Optimizing genipap (Genipa americana) blue dye extraction using glutamic acid

Authors

DOI:

https://doi.org/10.5902/2179460X85563

Keywords:

Natural dyes, Amino acid, Efficiency, Enhancement, Pigment stability

Abstract

Dyes are highly important to the food industry. Because of this, natural dyes have great potential, both due to their bioactive compounds and the harm that artificial dyes cause in humans. Genipin, responsible structure for the blue pigment extracted from genipap (Genipa americana), was studied in relation to its stability. Among the natural dyes investigated, genipin exhibited the highest stability of its pigments against changes caused by variations in pH, exposure to light and temperature fluctuations. However, this dye requires methods that enhance its stability for potential application in food. Therefore, this work aims to improve the blue dye extraction procedure by using glutamic acid, an amino acid present in genipap that participates in the formation of blue pigments. Analyses of four different dye formulations were conducted, covering quantification of blue pigment and stability over the 408-hour period, pH, antioxidant activity and colour determination. The dyes that used the addition of glutamic acid in their extraction obtained better results for concentration of blue pigments and stability, proving their effectiveness in optimizing this process.

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Author Biographies

Flávia Luiza Araújo Tavares Silva, Federal University of Sergipe

She is currently pursuing a Master's degree in the Postgraduate Program in Food Science and Technology at the Federal University of Sergipe. She holds a Bachelor's degree in Food Engineering from the Federal University of Sergipe and has a specialization in Production Engineering.

Taís Letícia de Oliveira Santos, State University of Campinas

Technologist in Food Technology,

Master's candidate in Food Technology.

João Antônio Belmino dos Santos, Federal University of Sergipe

Bachelor's degree in Industrial Chemistry from the State University of Paraíba, Master's degree in Chemical Engineering from the Federal University of Campina Grande, and a Ph.D. in Process Engineering from the Federal University of Campina Grande. Currently, they are a professor/researcher at the Federal University of Sergipe – Department of Food Technology (DTA/UFS), and a permanent faculty member of the Stricto Sensu Graduate Program in Intellectual Property Science (PPGPI - Master's and Ph.D.).

Paulo Roberto Gagliardi, Federal University of Sergipe

Bachelor's degree in Agricultural Engineering from the Federal University of São Carlos, a Master's degree in Agronomy with an emphasis in Phytopathology, and a Ph.D. in Agronomy, both from the University of São Paulo. Post-doctorate at EMBRAPA Agroindústria Tropical. Training in post-harvest at the University of Florida in the Department of Horticultural Sciences. Currently, they are the coordinator of the Technology Bioinputs Core (NuBIO) and an associate professor at the Federal University of Sergipe.

Patrícia Beltrão Lessa Constant, Federal University of Sergipe

Bachelor's degree in Food Engineering from the Federal University of Paraíba, Master's degree in Food Science and Technology from the Federal University of Viçosa, and a Ph.D. in Food Science and Technology, also from the Federal University of Viçosa. They worked as a full-time professor at the Federal University of Ceará for 5 years. Currently, they are an associate professor at the Federal University of Sergipe.

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Published

2025-10-24

How to Cite

Silva, F. L. A. T., Santos, T. L. de O., dos Santos, J. A. B., Gagliardi, P. R., & Constant, P. B. L. (2025). Optimizing genipap (Genipa americana) blue dye extraction using glutamic acid. Ciência E Natura, 47, e85563. https://doi.org/10.5902/2179460X85563

Issue

Vol. 47 (2025): Publicação contínua

Section

Chemistry

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