Anthocyanin-Based Natural Food Colorant from Fresh Waste Carnation Flower Petals: Effect of pH, Temperature, and Drying Method on its Degradation Kinetics and its Use in Ice Cream

Year 2023, Volume: 21 Issue: 4, 312 - 322, 31.12.2023

Ecem Vural Ayhan Topuz

https://doi.org/10.24323/akademik-gida.1422109

Abstract

The carnation flowers (Dianthus caryophyllus L.) with broken stems or overgrown buds remain in the greenhouse and are discarded after all cutting operations are completed. Waste flowers are also separated while bouquets are being prepared. Therefore, this study aimed to utilize these fresh waste flowers in the production of natural food colorants. Anthocyanin extract was obtained from waste carnation flowers and turned into powder products via freeze- and spray-drying. Various properties of the powders were analyzed and statistically compared. Since degradation parameters of anthocyanins should be taken into consideration during the planning of the materials to which anthocyanin-based colorant will be added, the kinetic parameters of carnation anthocyanins were calculated at different pH (2.6, 4.0, and 6.0) and temperature (70, 80, and 90°C) values. Except for the liquid extract, the activation energies of all samples sharply decreased when the pH changed from 2.6 to 6.0. The most and least susceptible samples to the temperature elevation were freeze-dried samples at pH 2.6 and spray-dried samples at pH 6.0, respectively. Across all the data, the activation energies of the liquid extract sample at pH 2.6 and pH 4.0 were not significantly different from each other (p<0.05). Moreover, the produced colorant was tested in ice cream as a model food. There was no statistically significant difference between the total color differences of ice creams prepared with the commercial colorants and carnation flowers-based colorants.

Keywords

Anthocyanin, Carnation flower, Colorant, Degradation kinetics, Stability

Project Number

FYL-2016-1742

Taze Atık Karanfil Çiçeği Taçyapraklarından Üretilen Antosiyanin Bazlı Doğal Gıda Renklendiricisi: Bozunma Kinetiği Üzerine pH, Sıcaklık ve Kurutma Yönteminin Etkisi ile Dondurmada Kullanılması

Abstract

Karanfil çiçeği (Dianthus caryophyllus L.) üretimi sırasından kısa boylu, kırık saplı veya tomurcuğu fazla açılmış çiçekler serada kalmakta ve tüm kesim işlemleri tamamlandıktan sonra sökülüp atılmaktadır. Kesimi yapılan çiçeklerin buket haline getirilmesi aşamasında da yine atık çiçekler ortaya çıkmaktadır. Bu nedenle mevcut çalışmada bu taze atık çiçeklerin doğal gıda renklendiricisi üretiminde değerlendirilmesi amaçlanmıştır. Atık karanfil çiçeklerinden antosiyanin ekstraktı elde edildikten sonra donuk ve püskürterek kurutma yöntemleriyle toz ürün formuna getirilmiştir. Tozların çeşitli fiziksel özellikleri analiz edilmiş ve istatistiksel olarak karşılaştırılmıştır. Antosiyanin bazlı renklendirici ilave edilecek malzemelerin planlanmasında antosiyaninlerin bozunma parametrelerinin dikkate alınması gerektiğinden karanfil antosiyaninlerinin farklı pH (2.6, 4.0 ve 6.0) ve sıcaklık (70, 80 ve 90°C) değerlerinde kinetik parametreleri hesaplanmıştır. pH 2.6'dan 6.0'a yükseldiğinde, sıvı ekstrakt hariç tüm örneklerin aktivasyon enerjileri keskin bir şekilde azalmıştır. Sıcaklık artışına en çok ve en az duyarlı numuneler sırasıyla pH 2.6'daki donuk kurutulmuş numuneler ve pH 6.0'daki püskürtülerek kurutulmuş numuneler olmuştur. Tüm veriler incelendiğinde, sadece sıvı ekstrakt örneğinin pH 2.6 ve pH 4.0'daki aktivasyon enerjileri birbirinden önemli ölçüde farklı olmadığı görülmüştür (p<0.05). Ayrıca elde edilen renklendiriciler, model gıda olarak dondurmada test edilmiştir. Ticari renklendiricilerle hazırlanan dondurmalar ile karanfil çiçeği bazlı renklendiricilerle hazırlanan dondurmaların toplam renk farklılıkları arasında istatistiksel olarak anlamlı bir fark bulunmamıştır.

Keywords

Antosiyanin, Karanfil çiçeği, Renklendirici, Bozunma kinetiği, Stabilite

Supporting Institution

The Scientific Research Projects Coordination Unit of Akdeniz University

Project Number

FYL-2016-1742

Thanks

The authors would like to thank the Scientific Research Projects Coordination Unit of Akdeniz University (Antalya, Türkiye) (Project Number: FYL-2016-1742) for financial support, The Council of Higher Education of the Republic of Türkiye 100/2000 PhD program for grant, Akdeniz University Food Safety and Agricultural Research Center for pesticide residue analysis and “ImProofer” inc. for proofreading the article.

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