Corante natural obtido do Pimentão Vermelho na elaboração de sorvete.

Abstract

One of the possible uses of the red pepper is the extraction of its dye to be used in other foods replacing the artificial dye. As edible ice creams are widely consumed among all age groups, especially in regions of tropical climate, always with vibrant colors, it becomes an excellent means of replacing artificial colors with natural ones. The objective was to obtain the natural red pepper colorant, its characterization and application in the production of ice cream. The dye was extracted using ethanol 95% (1:6) and characterized through physiochemical analyses, tenors of compositions bioactive and conditions microbiological. The application in the ice cream was accomplished in the percentages of 0,5% (S2), 1% (S3) and 2% (S4), besides a sample without addition (S1), following by physiochemical analyses and microbiological for his/her characterization. The color presented excellent flavonoids (119,75 mg100g) tenors and composed phenolic (2321,88 mg/100g), besides an excellent condition microbiological. The additions of colors to the ice creams didn't present significant difference for most of the parameters, except for acidity and humidity, behaving as addictive, without modifying the chemical composition of the food, just checking him/her color. Proving that his/her use in several nutritious products is possible.