Natural liquid dye from the red dragon fruit (Hylocereus polyrhizus) and extraction process.

Description

1 / 7 Natural liquid dye from the red dragon fruit (Hylocereus polyrhizus) and extraction process. FIELD OF INVENTION

[001] The present invention relates to the process of obtaining a natural red-purple dye from the pulp, peel, extracts, flour or by-products of the Red Pitaya fruit (Hylocereus Polyrhizus) and the extraction process, with application in the food, pharmaceutical, cosmetics and textile industries through dyeing.

[002] More specifically, the natural dye of the present invention can be used in the food sector for the health benefits associated with bioactive compounds and as a potential additive to impart or intensify color, replacing artificial dyes commonly used in the preparation of food products, such as gelatins, dairy products, sweets, juices, among others.

[003] Currently, food colorings are intensively used by industries due to the need to make products more attractive. A coloring agent is defined as a substance or mixture of substances that have the property of imparting or intensifying the color of foods and beverages. BACKGROUND OF THE INVENTION

[004] The fruit commonly known as red pitaya belongs to the genus Hylocereus and the family Cactaceae. This species, originating from Central America, is widely cultivated in tropical and subtropical regions, including Northeast Brazil (Nunes et al., 2014). Despite its high nutritional and commercial potential, the industrial and economic exploitation of red pitaya is still considered limited in Brazil (Lima et al., 2021).

[005] The pulp, peels, extracts, flour or by-products of the fruit allow the extraction of natural dyes rich in betalains, which are sources of Petition 870250012822, dated 02 / 17 / 2025, page 9 / 18 2 / 7 bioactive compounds. The background of the present invention relates to the extraction of natural pigments from plant raw materials, pitaya by-products, as well as encapsulated pigments.

[006] In 1990, invention patent no. JPH02248465 was filed, which deals with the extraction of a natural dye obtained from red rice pigment, differing from the present invention in terms of process and raw material.

[007] In 1997, invention patent no. 9701368-4 A2 was filed, which deals with a natural annatto dye in liquid form, for use in food preparation in kitchens, differing in raw material and process from the product with the invention discussed.

[008] In 1998, invention patent no. 9805494-5 A2 was filed, which deals with the application of Eugenia umbelliflora Berg as a natural dye, to color various food products, differing from the present invention in terms of process and raw material.

[009] In 2002, invention patent no. 0203076-4 A2 was filed, which deals with the process of preparing natural açaí dye in the form of hydroalcoholic extract or granulated powder, differing from the present invention in terms of process and raw material.

[0010] In 2002, invention patent no. 0212503-0 A2 was filed, which deals with a dye for food and pharmaceutical products, based on <244> zeacarotene, <245> -zeacarotene or a mixture of both, bearing no resemblance to the present invention.

[0011] In 2011, invention patent no. 1100661-7 A2 was filed, which deals with the process of obtaining aqueous eucalyptus extract, containing natural dyes, from renewable sources and / or forestry, for textile dyeing of cellulosic and / or protein fibers. The aforementioned patent has no similarity to the invention discussed.

[0012] In 2013, invention patent no. 007195-1 A2 was filed, which deals with the composition, dye or natural pigment and its use, from waste of Petition 870250012822, dated 17 / 02 / 2025, p. 10 / 18 3 / 7 leaves, branches, bark and wood of Eucalyptus sp. and Tectona grandis, bearing no resemblance to the present invention.

[0013] In 2014, invention patent no. 031795-3 A2 was filed, which deals with the process of obtaining and using bixin salt as a red dye and antioxidant in food, based on annatto seeds, differing from the present invention in terms of process and raw material.

[0014] In 2016, invention patent no. 020962-5 A2 was filed, which deals with the composition of a food-grade yellow or orange dye, using a natural colorant component (curcuminoids or hydrophilic polymer). The cited patent has no similarity to the present invention.

[0015] In 2019, invention patent no. BR 10 2019 004613 9 A2 was filed, which deals with the process of preparing natural annatto dye for dyeing polyester fabrics. The cited patent has no similarity to the present invention.

[0016] In 2020, invention patent no. BR 10 2020 004834 1 was filed, which deals with the use of pitaya in the prevention and treatment of anxiety. This patent differs in terms of process and purpose from the present invention.

[0017] In 2021, invention patent no. BR 10 2021 018717 4 was filed, which deals with the production of a pitaya-based lipstick with the addition of the active ingredient Gymnema sylvestre and an anti-sweet effect, and its use. There is no similarity with the present invention.

[0018] In 2021, invention patent no. BR 10 2021 023608 6 was filed, which deals with the natural dye from the fruit Eugenia gracillima Kiaersk (Myrtaceae) and the process for obtaining it. The aforementioned patent differs from the process and raw material of the present invention.

[0019] In 2022, invention patent no. BR 10 2022 015043 5 was filed, which deals with obtaining mixed pineapple and pitaya pulp powder. The aforementioned patent differs in terms of process, raw material and purpose.

[0020] In 2022, invention patent no. BR 10 2022 020715 1 was filed, which deals with the method of obtaining mead from pitaya and passion fruit and product. Petition 870250012822, dated 02 / 17 / 2025, p. 11 / 18 4 / 7 obtained. The cited patent bears no resemblance to the present invention.

[0021] In 2022, invention patent no. BR 10 2022 001870 7 was filed, which deals with a method for obtaining natural beetroot dye by means of foam layer drying. The cited patent differs in process and raw material from the present invention.

[0022] Thus, given that the red pitaya fruit is still little explored, we have that the background information related to this fruit when associated with the extraction of natural dyes is almost non-existent. OBJECTIVE OF THE INVENTION

[0023] The object of the invention is to provide the natural red-purple dye from the pulp, peels, extracts, flour or by-products of the Red Pitaya fruit (Hylocereus Polyrhizus) and extraction process, through the application of an appropriate technological process, obtaining the product for application in the food, pharmaceutical, cosmetic and textile industries through dyeing. SUMMARY OF THE INVENTION

[0024] The object of the present invention is that the natural dye is obtained by preparing plant extracts, preferably from the pulp, peels or agro-industrial residues of the fruit, using the extraction solutions.

[0025] It is a further object of the present invention to provide a harmless pigment or dye extracted from plant matter comprising the following components: a) Fruit of the red pitaya (Hylocereus Polyrhizus); b) Organic solvent, inorganic solvent or a mixture thereof; c) Optionally, food-grade or non-food-grade acid; d) Optionally, food-grade or non-food-grade carrier agents. Petition 870250012822, dated 17 / 02 / 2025, page 12 / 18 5 / 7

[0026] Extraction solutions can employ organic, inorganic solvents or mixtures thereof in proportions of 1:1 to 1:6, with options including water, alcohol, methanol, chloroform, acetone, among others. The purpose of the dye will be considered when choosing the solvent. Mild acidification of the extraction solution with food-grade or non-food-grade acid is also recommended, provided the pH does not fall below 2.0, with options including hydrochloric acid, acetic acid, citric acid, ascorbic acid, formic acid, among others.

[0027] It is a further object of the present invention that the raw material can be mixed with the extracting solution, agitated and / or macerated and / or crushed, with or without heating at temperatures < 40 °C. Subsequently, followed by ultrasonic bath, centrifugation, filtration and concentration operations. Optionally, concentration by heating at temperatures < 40 °C is proposed, optionally by vacuum technologies.

[0028] The liquid product may be subjected to different concentration or purification processes, and should preferably be packaged in hermetically sealed amber glass containers and stored under refrigeration or freezing, also preferably in the absence or with little oxygen. DETAILED DESCRIPTION OF THE INVENTION

[0029] The invention described herein overcomes the limitations of the prior art described above by extracting natural dye from the pulp, peels, extracts, flour or by-products of the Hylocereus Polyrhizus fruit, for application in the food, pharmaceutical, cosmetics and textile industries through dyeing, as an alternative to conventional artificial industrial dyes. It has low cost, is naturally obtained, easy to apply, preserved and has wide commercial applicability.

[0030] It is recommended that the fruits be manually selected at the time of collection, and can be kept at refrigeration temperatures or Petition 870250012822, dated 02 / 17 / 2025, page 13 / 18 6 / 7 freezing. Preferably, it is proposed that the natural dye be obtained under light protection, from the fruit, through the preparation of plant extracts. Considering the sensitivity of the betalains present in pitaya to oxidation caused by external factors (Cai; Sun; Corke, 2005).

[0031] The following methods were tested and adapted following the methodology presented by Krigger (2019) and Zocolo et al. (2021). The fruits can be used fresh, in the form of pulp, peels, extracts, flour or their by-products, and can be cut, crushed and / or ground. The raw material must be mixed with the extracting solution, previously acidified, and subjected to mechanical or manual agitation (1-30 minutes).

[0032] Preferably, the mixture should be stored away from light and left to stand for up to 48 hours, with or without ultrasound treatment using a sonicator or ultrasonic bath, followed by simple filtration with sieves, fabrics or membranes, or centrifugation to separate the solid particles. If water was not used as a solvent, the resulting extract should be concentrated in an evaporator, with or without pressure, preferably at temperatures below 50 °C. Alternatively, the mixture can be concentrated by heating to boiling, with or without agitation, for 2-30 minutes or until the volume is reduced by at least half. The shorter the time and lower the temperature, the less the pigments will degrade. The solvent can be fractionated from the total, and the mixing with the raw material can be carried out in multiple stages.

[0033] The re-extraction process can be repeated until complete extraction of the dyes is guaranteed.

[0034] Preferably, the dye should be packaged in tightly sealed amber glass containers and stored under refrigeration or freezing. Petition 870250012822, dated 17 / 02 / 2025, p. 14 / 18 7 / 7 REFERENCES

[0035] NUNES, Ernane Nogueira et al. Pitaya (Hylocereus sp.): A review for Brazil. Gaia Scientia, v. 8, n. 1, p. 90-98, 2014.

[0036] LIMA, Stella Marys Nascimento et al. Literature review on pitaya (hylocereus spp.) in food and cosmetic production. Brazilian Journal of Health Review, v. 4, n. 2, p. 7120-7124, 2021.

[0037] CAI, Y.; SUN, M.; CORKE, H. Characterization and application of betalain pigments from Amaranthaceae plants. Trends in Food Science & Technology, v. 16, n. 6, p. 370-376, 2005.

[0038] KRIGGER, Sheila Pereira. Obtaining and applying betalain microcapsules extracted from red pitaya as a natural dye in yogurts and evaluating stability through digital images. 2019.

[0039] ZOCOLO, Guilherme Julião et al. Natural red-violet dye obtained from pitaya. 2021. Petition 870250012822, dated 02 / 17 / 2025, page 15 / 18

Claims

1 / 3 CLAIMS [001] The present invention relates to the production of a NATURAL LIQUID DYE FROM RED PITAYA FRUIT (HYLOCEREUS POLYRHIZUS) AND EXTRACTION PROCESS, characterized by comprising the following steps: a) Selection and pre-treatment of raw material; b) Preparation of the extraction solution; c) Mixing or not, and resting; d) Filtration and evaporation of solvents; e) Purification and / or pH adjustment (if necessary); f) Packaging and storage.[002] PROCESS FOR OBTAINING LIQUID NATURAL DYE FROM RED PITAYA FRUIT (HYLOCEREUS POLYRHIZUS) AND EXTRACTION PROCESS, according to claim 1, characterized by comprising in step a) manual selection and sanitization of the fruits in natura, the selection comprises the stage of harvesting the fruits that are at their maximum stage of ripeness, without presenting damage, the sanitization comprises the stages of cleaning surface dirt with running water and subsequent immersion in chlorinated water (50 to 200 ppm for 15 to 20 minutes), the raw material to be used may be previously treated by cutting, pulping, crushing, drying, among other methods.[003] PROCESS FOR OBTAINING LIQUID NATURAL DYE FROM RED PITAYA FRUIT (HYLOCEREUS POLYRHIZUS) AND EXTRACTION PROCESS, according to claim 1, characterized by comprising in step b) preparation of the extraction solution using water and / or organic solvents such as alcohol, methanol, chloroform, acetone, among others, the solution may be acidified to reduce the pH and increase the stability of the pigment during the process. Petition 870250012822, dated 02 / 17 / 2025, pp. 16 / 18. 2 / 3 [004] PROCESS FOR OBTAINING LIQUID NATURAL DYE FROM RED PITAYA FRUIT (HYLOCEREUS POLYRHIZUS) AND EXTRACTION PROCESS, according to claim 1, characterized by comprising in step c) mixing / agitation of the sample / solvent or not, followed by resting for effective extraction for up to 48 h, with or without the application of ultrasound. [005] PROCESS FOR OBTAINING LIQUID NATURAL DYE FROM RED PITAYA FRUIT (HYLOCEREUS POLYRHIZUS) AND EXTRACTION PROCESS, according to claim 1, characterized by comprising in step d) simple filtration (centrifugation if necessary), concentration may be applied in evaporator equipment (< 50 °C); or heating to boiling (2-30 minutes) to remove solvents (if used).[006] PROCESS FOR OBTAINING LIQUID NATURAL DYE FROM RED PITAYA FRUIT (HYLOCEREUS POLYRHIZUS) AND EXTRACTION PROCESS, according to claim 1, characterized by comprising in step e) purification and / or pH adjustment, if necessary, using clarifying agents or more precise separation methods (membrane filtration, for example) to concentrate the dye, acidification or neutralization can be carried out using food-grade acids or bases (citric, phosphoric, acetic, lactic, malic, tartaric, NaHCO3, NaOH, KOH, CaCO3, NH3, etc.) until the desired pH is reached. [007] PROCESS FOR OBTAINING LIQUID NATURAL DYE FROM RED PITAYA FRUIT (HYLOCEREUS POLYRHIZUS) AND EXTRACTION PROCESS, according to claim 1, characterized by comprising in step f) packaging in amber glass containers Petition 870250012822, dated 02 / 17 / 2025, pp. 17 / 18. 3 / 3 hermetically sealed and stored under refrigeration, protected from oxygen or not. Petition 870250012822, dated 02 / 17 / 2025, page 18 / 18