feasibility of extraction of natural food colours from selected fruits and vegetables using nano ...

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FEASIBILITY OF EXTRACTION OF
NATURAL FOOD COLOURS FROM
SELECTED FRUITS AND VEGETABLES
USING NANO TECHNOLOGY

P.SRILATHA
B.Sc. (Home Science)

MASTER OF SCIENCE
(FOOD TECHNOLOGY)

2012
FEASIBILITY OF EXTRACTION OF
NATURAL FOOD COLOURS FROM
SELECTED FRUITS AND VEGETABLES
USING NANO TECHNOLOGY

BY
P.SRILATHA

B.Sc. (Home Science)
THESIS SUBMITTED TO THE
ACHARYA N.G.RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF

MASTER OF SCIENCE
(FOOD TECHNOLOGY)
CHAIRPERSON: Dr. K. UMA MAHESWARI

DEPARTMENT OF FOODS AND NUTRITION
COLLEGE OF HOME SCIENCE
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD-500 030.
2012
DECLARATION

I, P.SRILATHA, hereby declare that the thesis entitled “FEASIBILITY OF
EXTRACTION OF NATURAL FOOD COLOURS FROM SELECTED FRUITS AND
VEGETABLES USING NANO TECHNOLOGY” submitted to the Acharya N. G. Ranga
Agricultural University for the degree of Master of Science in Food Technology is the result
of original research work done by me. I also declare that no material contained in the thesis has
been published earlier in any manner.

Place : Hyderabad
(P.SRILATHA)
I. D. No. FST/2010-08
Date :
CERTIFICATE

Ms. P. SRILATHA has satisfactorily prosecuted the course of research and that thesis entitled
“FEASIBILITY OF EXTRACTION OF NATURAL FOOD COLOURS FROM SELECTED
FRUITS AND VEGETABLES USING NANO TECHNOLOGY” submitted is the result of original
research work and is of sufficiently high standard to warrant its presentation to the examination. I also
certify that neither the thesis nor its part thereof has been previously submitted by her for a degree of any
university.

Date:

Chairperson
Dr. (Mrs.) K. UMA MAHESWARI
CERTIFICATE

This is to certify that the thesis entitled “FEASIBILITY OF EXTRACTION OF
NATURAL FOOD COLOURS FROM SELECTED FRUITS AND VEGETABLES USING NANO
TECHNOLOGY” submitted in partial fulfillment of the requirements for the degree of „Master
of Science in Food Technology’ of the Acharya N. G. Ranga Agricultural University,
Hyderabad is a record of the bonafide original research work carried out by Ms. P. SRILATHA
under our guidance and supervision.
No part of the thesis has been submitted by the student for any other degree or
diploma. The published part and all assistance received during the course of investigations have
been duly acknowledged by the author of the thesis.

Thesis approved by the Student Advisory Committee
Chairperson : Dr. (Mrs.) K. UMA MAHESWARI ______________
Professor
Department of Foods and Nutrition
PGRC, ANGRAU, Rajendra Nagar,
Hyderabad-500 030.

Member : Dr. (Mrs.) V. VIJAYA LAKSHMI ______________
Professor
Department of Foods and Nutrition
ANGRAU
College of Home Science, Saifabad,
Hyderabad-500 004.

Member : Dr. (Mr.) T.N.V.K. V PRASAD ______________
Scientist
Regional Agricultural Research Station
ANGRAU
Tirupati- 517 502.

Date of final viva-voce:
LIST OF CONTENTS

CHAPTER TITLE PAGE No.
I INTRODUCTION
II REVIEW OF LITERATURE
III MATERIAL AND METHODS
IV RESULTS AND DISCUSSION
V SUMMARY AND CONCLUSION
LITERATURE CITED
APPENDICIES
LIST OF APPENDICES

APPENDIX TITLE PAGE
No.

Score card for sensory evaluation of kesari
A
B Score card for sensory evaluation of Soup mix
LIST OF TABLES

TABLE PAGE
TITLE
No. No.
Yield of powder obtained from the given samples after

4.1
drying and grinding
Size of NFCs obtained from the selected fruits (papaya &

4.2
black grapes) and vegetables (tomato & beet root)
Yield of NFCs synthesized from selected fruits (papaya &

4.3
black grapes) and vegetables (tomato & beet root)
Concentration of NFCs from selected fruits (papaya & black

4.4
grapes) and vegetables (tomato & beet root)
Colour quality of NFCs synthesized from selected fruits

4.5 (papaya & black grapes) and vegetables (tomato & beet
root)
Zinc content in the NFCs synthesized from selected fruits

4.6 (papaya & black grapes) and vegetables (tomato & beet
root)
Quantity of bio active compounds in NFCs synthesized

4.7 from selected fruits (papaya & black grapes) and vegetables
(tomato & beet root)
Scores for sensory evaluation of Kesari prepared by
4.8
incorporating NFCs from fruits (papaya & black grapes)
Mean scores for sensory evaluation of Soup mix prepared

4.9 by incorporating NFCs from vegetables (tomato & beet
root)
Effect of temperature (refrigerated and room temperature)

4.10 and light (transparent and amber coloured glass bottles) on
bio active compounds of NFCs
LIST OF FIGURES

FIGURE PAGE
TITLE
No. No.
3.1 Flow diagram showing the details of the experiment

3.2 Flow chart for synthesis of nano particles

3.3 Flow diagram for the preparation of soup mix

3.4 Procedure for estimating the betalain content

FT-IR spectrum recorded from NFC synthesized from
4.1

Papaya
FT-IR spectrum recorded from NFC synthesized from Black
4.2

grapes
FT-IR spectrum recorded from NFC synthesized from
4.3

Tomato
FT-IR spectrum recorded from NFC synthesized from Beet
4.4

root
Mean sensory scores for Kesari prepared by incorporating
4.5
NFCs from fruits (papaya & black grapes)
Mean sensory scores for Soup mix prepared by
4.6
incorporating NFCs from vegetables (tomato & beet root)
Effect of temperature (refrigerated and room temperature)
and light (transparent and amber coloured glass bottles) on
4.7
total carotenes in NFCs synthesized from papaya
Effect of temperature (refrigerated and room temperature)
and light (transparent and amber coloured glass bottles) on
4.8
anthocyanins in NFCs synthesized from black grapes
Effect of temperature (refrigerated and room temperature)
and light (transparent and amber coloured glass bottles) on
4.9
lycopene in NFCs synthesized from tomato
Effect of temperature (refrigerated and room temperature)
and light (transparent and amber coloured glass bottles) on
4.10
betalains in NFCs synthesized from beet root