Extração de pigmentos naturais da amora, morango e uva e aplicação do corante de amora em bala de goma

Abstract

The appearance of food plays a major role in consumers' purchasing decisions, with colorants being widely used by the food industry to make products more appealing. In response to the growing demand for natural alternatives, this study aimed to extract natural colorants from blackberry, strawberry, and grape, evaluating their physicochemical parameters and stability over 28 days of storage, in addition to applying the blackberry extract to gummy candies. Initially, the pH and soluble solids content of the fresh fruits were determined. Then, ethanolic extraction of anthocyanins was performed, followed by spectrophotometric quantification and colorimetric analysis of both the extracts and the final product. The results indicated different behaviors among the extracts, with a significant increase in anthocyanin content in the blackberry extract during storage, while the strawberry and grape extracts showed progressive degradation. The greater stability of the blackberry extract justified its application in the gummy candies, where it provided satisfactory color and a pH favorable to pigment stability. It was concluded that the anthocyanins in the strawberry and grape extracts were unstable, while those in the blackberry extract showed potential for use as a food colorant, provided that appropriate storage conditions and pH levels are maintained. The study highlights the need for further research to optimize stability and expand the use of these natural colorants in the food industry.