OBTENÇÃO DO COLORANTE E DO AMIDO DAS SEMENTES DE URUCUM (Bixa orellana L.): OTIMIZAÇÃO DOS PARÂMETROS DE PROCESSO

Abstract

The search for new products has been intensifying competition in the food industry in response to the expectations of increasingly demanding consumers as to factors that add value to food and in this context the ingredients are of fundamental importance. According to BrazilFoofTrends, the most anticipated ingredients for 2020 include color enhancers and regulators (natural dyes) and texture agents (starches, gums, fibers and emulsifiers). Among the natural dyes, the seeds of annatto (Bixa orellana L.) are used to make the colorific popularly known as colorau, and also to obtain the dyes bixin, norbixin and norbixato, marketed in the form of powders, liquid extracts and pastes. However, several studies show the nutritional richness of annatto seeds, exploited industrially only for the extraction of dyes, thus generating an agroindustrial residue, with the potential to obtain new food ingredients, such as starch, a texture agent and one of the most biopolymers used to make biodegradable materials. In this context, the present study has the objective of developing a simplified process to obtain the powder dye of the annatto seeds and from the residual discolored seeds of this processing to obtain the annatto starch, through the combination of extraction techniques already described in the literature , and the byproduct of the production of starch, urucum meal with the goal of generating new attractions for the annatto production chain in Paraíba. The dye produced and evaluated was EC (8+12), which presented better bixin content 66.19 0.84%, the annatto starch (AU) produced by the combined pre-extraction method with sodium bisulfite and water extraction showed 91.02% 01.01% pure starch and the by-product of annatto meal (FU) presented 9.79 0.03% of starch and 80.07% of total dietary fiber, besides investigating the centesimal composition, physico-chemical characterization and evaluation of the colorimetric parameters, obtaining a recovery of 85.67% of the pigments of the annatto (SU) seeds, obtaining EC, 39.76% of the starch in obtaining (AU), leaving 58,80% of the starch retained in the bran and 83,70% of the fibers , in obtaining the (FU), both from discolored seeds, demonstrating the need for new studies to improve the yield and study of technological properties and microbiological characterization.