TY - JOUR
T1 - Kinetics and bixine extraction time from achiote (Bixa Orellana L.)
AU - David, Soto Lorza Juan
AU - Julián, Giraldo Cuartas Carlos
AU - Liliana, Vargas Serna Claudia
AU - Ayala-Aponte, Alfredo Adolfo
AU - Liliana, Serna Cock
N1 - Publisher Copyright:
© 2021, Association of Food Scientists & Technologists (India).
PY - 2022/3
Y1 - 2022/3
N2 - The effects of the use of solvents (96% ethanol and PEG 400), solute ratios: solvent (1: 4 and 1: 6 w/w), extraction temperatures (50 and 60 °C) and leaching techniques (conventional and assisted by ultrasound) on the concentration and time of extraction of bixin from Achiote (Bixa Orellana L.) were evaluated. The extraction kinetics were constructed, and their orders were determined. The experimental values were adjusted through the mathematical models of Peleg and Azuara. ANOVA was used based on a 23 design, blocking type of technology. The kinetics showed two stages of extraction: rapid and slow. The reaction orders were decimal numbers, which indicates the complexity of the extraction mechanism. The highest orders of reaction (2.97 and 2.075) were presented with extraction with ultrasound-assisted and ethanol as solvent, at 50 and 60 °C and solute solvent ratio 1: 4 and 1: 6, respectively. The concentration of Bixin was increased by approximately 30% by increasing the temperature. The Azuara model presented the highest adjustment with a standard error < 0.1. The conventional leaching with PEG-400 required the lowest activation energy (9.2 kJ / mol) and with this treatment in 66 min the highest concentration of bixin (2.74 mgBix / gExt) was obtained. It was concluded that ultrasound-assisted leaching facilitates the extraction of bixin pigment, and the use of PEG 400 solvent is useful to obtain higher yields.
AB - The effects of the use of solvents (96% ethanol and PEG 400), solute ratios: solvent (1: 4 and 1: 6 w/w), extraction temperatures (50 and 60 °C) and leaching techniques (conventional and assisted by ultrasound) on the concentration and time of extraction of bixin from Achiote (Bixa Orellana L.) were evaluated. The extraction kinetics were constructed, and their orders were determined. The experimental values were adjusted through the mathematical models of Peleg and Azuara. ANOVA was used based on a 23 design, blocking type of technology. The kinetics showed two stages of extraction: rapid and slow. The reaction orders were decimal numbers, which indicates the complexity of the extraction mechanism. The highest orders of reaction (2.97 and 2.075) were presented with extraction with ultrasound-assisted and ethanol as solvent, at 50 and 60 °C and solute solvent ratio 1: 4 and 1: 6, respectively. The concentration of Bixin was increased by approximately 30% by increasing the temperature. The Azuara model presented the highest adjustment with a standard error < 0.1. The conventional leaching with PEG-400 required the lowest activation energy (9.2 kJ / mol) and with this treatment in 66 min the highest concentration of bixin (2.74 mgBix / gExt) was obtained. It was concluded that ultrasound-assisted leaching facilitates the extraction of bixin pigment, and the use of PEG 400 solvent is useful to obtain higher yields.
KW - Achiote
KW - Kinetics
KW - Natural colorant
KW - Pigment
KW - Solvent
UR - http://www.scopus.com/inward/record.url?scp=85110861205&partnerID=8YFLogxK
U2 - 10.1007/s13197-021-05209-y
DO - 10.1007/s13197-021-05209-y
M3 - Article
AN - SCOPUS:85110861205
SN - 0022-1155
VL - 59
SP - 1239
EP - 1246
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 3
ER -