Western Ghats Kokum Foundation - Organic Farming Association of ...

Identification, Extraction, Membrane concentration and
Microencapsulation of Anthocyanin from Kokum
Chetan A. Nayak and Navin K Rastogi
Department of Food Engineering, Central Food Research Technological Institute (CFTRI),
Mysore -570 020, INDIA
A color additive is any dye, pigment or substance which when added or applied to a food,
drug or cosmetic, or to the human body, is capable (alone or through reactions with other
substances) of imparting color.
Role of Food Colorant
— To restore the original food appearance because of the occurrence of changes during the
processing and storage,
— To assure the color uniformity to avoid variations in tone color by seasonal variations,
— To intensify colors that are normally found in food and the consumer will associate this
improved color with food quality,
— To protect the flavor and light susceptible vitamins,
— To give food an attractive appearance, whereas without the additive food will not be
appetizing item,
— To preserve the identity or character by which food is recognized,
— To help in the visual assignation of the food quality
Cosmetic industry:
— Kokum pigments has a potential to absorb UV light. This property may be exploited
for the production of sun screens lotions and pastes in cosmetic industry
As a Medicine:
— To be effective in the treatment of dysentery, tumors, and heart complaints. Kokum
juice is also used as natural remedy for stomach acidity and liver disorders
Anthocyanins Extraction:
— The two peaks are obtained at 15.63 min and 16.19 min
Acid hydrolysis :
— Anthocyanindin peak obtained.
— The glucose molecule attached to the pigments is hydrolyzed and peak of cyanidin
aglycon is obtained.
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Resource Book on Kokum (Garcinia indica Choisy)
Western Ghats Kokum Foundation, Panaji - Goa