Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products

Abstract

Annatto is often used to add color to dairy products such as butter, cheese, or puddings. In India usage of annatto is restricted to butter and cheese, however there are no tailor made formulations available to obtain standardized colour shades for the products. Hence a study was initiated to develop the appropriate annatto dye formulations and level of application in few dairy products (butter, cheese, paneer, biscuit cream, icing cream). Dye extracted from annatto seeds was used for the preparation of water soluble potassium carbonate formulation (nor-bixin, 11.24 %), oil soluble formulation (1.35 % bixin) and an oil/water soluble propylene glycol formulation (PG formulation, 1.31 % bixin). Lovibond tintometer colour units of the commercial butter, cheese and biscuit cream samples were measured for standardizing the colour concentration in the experimental products. The present study evaluates the application and stability of these formulations in butter, cheese, paneer, biscuit cream, icing cream. The products were evaluated for stability of colour and bixin during storage period. The oil/water soluble propylene glycol formulation was found to be tailor-made for all the dairy products studied though the standardized levels varied between 3.75 and 5.0 mg/kg for butter, 3.75 mg/kg for cheese, 5.0-400 mg/kg for biscuit cream, 12.25 and 25 mg/kg for paneer, 5.0-500 mg/kg for icing cream. Increasing concentration in the range of 30-500 mg/kg yielded products with light cream to orange shades, useful for decorating cakes. The average recovery of bixin from the products immediately after processing was 90-98 %. Significant changes (P≤0.05) were noticed in the colour units and recovery of bixin in all the products during storage of 6 months.

Somatic Embryogenesis: Fundamental Aspects and Applications

“…Nowadays, these dyes are largely used as substitutes for synthetic dyes in the food and cosmetic industries (Giuliano et al 2003;Dias et al 2011;Marcolino et al 2011;Mala et al 2015) or as histological plant staining (Akinloye et al 2010). Nowadays, these dyes are largely used as substitutes for synthetic dyes in the food and cosmetic industries (Giuliano et al 2003;Dias et al 2011;Marcolino et al 2011;Mala et al 2015) or as histological plant staining (Akinloye et al 2010).…”

REVIEW : KARAKTERISTIK FISIKOKIMIA DAN STABILITAS PIGMEN ANATTO (Bixa orellana L.) SEBAGAI PEWARNA ALAMI PADA PANGAN

“…Norbixin terbentuk dari dimetil ester bixin dan hasil samping degradasi likopen. (Mala & Satyanarayana, 2015). Ekstraksi dari biji kesumba bisa menghasilkan beragam pigmen mulai dari pigmen berwarna kekuningan hingga pigmen berwana kemerahan dan larut kedalam pelarut organik seperti aseton, natrium hidroksida, kloroform, dll.…”

Recent Use of Natural Animal Dyes in Various Field

“…To avoid environmental toxicity, there is a strong demand to use natural food colours rather than artificial flavours. Many studies have shown that the use of natural colours derived from plants and animals as food additives is acceptable [81]. Singh et al, [82] used lac dye as a food colourant in the meat product, which not only provides a bright red colour but also slightly increases antibacterial and antibacterial action.…”