Sustitución de tartrazina por betacaroteno en la elaboración de bebidas no alcohólicas
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Date
2006
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Colorants, as alimentary additives are
currently under observation because their possible
effects on the consumer’s health. Therefore, studies
are being made in order to substitute artificial dyes
for others with a natural origin. Among these,
tartrazine is one of the few aditives that must be
declared out of the list because of its possible
allergenic effects. As an alternative of substitution,
we have beta carotene, because of its natural origin
and its anti oxidant properties. Objective. To evaluate
the feasibility of replacing tartrazine with beta
carotene as yellow dye to elaborate a not alcoholic
beverage. Material sand methods. The work was
made with tartrazine and commercial beta carotene
and calibration curves were made by the use of UVvisible
spectrophotometry for both dyes. Then, a
follow up of the compounds´ stability was made
under different environmental conditions in order to
determine their degradation. Finally, a sensitivity
evaluation of the product was made to identify
possible adverse effects on the taste of the beverage.
Results. Under extreme environmental conditions
(sudden temperature changes and direct sunlight) tartrazine is more resistant than beta carotene.
Nevertheless, under normal storage conditions (interior,
refrigeration boxes) both dyes show an
adequate stability. The sensitivity evaluation resulted
in a 64% preference of those evaluated for the
product with beta carotene because of its more natural
appearance and better texture and taste.
Conclusion. Betacarotene can be used as a
substitute for tartrazine in the fabrication of not
alcoholic beverages, but storage conditions must
be adequate.
Description
Keywords
Tartrazina, Corporación Universitaria Lasallista, Bebidas no alcohólicas, Betacaroteno, Colorantes en los alimentos, Alimentos, Alimentos - Producción