National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was conducted in the Department of Post Graduate And Research Center and Quality control lab, Rajendranagar, Hyderabad to synthesize the nano particles from selected fruits (papaya and black grapes) and vegetables (tomato & beet root) and physico chemical characteristics of extracted nano food colours (NFCs) was assessed. Selected fruits and vegetables are subjected to infrared drying (IR) and are grounded into fine powder. The amount of powder obtained after drying the samples of papaya, black grapes, tomato and beet root was 8.0gm, 11.5gm, 6.0gm and 12.0gm respectively for 100gm of fresh sample. Nano particles or NFCs were synthesized by oxalate decomposition method. NFCs thus obtained are subjected to scan under scanning electron microscope (SEM). The size of the NFCs ranged from 695.0-723.0 nm, 668.8-796.0 nm, 772.0-965.0 nm, and 859.0-991.0 nm in papaya, black grapes, tomato and beet root respectively. From the images scanned with SEM it was observed that the NFCs are spherical in shape coated with zinc oxide. The NFCs thus obtained were assessed for physico chemical characteristics (Yield, Colour quality, Concentration, Zinc and Bio active compounds).
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