thin‐layer drying models were employed to evaluate the experimental drying kinetics of turmeric slices. The model Verma et al. showed the best fit with an R2 value of 0.99 with the least RMSE and chi‐squared values as 0.0193 and 3.73E−04, respectively. The activation energy for the turmeric slices of thickness 2, 4, and 6 mm ranged between 37.31 and 52.95, 48.78 and 57.51, and 46.79 and 57.37 kJ/mol for 50, 60, and 70°C, respectively.Practical applicationsThis research offers significant potential for improving the efficiency and quality of turmeric drying in industrial settings. The infrared drying enables accelerated drying of turmeric. The optimized infrared drying conditions (60°C and 2‐mm slice thickness) can significantly reduce drying time compared to conventional methods. This translates to increased throughput and minimized postharvest losses, especially in large‐scale turmeric processing facilities. The preservation of curcumin, oleoresin, and color at the optimized conditions ensures the production of high‐value turmeric products with superior nutritional and sensory attributes. This can lead to increased consumer appeal, brand differentiation, and potentially higher market prices for turmeric‐based foods, supplements, and nutraceuticals. The infrared drying technology can be prescribed to the industries over the existing industrial drying techniques. The cost‐effectiveness of the method, coupled with its potential for quality improvements and reduced drying time, makes it a viable option for turmeric processors seeking to enhance their operations.

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Section: Color Valuementioning

confidence: 99%

Thin‐layer mathematical modeling for drying of turmeric slices in infrared dryer

Venkateshwari,

Thirupathi,

Balakrishnan

et al. 2024

J Food Process Engineering

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“…The impact of solvents (ethyl acetate, methanol, and ethanol) and varying process parameters such as time (10, 20, and 30 min), temperature (50, 60, and 70 • C), and seedto-solvent ratio (1:5, 1:10, and 1:15) on bixin yield was evaluated by Jayakumar et al [29]. Methanol was observed to be the optimal solvent; the optimum conditions were 70 • C, a seed-to-solvent ratio of 1:15, and a treatment time of 30 min.…”

Section: Annatto Bixin and Norbixinmentioning

confidence: 99%

Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry

Rodriguez-Amaya,

Esquivel,

Meléndez-Martínez

2023

Foods

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The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking. Research efforts, manifested in numerous reviews and research papers published in the last decade, have been directed to green extraction, microencapsulation/nanoencapsulation, and valorization of processing by-products. Extraction is shifting from conventional extraction with organic solvents to supercritical CO2 extraction and different types of assisted extraction. Initially intended for the stabilization of the highly degradable carotenoids, additional benefits of encapsulation have been demonstrated, especially the improvement of carotenoid solubility and bioavailability. Instead of searching for new higher plant sources, enormous effort has been directed to the utilization of by-products of the fruit and vegetable processing industry, with the application of biorefinery and circular economy concepts. Amidst enormous research activities, however, the gap between research and industrial implementation remains wide.

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“…Accounting for approximately 70% to 80% of the total composition, Bixin is a predominant component among natural colorants used in various industries such as food, cosmetics, and textiles. 16 It has also shown pharmacological activities, including wound healing, analgesic, hemostatic, antioxidant, and diuretic effects. 17 As a natural food color, annatto serves as a viable substitute for artificial food colorants.…”

Section: Introductionmentioning

confidence: 99%

Sustainable appraisal of lipstick tree seeds (Bixa orellana)-based bixin natural orange colorant for green mordanted silk fabrics and wool yarns

Yameen,

Adeel,

Salman

et al. 2024

Science Progress

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This research aims to optimize the silk and wool dyeing process using natural dyes from Bixa orellana (annatto) through response surface methodology. Central composite design experiments highlight the significant enhancement of color outcomes achieved through microwave treatment. For silk, the optimal conditions (80 °C for 40 min) with annatto extract yield a color strength (K/S) of 17.8588, while wool achieves a K/S of 7.5329. Introducing eco-friendly bio-mordants, such as pomegranate peel and red sumac tannins, enhances color strength. Pre-dyeing treatments with 2% red sumac, 1.5% pomegranate peel, and weld flower extracts for silk produce high color strength, with K/S values of 16.4063, 16.3784, and 12.1658, respectively. Post-dyeing, the K/S values increase to 40.1178, 17.4779, and 21.6494. Wool yarn exhibits similar improvements, with pre-dyeing K/S values of 13.1353, 13.5060, and 16.3232, escalating to 10.5892, 15.3141, and 23.4850 post-dyeing. Furthermore, this research underscores improved colorfastness properties, including notable enhancements in light, wash, and rubbing fastness for both silk fabric and wool yarn. These findings underscore the efficacy of the proposed sustainable dyeing methods, offering valuable insights for eco-friendly textile production.

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Comparative study on the effect of solvents on extraction of bixin from annatto seed (Bixa orellana L.) and optimization of process parameters using Box–Behnken design

Cited by 5 publications

References 16 publications

Thin‐layer mathematical modeling for drying of turmeric slices in infrared dryer

Thin‐layer mathematical modeling for drying of turmeric slices in infrared dryer

Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry

Sustainable appraisal of lipstick tree seeds (Bixa orellana)-based bixin natural orange colorant for green mordanted silk fabrics and wool yarns

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