Color Agent Research Articles

Safe Food Coloring Agent as an Alternative to Eosin Stain.

Introduction Eosin stain is a commonly used histological dye that selectively binds to acidic structures in cells, imparting a color between pink and red. Eosin stain can be harmful due to its chemical composition. Inhaling eosin stain in powder form or as aerosolized droplets can cause irritation in the respiratory tract. To overcome the toxic effects of eosin, many naturally available organic substitutes have been tested in histopathology laboratories, including rose extract, beetroot stain, and curcumin. These natural stain alternatives provide effective staining of tissue while ensuring minimal risk to laboratory personnel. Aim The study was conducted to evaluate the efficacy of food coloring agents over eosin stain in histopathological investigations. Materials and method The study was carried out in Kalinga Institute of Dental Sciences, Kalinga Institute of Industrial Technology (KIIT) (Deemed to be University), Bhubaneswar, India. The sample size comprised 30 oral mucosal lesion blocks. After the preparation of four micron thick sections from each block, one was stained with hematoxylin and eosin (H&E) stain and the other with a food coloring agent. Sections were kept in food color stain for three minutes. Next, the sections were dehydrated, cleared, and mounted in dibutylphthalate polystyrene xylene (DPX). To evaluate the staining with H&E and food color, each section was scored 0 for inadequate staining, one for adequate, and two for excellent staining. The tissue components stained for the study were red blood cells (RBCs), collagen fibers, muscle fibers, epithelium overall, basement membrane, cell membrane, desmosomes, keratin, cytoplasm, and nuclei. Kolmogorov-Smirnov tests were used to calculate the inferential statistics for the different variables between the groups. The distribution of the study sample was found to be not normal; therefore, a nonparametric test of significance was applied. Results All the tissue components showed excellent staining by H&E (score 2). Among the tissue components, in most of the samples, keratin, cytoplasm, and RBCs showed excellent staining (score 2) on par with the H&E stain. Other tissue components showed no staining (score 0) to adequate staining (score 1). The basement membrane and cell membrane staining were not adequate (score 0). The nuclear staining by hematoxylin was unaffected by food color and was on par with normal H&E staining. Conclusion We conclude that tomato red food color, which is non-toxic, safe for the health of laboratory personnel, easy to dispose of, and environmentally friendly, could be used as a replacement for eosin in the routine H&E techniques. Our observations could be strengthened by increasing the sample sizes and modifying the stain preparation to ensure positive staining of all tissue components, thereby enhancing the results.

Riboflavin as a Coloring Agent of Tablets Affects the Photostability of Manidipine after the Change of Dosage Forms

Manidipine (MP) is widely used for reducing high blood pressure. Calslot® (CALS) tablets, which are the original MP medicines, and their generic medicines have been used for patients in clinical situations. The authors hypothesized that the photodegradability of MP drug substance in CALS tablets might be enhanced when the tablets were photo-exposed after the change of the dosage form by the presence of riboflavin (RF), which is utilized as a coloring agent and a well-known photosensitizer. The present study clarified that RF enhanced the photodegradation of MP when the powders and the suspensions of CALS tablets were ultraviolet light (UV) irradiated. The addition of RF to the suspension of MP standard substances also promoted MP photodegradation along with the increase of the generation rate of its main photoproduct, benzophenone. Finally, the authors performed the photostabilization of MP suspensions based on the addition of quercetin (QU), which is one of polyphenols and has both the antioxidative potency and the UV filtering potency. It is summarized that QU has a protective potency for MP’s own photodegradation, and it partially suppresses the photocatalytic effect of RF. Further studies focused on the photochemical behaviors of utilized additives for medicines are needed for their safe use.

Enhancing Bioactivity through the Transfer of the 2-(Hydroxymethoxy)Vinyl Moiety: Application in the Modification of Tyrosol and Hinokitiol.

Utilizing Density Functional Theory (DFT) calculations at the B3LYP/QZVP level and incorporating the Conductor-like Polarizable Continuum Model (C-PCM) for solvation, the thermodynamic and chemical activity properties of 21-(hydroxymethoxy)henicosadecaenal, identified in cultured freshwater pearls from the mollusk Hyriopsis cumingii, have been elucidated. The study demonstrates that this compound releases formaldehyde, a potent antimicrobial agent, through dehydrogenation and deprotonation processes in both hydrophilic and lipophilic environments. Moreover, this polyenal exhibits strong anti-reductant properties, effectively scavenging free radicals. These critical properties classify the pearl-derived ingredient as a natural multi-functional compound, serving as a coloring, antiradical, and antimicrobial agent. The 2-(hydroxymethoxy)vinyl (HMV) moiety responsible for the formaldehyde release can be transferred to other compounds, thereby enhancing their biological activity. For instance, tyrosol (4-(2-hydroxyethyl)phenol) can be modified by substituting the less active 2-hydroxyethyl group with the active HMV one, and hinokitiol (4-isopropylotropolone) can be functionalized by attaching this moiety to the tropolone ring. A new type of meso-carrier, structurally modeled on pearls, with active substances loaded both in the layers and the mineral part, has been proposed.

Infant and children's exposure to food additives: An assessment of a comprehensive packaged food database

This study aimed to analyze the exposure of Brazilian infants and children to food additives through a comprehensive packaged food labelling database. Data collection was conducted at a large retail chain supermarket store in 2020 collecting the food labelling information from 7828 packaged foods. In total, 1118 packaged foods targeted at infants and children divided in 39 food groups were analyzed to investigate the presence, number, type and functional class of food additives declared in the ingredient list. Of these, 86 % declared at least one type of food additive. The average number of food additives in a single food was 4, with a maximum of 20 additives. In 17 food groups, there were no additive-free options. The most common additive functional classes were flavorings (70.7 %), emulsifiers (43.6 %), and color agents (33.8 %). These same functional classes most frequently co-occurred with other classes. These results suggest an important exposure of Brazilian children to food additives, and the situation is little analyzed in other countries. Therefore, it is urgent to identify this issue around the world, as well that food regulatory agencies should consider more restrictive regulations on the use of additives in packaged foods targeted at infants and children.

Color Alterations, Flexural Strength, and Microhardness of 3DPrinted Resins Treated in Different Coloring Agents.

Purpose This study evaluated the color alterations, flexural strength and microhardness properties of two different 3D-printed permanent crown resins. Materials and Methods Samples were produced from two different 3D Print permanent crown resins: Group 1 (Saremco Crowntec; Saremco, Switzerland), Group 2 (P-crown Version 2; Senertek, Turkey). Color changes (ΔE values), flexural strenght and vickers hardness number of the samples were calculated. Data were analyzed with Shapiro-Wilk normality test, Independent-t test, and Mann Whitney-U tests. Significance level was accepted as P<0.05. Results ΔE values for red wine were found to be significantly higher in Group 1 (6.43Å}2.26; P<0.001). The flexural strength values (MPa) of Group 1 were significantly higher than Group 2 in all three solutions (P<0.001). There was no significant difference between the VHN values of the samples kept in wine and coffee solutions (P= 0.271; 0.827). Conclusion 3D printing resins are affected at different levels by coloring solutions. Microhardness and flexural strength of 3D print samples kept in different coloring agents are different.In the use of 3D printing resins, product selection should be made by taking into account the individual factors such as the eating and drinking habits of the patients and the physical properties expected from the sample.

Characterization and Antibacterial Activity of Melanin Pigment from Marine Bacterium Actinoalloteichus cyanogriseus

Introduction: Marine microbes are known to produce novel bioactive compounds. In this work, the bacterium Actinoalloteichus cyanogriseus, AU-RM-4, isolated from marine soil sediment, capable of producing high amounts of black extracellular melanin pigment when grown on anaerobic actinomycetes agar is reported. The maximum melanin production was approximately 2.5 mg/mL. Methods: The melanin pigment was recovered using acid treatment and the characteristic melanin absorption peaks at 253 nm and 291 nm were observed in the UV range. The antibacterial activity of the melanin pigment against a range of clinically infectious bacteria was assayed in vitro by disc diffusion and serial dilution methods. Results: The A. cyanogriseus melanin showed antimicrobial activity against Staphylococcus aureus and Klebsiella pneumoniae (MIC value -500 μg/mL). The effects of the AU-RM-4 melanin on the morphology of pathogenic bacteria were observed under scanning (SEM) and transmission electron microscopy (TEM). It is concluded that A. cyanogriseus isolate AU-RM-4 is a promising melanin-producing marine bacterium, whose melanin pigment has antibacterial activity against certain pathogenic bacteria (S. aureus and K. pneumoniae). Conclusion: Melanin produced by A. cyanogriseus AU-RM-4 could have commercial potential in the pharmaceutical and cosmetic industries for the production of pharmaceutical formulations, and also in the food industries as a colouring and antibacterial agent.

Acceptability of Different Concentrations of Chlorella sp. in Filipino Delicacy Puto as Coloring Agent

Natural colorants play a crucial role in food product development and improvement of health. Microalga Chlorella sp. is one of the sources of natural colorant. In this study, different concentrations of microalga Chlorella sp. (0.5, 1, and 2%) were added to Puto as coloring agents to evaluate its sensory properties. Pigments such as chlorophyll a and total carotenoid quantities of Chlorella powder and the experimental group were also investigated. It was found that the natural colorant Chlorella sp. at all levels of concentrations did not affect the color properties (p≥0.05) of the Puto products. However, the smell and texture of Puto differed significantly (p≤0.05) when 2% Chlorella sp. was incorporated. The study also found that the 0.5% and 1% amounts of Chlorella sp. component did not significantly affect (p≥0.05) the Puto’s taste and overall acceptability. However, the 2% level of Chlorella sp. significantly decreased both overall acceptability and taste attributes. Moreover, Chlorella sp. powder constituted 4004.79±119.1 µg g-1 chlorophyll a and 1442.67±74.41 µg g-1 total carotenoids. Chlorophyll a amounts in experimental groups varied from 14.34±0.49 µg g-1 to 54.06±1.71 µg g-1 while total carotenoids amounts were found ranging from 5.59±0.37 µg g-1 and 18.06±0.66 µg g-1. Puto used these biomasses at a concentration of 0.5%, 1%, and 2% as natural green colorants. However, chlorophyll a and carotenoid pigments level at 2% Chlorella sp. were not tolerable for the production of Puto. Hence, the Chlorella sp. biomass at 0.5% and 1% would be suitable for use as a natural colorant in the Filipino delicacy Puto.

Safety Assessment of Basic Red 76 as Used in Cosmetics.

The Expert Panel for Cosmetic Ingredient Safety (Panel) assessed the safety of Basic Red 76, which is reported to function in cosmetics as a hair colorant and hair-conditioning agent. The Panel reviewed the available data to determine the safety of this ingredient. The Panel concluded that Basic Red 76 is safe for use as a hair dye ingredient in the present practices of use and concentration described in the safety assessment.

MELASMA ETIOLOGY AND TREATMENT: A SYSTEMATIC REVIEW

Introduction: Melasma is a common chronic refractory pigmentation disorder that predominantly affects women and individuals with darker skin types. It significantly alters quality of life and self-esteem because of its disfiguring skin appearance. Objective: to detail current information related to melasma, etiology, epidemiology, pathophysiology, histology, presentation, treatment and prognosis. Methodology: a total of 30 articles were analyzed in this review, including review and original articles, as well as clinical cases, of which 19 bibliographies were used because the other articles were not relevant to this study. The sources of information were PubMed, Google Scholar and Cochrane; the terms used to search for information in Spanish, Portuguese and English were: melasma, laser, pigmentation, skin. Results: Females are more affected than males in a 9:1 ratio. Melasma is infrequent prior to puberty and more common in the reproductive years. Melasma is found in 15% and 50% of pregnant women. The prevalence is 1.5% and 33% depending on the population. The most notable factor is exposure to sunlight. Next to pregnancy, direct sun exposure is the most important risk factor for melasma, shown by 27% to 51% of individuals as a trigger and 84% as a clinical deterioration factor. Approximately 83% to 93% of individuals with melasma have modifiable levels of solar elastosis. Conclusions: The treatment of melasma continues to be a challenge, because of the fact that the spots do not disappear completely in most of those affected, in addition to presenting considerable recurrence rates. The first line management is adequate sun protection and the association of sunscreens with color and topical bleaching agents, which may have a different effect on melanogenesis. In case oral medications are needed, tranexamic acid presents the best evidence for treatment. Some procedures support the treatment of melasma, such as microneedling and chemical peels that act through epidermal renewal. Lasers should be used with extreme caution because heat induces post-inflammatory melanogenesis. The combination of topical bleaching agents with medications and oral procedures provides more rapid effects, however more studies are needed regarding the treatment of the condition. KEY WORDS: melasma, laser, pigmentation, skin.

Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream

Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jallab is as candy, but it can also be used for making ice cream, cupcakes, biscuits, and toffee, as well as being used in other food applications. In this study, EJ was used as a sugar substitute in ice cream at 0, 25, 50, 75, and 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon, viscosity, color attributes, total antioxidant activity, total phenolic content, and total flavonoid contents, as well as microbiological analyses, were tested. The total solids, protein, and ash in the Egyptian Jallab ice cream (EJIC) increased from 39.30, 4.85, and 0.87 to 41.19, 6.36, and 1.42, respectively. The gradual sugar substitution led to a significant increase in specific gravity and weight per gallon in pounds. The lightness (L*) of the ice cream decreased significantly due to the substitution of EJ for sugar. Moreover, there was a significant increase in a* (from 0.147 in control samples to 5.52 in treatment 4, which had 100% EJ). The changes in the b* values of Jallab ice cream samples were significantly increased due to the substitution of EJ for sugar. The control samples had a low value of antioxidant activity (21.53%) when compared with the treatment, which has EJ (88.82, 89.96, 91.98, and 92.14%) for EJIC1, EJIC2, EJIC3, and EJIC4, respectively. The total phenolic contents are 2.07, 3.03, 4.14, and 4.68 fold higher in the treatments with EJ substituted for sugar than in the control samples. Total flavonoid contents increased from 5.73 mg QE g−1 in control samples (TC) to 14.68, 21.54, 30.48, and 34.15 mg QE g−1 in EJIC1, EJIC2, EJIC3, and EJIC4 mg QE g−1 in ice cream samples, respectively.

Mitigation of LPS-Induced Inflammatory Responses Via Inhibition of NF-kB and MAPK Signaling Pathways by Betanin, a Coloring Agent

Mitigation of LPS-Induced Inflammatory Responses Via Inhibition of NF-kB and MAPK Signaling Pathways by Betanin, a Coloring Agent

Superior dye degradation for wastewater treatment based on nanocomposites of cerium oxide, gadolinium oxide and graphene oxide

Despite the significant Progression in nanocomposites (NCs) tailoring for ecological purposes, optimizing NCs for water treatment is still a challenge. Moreover, organic coloring (dyes) agents like Congo red (CR) and methylene blue (MB) were included which have carcinogenic effects. In this regard, photo-catalytic activity utilizing NCs for organic pollutants (dyes) removal is a great concern due to its viability and low cost. In this regard, a combination of nanocomposites including cerium Oxide (CeO2), gadolinium oxide (Gd2O3), and graphene oxide (GO) could be suggested. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR) were utilized for characterization in addition to EDX, and electron microscopes (TEM, and FESEM). TEM micrograph exhibits TNC as scattered lanthanides oxides (CeO2, and Gd2O3) grains upon GO sheets. It shows a clear decline in the average size to reach 25 nm for CeO2, and 40 nm for Gd2O3. Also, FESEM reports that GO reduces the lanthanide oxides aggregation tendency in TNC, besides forming shallow pores within its rough surface. Regarding the thermal study, It is clear that activation energy (E*) is the almost equal enthalpy of activation (ΔH). It could refer to the presence of the tested composition at a higher degree of temperature (thermally stable). Nano-composite powders exhibited improvement in photo-catalytic efficiency and inhibition of photo-corrosion as compared with pure lanthanide oxides. The MB degradation potential of CeO2/Gd2O3/GO drops from 94.4 % in the first usage to 82.1 % in the fifth.

In-situ deposition of silver nanoparticles on cuprous oxide hollow spheres for sensitive and recyclable SERS sensing in solution based on electromagnetic and chemical enhancement

In order to achieve widespread application of surface-enhanced Raman spectroscopy (SERS) technique for practical sensing illegal additives in food, it is crucial to construct a reliable SERS substrate that offers both high sensitivity and reusability. This work utilized a simple and rapid in-situ deposition method to deposit Ag nanoparticles onto hollow Cu2O nanospheres, resulting in the formation of Cu2O/Ag nanocomposites with photocatalytic and SERS properties. These nanocomposites were employed as a hopeful SERS analysis for effective sensing of colorant additives in fruit juice, including methylene blue (MB) and rhodamine 6G (R6G). Impressively, the nanocomposites exhibited an exceptional detection limit of 10−9 M for the color agents and demonstrated a strong linear relationship between SERS intensities and the logarithmic concentration (R2 ≥ 0.95). The hollow structure of Cu2O provided low density and long-term dispersion stability in solution, which are beneficial for real-time monitoring the additives in liquid food. The excellent SERS performance can be attributed to the electromagnetic effect of Ag metals and the chemical enhancement of Cu2O semiconductors, as confirmed by the N 1 s XPS spectra from MB. Furthermore, the Cu2O/Ag nanocomposites efficiently degraded dye molecules under UV light irradiation within a short period of 45 min. So, the nanocomposites exhibited practical recyclability, as demonstrated by their consistent performance over five cycles of SERS sensing. These findings highlight their significant potent for SERS sensing trace pollutants and ecological restoration by photocatalytic reaction in the future.

Awareness on and Compliance with the Food Act in Sri Lanka: An Analysis of the Present Status&amp;nbsp;

Purpose: In Sri Lanka, legislative regulation of food safety and hygiene issues is mainly done under the Food Act No. 26 of 1980. Proper awareness and compliance to the Food Act are necessary for food safety. This cross-sectional analysis was done to assess the present status of awareness and compliance with the prohibitions and regulations of the Food Act by stakeholders.Research Method: Litigations done by Public Health Inspectors (PHIs) from 7 districts and data from a field survey of 30 PHIs (from same districts), 50 traders and 70 consumers (from 5 districts) were collected. Findings: According to the litigations analyzed, “Food (labeling and advertising) regulation” was the highest violated regulation in Sri Lanka (p&lt;0.05). However, “Food (Packaging materials and articles) regulation” had significantly higher ranking (p&lt;0.05) according to the PHIs’ survey. According to the traders’ ranking, their highest and least compliance (p&lt;0.05) were on “Packaging materials and articles” and “Bread standards” regulations respectively. Consumers’ highest and least awareness were on “Coloring agents” and “Flavoring agents” respectively and their highest and least compliances (p&lt;0.05) were on “Adoption for standards” regulation and “Labeling and advertising” regulation respectively. Originality/Value: This study gives an overall idea about the current awareness and compliance of the stakeholders on Food Act. It is vital for future policy development.

Construction of Highly Condensed Cu&lt;sub&gt;2&lt;/sub&gt;O/CuO Composites on Cu Sheet and Its Photocatalytic in Photodegradation of Hazardous Colouring Agent Rose Bengal

Construction of Highly Condensed Cu&lt;sub&gt;2&lt;/sub&gt;O/CuO Composites on Cu Sheet and Its Photocatalytic in Photodegradation of Hazardous Colouring Agent Rose Bengal

Characterization and Application of Guar Gum/Polyvinyl Alcohol-Based Food Packaging Films Containing Betacyanins from Pokeweed (Phytolacca acinosa Roxb.) Berries and Silver Nanoparticles.

Food packaging films were prepared by using guar gum/polyvinyl alcohol (GP) as the film matrix, 2% Ag nanoparticles (AgNPs) as reinforcing filler and antimicrobial agent, and 1%, 2% and 3% pokeweed betacyanins (PB) as the colorant and antioxidant agent. The structures and color-changing, barrier, mechanical, thermal and antioxidant/antibacterial properties of different films were measured. The results show that the PB were pH-sensitive pigments with pink, purple and yellow colors at pH 3-8, pH 9-11 and pH 12, respectively. PB improved the compatibility of guar gum and polyvinyl alcohol through hydrogen bonds. The films with PB showed a color-changing capacity under ammonia vapor and good color stability in chilled storage. AgNPs and PB elevated the barrier capacity of GP film to light, water vapor and oxygen gas. Meanwhile, AgNPs and PB improved the stiffness, thermal stability and antioxidant/antibacterial activity of GP film. The film with AgNPs and 3% PB showed the highest barrier capacity, stiffness, thermal stability and antioxidant/antimicrobial activity. In shrimp spoilage test, the films with AgNPs and 2% and 3% PB indicated shrimp freshness through film color changes. The results reveal the potential use of the prepared films in active and smart packaging.

Development of the Production of Curcumin Powder for Application in the Food Industry

Curcumin has been identified as the most abundant bioactive constituent in turmeric (Curcuma longa) extract (2 - 8% w/w). Curcumin is used as a preservative, flavoring, and yellowish colorant agent in the food industry. Modern scientific studies have confirmed its anti-inflammatory, antioxidant, anti-carcinogenic, and antimicrobial properties. Curcumin is easily oxidized and light-damaged, and it is insoluble in water. This product's shelf life should be increased. Curcumin microencapsulation into powder solves these issues. This process has been used because of its low cost, equipment availability, continuous production, and ease of industry. Curcumin powder in food could be crude turmeric powder (0.58 - 3.14%w/w), curry powder (0.11 - 0.58%w/w), or spray dried turmeric oleoresin curcumin powder (40 - 50%w/w). Spray drying coats the curcumin core material into the matrix powder, improving stability. The wall material (gum arabic, maltodextrin, or chitosan) and emulsifying agent were dispersed in continuous phase with the curcumin core material to prepare the microencapsulated flowing powders. Several formulation modifications in spray drying methods, such as co-dried and binary blend materials, have been investigated to improve the stability of curcumin. Curcumin powder is becoming more popular as a treatment for a variety of ailments, as well as a compound that is generally regarded as safe. As a result, its application as a nutraceutical or functional food has the potential to be expanded further.

Impact of Synthetic Food Colouring Agents on Aquatic Ecosystems and Human Health

Colour is an important factor to enhance the consumer acceptance and appetizing value towards food and beverages. Foods are coloured with both natural and artificial/ synthetic food dyes. Instead of natural food colours, synthetic food colours are now widely employed by the food industry because of its superior features (cheap cost, enhanced look, greater colour intensity, increased colour stability, and consistency). Life of synthetic colorants is quite long as they are highly soluble in water and oil. Based on their solubility, synthetic colorants are classified into fat soluble synthetic colours, lake colours, water soluble synthetic colours. Colouring agents have spread across the water and soil ecosystem, this is because they are mass-produced and wider application. Samples of water, suspended particles, sediment, and wild fish have all tested positive for food dyes. As a result, they are regarded as micropollutants in aquatic systems. Cancers, mutations, neurotoxic effects, decreased haemoglobin concentrations, allergic reactions, food hypersensitivity, abdominal pain, worsened asthmatic symptoms, vomiting, and diarrhoea are just some of the potential dangers to one's health, which can result from using synthetic colours that aren't allowed or using them in excess. This review critically evaluates the effect of synthetic food colouring agents on aquatic environment and human health. We found that there is a definite unfavourable effect of synthetic organic additives on aquatic life and human health. Some synthetic colouring dyes have toxicological qualities and pharmacological action, thus it's important to keep an eye on water bodies. Synthetic organic food colour in water ecosystems may constitute a harmful effect on animals or human health’s, it is urgent need to evaluate the hazard potential of these substances. For this reason, it is strongly suggested that both consumers and manufacturers of food colours should be aware about the rules and regulations regarding food colours.&#x0D; GRAPHIC ABSTRACT&#x0D;

Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tract

Anthocyanins from grape peel extract have several biological properties and can act as a natural colorant and antioxidant agent. However, these compounds are susceptible to degradation by light, oxygen, temperature, and the gastrointestinal tract. Thus, this study produced microstructured lipid microparticles (MLMs) containing anthocyanins by the spray chilling technique and evaluated the particle stability. trans-free fully hydrogenated palm oil (FHPO) and palm oil (PO) were used as encapsulating materials in the ratios 90:10, 80:20, 70:30, 60:40, and 50:50, respectively. The concentration of grape peel extract was 40 % (w/w) in relation to the encapsulating materials. The microparticles were evaluated for thermal behavior by DSC, polymorphism, FTIR, size distribution and particle diameter, bulk density, tapped density, flow properties, morphology, phenolic compounds content, antioxidant capacity, and retention of anthocyanins. Furthermore, the storage stability of the microparticles was investigated at different temperatures (-18, 4, and 25 °C), and the anthocyanins retention capacity, kinetic parameters (half-life time and degradation constant rate), total color difference, and visual aspects were evaluated during 90 days of storage. The resistance of MLMs to the gastrointestinal tract was also evaluated. In general, higher FHPO concentrations increased the thermal resistance of the MLMs and both showed defined peaks of β' and β forms. The FTIR analysis showed that the MLMs preserved the original forms of their constituent materials even after atomization, with interactions between them. The increase in the PO concentration directly affected the increased mean particle diameter, agglomeration, and cohesiveness, as well as lower bulk density, tapped density, and flowability. The retention of anthocyanins in MLMs ranged from 81.5 to 61.3 % and was influenced by the particle size, with a better result observed for the treatment MLM_90:10. The same behavior was observed for the phenolic compounds content (1443.1–1247.2 mg GAE/100 g) and antioxidant capacity (1739.8–1660.6 mg TEAC/100 g). During the storage, MLMs made with FHPO to PO ratios of 80:20, 70:30, and 60:40 showed the highest stability for anthocyanin retention and color changes at the three temperatures (- 18 °C, 4 °C, and 25 °C). The gastrointestinal simulation in vitro revealed that all treatments were resistant to gastric phase and maintained a maximum and controlled release in the intestinal phase, demonstrating that FHPO together with PO are effective to protect anthocyanins during gastric digestion, and can improve the bioavailability of this compound in the human organism. Thus, the spray chilling technique may be a promising alternative for the production of anthocyanins-loaded microstructured lipid microparticles with functional properties for various technological applications.

Food-Grade Metal Oxide Nanoparticles Exposure Alters Intestinal Microbial Populations, Brush Border Membrane Functionality and Morphology, In Vivo (Gallus gallus).

Among food additive metal oxide nanoparticles (NP), titanium dioxide (TiO₂) and silicon dioxide (SiO₂) are commonly used as food coloring or anti-caking agents, while zinc oxide (ZnO) and iron oxide (Fe₂O₃) are added as antimicrobials and coloring agents, respectively, and can be used as micronutrient supplements. To elucidate potential perturbations associated with NP consumption on gastrointestinal health and development, this in vivo study utilized the Gallus gallus (broiler chicken) intraamniotic administration to assess the effects of physiologically relevant concentrations of food-grade metal oxide NP on brush border membrane (BBM) functionality, intestinal morphology and intestinal microbial populations in vivo. Six groups with 1 mL injection of the following treatments were utilized: non-injected, 18 MΩ DI H2O; 1.4 × 10-6 mg TiO2 NP/mL, 2.0 × 10-5 mg SiO2 NP/mL, 9.7 × 10-6 mg ZnO NP/mL, and 3.8 × 10-4 mg Fe2O3 NP/mL (n = 10 per group). Upon hatch, blood, cecum, and duodenum were collected to assess mineral (iron and zinc) metabolism, BBM functional, and pro-inflammatory-related protein gene expression, BBM morphometric analysis, and the relative abundance of intestinal microflora. Food additive NP altered mineral transporter, BBM functionality, and pro-inflammatory cytokine gene expression, affected intestinal BBM development and led to compositional shifts in intestinal bacterial populations. Our results suggest that food-grade TiO₂ and SiO₂ NP have the potential to negatively affect intestinal functionality; food-grade ZnO NP exposure effects were associated with supporting intestinal development or compensatory mechanisms due to intestinal damage, and food-grade Fe₂O₃ NP was found to be a possible option for iron fortification, though with potential alterations in intestinal functionality and health.