Abstract

Dyes are an essential food ingredient to improve sensory perception and draw consumers’ attention. This study aimed to intercalate dyes, Bordeaux Red (BR), Tartrazine Yellow (TY), and Bright Blue (BB) into layered zinc hydroxide salt by co-precipitation technique and to apply them in a cupcake food matrix. The intercalated dyes were characterized by X-Ray Diffraction (DRX), Fourier-Transform Infrared Spectroscopy (FTIR), Thermogravimetric analysis and differential Scanning Calorimetry. The cupcake color parameters L*, a*, and b* and its stability were evaluated for 15 days storage and compared to respective non-intercalated dyes. The BR and TY dyes intercalation was evidenced by DRX, while FTIR demonstrated characteristic bands of the non-intercalated dyes and the lamellar Hydroxysalt. Thermal analysis suggested an increasing degradation temperature for BR intercalated (LHS-BR). Red cupcakes elaborated with LHS-BR had lighter color characteristics evidenced by L* and a*. Yellow cupcakes elaborated with TY intercalated (LHS-TY), although had lighter color characteristics evidenced by L* and b* values, presented increased stability in comparison with TY during storage. New intercalated dyes application may be promising providing color stability gains for food matrices, improving products appearance and acceptance.

Keywords:Bakery; Bordeaux red; Bright blue; Layered zinc hydroxide salt; Tartrazine yellow