Abstract
Extract of purple sunflower hulls is a potential red food colorant; however, suitable process conditions must still be identified. Selected process variables were studied using bench-scale units to prepare, clarify, concentrate and spray dry extracts. Concentration by evaporation at 32°C and addition of maltodextrin to 15% (wt/dry wt) prior to drying largely eliminated pigment degradation during those steps. Relative to water extracts, extracts prepared with 5 to 15% ethanol in water generally yielded more pigment with similar levels of degradation and loss during subsequent processing. Use of 5% ethanol/2% citric acid reduced yield by about half relative to water, but gave a powder with a lower degradation index and wetting time. Percentage recovery of pigment during concentration and drying was not greatly affected by solvent type or extraction temperature.
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Wiesenborn, D., Zbikowski, Z. & Nguyen, H. Process conditions affect pigment quality and yield in extracts of purple sunflower hulls. J Am Oil Chem Soc 72, 183–188 (1995). https://doi.org/10.1007/BF02638897
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DOI: https://doi.org/10.1007/BF02638897