NATURAL ANTHOCYANIN COLORANTS EXTRACTED FROM Berberis humbertiana y Berberis boliviana FRUITS FOR USE IN YOGURTS

Abstract

The objective of this work was to determine the best solvent for the extraction of anthocyanins
from the fruits of B. humbertiana and B. boliviana and to evaluate the pH, color, and antioxidant activity of the yogurts to which the lyophilized extract of both species was incorporated. For the extraction solvents allowed for food were used; ethanol and water acidified with citric acid. The 96% ethanolic extracts acidified with citric acid (pH 3.5) and freeze-dried of both berberis species were incorporated into commercial yogurt samples at the concentrations of 80 mg/50 g and 100 mg/50g of yogurt, determining that they maintain acid pH, achieve a coloration very similar to commercial yogurts with an overall color difference (ΔE) of less than 10 and have higher antioxidant activity.