Food Colorants Research Articles

Curcumin and Curcumin Derivatives for Therapeutic Applications: In vitro and In vivo Studies

: Curcumin is a naturally derived phytochemical compound obtained from the turmeric plant Curcuma longaL. (Zingiberaceae family), which is a popular spice and food color and has been actively researched for decades. It has been shown to have a variety of pharmacological properties both in vitro and in vivo. Several investigations have shown that curcumin's metabolites contribute to its pharmacological effectiveness. Curcumin has potent anti-inflammatory and anti-tumor activity when used alone or in conjunction with conventional treatments. There are various unique and diverse pharmacological effects of curcumin against various disease conditions like diabetes, inflammation, cancer, malaria, and Alzheimer's. The in vitro and in vivo mechanisms by which curcumin exerts its pharmacological effects are reviewed. Based on data from the clinical and experimental evaluation of curcumin in animal models and human subjects, the review summarizes the pharmacological effect of curcumin and its derivatives concerning anti-tumor property, their mechanism of action, and their cellular target. The current research focuses on identifying curcumin's function in the immune system's cascade and determining the ideal effective dose (ED50). Through in-vitro and in-vivo experiments, the current study aims to comprehend and establish the role of curcumin in the healing of disease conditions.

Featuring the aspects with temperature dependent viscosity of inclined MHD Williamson fluid along with heat source/sink, Soret and Dufour effects: A predictor-corrector approach

The boundary layer flow analysis of Williamson fluid moving on the stretched cylinder has applications in the polymer processing, drug delivery system, cooling systems, rheology of food products, dyeing, and finishing. The numerical solutions of governing Navier-Stokes equations at different scenarios of thermal and solutal aspects have lots of practical implications, including biomedical engineering, cooling and heating processes, chemical reactors, aerodynamics, environmental science, and thermal storage systems. From these practical applications, the authors were motivated to conduct a study in which the numerical behavior is examined by applying the Adams-Bashforth predictor and corrector approach of numerical analysis for the Williamson fluid model in the presence of varying viscosity, natural convection, and the inclined magnetic field. Furthermore, Joule heating, thermal radiation, and heat source/sink effects are included in the thermal aspects because these are the important concepts in thermal management and engineering and have applications in solar thermal energy systems, combustion engines, heat exchangers, nuclear reactors, thermal imaging, and safety. Apart from thermal aspects, the analysis of mass transfer focuses on the influence of chemical reactions and Soret-Dufour effects. The similarity transformations are adopted to convert partial differential equations into ordinary differential equations. Specifically, the well-known predictor and corrector numerical method named the Adams-Bashforth method in combination with the Runge-Kutta 4th order scheme is used to achieve the numerical solutions. The temperature, concentration, and velocity regions are displayed on the graphical and numerical conducts. A comparison is also made between the results obtained by the shooting method and the numerical findings of skin friction, Nusselt number, and Sherwood number determined by the Adams-Bashforth method. The determining results concluded that the restrictions in the flow of Williamson fluid are caused by variations in the inclination magnetic field, the surface curvature, and the Williamson parameter, whereas the motion of the fluid increases due to convection, which occurs due to thermal phenomena. The determined results indicate that the temperature distribution is enhanced due to the addition of thermal radiation, Eckert number, and magnetic field. The surface curvature, Soret number, and reaction coefficient marks the decrease impact on the concentration region. The temperature-dependent viscosity increases the drag force and friction coefficient. The Nusselt number is amplified by applying thermal radiation to the surface of the cylinder. The chemical reaction is the source of the increment in the Sherwood number.

Crocin Potentiates Anti-tumor Properties of 5-FU by Regulating Cell Proliferation and Tumor Necrosis in Breast Cancer

Introduction: Breast cancer is one of the most prevalent malignancies among women around the world. Crocus sativus, a natural food coloring and flavoring, has potent anti-tumor properties. The aim of the current study was to investigate the therapeutic potential of crocin, the main pharmacological active component of saffron, either alone or in combination with the standard chemotherapeutic treatment, 5-FU, in Breast cancer (BC) progression in both cellular and animal models. Material and Methods: MTT, Real-Time PCR, Western Blotting, Hematoxylin and eosin (H&E) tissue staining were applied to determine the anti-tumor properties of crocin in in vitro and in vivo samples. Results: Our findings showed that crocin decreased breast cancer cell proliferation by suppressing cyclin D1 expression and Wnt/β-catenin signaling activation. Moreover, this molecule improved 5- FU anti-cancer activities by decreasing the tumor volume and weight, increasing tumor necrosis, and suppressing tumor inflammation in an animal model. Inflammation-associated anti-cancer activity of crocin is mediated by the down-regulation of pro-inflammatory genes, including IFN-γ and IL-1β, as well as inhibition of oxidative stress responses within the tumor environment. Conclusion: This is the first study demonstrating the potent anti-tumor properties of crocin against BC progression. Our results suggest that this effective and low-toxic molecule could be a promising agent for reducing BC tumor progression when administered either alone or in combination with standard treatment in breast cancer patients.

Leveraging Walnut Somatic Embryos as a Biomanufacturing Platform for Recombinant Proteins and Metabolites

Biomanufacturing enables novel sources of compounds with constant demand, such as food coloring and preservatives, as well as new compounds with peak demand, such as diagnostics and vaccines. The COVID-19 pandemic has highlighted the need for alternative sources of research materials, thrusting research on diversification of biomanufacturing platforms. Here, we show initial results exploring the walnut somatic embryogenic system expressing the recombinant receptor binding domain (RBD) and ectodomain of the spike protein (Spike) from the SARS-CoV-2 virus. Stably transformed walnut embryo lines were selected and propagated in vitro. Both recombinant proteins were detected at 3–14 µg/g dry weight of tissue culture material. Although higher yields of recombinant protein have been obtained using more conventional biomanufacturing platforms, we also report on the production of the red pigment betanin in somatic embryos, reaching yields of 650 mg/g, even higher than red beet Beta vulgaris. This first iteration shows the potential of biomanufacturing using somatic walnut embryos that can now be further optimized for different applications sourcing specialized proteins and metabolites.

Color Stability and Antioxidant Capacity of Crataegus monogyna Jacq. Berry Extract Influenced by Different Conditions

Hawthorn (Crataegus monogyna) berry is a horticultural product containing antioxidants and pigments. Its extract can be used as a food dye and antioxidant in food engineering. The aim of present study is to research the effects of different possible conditions (temperature, pH, interacting ions, and storage conditions) on the color and antioxidant capacity of hawthorn berry extract. Color was assessed by monitoring the CIELab parameters, while antioxidant capacity was measured using the reaction with ABTS and DPPH radicals. The total phenolic content in berry powder was 1146 mg GAE/100 g and the main polyphenols identified by HPLC were epicatechin, ferulic acid methyl ester, catechin, procyanidins B1 and B2, and various phenolic acids. The main carotenoids, also quantified by HPLC, were mutatoxanthin, lutein, α-cryptoxanthin, β-cryptoxanthin, cis-β-carotene, all-trans-β-carotene, and lycopene. The values of the overall color difference suggest that storage affected the color of the hawthorn extract more than any of the thermal treatments. Alkaline pH values affected color by changing the blue/yellow component, but also luminosity and the green/red parameter. The antioxidant capacity decreased in acidic and neutral media and increased in mildly alkaline media at pH 8.1. The possible presence of interacting salts as potassium nitrate and sodium chloride did not produce any significant changes in antioxidant capacity, while calcium chloride lowered it, but only at 0.001 M. The interaction with the studied salts had little effect on the extract’s color. The obtained results demonstrated that hawthorn berry extracts can be used in the food industry as natural dyes, as it was proven to have very good antioxidant capacity and color stability after different thermal, pH, interacting salt, or storing conditions.

Development and stability evaluation of double emulsions enriched with Anthocyanins from Juçara

This study aimed to develop double emulsions enriched with anthocyanins extracted from juçara, a fruit rich in bioactive compounds with antioxidant properties. Anthocyanins are promising natural colorants but present instability to pH and temperature variations, limiting their application. Encapsulation in double emulsions (W/O/W) is an effective solution to increase the stability and retention of these compounds. The main objective was to develop and evaluate the stability of the double emulsions, aiming to protect the anthocyanins during processing. The methodology included the anthocyanins extraction from juçara and the formation of primary emulsions, followed by incorporation into external aqueous phases, testing different (W/O)/W proportions and concentrations of Arabic gum. The most stable double emulsion showed higher anthocyanin retention, with an encapsulation efficiency of 98.04%. The double emulsion system proved effective in protecting anthocyanins against different pHs, temperatures, and storage times, highlighting its potential for application as natural colorants in foods.

Antioxidant Activity of Anthocyanins and Anthocyanidins: A Critical Review

Anthocyanins are the main plant pigments responsible for the color of flowers, fruits, and vegetative organs of many plants, and are applied also as safe food colorants. They are efficient antioxidants. In this review, the reactivity of anthocyanins and their aglycones, anthocyanidins, in the main antioxidant assays, and their reactions with reactive oxygen and nitrogen species, effects of interactions with other compounds and metal ions on the antioxidant activity of anthocyanins and the electrochemical properties of anthocyanins are presented. Numerous cases of attenuation of oxidative stress at the cellular and organismal levels by anthocyanins are cited. The direct and indirect antioxidant action of anthocyanins, the question of the specificity of anthocyanin action in complex extracts, as well as limitations of cellular in vitro assays and biomarkers used for the detection of antioxidant effects of anthocyanins, are critically discussed.

Valorization of coconut (Cocos nucifera L.) testa as a biocolourant

IntroductionCoconut testa, a by-product of the coconut processing industry, is currently underutilised. This study aimed to extract a coconut testa-based food colourant using various organic solvents and physical methods, and to utilise this colourant in food product preparation.MethodsDifferent organic solvents, along with various time and temperature combinations, were employed for colourant extraction using both a laboratory-scale water bath and ultrasonication. The colour coordinate values (CIELab) of the testa-derived colourants were measured, and the colourants were screened for various phytochemicals. The in vitro antioxidant potential of the testa colourant was assessed by quantifying total phenolics, and the phytochemical composition, including monomeric anthocyanins, was evaluated.ResultsThe study determined the optimal combinations of organic solvents, temperature and time to obtain extracts with maximum antioxidant activity and total phenolic content (TPC). Acidified ethanol-based extracts of testa colourants yielded highest polyphenol content (154.39 ± 2.63 mg GAE/g) and flavonoids content (53.65 ± 0.62 mg QE/g). Similarly, ethanol-based extractants of coconut testa produced high anthocyanin content [823.02 ± 1.81 mg Cy-3-glc equivalents (C3GE)/100 g]. Acidified (0.3 M HCl) solvents at relatively high temperature and time combinations exhibited high antioxidant potential of testa colourant, as measured by CUPRAC, FRAP, and DPPH assays. Following the foam mat drying process of the colourant, a mature coconut water-based jelly was prepared by incorporating the testa colourant extracted with acidified ethanol.DiscussionThis study highlights the biochemical and antioxidant potential of the food colorant derived from coconut testa and explores its suitability for functional food applications. Therefore, coconut testa extract serves a dual purpose: it enhances the aesthetic appeal of food as a colourant and provides significant health-promoting properties due to its high anthocyanin content. Insights from this study could help in promoting the valorization of one of the beneficial by products of coconut industry.

Protective Role of Anthraquinone Purpurin Against Cardiotoxicity Induced by Isoproterenol in Adult Wistar Rats

Background Purpurin are naturally occurring anthraquinones derived from the roots of Rubia species. Purpurin is a red-colored bioactive compound commonly used as a food colorant. In ancient times, Rubia species plants were used in Chinese medicine to treat rheumatoid arthritis. Research studies have proven purpurin exerts antimicrobial, neuromodulatory, antigenotoxic, anti-inflammatory, anticancer, and antioxidant effects. The present investigation was proposed to evaluate the efficacy of purpurin against myocardial infarction in rats. Materials and Methods Purpurin was pretreated in healthy adult male rats and subjected to a myocardial infarction with isoproterenol to assess the cardioprotective effect of purpurin. CRP, total protein, and uric acid levels were quantified to analyze the efficacy against myocardial infarction. Cardiac functional markers and antioxidant levels were measured to evaluate the role of purpurin on isoproterenol-induced myocardial infarction. Further to prove the cardioprotective efficacy of purpurin cardiac tissue ATPases and electrolytes were assessed in the experimental animals. The anti-inflammatory property of purpurin was analyzed by quantifying proinflammatory cytokines. Histopathological analysis of cardiac tissue was to confirm the protective effect of purpurin against isoproterenol-induced myocardial infarction. Results The present investigation demonstrated the significant protective effect of purpurin by decreasing the levels of CRP, uric acid levels, and total protein levels in myocardial infarction-induced rats. It restored the cardiac functional markers and glutathione system in the cardiac tissue of myocardial infarction-induced rats. It increased the levels of cardiac ATPases and reinstated the electrolytes in the cardiac tissue of myocardial infarction-induced rats. Purpurin significantly demonstrated an anti-inflammatory and cardioprotective effect that was evidenced with histopathological analysis. Conclusion Our findings prove purpurin suppresses the proinflammatory response of isoproterenol treatment and exerts a cardioprotective effect in myocardial infarction-induced rats.

Potential for Allergic Contact Dermatitis in Popular Depilatory Wax Hair Removal Practices and Ingredients.

Allergic contact dermatitis (ACD) is a type IV delayed hypersensitivity reaction that can commonly arise from exposure to allergens in personal care and cosmetic products. Depilatory waxing, a common hair removal practice, involves the use of various products that may contain potential contact allergens. There is limited literature discussing ACD to hair removal products. We aim to discover the most common allergens prevalent in depilatory waxing products used in a popular wax center in the United States and those found in online marketplaces. Through communication with the salon staff, we reviewed the involved products and analyzed all ingredients for common allergens. We also conducted an online search to examine the ingredients and the most common allergens of the top 10 bestselling wax strips across four selected online marketplaces (CVS, Amazon, Walmart, and Walgreens). The final query of online products consisted of 12 distinct wax products and 10 postwax products. Among the products used in the salon, the most common allergens were vitamin E, colophony, botanicals, fragrance, beeswax/propolis, and color additives, in descending order. The most frequent allergens commonly encountered in online wax products included color additives, found in 67% (8/12) products, followed by botanicals and colophony, both present in 58% (7/12) products. In the postwax products, the most frequent allergen was vitamin E present in 100% (10/10) of the products, followed by fragrance (8/10). Although these allergens do not frequently cause ACD, it remains crucial to identify and note them in hair removal products to address any potential cases. Raising awareness of these allergens in all steps of hair removal can help ensure the safety and comfort of patients undergoing waxing treatments.

Comparison between mycobiota diversity and fungi and mycotoxin contamination of maize and wheat

Abstract The aim of this study was to establish the differences in fungi and mycotoxin contamination and mycobiota biodiversity between wheat and maize after harvesting. Determination of fungal contamination of wheat and maize is crucial, given that these grains are extensively used in food and feed production. Some moulds can produce toxic secondary metabolites, such as mycotoxins, which can cause serious health problems in humans and animals. Due to the metabolic activities of moulds, undesirable changes in food and feed colour, taste, and smell can occur. In this study, samples of wheat and maize, harvested during 2021 in the Northern Croatia, were analysed for mycological and mycotoxin contamination before storage. Also, potentially mycotoxigenic mould genera were identified at the species level in order to uncover the presence of toxigenic species. The presence of the following mycotoxins was examined: zearalenone, deoxynivalenol, ochratoxin, aflatoxin B1, T-2, and HT-2 toxin. The results indicate that both wheat and maize samples were contaminated with yeasts, with maize exhibiting a higher level of contamination as compared to wheat (1.5 × 104 to 1.8 × 106 vs 1.7 × 103 to 9.0 × 105). In wheat, the predominant mycotoxigenic mould species was Alternaria, as opposed to maize in which the Penicillium genus was the most represented. Mycotoxin analysis revealed that both maize and wheat were contaminated with Fusarium mycotoxins. Aflatoxin B1 and ochratoxin were not determined in any of the tested samples. The results point out that grains carry a different risk of contamination with Fusarium mycotoxins and that maize is more susceptible to fungus spoilage.

Emissive glutathione modified sulphur quantum dots for the sensing of lemon yellow and luminescent hydrogels/films

Lemon yellow (LY) is an azo dye which is widely used as food colorant. The continuous consumption can result in the safety concerns for both human and environmental health. This study describes a new sulphur quantum dot (SQD) based fluorescent sensor, which was facilely prepared with oxidized-glutathione (GSSG) as passivator at mild condition of 75 °C. The obtained sulphur quantum dots (GSSG-SQDs) have a relative quantum yield of 0.25, which is 2–5 times that of most SQDs. GSSG-SQDs were used as a sensor for lemon yellow in the concentration range of 0.10–70 μM and the limit of detection of 60 nM. The application was verified with the real sensing of lemon yellow in the soft drinking and tap water, having the standard recovery from 92.5 % to 105 %. Given the great luminescence and photostability, GSSG-SQDs were used as a filler for the preparation of luminescent films and hydrogels as a promising material for a wide range of applications such as information encryption and bioengineering.

Nanoscale Zr(IV) MOF-Embedded Chitosan on Paper Composite for Aqueous Phase Detection of the Herbicide Metamitron and the Food Colorant Tartrazine

Nanoscale Zr(IV) MOF-Embedded Chitosan on Paper Composite for Aqueous Phase Detection of the Herbicide Metamitron and the Food Colorant Tartrazine

Development of steamed cake using red wine dreg as a natural colourant

Red yeast rice is a fermented rice that acquires its red colour from being cultivated with the yeast Monascus purpureus. It is widely used to produce various fermented foods in China, Japan, and East Asia. Red yeast rice has been reported to lower cholesterol, improve digestion, and possess antioxidant activity. Red yeast rice is a main ingredient in Foochow red wine. This study aimed to develop steamed cake by using Foochow red wine dreg as a natural food colourant. The steamed cake was prepared by mixing self-rising flour, sugar, raisins, water, and red wine dreg extract, and then steamed at high heat for 20 mins. The sensory qualities of the steamed cake were evaluated by fifty untrained panellists using a 7-point hedonic scale. The physicochemical properties and antioxidant activity of the product were determined. The overall acceptability score for the steamed cake was 5.80 out of 7 with an acceptance index of 83%. The mean scores for various sensory attributes were: colour (5.56), aroma (5.52), taste (5.72), and texture (5.26). The colour profile of the steamed cake was L* = 64.10±0.34, a* = 11.46±0.37 and b* = 21.94±0.68. The radical scavenging capacity DPPH was 53.47% with a total phenolic content of 2.35 mg GAE/g, and a total flavonoid content of 1.70 mg CE/g. The steamed cake contained 12.55% sugar and alcohol was not detectable. Red wine dreg provides an attractive colour to the cake. In summary, a healthier steamed cake with natural colourant and enhanced antioxidant activity was developed.

Fabrication and optimization of ultra-long stable microencapsulated chlorophyll using combinations of wall material via response surface methodology

Nowadays, the need to use natural pigments instead of artificial colorants in food has increased due to health risks. Chlorophyll is a natural colorant with antioxidant properties. Chlorophyll is a natural pigment with superior antioxidant properties. However, this pigment is unstable in the different conditions of food processing. To increase the stability of chlorophyll extracted from Ulva intestinalis algae, encapsulation of chlorophyll with maltodextrin (MD) and whey protein isolate (WPI) carriers by two drying methods including spray drying and freeze drying was achieved. The optimum combination of wall and core materials to achieve the highest response including encapsulation efficiency (EE) and chlorophyll content (CC) was obtained by response surface methodology and central composite design. The optimal chlorophyll microcapsule (Chl-M) obtained was chosen for subsequent tests containing solubility, moisture content, and antioxidant properties. The results showed that the highest EE and CC were 90.27 ± 0.21%, 55.36 ± 0.36 μg/mL, and 90.46 ± 0.62%, 85.85 ± 0.43 μg/mL, respectively in SD and FD. The microcapsules produced by the freeze dryer (FD) had higher antioxidant activity (79.1 ± 0.24) than the microcapsules produced by the spray dryer (SD) (67.5 ± 0.16). The highest solubility (95.32%) and the lowest moisture content (3.7 ± 0.05) were related to the SD. Freeze drying method (FDM) had the highest EE (91.2%), CC (89.67 μg/mL), and antioxidant properties (79.1%). It is hoped that the encapsulated chlorophyll can be used as a health-promoting food color additive in the food industry.

Investigating the Toxicity of Malachite Green and Copper Sulfate in Brine Shrimp: in-vivo and Computational Study

Colour is crucial for enhancing the appetizing value and consumer acceptance of food products. The commonly used food colourants and food preservatives such as Malachite Green (MG) and Copper Sulfate (CS) can cause severe health problems. This study investigates the toxicity of these food-grade colourants through acute exposure using in vivo cytotoxicity using the brine shrimp model including 3D surface analysis (3DSA) and in-silico studies Brine shrimp were treated with various concentrations of MG and CS. The cytotoxic effect was confirmed by brine shrimp lethality assay and 3DSA. Molecular docking and Molecular Dynamic simulation were done using hAChE binding cavity. Results showed that concentrations (2.5-10µg/ml) of MG and CS significantly decreased locomotor behaviour within 1hour, while higher concentrations (10-100µg/ml) caused high mortality rates. Morphological studies revealed that there is a significant reduction (p<0.05) in shrimp length treated with MG and CS. The 3DSA indicates that there is an inappropriate surface of the shrimp morphology. Interestingly, MG-treated shrimps had shown significant inhibition of AChE in homogenates, indicating cholinergic nerve-mediated toxicity. Computational studies showed MG confined active binding with human acetylcholinesterase (hAChE), with a binding energy MMGBSA of -51.3kcal/mol. MD simulation confirmed reversible binding stability inside the hAChE pocket. It can be concluded that acute exposure to brine shrimps with MG and CS exhibited cytotoxicity as evidenced by the increase in mortality of the shrimps. This study further warrants the investigation of MG and CS residues from commonly used fruits and vegetables and their putative toxic effect using in-vivo studies.

Eco-friendly property modulation of biobased gels of carboxymethyl cellulose-integrated poly(tertiary amine)s for the removal of azo-food dyes

Anionic polysaccharide-based gels enable the design of biobased materials with biochemical properties, non-toxic and natural origin. A new set of cationic gels was prepared from carboxymethylcellulose (CMC)-doped tertiary amino functional cationic monomers 2-(dimethylamino)ethyl methacrylate and N-(3-(dimethylamino)propyl) methacrylamide via the formation of semi-interpenetrated network (semi-IPN) at different polymerization temperatures, Tprep. A detailed understanding of the temperature-dependent synthesis and physicochemical response is required for the design of interpenetrating networks with CMC as an adsorbent that provides effective sources for the removal of azo-food dyes such as tartrazine and carmoisine from aqueous solutions. The variation of elasticity and swelling properties with respect to polymerization temperature was investigated. CMC-integration and polymerization temperature played a decisive role in the compressive elasticity. Incorporation of CMC into copolymer matrix led to a significant increase in elasticity of semi-IPNs, while mechanically weaker gels were obtained with increasing Tprep. Addition of CMC increased the swelling modulus of semi-IPNs formed at −18 °C by 2.6-fold. While the transparency changed depending on Tprep and microstructure, addition of CMC decreased the swelling rate of gels at all polymerization temperatures. The compressive modulus decreased with the swelling process in accordance with the Rubber elasticity theory. Semi-IPN gels showed stable swelling against pH-change in aqueous solutions and exhibited excellent pH-sensitivity significantly in low pH. A 4 to 12 fold decrease in maximum volume was observed by varying the pH between 2.1 and 9.8. The correlation between polymerization temperature and removal of azo-food dyes; tartrazine and carmoisine from contaminated wastewater with CMC-based gels was studied. Dynamic adsorption equilibrium was reached in 30 min, and tartrazine and carmoisine removal performances varied between 92.8 % and 98.4 %. respectively. The adsorption data for azo-dyes were evaluated by Langmuir, Freundlich, Temkin, Dubinin-Radushkevich, Redlich-Patterson, Sips, and Tooth isotherm models, but were best described by Langmuir and Redlich-Patterson models as they gave the highest correlation. Pseudo-first order, pseudo-second order, Elovich, Avrami kinetic and intra-particle diffusion models were investigated and dye adsorption was represented by pseudo-second-order model. After the adsorption process, semi-IPNs can easily be regenerated and effectively reused over five cycles. The study provided new insights towards the facile and sustainable synthesis of eco-friendly multifunctional CMC-based gels carrying tertiary amino groups for effective removal of azo-based food colorants.

Limited uptake of [14C]Gardenia Blue administered orally in male and female rats and mice.

Gardenia blue (GB), a widely used plant-derived food color is prepared by reaction of genipin, the aglycone of geniposide, with protein hydrolysate. Recent animal studies investigating GB toxicity have indicated blue coloration in the gastrointestinal tract, kidneys and mesenteric lymph nodes in rodents following dietary administration. This study investigated the uptake and disposition of [14C]GB in male and female rats and mice administered 100 or 1000 mg/kg by gavage. [14C]GB was prepared by reaction of [2-14C]genipin with soy protein hydrolysate. Following administration in rats, 14C was eliminated primarily in feces (89-97% of administered dose), exhaled volatile organic chemical (VOC) and CO2 traps contained no radioactivity, and urine contained 0.2-0.4 %. In bile-duct-cannulated rats (100 mg/kg [14C]GB), 0.25% of dose was recovered in bile, and in urine, 0.5%. The percent of the dose absorbed was 0.9%, based on radioactivity in urine, bile, and carcass minus digestive tract contents. The highest level of radioactivity in tissues was in kidney; however renal recovery was low, with only 0.02-0.04% of the dose recovered in kidney. Repeated dosing indicated that 14C accumulated in kidney, and was slowly removed following cessation of dosing, consistent with previous studies, in the absence of any functional or histopathological changes.

STUDY ON THE UV-VIS SPECTROSCOPIC PROPERTIES OF SUDAN III AND SUDAN IV DYES IN DIFFERENT ORGANIC SOLVENTS

Uv/vis spectroscopy is a simple, low cost technique that can be used to identify and quantify adultrants such as azo dyes in foods. In this study, the ultraviolet-visible absorption spectral properties of Sudan III and Sudan IV dyes in non-polar solvent hexane, moderately polar solvent acetonitrile, and highly polar solvent ethanol were investigated using UV-VIS spectrophotometry. The results showed that the absorption peaks of Sudan III dye in hexane, acetonitrile and ethanol were within wavelenth ranges of 254-362 nm, 264-364 nm and 258-348 nm respectively, while the absorption peaks of Sudan IV dye in hexane, acetonitrile and ethanol were within the wavelenth ranges of 256-345nm, 262-367nm and 275- 369nm respectively, with the dyes absorbing maximally within the ultra violent region of the electromagnetic spectrum. This study will be very useful to the food scientists as it will assist in determining the appropriate wavelength for measuring/quantifying sudan lll and sudan IV dyes in food as the trend of azo dye adulteration of food such as palm oil is now rampant and has become one of the major challenges of food safety.

Role of chemistry in modern world: Boons and banes of chemical coating effects on human health

Water is the principal component of fresh fruits and Vegetable which constitutes between 80 to 90% of a produce's fresh weight. Fruits are covered by a layer of natural wax which acts as a barrier to reduce moisture loss and at the same times give the fruit a shiny surface. Besides orange shellac, other common materials used for these purposes include starch, carrageenan, alginates, wood rosin and various waxes. Panko breadcrumbs are crucial to the vegetables being very crispy. The coatings are typically made from natural materials, such as CHI, cellulose, and pectin that are safe for human consumption. The multilayer coating method has been shown to be effective in extending the shelf life of a variety of fresh fruits and vegetables, including apples, strawberries, tomatoes, and cucumbers. Both natural waxes (carnauba, shellac, beeswax or resin) and petroleum-based waxes (usually proprietary formulae) are used, and often more than one wax is combined to create the desired properties for the fruit or vegetable being treated. However, chemical treatments, such as copper sulfate, rhodamine oxide, malachite green, and deadly carbide, used on green vegetables to enhance coloration and freshness, are often counterproductive to their nutritional value. There is multiple health risks associated with these chemicals. This study reveals that food preservatives have made a big difference in eating food every day. They help keep the food safe because they add these chemicals to prevent spoilage and retard prevent or control undesirable changes in flavor, color, texture, or consistency of food and nutritive value of food which means the Control natural spoilage of food.