Optimization of the extraction conditions of a natural dye from Morus nigra

Optimization of the extraction conditions of a natural dye from Morus nigra

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...

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Bibliographic Details
Main Authors: Rolón Boytovich, Natalia E., Rodríguez , María D.
Format: Online
Language:Spanish
Published: Facultad de Ciencias Exactas, Químicas y Naturales 2020
Subjects:
Food coloring
Anthocyanins
Morus nigra
Factorial design
Optimization
Colorante alimenticio
Antocianinas
Diseño factorial
Optimización
Online Access:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/231

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