Estudio de la estabilidad del colorante extraído del rábano (Raphanus sativus) en una bebida no carbonatada base

Abstract

Food is linked to various sensory attributes such as smell, taste, texture and color. In the food industry there are several substances that are used to improve or highlight these organoleptic qualities. They are the so-called food additives, substances added with a positive purpose and under no circumstances to mask the poor quality of a food. These substances are very commonly used by food industries, mainly artificial colors, which may be related to the generation of allergies especially in children. The industry seeks its replacement by natural dyes. The coloring from radish is an alternative for use in different processed foods, but its stability is not good enough compared to artificial ones. The dye was extracted from the radish and different storage conditions of a non-carbonated beverage were tested to check the stability of the extracted anthocyanins. These pigments demonstrated low stability to the effect of LED light and in terms of temperature, storage at 38 degrees Celsius caused greater degradation of the dye.