Healthy sorbet with eggplant peel and beet stalk-leaves extracts as natural colorants | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 9, September 2023, Page 145-157 PDF (634.06 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2023.172173.7144 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Fatma Mohammed abdel-aziz1; Ramadan Mohamed Aboelhaggag   2; Eman Mohammed Abo-Zaid3
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| 1Food Science and Technology Dept., Faculty of Home Economic, Al-Azhar University, Tanta, Egypt. | ||||
| 2Food Technology Dept., Food Industries and Nutrition Institute, National Research Centre, Cairo, Egypt. | ||||
| 3Food Science and Technology Dep., Faculty of Home Economic, Al-Azhar University, Tanta, Egypt. | ||||
| Abstract | ||||
| Foods colour is a crucial component and has a big impact on how people will react to it. Natural dyes that have antioxidant and antibacterial effects in addition to their use as natural colourants should be used instead of toxic industrial dyes by people. The phytochemicals, antioxidant activity, and antibacterial activity of beet stalk-leaves and eggplant peel extracts were identified in these studies. In comparison to beet stalk- leaf extract, eggplant extract had higher levels of total phenols, anthocyanins, and flavonoids (50.21 mg GAE/g, 2.3 mg MvE/g, and 7.17 mg CE/g). In contrast to eggplant peel extract, beet stalk-leaf extract had higher concentrations of chlorophyll A, chlorophyll B, and carotene (1.42, 0.6, and 68.7 mg/g, respectively). In eggplant peel, the antioxidant activity was 18.31 and 14.39 mg TE/g.in eggplant peel and beet stalk-leaves extracts. The extracts were more effective on positive- gram bacteria and saccharomyces cerevisiae than negative- gram bacteria. The addition of extracts improve the quality of sorbet where the highest titratable acidity: total soluble solids (TSS: TAA) ratio was found in 2% beetroot stalk-leaf extract sorbet (23.47) compared to (sorbet with tartrazine dye). The parameter L* (lightness) and a*(redness) of sorbet decreased while the b* (yellowness) value Increased by increasing the concentration of extract. Using natural pigments improve the taste from 8.17 in sorbet with tartrazine dye to 8.67 in 2% eggplant peel extract sorbet. This study aims to overcome the problems of artificial colors and their health damage using eggplant peel and beetroot stalk-leaf extracts and application in sorbet. | ||||
| Keywords | ||||
| Eggplant peel; beet stalk– leaves; natural pigments; tartrazine; sorbet | ||||
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