Food Colorants Research Articles

How do pH reduction and the addition of potassium metabisulfite impact color and the phenolic and anthocyanin profiles in red araçá (Psidium cattleianum Sabine) Wine?

How do pH reduction and the addition of potassium metabisulfite impact color and the phenolic and anthocyanin profiles in red araçá (Psidium cattleianum Sabine) Wine?

Teratogenic effect evaluation of Monascus red oral exposure to pregnant rats and their gut microbiota.

Monascus red (MR) is widely used as a natural food colorant and preservative in East Asia. However, the potential effects of MR during pregnancy remains unknown. In this study, MR was administrated to Sprague-Dawley (SD) rats at doses of 0, 0.50, 1.58, and 5.00g/kg bw on gestational days 6-15 by oral gavage. In the maternal and embryo-fetal examinations, there were no marked toxicities in terms of general clinical signs, body weight, food consumption, serum endocrine indices, organ weights, thyroid histopathology, examinations of uterine contents and fetuses. In the gut microbiota analysis, the 5.00g/kg bw dose of MR decreased the α diversity and slightly changed their community structure at the genus level. Yet no marked toxicities in maternal animals or embryo-fetal development were observed. The no-observed-adverse-effect-level (NOAEL) of the maternal and developmental toxicity through oral exposure to MR was 5.00g/kg bw, the highest dose tested in rats.

Enhancing the stability and functionality of phycobiliproteins as natural food colourants through microparticle formulation.

The food industry is increasingly turning to microalgae pigments as natural functional colourants to replace potentially harmful synthetic dyes. Among those, phycobiliproteins offer deep and vibrant colours with bioactivities, showing to be a promising alternative. However, incorporating them into a food matrix can be challenging due to their inherent instability, low bioavailability, and off-flavours. Accordingly, the present work aimed to prepare microparticles of phycocyanin (PCMP) and of an ultrasound-assisted phycoerythrin-rich extract from Porphyridium purpureum (PEMP) to improve these natural colourants' stability and functional properties. The microparticles were prepared by Nano spray-drying using inulin and gum Arabic as coating materials, resulting in particles with high yield, encapsulation efficiency (from 69% to 80%), solubility, and colour retention. Combining inulin and gum Arabic allowed the formation of smaller and more homogeneous particles with increased antioxidant potential when compared to using inulin alone. Moreover, gum Arabic improved the bioaccessibility of PEMP from 35% to 51%, demonstrating the potential of this microparticle formulation to enhance the stability and functionality of phycobiliproteins.

Role of gallic acid against hepatic functional and histological deteriorations in tartrazine-intoxicated rats.

Tartrazine (Tz) is one of the most commonly used artificial food colorants in the food industry, found in a wide array of products. This study investigates the protective role of gallic acid (GA), a powerful antioxidant, against the adverse effects of Tz on the liver. Over a 30-day period, 40 rats were divided into two groups: Group 1 (control group, 10 rats) received a daily administration of a vehicle, while Group 2 (30 rats) received Tz (30 mg/kg body weight). Group 2 was further subdivided into three subgroups of 10 rats each: Subgroup 1 served as a positive control for Tz; Subgroup 2 received GA (200 mg/kg body weight); and Subgroup 3 was left untreated for an additional 30 days as a recovery group (TR). Our study revealed that GA normalized liver functions markers (ALT, AST, and bilirubin), regulated lipids (cholesterol, HDL, LDL, and TG), and ameliorated the redox potentials activity of liver tissue (Catalase, GSH, SOD, LPO, Total peroxide, and Carbonyl protein), revealing its potential in mitigating the negative impact of Tz administration. Moreover, histopathological examinations, including the TUNEL assay, and histological and histochemical studies, demonstrated that GA effectively prevented the histological damage caused by Tz administration.

Effects of Drying and Storage on Anthocyanin Content and Antioxidant Activity in Hibiscus Tea Infusions

Hibiscus rosa-sinensis is one of the traditional flowers used in tropics for ornamental gardens and for its curative health benefits. All parts of hibiscus are reported to possess significant medicinal values and the flowers especially are rich source of anthocyanin pigments. Anthocyanins serve as natural food colourants and also contribute to health benefits as a rich source of antioxidants. The major anthocyanin present in the red flowers of Hibiscus rosa-sinensis is cyanidin-3-sophoroside (Lowry, 1976). Investigations were carried out to explore the drying method of petals, antioxidant potential and nutritional benefits of hibiscus floral tea and squash from the cv. Red single of hibiscus. The hibiscus petals were subjected to drying by three different methods such as shade, sun and oven. It was observed that highest recovery of dried petals (19.66 %) and anthocyanin content (59.05 mg/l) was attained by shade drying of petals. The dried flower petals were quantified for cyanidin-3-glucoside using HPLC. In another experiment, tea infusions prepared from Green tea, Hibiscus tea and their combination proved significance and highest anthocyanin content was registered in freshly prepared Hibiscus tea (72.13 c3g eq.mg/l). However, highest ABTS (249.19 μg/ml), DPPH radical scavenging activity (733.22 μg/ml) in terms of IC50 values, highest total phenol content (82.57 mg GAE/g) and high organoleptic scoring were recorded in freshly prepared Green tea + Hibiscus tea [1:1]. The tea samples were tested for their qualities by storing upto 90 days. The above investigation proved the potential uses and anti-oxidant benefits of hibiscus petals in the preparation of hibiscus tea infusions.

Evaluation of repellent effects of plant‐based essential oils, red dye, and kaolin on Asian citrus psyllid

AbstractThe Asian citrus psyllid (ACP), Diaphorina citri Kuwayama (Hemiptera: Psyllidae), vector of the pathogen causing Huanglongbing disease, is currently the most devastating pest of citrus. Despite intensive control efforts, the disease continues to spread. Diaphorina citri typically relies on tactile, visual, and odor cues for host selection. By combining an irritant (kaolin clay), a visual masking (red or blue dye), and true odor repellents, we aim to repel D. citri from citrus trees. In laboratory conditions, we conducted closed‐cage bioassays to compare D. citri response to the following treatment combinations: (1) kaolin + food colorants (blue or red); (2) kaolin + odor repellents (thyme, lavender, fir, and coriander oil), and (3) kaolin + red food colorant + thyme oil. The red kaolin treatment exerted a greater deterrent effect on D. citri adults than the blue and uncolored kaolin treatments. We also observed an additive effect in terms of D. citri repellency with the combination of thyme oil and kaolin and, to a lesser extent, coriander oil and kaolin. However, the combination of lavender or fir oils and kaolin did not increase repellency against ACP as compared with kaolin alone. Thyme oil + red kaolin oil combinations induced similar ACP repellency to that of thyme oil + uncolored kaolin. Finally, fecundity was significantly reduced by the kaolin‐based treatments compared to the thyme oil treatment and control plants. Our findings suggested the possible use of red kaolin or the combination of thyme and kaolin as a means of reducing D. citri infestation in citrus.

Chemometrics based mapping for stability pattern of azo food dyes sunset yellow and Ponceau 4R using validated HPLC-multi-wavelength method

Chemometrics based mapping for stability pattern of azo food dyes sunset yellow and Ponceau 4R using validated HPLC-multi-wavelength method

Versatile application of fast green FCF as a visible cholangiogram in adult mice to medium-sized mammals

An aqueous solution of a common food dye, Fast Green FCF (FG), mimics cholyl-lysyl-fluorescein to visualize embryonic bile flow via single peritoneal injection into intrauterine mouse embryos. Despite its efficacy in embryos, its suitability for adult mice and small to medium-sized mammals remained uncertain. In this study, we investigated FG cholangiography in adult mice, dogs, and goats. The results demonstrate that FG injection enables progressive cholangiography in these species, highlighting its versatility across different animal models without necessitating specialized equipment. To further evaluate diagnostic utility, FG cholangiography was performed in various mouse models of bile flow disorders. FG successfully visualized dilated lumina in the extrahepatic bile duct of BDL mice and revealed aberrant luminal structures in the gallbladder walls of Sox17+/− or Shh-cre; Sox17flox/− mice. In Mab21l1−/− mice with contracted gallbladders, FG influx was limited to the gallbladder neck. Moreover, stereomicroscopic video analysis of FG influx into the gallbladder post-fasting revealed differences in gallbladder wall state and its bile composition between Sox17+/− and wild-type mice, suggesting the potential for detecting variations in gallbladder stored bile properties. These findings underscore the efficacy of FG in facilitating progressive cholangiography across mammalian species.

Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese.

The maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional foods. Betalain extracts were prepared as juices from frozen and dehydrated peel, adding organic acids and concentrating for water reduction. Extracts were evaluated and applied on cottage cheese, measuring the capacity of betalains retention and pigmentation, during 10 days of storage of closed and opened products. Extracts of RBAC showed the highest betacyanin concentration, followed by YBAC with betaxanthins and PBAC with less betacyanin content. The pH stability for the extracts was pH4-7; RBAC and PBAC were stables at <90 °C, whereas YBAC exposed >125 °C. Extracts were constant during 10 days under oxygen and light exposure; however, YBAC exhibited low resistance in this environment. With cottage cheese, extracts exposed no changes in betalains and color on closed products (10 days of storage at 4 °C). In opened products, PBAC maintained the maximum betalains and color at 90%, PBAC at 75%, and YBAC at 60%. The obtained data contributed to use of agro-industrial residues, betalain extraction and conservation, and their potential use in food coloration and stabilization.

Coordinated Synthesis of Pigments Differing in Side Chain Length in Monascus purpureus and Investigation of Pigments and Citrinin Relation.

The Monascus fungi have traditionally been used in Asia for food coloring. Unfortunately, the most well-known species, Monascus purpureus, very often produce mycotoxin citrinin in addition to pigments, which poses a significant problem for the use of pigments in foods. There is a step in pigment biosynthesis where a side chain of five or seven carbons is attached to the tetraketide, the product of polyketide synthase, resulting in the formation of pigments in pairs. Further, it is still unclear whether pigment and citrinin biosyntheses are related or independent. Therefore, this study is focused on the relationship between pigment and citrinin production and pigment analogues that differ in side chain length, all evaluated by the Spearman correlation test. To generate sufficient data, Monascus purpureus DBM 4360 was cultivated with different carbon and nitrogen sources and under osmotic stress induced by glucose and/or sodium chloride. The study reveals a very strong correlation between the production of five- and seven-carbon side chain pigments under all culture conditions tested for all three groups, yellow, orange, and red pigments. The correlation between pigments and citrinin depended on the group assessed and ranged from fair to very strong. While the coordinated synthesis of pigment analogues in pairs has been clearly confirmed, the relationship between pigment and citrinin production was unfortunately neither confirmed nor refuted and must be the subject of further research.

Chiral nematic cellulose nanocrystal films: Sucrose modulation for structural color and dynamic behavior.

This study explores the effect of sucrose addition on the properties of chiral nematic cellulose nanocrystal (CNC) films for potential food industry applications, including biodegradable packaging and food coloring. The addition of sucrose altered the films' structural color, shifting from blue in pure CNC films to aqua blue, green, yellow-green, and red with increasing sucrose concentrations (up to 21%). Surface analysis revealed a reduction in contact angle from 96° to 48° due to sucrose's hydrophilic nature and smoother film surfaces. XRD results indicated a decrease in crystallinity from 84.5% to 15.6%, linked to the disruption of CNC alignment by sucrose. Mechanical testing showed reduced tensile strength (138MPa to 35MPa) and Young's modulus (1.634GPa to 70MPa) with higher sucrose content. Notably, over the storage time, films with 21% sucrose exhibited dynamic structural coloration caused by localized sucrose recrystallization, leading to pitch shifts and color transitions. These findings demonstrate the tunable optical and mechanical properties of CNC-sucrose films, positioning them as promising materials for sustainable food packaging and responsive coatings.

Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization.

In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The optimal TAC was achieved at 2.5 min, 345 W, pH 3, and 22.12 g/L. The fruit sample (without seeds) (BVFF) and its optimized extract (BVE) were characterized in terms of chemical composition and bioactivities. Delphinidin-3-O-glucoside was identified as the predominant anthocyanin. BVE exhibited a total phenolic content of 290.72 mg/g. Additionally, both BVFF and BVE presented significant antioxidant, antibacterial, and antifungal activity, especially in the case of BVE, which inhibited the growth of several foodborne bacteria and fungi and even showed bactericidal capacity against most of the tested bacteria, particularly against E. cloacae, E. coli, P. aeruginosa, and B. cereus. These results highlight the richness of BVFF and BVE in bioactive compounds, especially anthocyanins, underscoring their potential as natural food colorants that can be used in food product formulations instead of synthetic azo colorants.

Faecal microbiota transplantation for patients with diabetes type 1 and severe gastrointestinal neuropathy (FADIGAS): a randomised, double-blinded, placebo-controlled trial

Diabetic gastroenteropathy is associated with nausea, vomiting, bloating, pain, constipation, and diarrhoea. Current therapies are scarce. We tested faecal microbiota transplantation (FMT) for patients with type 1 diabetes and gastroenteropathy. In a randomised, double-blinded, placebo-controlled pilot trial, adults with type 1 diabetes and moderate-to-severe gastrointestinal symptoms were randomised (1:1) to encapsulated FMT or placebo. Each patient received around 25 capsules containing 50g of faeces, administered in a single dose. The placebo capsules contained glycerol, saline and food colouring. All patients received FMT as a second intervention. The primary endpoint was number of adverse events of severity grade 2 or more assessed by the Common Terminology Criteria for Adverse Events during the week following the first intervention. Secondary endpoints included gastrointestinal symptoms and quality of life assessed four weeks after treatment. Public trial registration, ClinicalTrials.govNCT04749030. We randomised 20 patients to FMT or placebo. Following this intervention, 26 adverse events of grade 2 or more occurred. Four patients in the FMT group reported seven adverse events, and five patients in the placebo group reported 19, with no differences between the groups. The most frequent adverse events were diarrhoea, bloating, and abdominal pain. No serious adverse events were related to the treatment. Patients who received FMT reduced their median Gastrointestinal Symptom Rating Scale-Irritable Bowel Syndrome score from 58 (IQR 54-65) to 35 (32-48), whereas patients receiving placebo reduced their score from 64 (55-70) to 56 (50-77) (p=0.01). The Irritable Bowel Syndrome Impact Scale score improved from 108 (101-123) to 140 (124-161) with FMT and 77 (53-129) to 92 (54-142) with placebo (p=0.02). The Patient Assessment of Gastrointestinal Symptom Severity Index declined from a median of 42 (28-47) to 25 (14-31) after FMT and 47 (31-69) to 41 (36-64) after placebo (p=0.03). FMT was safe and improved clinical outcomes for patients with type 1 diabetes suffering from bowel symptoms. Steno Collaborative Grant.

Microorganism-mediated production of anthocyanins: Current progress and future prospects.

Anthocyanins are a type of water-soluble pigments widely distributed in colorful plants, which have been extensively used in food and cosmetics industry. The current production of anthocyanins heavily depends on extraction from plant materials, which leads to low purity and inconsistency among batches. Compared with conventional extraction, microorganism-mediated production of anthocyanins has advantages such as a short production cycle, high purity, low waste production, low energy requirements, and consistency between different batches. However, issues such as poor gene availability, instable engineered strains, and low yield limit the microorganism-mediated production of anthocyanins. Therefore, we would like to review the current progress regarding the generation of anthocyanins using microorganisms. Compared with previous studies focusing on this topic, the current review comprehensively summarizes different microbial systems capable of synthesizing anthocyanins, and provides information that can demonstrate the selection and engineering of microbial strains, and optimization of substrates, enzymes, and fermentation technologies. In addition, the review for the first time discusses the microorganisms that can naturally produce and secret anthocyanins. The review will motivate researchers interested in microorganism-mediated production of anthocyanins, and provide valuable information to facilitate the application of anthocyanins generated by microorganisms as food colorants and nutraceuticals to improve human health and production sensory properties.

Evaluation of bone development and organs in rat fetuses exposed to tartrazine.

Tartrazine finds widespread application in the realms of alimentation, pharmaceuticals, cosmetic formulations, and textile manufacturing. Tartrazine has a negative effect on human health such as hyperactivity, allergies and asthma in children. Substances such as tartrazine might effect the embryo in a kind of aspects, containing physical or mental disorders, and a decrease in the child's intellectual memory. In this study, Sprague dawley female rats, 70-100 days old, weighing 250-300g, with confirmed pregnancy, were divided into two groups of 5: control and tartrazine group. Rats were sacrificed on the 20th day and heart, lung, kidney and liver tissues were removed from the fetuses. The effect of tartrazine on fetal bone development was assessed by double skeletal staining, histological analysis on organs, and IL-6, IL-1β, TNF-α, and TRPM2 gene levels. It has been observed that tartrazine, which is frequently used as a food dye, damages important fetal tissues such as liver, kidney, lung and heart. A statistically meaningful reduce was observed in the total length, total area, bone length and bone area values of the limb bones in the tartrazine group compared to the control group (p<0.05). It was observed that the mRNA levels of IL-6, IL-1β, TNF-α and TRPM2 genes in the livers of the fetuses changed compared to the control group (p<0.05). In this study on the use of tartrazine during pregnancy, it was observed that both organs and bone development were damaged. More studies are needed on the effects of tartrazine.

Peroxidase-like activity of widely-used commercial inorganic pigments induces oxidative stress and antibiotic degradation: Implications for health risks.

Inorganic pigments, which often contain significant amounts of nanoparticles, are crucial chemicals for human life. They are produced in massive quantities and widely used in consumer products, food, and pharmaceuticals. Herein, we reported that a variety of commonly used commercial inorganic pigments possess peroxidase-like activity, catalyzing hydrogen peroxide (H2O2) decomposition into reactive oxygen species, primarily hydroxyl radical (OH) and superoxide radical anion (O2-). The catalytic activity of inorganic pigments exhibits saturation kinetics as described by the Michaelis-Menten model, with optimal pH and temperature conditions that can be found in the human body. The enzyme-mimicking activity is strongly correlated with the formation of OH (R2=0.98), indicating the radical-mediated reaction pathway. The peroxidase-like activity of inorganic pigments can induce significant oxidative stress at health-relevant H2O2 concentrations (3-30μM), as demonstrated by the ascorbic acid assay. Additionally, the peroxidase-like activity of inorganic pigments is able to mediate the oxidation of tetracycline, with oxidation rate constants positively correlated with the pigments' peroxidase-like activity. The discovery of peroxidase-like activity of commercial inorganic pigments sheds light on the reported oxidative stress exerted by these pigments and has important implications for the health risk assessment of inorganic food and pharmaceutical colorants, as well as colored consumer products.

Re-evaluation of butane (E 943a), isobutane (E 943b) and propane (E 944) as food additives.

The Panel on Food Additives and Flavourings (FAF) provides a scientific opinion re-evaluating the safety of butane (E 943a), isobutane (E 943b) and propane (E 944) as food additives. Butane, isobutane and propane are short-chain (C3-C4) alkanes, which are in gaseous state at room temperature. Their currently permitted use in food is in vegetable oil pan spray (for professional use only) and water-based emulsion spray as propellants at quantum satis. They can also be used in food colour preparations with a maximum residual limit of 1 mg/kg in food. Two interested business operators (IBOs) provided information in response to the call for data published by EFSA reporting typical and maximum use levels. The toxicological hazards of the three gases via inhalation are known, however this route of exposure is not considered relevant for their safety assessment as food additives. Existing EU specifications for the three food additives already contain limits for the toxic impurity 1,3-butadiene (1,3-BD), however due to a lack of information on the manufacturing processes used, uncertainties do remain regarding the potential presence of other impurities not listed in the current EU specifications for food additives. Based on their physicochemical properties, the three gases are considered by the Panel to be of low toxicological concern when used as food additives and their dietary exposure very low. The Panel concluded that the use of butane (E 943a), isobutane (E 943b) and propane (E 944) as food additives at the currently permitted uses and use levels does not raise a safety concern. The Panel made some recommendations for amending existing EU specifications for butane (E 943a), isobutane (E 943b) and propane (E 944).

Polyphenols as reactive carbonyl substances regulators: A comprehensive review of thermal processing hazards mitigation.

Reactive carbonyl species (RCS) are a class of compounds with one or more C=O structures with highly reactive electrophilic properties. This comprehensive review delves into the multifaceted role of RCS in thermally processed foods, where they serve as both crucial intermediates in the development of food color and flavor, as well as precursors of potentially harmful compounds. By exploring the carbonyl pool concept, the impact of RCS equilibrium on the formation and reduction of hazardous substances such as acrylamide, hydroxymethylfurfural, advanced glycation end-products, and heterocyclic amines was elucidated. The review particularly emphasizes the regulatory effects of polyphenols on the carbonyl pool, highlighting their potential to reduce the levels of RCS and their associated hazards. Furthermore, the dual role of polyphenols in both mitigating and enhancing to the formation of RCS and their associated hazards was discussed. This review offers valuable insights into strategies for inhibiting RCS and their associated hazards.

Food Dye for Optical Clearing and in vivo Imaging

Food Dye for Optical Clearing and in vivo Imaging

KONSENTRASI ANDALIMAN SEBAGAI DAYA PENOLAKAN NYAMUK SEBAGAI VEKTOR PENYAKIT MENULAR DI KABANJAHE

Andaliman plant (Zanthoxylum acanthopodium) is one of the plants in the province of Sumatera Utara. Andaliman fruit have antioxidant activity, larvacide, analgesic, antimicrobial, and antifungal besides for maintain the color and aroma of food (Ginting et al., 2022). The compounds were flavanoid, saponin, alkaloid, and tannin, where be use cost-effective environment safety. This study aims to determine of protective power fruit andaliman extract as a natural repellent at concentrations 20 gr, 40 gr and 60 gr. The benefits is to determine the protective power of fruit andaliman extract as a repellent, so it can be input for the community and health services in efforts to control infectious diseases by mosquitoes. The research method is experimental (laboratory experiment) with control .The experimental and control groups are compared. The population was all mosquitoes. Sample was 100 mosquitoes for three repetitions; 20 gr, 40 gr and 60 gr of Andaliman fruit extract. Before becoming adult, researchers bred mosquitoes from larvae and provided containers and maintained them until they became adult. Data analysis using One way ANOVA test was conducted to determine whether there was a difference in the effect of each concentration. The results of the study show there is an effect of differences of protective power in each concentration of andaliman extract (p-value=0.000). If sorted from highest to lowest protective power are 60 gr 9 minutes, 60 gr 6 minutes, 40 gr 9 minutes, 60 gr 3 minutes, 20 gr 9 minutes, 40 gr 3 minutes, 40 gr 6 minutes, 20 gr 6 minutes and 20 gr 3 minutes. The results, fruit andaliman extract can be used as a basic igredient repellents, but further research is still needed on the content of the active substances, allergic reactions and sensitivity to skin.