Cinética de secagem, caracterização físico-química e toxicidade do pó rosa obtido de brácteas de Bougainvillea glabra para aplicação como cortante natural em alimentos

Abstract

The appearance of food products is the first assessment and is decisive for the consumer's purchase decision. Currently, the demand and preference of consumers for products formulated with natural ingredients and additives, and that meet a trend observed in the world food market, called clean label, has intensified. Brazil has a diversity of plants that can be used as alternative sources of natural dyes of different shades, among which unconventional food plants (PANC) stand out. Bougainvillea glabra is a PANC, popularly known in Brazil as bougainvillea or spring, it has a rosy color in its bracts conferred by betalains. Recognizing the demand for replacing synthetic dyes with natural dyes, the objective of the present work was to perform a mathematical modeling of drying kinetics, conventional and foam, of the powder obtained from the bracts of B. glabra and to characterize it in terms of its antioxidant capacity. and content of phenolic compounds and betalains and to evaluate the toxicity of the powder in natura from the bracts of B. glabra, for use as a natural food coloring. As a result, the mathematical model that obtained the best fit in bract drying was the Midilli model at 50°C. The pink powder obtained from the bracts of B. glabra, which showed antioxidant potential, content of betalains and phenolic compounds, and was not toxic, which justifies and proves its use as a natural dye in food products.