Abstract
The increase in the consumption of natural and non-dairy products has boosted the worldwide food colorant industry. Thus, the use of non-animal protein sources to produce natural blue compounds from the cross-linking between primary amines and genipin extracted from unripe Genipa americana L. pulp was evaluated in this study. Plant extracts obtained from white rice, oat, peanut, and almond were examined as amine suppliers, extraction media, and carrier systems for the blue compounds. The four plant extracts were thermosonicated at 70 °C and 400 W for 3 min and then subjected to ultrasound-assisted extraction of genipin from unripe genipap pulp at 300 W for 6 min. Thus, this study aimed to evaluate the effects of thermosonication pretreatment and plant material on natural blue colorant production. Four new blue plant-based colorants were produced. Protein availability was the most significant limiting factor in the blue color formation reaction. The acoustic cavitation associated with moderate heat treatment during the thermosonication promoted the rupture of fat globules and starch gelatinization. Furthermore, thermosonication pretreatment showed promising to improve the kinetic stability of the natural blue colorants.
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