Production of Natural Food Colorant with Organic Mordant Solutions and Incorporation into Modern Food Systems

Abstract Colorants are an important exposure that affects the way we feel and judge foods. The food colorant is normally associated with the flavor, safety and nutritional value of the food product. Colorant are obtained from natural plants and minerals. In today’s world, synthetic oxidative food colors are used. It contains a high chemical composition and is derived from petroleum or crude oil. Sunset yellow, carmine, amaranth and azorubine are examples of common synthetic food colors. It leads to some diseases such as asthma, allergy reactions and cancer. Hence, natural food colors were produced from natural plants. The plants contain several pigments, such as betacyanin, anthocyanin and curcumin. The fruit juice of Opuntia ficus-indica , in particularly it contains betacyanin pigments, which can be used as a natural red-purple food colorant. In order to improve the results, we extracted the juice from Opuntia ficus-indica and banana pseudo-stem. Next, we qualitatively analyzed the juice to find out whether flavonoids, triterpenoids, proteins, alkaloids, carbohydrates, saponin, tannin, and phenol was present. Opuntia ficus-indica has antioxidant properties, as does banana pseudostem sap, which has antioxidant, antithrombotic and anti-haemolytic properties. Then analyzed physical parameters of color strength were measured (using a UV spectrophotometer) at 450 nm to determine color strength and that the results were good with pH, viscosity, smell and taste. And toxicity analyses of aflatoxin and ochratoxin shows good results. This colorant has been used successfully in two food systems: ice cream and milkshakes. which is preserved after one month in the refrigerator.