Estabilidade do corante da flor de Clitoria ternatea L. em bebidas isotônicas

Abstract

This proposal arose due to the need for alternatives to synthetic dyes used in the food industry, especially in sports drinks such as isotonic drinks. In this sense, the pigments present in the Clitoria ternatea L. flower have great potential due to their blue coloration and bioactive properties, such as antioxidant activity. The objective of this work was to evaluate the stability of the Clitoria ternatea L. flower dye in isotonic drink during storage at different temperatures. For this, an infusion of dehydrated flower was initially prepared, and then sugar, salts, citric acid, and water were added. The resulting isotonic drink was stored at 5, 25, and 35ºC for 14 days, and analyses of pH, titratable acidity, color, and anthocyanin concentration were performed. The statistical analyses revealed that the storage time was the main factor responsible for the loss of blue coloration and the degradation of anthocyanins. This instability of the pigments may be related to the acidity and composition of the isotonic medium. In this work, it was possible to develop an isotonic drink using the extract of the Clitoria ternatea L. flower as a natural colorant. However, further strategies to protect against degradation of anthocyanins should be studied to make the commercialization of this drink feasible.