NATURAL COLOR FROM CAMU-CAMU (MYRCIARIA DUBIA) RESIDUE: EVALUATION OF STABILITY AND APPLICATION IN FOODS
Keywords:
Camu-Camu, Natural Color, Yogurt, StabilityAbstract
Color is a key attribute in food acceptance, directly influencing consumers' perception of quality. In this context, natural colors have attracted interest as an alternative to synthetic colors due to their safety and clean-label appeal. This study evaluated the potential of camu-camu bran (Myrciaria dubia) as a food colorant. The fruits were processed, pressed to obtain solid residue, and subjected to forced convection drying. The resulting bran was characterized for color stability, considering samples exposed and not exposed to light, and subsequently applied to yogurt, with colorimetric analyses performed over 32 days of storage. The results demonstrated that exposure to light did not significantly alter the colorant's stability. In the yogurt, an initial reduction in the parameters of luminosity (L*) and yellow intensity (b*) was observed, followed by stabilization over time, confirming the viability of using the bran as a natural colorant. It is concluded that camu-camu has potential for application in dairy foods, and additional studies with microencapsulation techniques are recommended to optimize the stability of the pigments and expand their industrial application.
