Version 1
: Received: 7 March 2023 / Approved: 7 March 2023 / Online: 7 March 2023 (07:41:22 CET)
How to cite:
Hafizov, G. Research and Development of Technology for Obtaining Red Food Coloring from Sumac Fruits. Preprints2023, 2023030128. https://doi.org/10.20944/preprints202303.0128.v1
Hafizov, G. Research and Development of Technology for Obtaining Red Food Coloring from Sumac Fruits. Preprints 2023, 2023030128. https://doi.org/10.20944/preprints202303.0128.v1
Hafizov, G. Research and Development of Technology for Obtaining Red Food Coloring from Sumac Fruits. Preprints2023, 2023030128. https://doi.org/10.20944/preprints202303.0128.v1
APA Style
Hafizov, G. (2023). Research and Development of Technology for Obtaining Red Food Coloring from Sumac Fruits. Preprints. https://doi.org/10.20944/preprints202303.0128.v1
Chicago/Turabian Style
Hafizov, G. 2023 "Research and Development of Technology for Obtaining Red Food Coloring from Sumac Fruits" Preprints. https://doi.org/10.20944/preprints202303.0128.v1
Abstract
In the East, it has already become a tradition to prepare dry powdered seasonings from the fruits of the sumac plant (Rhus coriaria L.). In this work, we tested their processing by extraction. Sumac was collected in mid-September in a mountain forest near the village of Gezik (Guba, Azerbaijan). Before extraction, it was first dehydrated in a drying cabinet SH-DO-149 FG (Southern Bark) to an air-dry state; then crushed in a Tube Mill control mill (Germany) into pieces of 1-3 mm in size. One- and two-stage maceration extraction was tested together with water or acidified water at temperatures from 20 to 80 °C. Evaporation of primary extracts was carried out in a rotary evaporator Lab Rot 2 L (China). The concentration of coloring substances in the extract (in units of optical density) was used as an output parameter. It was found that the use of two-stage extraction and acidified water with a concentration of citric acid 0.3 g/cm3 contributes to the extraction of the maximum amount of coloring substances and increases the transparency of the resulting extracts, which allows the extracted extracts to be concentrated directly to obtain a new type of natural food dye. The involvement of sumac fruits in industrial processing will increase the need for these medicinal fruits, and this, in turn, will serve as an incentive for the introduction of this medicinal plant into culture.
Keywords
Sumac; Drying; Extraction; Anthocyanin dye
Subject
Chemistry and Materials Science, Food Chemistry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
