Analysis of the inclusion and behavior of yellow pepper extract (Capsicum annuum L.) complexed in β-cyclodextrin as a dye in the formulation of food and beverages

Abstract

The extract of yellow pepper complexed using β-cyclodextrin to improve the stability of pigments against the factors involved in processing. It was designed that the best core:wall ratio to be studied was 1:5, because it provides greater protection and solubility in food. To approximate the color of the added sample of chili extract, with the color of industrialized products. The stability of the complex in natural yogurt and beverage models (isotonic and liquor-like beverage) were evaluated at different pH values (3.0 and 7.0) stored under irradiance (1400 lx) and absence of light at temperature between 25 - 31ºC for 60 days. Crude chili extract and tartrazine were used as control. Regarding yogurt, it is noted thatthe best results were obtained with the added samples of complex, compared with the addition of crude extract, which presented the greatest color change. In the case of beverages, the complexation provided better color stability throughout the study, compared to the control sample, but it was not enough to maintain staining for 60 days, promoting the need for more complex studies.