Author:
Umarkulovna Usmonjonova Hulkar,Dodayev Qo’chqor,Atkhamova Saida,Sadiqjonovna Zokirova Mashhura,Aabekovna Masharipova Zulhumor,Dissanayake Kasun,Rifky Mohamed
Abstract
At this work the physico-chemical Indicators of food color pigments derived from Ocimum basilicum vegetation is presented. This is known that in addition to color pigments, natural food coloring substances contain other biologically active components: vitamins, trace elements, organic acids. The raw material of the plant was extracted for 18 hours and the obtained solution was filtered, solid particles were separated in a centrifuge. The dry matter content of the purified natural dye-preserving solution,pH medium, specific density was determined. The solution was concentrated in a vacuum rotor evaporator for condensation, and its physical and chemical parameters were determined. The amount of fructose in the dye extract obtained in a 20% carbohydrate solution was 5.94 mg/l, the maximum value was 9.12% in the 40% extract, and the fructose content in the dye obtained in a 50% solution was 7.14%. - organized. It was found that the amount of vitamins in the concentrate is higher in 40% and 50% alcohol solution. The safety of the natural dye was analyzed. Heavy metals and their salts, dangerous substances for humanhealth were analyzed.
Reference23 articles.
1. Na S., Ren J., Liu Y., Sun W., Li Y., Xin H., Cui Y., Chemistry Food, 403, 134422 (2023)
2. Rashmi D., Tallapragada P., Comparative study of natural and artificial flavoring agents and dyes, In Natural and artificial flavoring agents and food dyes, Academic Press, 83–111 (2018)
3. Comparative sorption isotherms for colorants present in Dyers’ madder (
Rubia tinctorum
L.) provide new insights into historical dyeing
4. Ralf S., Handbook on natural pigments in food and beverages: Industrial applications for improving food color, Elsevier (2023)
5. Toyoki K., Niu G., Takagaki M., Plant factory: an indoor vertical farming system for efficient quality food production, Academic press (2019)