COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L)

https://doi.org/10.52326/jes.utm.2022.29(1).13

UDC 637.146.34:667.275.5

Liliana Popescu, Aliona Ghendov-Moșanu, Alexei Baerle, Alexandra Savcenco, Pavel Tatarov

Abstract. The article elucidates the possibility of using the yellow dye, obtained from saffron petals (Carthamus Tinctorius L.) in the food industry. This powdered dye, added to yoghurt in concentrations of 0.3 – 0.4%, in addition to its yellow color, gives the yoghurt samples a light aroma of saffron flowers and demonstrates high stability during storage at 4° C. for 28 days. The values of the chromatic coordinates, L *, a *, b *, of the yogurt samples did not undergo considerable changes during the storage stage, the color difference ΔE being ≤ 0.79, which indicates a high stability of the dye in yogurt. samples. The chromatic analysis data correlate with the results obtained by the reverse phase HPLC method, which identified the presence of four intact yellow chalcones in the yoghurt. The results of this study will encourage the cultivation of saffron, the extraction of natural dyes and their use in the food industry.

Keywords: chromaticity coordinates, color analysis, food additive, natural food.

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