Abstract
Senegalia catechu is an excellent substitute for synthetic pigments; nevertheless, it is necessary to mix pigment with binder and functional agents. In this study, Senegalia catechu pigment (SNC), as the main constituent-based edible inks, was prepared. Calcium carbonate (CC) as a colour enhancing agent and guar gum (GM) as a binder were incorporated in concentrations of 0.2, 0.5, and 1 %, and its influence on edible ink's solid content, colour, rub resistance, light fastness, and antioxidant activity was assessed. All samples of the edible ink have demonstrated excellent printing effects and visual recognition. The SNC/CC/GM-3 edible ink has shown a smooth surface, the highest colour value of 36.48 ± 0.23, rub resistance of 0.96 ± 0.01, and light fastness of 1.02± 0.21 among all the synthesized inks. This ink was also applied through screen printing on apple, mango, cookie, edible cup, etc. We believe that Senegalia catechu-based edible ink can be used for direct printing on food products and non-food items.
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