ABSTRACT
This study evaluated the stability of residual annatto beans packed in flexible laminated packaging during 90 days of storage under controlled temperature conditions (25 and 40 °C) and relative humidity (55 to 83%). Samples were analysed every 15 days, for analyzing the moisture content, water activity, pH, acidity, color (brightness, redness and yellowness), protein, starch and bixin. It was observed during the storage time of the packaging did not prevent the absorption of water leading to increases in moisture content (42.62; 43.06; 41.78 and 42.90%), water activity (6.39; 6.94; 5.97 and 6.94%), titratable acidity (12.28; 13.79; 13.79 and 9.09%), and brightness (4.48; 12.18; 4.73 and 4.91%) occurred reductions in redness (8.19; 7.77; 4.66 and 7.93%), pH (9.21; 8.56; 12.44 and 18.12%) and bixin (51.72; 56.32; 57.47 and 55.17%), respectively, for the following combinations of relative humidity and temperature (55% and 25 or 40 °C, 85% and 25 or 40 °C).
Key words:
Bixa orellana L.; bixin; laminated packaging; relative humidity; waste agribusiness