Preparation of aqueous nanodispersions with annatto (Bixa orellana L.) extract using an organic solvent-free and low energy method. (15th August 2018)

• Record Type: Journal Article
• Authors: Bitencourt, Antônio P.R.; Duarte, Jonatas L.; Oliveira, Anna E.M.F.M.; Cruz, Rodrigo A.S.; Carvalho, José C.T.; Gomes, Antônio T.A.; Ferreira, Irlon M.; Ribeiro-Costa, Roseane M.; Silva-Júnior, José O.C.; Fernandes, Caio P.
• Is Part Of: Food chemistry. Volume 257(2018)
• Page Start: 196
• Page End: 205
• Publication Date: 2018-08-15
• Subjects: Bixin -- Dynamic light scattering -- Gas-chromatography couple to mass-spectrometry -- Geranylgeraniol -- Spectrophotometry -- Thermogravimetry; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.02.067
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Annatto is an industrial food colorant. Its seeds extract has low water solubility. Nanodispersions preparation often use organic solvents. A low-energy and solvent-free method was used in this study. The present annatto nanoemulsions is a green-product. Abstract: The seeds of Bixa orellana L. is widely used in food industry as a natural colorant. A major technological challenge for its utilization on aqueous food products is the low water solubility. Therefore, the present study aimed to obtain aqueous nanodispersions using this natural raw material by using a simple organic solvent-free and low energy method. Bixin and geranylgeraniol were found on the extract. The nanodispersions were prepared by addition of water on a mixture of extract and surfactant (s). The effect of the surfactants and dilution on the nanodispersions were also evaluated. Best results were achieved using polysorbate 80/sorbitan monooleate (HLB 13) (diluted in water, 1:10). The results shows the potential of this ecofriendly approach, in contrast to common methods that make use of potentially toxic organic solvents and high input of energy, which elevate the costs for further industrialization.