Extração de antocianinas da batata-doce roxa (Ipomoea batatas) por métodos convencional e emergentes para desenvolvimento de corantes bioativos e aplicação em bala de goma

Abstract

Food additives are defined as substances with or without nutritional value, intentionally added to foods and beverages during their preparation in order to obtain a specific technical effect in the memos, one of the main additives that help to attract or inhibit the process of buying food are the dyes. The purple sweet potato (Ipomoea batatas), a tuberous root rich in anthocyanins, a water-soluble pigment also presents in countless other plant matrices, in addition to other bioactive compounds, the purple sweet potato is considered a source of carbohydrates, minerals and vitamins. In this study, a physical chemical evaluation of the raw material was carried out, and the efficiency of anthocyanin extraction from purple sweet potato was investigated using conventional extraction, enzymatic extraction and extraction by eutectic solvents. The effects of the extraction method with better efficiency in the antioxidant activity, total phenolic compounds and carotenoids were also evaluated through their analysis in the obtained extracts. The pH of the extract with the highest concentration of anthocyanins obtained from conventional extraction using acidified ethanol was modified to obtain extracts with the maximum range of colors. In order to verify the efficiency of the extracts at different pH, gum candies were prepared. Color analyzes were performed on extracts with different pH and on candies. An anthocyanin was identified in the HPLC-DAD analysis.