Resumen

ROLON BOYTOVICH, Natalia E.  y  RODRIGUEZ, María D.. Optimization of the extraction conditions of a natural dye from Morus nigra. Rev. cienc. tecnol. [online]. 2020, n.33, pp.1-10. ISSN 1851-7587.

The aim of this research was to optimize the extraction process of a concentrated product from Morus Nigra to be later used as a natural food coloring. The fruits of this plant contain anthocyanins, which are of special interest within Food Industry. To improve dye extraction, an experimental design was used and the factors under evaluation were ethanol concentration, temperature and time. Consequently, ethanol concentration and temperature turned out to be the relevant factors, but not timing. This design resulted in a combination of variables that maximized dye recovery by obtaining 6.46% of ethanol concentration at 75 degrees centigrade within thirty-minute-time. These anthocyanin extractions generate optimal conditions and, therefore, can be applied as food coloring.

Palabras clave : Food coloring; Anthocyanins; Morus nigra; Factorial design; Optimization..

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