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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2017.6(7): 1125-1131
DOI: https://doi.org/10.20546/ijcmas.2017.607.136


Analysis of Physico-Chemical Properties of Natural Food Colours from Fruits and Vegetables
P.Srilatha*, Butti Prabhakar, K. Umamaheswar and T.N.V.K.V. Prasad
Department of Post Graduate and Research Center, PJTSAU, Rajendranagar, Hyderabad- India
*Corresponding author
Abstract:

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).


Keywords: Physico-chemical properties, Natural food colours, SEM, Infrared drying, Fruits and Vegetable
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How to cite this article:

Srilatha, P., Butti Prabhakar, K. Umamaheswari and Prasad, T.N.V.K.V. 2017. Analysis of Physico-Chemical Properties of Natural Food Colours from Fruits and Vegetables.Int.J.Curr.Microbiol.App.Sci. 6(7): 1125-1131. doi: https://doi.org/10.20546/ijcmas.2017.607.136