Vol. 12, Issue 8 (2023)

Author(s):
V Lavanya and SP Thamaraiselvi

Abstract:
The synthetic dye used in the food, textiles and pharmaceutical industry holds a negative impact on the health and the environment causing ill diseases to humans and pollution to the environment. Considering the significance of natural colourants in the food industry, the present study aimed to bring the benefits and potentiality of Betalain, a bio-pigment into the limelight as a food dye extracted from Gomphrena globosa. The pigment has been extracted using the aqueous solution as a solvent and they are quantified by Spectroscopic method and HPLC method and the extracts were characterized for Anti-oxidant, Anti-microbial property. The storage of Gompherna extract at different temperatures and light intensities were also measured. On concerning the stability of Gompherna extract, the lyophilized extract was used as a dye by incorporating in Ice-cream and the dried flower was used for making tea. The betalain flavoured ice cream and Gompherna tea were preferred more by the active respondents compared to the plain vanilla Ice-cream and black tea for their appealing colour, Texture, Taste and Palatability.