Stability's evaluation of genippin obtained from genipap fruit (Genipa americana L.)
No. 26 (2018), Resumos
No. 26 (2018)

Stability's evaluation of genippin obtained from genipap fruit (Genipa americana L.)

Resumos
https://doi.org/10.20396/revpibic2620181426
Published 2019-02-20
Glaucia Maria Pastore
Universidade Estadual de Campinas
Flavia Barros Fernandes Alves
E. E. Escritora Rachel de Queiroz
Iane de Jesus Silva
E. E. Prof. Alberto Medaljon
Sara Sipriano Melo
E. E. Elvira de Pardo Meo Muraro
Iramaia A. Neri-Numa
Universidade Estadual de Campinas
Bruno Nicolau Paulino
Universidade Estadual de Campinas
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Keywords

Iridoids
Blue natural colorant
Funcional pigment.

How to Cite

PASTORE, Glaucia Maria; ALVES, Flavia Barros Fernandes; SILVA, Iane de Jesus; MELO, Sara Sipriano; NERI-NUMA, Iramaia A.; PAULINO, Bruno Nicolau. Stability’s evaluation of genippin obtained from genipap fruit (Genipa americana L.). Revista dos Trabalhos de Iniciação Científica da UNICAMP, Campinas, SP, n. 26, 2019. DOI: 10.20396/revpibic2620181426. Disponível em: https://econtents.bc.unicamp.br/eventos/index.php/pibic/article/view/1426. Acesso em: 19 may. 2024.
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Abstract

The iridoid blue-based pigments (IBBP, especially genipin) extract of genipap represents a natural alternative as blue colorant food applications. In this study, we evaluated the pH influence on genipin stability which was monitored during 30 days. Among the conditions tested, the color of genipap extract was more stable at pH 2.6-5.0, suggesting that it is compatible for coloring acidic foods.

https://doi.org/10.20396/revpibic2620181426
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