OPTIMIZATION OF CONDITIONS FOR ANTHOCYANIN DYES EXTRACTION FROM THE VEGETABLE MATERIALS
Abstract
Investigation of the influence of different factors (row material type, solvent type, temperature, pH and duration of process) on the extraction efficiency was carried out for optimization of the anthocyanin dyes extraction process from vegetable raw materials. The conditions which allow to increase the selectivity of red dyes extraction, simplify and intensify the process of dyes production were found.
To obtain the dye with a maximum pigments concentration from dark berries 1 g of dried and grinded pomaces were mixed with 5 cm3 of 50% water solution of glicerol; extraction was carried out at 70–98 °С for 0,5–1 h at stirring. The solids were filtered out and squeezed. The liquid dye can be used for colouring foods with high acidity, without the stage of concentration, storage and stabilization.
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