Seaweed extract as a natural food coloring agent in Jelly desserts on chemical, microbial and sensory quality

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K.K.D. S. Ranaweera, P. J. V. P. (2016). Seaweed extract as a natural food coloring agent in Jelly desserts on chemical, microbial and sensory quality. Academy of Agriculture Journal, 1(03). https://doi.org/10.15520/aaj.v1i3.15
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Abstract

Edible pigments can be extracted from seaweeds which can be used as natural food coloring agent due to substitute hazards in artificial (synthetic) food coloring. Chlorophyll, carotenoid, and phycobiliproteins are major photosynthetic pigments presence in microalgae. Extraction of high quality natural food coloring and efficient impact of these coloring on chemical, microbial and sensory quality of gel dessert were evaluated. The main objectives of the present study Chlorophyll and carotenoids were extracted from Ulva lactuca and Sargussum wightti using acetone, methanol and water as solvents while and pycobiliprotein was obtained from Gracilaria verrucosa grinding with ice cold potassium phosphate buffer. The stability, sensory, microbial and nutritional quality was measured after application of natural colors to jell dessert. The chlorophyll, carotenoid and crude phycoerythin yielded 45%, 31% and 33% respectively. These pigments have a shelf life more than six months in 5% citric acid at ambient temperatures. The color attributes of the jelly dessert prepared using natural colors retain more than thirty days at room temperature 30% loss whereas artificial colors were retained in similar amount. Agar jelly prepared using natural food colors had significantly higher concentrations of calcium (120 mg/l) and Potassium (550mg/l) when compared to jelly prepared using artificial colors. Natural food colors in jelly resulted in high Sodium content (1200mg/l) and high magnesium content (580 mg/l) when compared to jelly prepared using artificial colors. The protein content (10.2-12%), carbohydrate (10.8-12.3%) and fat contents (1.16-1.93%) in the jelly dessert prepared using natural food coloring. Natural food colors were found to be in higher rangers of nutrition indicating that these dies can be used as food supplement. Microbial and fungal counts in jelly desserts were found within the consumable levels during one month period and indicating overall acceptability and shelf life of the jelly prepared using seaweed natural pigments extract was high when compared to jelly prepared using synthetic pigments.

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