NATURAL FOOD COLOR EXTRACTION FROM TURMERIC & SAFFRON AND BIO-ACTIVE COMPOUND FOR FOOD COLORING

Since commercial synthetic colors are dangerous, natural and edible pigments can be derived from bioresources and utilized as a natural food coloring agent with fortified natural Bio-Active substances to induce the natural nutritional characteristic. The main pigments found in medicinal plants are phycobili proteins, carotenoid, and chlorophyll. High-grade natural food coloring was extracted from medicinal plants using a fortified bioactive ingredient, and its effective effects on the chemical, microbiological, and sensory quality of jelly desserts were assessed. The primary goals of this study were to use ethanol, methanol, and water as solvents to extract color pigments and bioactive chemicals from medicinal plants. At room temperature, the color characteristics of the jelly treat made with natural colors last longer than thirty days. Calcium and potassium concentrations were considerably greater in agar jelly made with natural food coloring, together with a fortified Bio-Active substance. When compared to jelly made with artificial colors, jelly made with natural food coloring and bioactive ingredients had higher sodium and magnesium contents. Natural food coloring was used to create the jelly dessert's protein, carbohydrate, and fat levels. The food colors that were evaluated underwent toxicity testing, and the results showed that they were non-toxic and in higher nutritional levels, suggesting that these dyes might be employed as food supplements.