EXTRACTION OF PIGMENT FROM ANDEAN BLACKBERRY (RUBUS GLAUCUS) FOR THE DEVELOPMENT OF A CREAM BLUSH

This research work aimed to extract the anthocyanins present in Andean blackberries (Rubus glaucus) for their subsequent incorporation into a cream blush, aligning with Sustainable Development Goals (SDGs) 3, 8, and 12. To achieve this: 1) The fruit pigment was extracted using fermentation, rotary evaporation, and lyophilization techniques; 2) The pigment was physicochemically characterized via anthocyanin quantification by the pH differential method, absorbance scanning from 190 to 1100 nm, photosensitivity, thermosensitivity, solubility, pH, and infrared spectroscopy (IR); 3) The formulation was developed based on a literature review and adjusted to achieve the desired texture and color; 4) The product was characterized physicochemically (thermosensitivity, pH, IR, centrifugation), microbiologically (aerobic mesophiles, total coliforms, molds, and yeasts according to the COVENIN 2130:1998 standard), and sensorially, demonstrating compliance with quality and safety standards; and 5) A stability study was conducted, subjecting the product to a 1-week test (cycles of 4 °C and 40 °C) and a 4-week test (35 °C and 75% RH) to evaluate potential changes over time in its organoleptic and physicochemical properties. As relevant results, a solid pigment sensitive to heat and light was obtained, with an anthocyanin content of 0.261 mg/g of fresh blackberry. When incorporated into the blush—derived from an O/W emulsion—it provided adequate coloration. Furthermore, having successfully passed the accelerated stability tests, the final product showed no organoleptic alterations, microbial growth, or phase separation.