What is it about?
Annato seeds colorant was extracted from the seeds and its properties especially antimold activity was evaluated invitro. The optimum concentration was determined and then was applied in bread making to give novel product in terms of color and with extended shelf life.
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Why is it important?
Consumer's demand to use natural ingredient in food formulation instead of synthetic additives for safety.
Perspectives
Commercialize our finding
Mohammad B. Habibi Najafi
Ferdowsi University of Mashhad
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This page is a summary of: In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Bread, Journal of Food Protection, October 2018, International Association for Food Protection,
DOI: 10.4315/0362-028x.jfp-17-533.
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