The color of food is an important sensory index of food. In the food industry, artificially synthesized pigments are widely used to increase the color. However, studies have shown that the commonly synthesized pigments have different degrees of toxicity, and some are even carcinogenic. Therefore, the development of natural and harmless food pigments is of great significance for ensuring human health. There are many kinds of vegetables and colorful colors. It is a huge resource pool for pigments. The natural edible pigments extracted from vegetables not only have high safety, but also have certain nutritional value and health care effects. In addition, natural pigments are expensive and have a promising market. They can promote the appreciation of vegetables and are a development direction for deep processing of vegetables. This article will introduce pigments in several vegetables and their extraction methods.
First, extract lycopene from tomato
1. The properties and functions of lycopene Lycopene is an oil-soluble pigment that is sensitive to light, oxygen and heat. It is a kind of carotenoid and it is also a strong antioxidant. Its antioxidant capacity is vitamin E. More than 100 times, far more than others. The biological activity of carotene and β-carotene can effectively eliminate free radicals in the body, prevent and repair cell damage, and inhibit the oxidation of DNA to prevent the occurrence of cancer. At present, lycopene is used as a pigment in small quantities in tomato sauce and tomato juice products, and is mostly used in health food and pharmaceutical industries.
2. Extraction of lycopene Extraction of lycopene is generally divided into two methods: organic solvent extraction and carbon dioxide supercritical extraction. Carbon dioxide supercritical extraction is difficult in large-scale production. At present, organic solvent extraction is mainly adopted, and tomato is first processed into tomato. The sauce or tomato powder is extracted with a solvent such as ethyl acetate, ethanol or n-hexane, and then filtered and concentrated to obtain a lycopene crude product—an oleoresin content of less than 6%. Further freeze crystallization can result in higher purity. product.
Second, extract capsaicin from pepper
1. The properties of capsanthin Capsanthin is also known as capsanthin, capsanthin, and pure capsanthin is a deep, fat red needle-like crystal. The capsanthin used in food additives, etc. is a dark red ointment with a spicy taste. Its main components are capsanthin, carotenoids, capsaicin, vegetable oil, etc. It is insoluble in water and easily soluble in vegetable oils and ethanol. At pH values ​​of 3--12, the hue does not change, and the light resistance and heat resistance are comparable. Good, acid and alkali resistant, resistant to oxidation, can be used for tins, cakes, coloring, can also be used for fat foods, spices, juices and ice cream.
2. Extraction of capsanthin Common methods for extracting capsanthin can be roughly divided into three methods: oil dissolution, solvent and supercritical fluid extraction. In the current production, the solvent method is mainly used to extract the fruits of the genus Capsicum with organic solvents (dichloromethane, trichloroethylene, acetone, 2-propanol, methanol, n-hexane, and ethanol), and then remove the oil-soluble products of the organic solvents. Lactose, gum arabic and other excipients and sucrose fatty acid esters can be made into water-dispersed products.
III. Extracting perilla pigment from perilla
1. Properties of perilla pigments A large number of anthocyanins contained in perilla leaves are called perilla colour, containing 1.9g of anthocyanin per 100g of dried perilla leaves from perilla and purple. Suning consists of a pure purple perilla pigment, a water-soluble pigment that is purple in color, red in acidity, purple in neutral, and green in alkalinity. Due to this property, the pigment is often used as an indicator of acid-base. Perilla pigment is used as a food red pigment in dried plums, pickles, and powdered fruit juices. In addition to its coloration, it also has a certain antiseptic effect.
2. Extraction of perilla pigments Perilla leaves are naturally dried in summer and then dried at 90°C for 1 h to give a powder. Diluted hydrochloric acid-ethanol was used to extract the pigment, which was filtered and concentrated under reduced pressure. Ethanol was distilled off, excipients were added, sterilized, spray-dried, sieved, and the color tone was adjusted.
IV. Extraction of beet red pigment from red beets
1. The nature of beet red pigment beet root red is a natural red pigment made from red beet (commonly known as broccoli head). The main ingredient is Betanin, which is easily soluble in water and milk, and is acidic. Under neutral conditions, it is stable in purple color and turns yellow under alkaline conditions and is not easily oxidized. In the food industry, it is used in fruity water, fruit juices, candy, cakes, canned goods, yogurt, and other products.
2. Red beetroot extract was extracted with water, and the enzyme was quenched with 2% sodium bisulfite solution at 95--98°C for 10-15 min before extraction. The extract was concentrated to a dark red slurry and further dried. Red powder, using filtration, flocculation and other methods to remove proteins and sugars during the manufacturing process, add certain citric acid or vitamin C as the pH adjuster and stabilizer in the final product.
V. Red Cabbage Red Cabbage Extracted from Red Cabbage
1. Red Cabbage Red Cabbage Red Cabbage Red Cabbage (red cabbage pigment), also known as red cabbage pigment, is composed mainly of a variety of anthocyanins, also contains a small amount of flavonoids and tannins, soluble in water, insoluble in oils, in acidic conditions. It is purple underneath, purple to blue-purple under neutral conditions, and dark green under alkaline conditions. Good heat and light fastness, stable red in acidic lactic acid beverage, good dark purple color in bean paste.
2. Red Cabbage Cabbage is extracted from the cabbage and then repeatedly extracted with water. The cellulose, protein and other impurities are removed through filtration, centrifugation, and the like, and the pigment aqueous solution is obtained after concentration and sterilization, and further spray dried into a powder. In addition, red pigment and purple pigment can be extracted from sweet potato, chlorophyll can be extracted from spinach and cabbage, purple pigment can be extracted from purple purse and eggplant skin, curcumin can be extracted from turmeric, and carmine pigment can be extracted from radish and radish, You can also extract amaranth red pigment and so on. A large number of studies and practices have confirmed that a variety of natural edible pigments can be extracted from vegetables. With the improvement of people's living standards and the increase of safety awareness, vegetable pigments will have a broader market space.
First, extract lycopene from tomato
1. The properties and functions of lycopene Lycopene is an oil-soluble pigment that is sensitive to light, oxygen and heat. It is a kind of carotenoid and it is also a strong antioxidant. Its antioxidant capacity is vitamin E. More than 100 times, far more than others. The biological activity of carotene and β-carotene can effectively eliminate free radicals in the body, prevent and repair cell damage, and inhibit the oxidation of DNA to prevent the occurrence of cancer. At present, lycopene is used as a pigment in small quantities in tomato sauce and tomato juice products, and is mostly used in health food and pharmaceutical industries.
2. Extraction of lycopene Extraction of lycopene is generally divided into two methods: organic solvent extraction and carbon dioxide supercritical extraction. Carbon dioxide supercritical extraction is difficult in large-scale production. At present, organic solvent extraction is mainly adopted, and tomato is first processed into tomato. The sauce or tomato powder is extracted with a solvent such as ethyl acetate, ethanol or n-hexane, and then filtered and concentrated to obtain a lycopene crude product—an oleoresin content of less than 6%. Further freeze crystallization can result in higher purity. product.
Second, extract capsaicin from pepper
1. The properties of capsanthin Capsanthin is also known as capsanthin, capsanthin, and pure capsanthin is a deep, fat red needle-like crystal. The capsanthin used in food additives, etc. is a dark red ointment with a spicy taste. Its main components are capsanthin, carotenoids, capsaicin, vegetable oil, etc. It is insoluble in water and easily soluble in vegetable oils and ethanol. At pH values ​​of 3--12, the hue does not change, and the light resistance and heat resistance are comparable. Good, acid and alkali resistant, resistant to oxidation, can be used for tins, cakes, coloring, can also be used for fat foods, spices, juices and ice cream.
2. Extraction of capsanthin Common methods for extracting capsanthin can be roughly divided into three methods: oil dissolution, solvent and supercritical fluid extraction. In the current production, the solvent method is mainly used to extract the fruits of the genus Capsicum with organic solvents (dichloromethane, trichloroethylene, acetone, 2-propanol, methanol, n-hexane, and ethanol), and then remove the oil-soluble products of the organic solvents. Lactose, gum arabic and other excipients and sucrose fatty acid esters can be made into water-dispersed products.
III. Extracting perilla pigment from perilla
1. Properties of perilla pigments A large number of anthocyanins contained in perilla leaves are called perilla colour, containing 1.9g of anthocyanin per 100g of dried perilla leaves from perilla and purple. Suning consists of a pure purple perilla pigment, a water-soluble pigment that is purple in color, red in acidity, purple in neutral, and green in alkalinity. Due to this property, the pigment is often used as an indicator of acid-base. Perilla pigment is used as a food red pigment in dried plums, pickles, and powdered fruit juices. In addition to its coloration, it also has a certain antiseptic effect.
2. Extraction of perilla pigments Perilla leaves are naturally dried in summer and then dried at 90°C for 1 h to give a powder. Diluted hydrochloric acid-ethanol was used to extract the pigment, which was filtered and concentrated under reduced pressure. Ethanol was distilled off, excipients were added, sterilized, spray-dried, sieved, and the color tone was adjusted.
IV. Extraction of beet red pigment from red beets
1. The nature of beet red pigment beet root red is a natural red pigment made from red beet (commonly known as broccoli head). The main ingredient is Betanin, which is easily soluble in water and milk, and is acidic. Under neutral conditions, it is stable in purple color and turns yellow under alkaline conditions and is not easily oxidized. In the food industry, it is used in fruity water, fruit juices, candy, cakes, canned goods, yogurt, and other products.
2. Red beetroot extract was extracted with water, and the enzyme was quenched with 2% sodium bisulfite solution at 95--98°C for 10-15 min before extraction. The extract was concentrated to a dark red slurry and further dried. Red powder, using filtration, flocculation and other methods to remove proteins and sugars during the manufacturing process, add certain citric acid or vitamin C as the pH adjuster and stabilizer in the final product.
V. Red Cabbage Red Cabbage Extracted from Red Cabbage
1. Red Cabbage Red Cabbage Red Cabbage Red Cabbage (red cabbage pigment), also known as red cabbage pigment, is composed mainly of a variety of anthocyanins, also contains a small amount of flavonoids and tannins, soluble in water, insoluble in oils, in acidic conditions. It is purple underneath, purple to blue-purple under neutral conditions, and dark green under alkaline conditions. Good heat and light fastness, stable red in acidic lactic acid beverage, good dark purple color in bean paste.
2. Red Cabbage Cabbage is extracted from the cabbage and then repeatedly extracted with water. The cellulose, protein and other impurities are removed through filtration, centrifugation, and the like, and the pigment aqueous solution is obtained after concentration and sterilization, and further spray dried into a powder. In addition, red pigment and purple pigment can be extracted from sweet potato, chlorophyll can be extracted from spinach and cabbage, purple pigment can be extracted from purple purse and eggplant skin, curcumin can be extracted from turmeric, and carmine pigment can be extracted from radish and radish, You can also extract amaranth red pigment and so on. A large number of studies and practices have confirmed that a variety of natural edible pigments can be extracted from vegetables. With the improvement of people's living standards and the increase of safety awareness, vegetable pigments will have a broader market space.