Features of extraction of black elderberry pomace

The paper deals with the production of natural dye from black elderberry pomace.The efficiency of extraction by water-alcohol extractants with different alcohol concentrations and the effect of fermentation on this process were analyzed.It is assumed that anthocyanins have great potential due to their attractive shades of orange, red and purple, as well as water solubility, which greatly simplifies their use in water-based food products.The results of color changes of water-alcohol extracts obtained during laboratory studies in two color models CMYK and Lab processed in the graphic editor Adobe Photoshop were analyzed.The influence of changes in color parameters depending on the extractant and the duration of extraction was determined, and the effect of fermentation of raw materials on the quality of the extract was investigated.It has also been proven that the use of the enzyme APRO-ZYME MACERAT ANAX significantly increases the speed of the extraction process of black elderberry pomace.The extraction of pre-fermented pomace was carried out in a LR-2.ST reactor with a EUROSTAR 100 control stirrer with an aqueous-alcoholic solution with different alcohol concentrations.The effect of different extractants on changing the parameters of the CMYK and Lab color models was investigated.Thus, a decrease in the value of the L parameter means that the extracts become darker, with an increase in a and a decrease in b, the red color is set.The analysis of the obtained extracts in the CMYK and Lab color models shows that the extraction duration significantly affects the transition of coloring substances from raw materials to the extract.At a process duration of 140 min and a temperature of 40 C, changes in color parameters when using water and water-alcohol extraction (alcohol concentration of 70%) practically stop, and a transition between pigment colors occurs.Promising areas of research on the extraction of elderberry pomace to obtain a natural colorant suitable for use in various food industries have been identified.The water-alcohol extraction allows to obtain a dye of a brighter color compared to water extraction.However, the extraction method will affect both the quality of the final product and its cost.