Food Colorants Research Articles

Characterization of a Food‐Safe Colorimetric Indicator Based on Black Rice Anthocyanin/PET Films for Visual Analysis of Fish Spoilage

ABSTRACTThe safety of food products is of prime importance for consumers and manufacturers. Many means can be used to validate a food product's safety before it is consumed. This study is about the preparation, characterization and evaluation of a generally recognized as safe (GRAS) sensitive colorimetric sensor that detects volatile gases (TVB‐N) resulting from fish spoilage, thus indicating the pH variation of packaged fish products. This is performed by coating a thin layer of ink sensors on the surface of the supporting matrix (corona‐treated PET). Various visual pH indicators were prepared based on black rice anthocyanin as an FDA‐approved dye. Black rice, which contains more than 80% cyanidin‐3‐glucoside, is the most prevalent anthocyanin component. Because of its low toxicity and high concentration, it can be utilized as a natural food colourant. pH indicators based on black rice can show distinct colours in various pH: from red (low pH) to violet (4–6) and deep purple/blue (6–7), blue (7–9) to yellowish/light brown (9–13) throughout the acid–base reaction by the analyte. The ink formulation was prepared by incorporating a binder system (PVOH‐PEG) for higher surface wettability, a crosslinking agent (citric acid) for higher adhesion, an antifoaming agent (natural vanillin) and acetic acid as a pH fixing agent. Corona treatments affected substrate surface chemistry in this study. The samples with thermal treatment passed the ASTM D3330 tape test, the 8000 passages for dry sponge and the 25 passages for wet sponge through the abrasion method. Anthocyanin concentration in formulated ink based on calculation by UV–vis spectra is 0.240 mg/100 g. Sensitivity tests towards TVB‐N gases were carried out at a temperature of 4°C to evaluate the performance of colorimetric films with formulated ink along with thermal treatment (temperature: 165°C, time: 5 min) using the volatile gases emitted by the fish sample inside the package.

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application.

Actin, a multifunctional protein highly expressed in eukaryotes, is widely distributed throughout cells and serves as a crucial component of the cytoskeleton. Its presence is integral to maintaining cell morphology and participating in various biological processes. As an irreplaceable component of myofibrillar proteins, actin, including G-actin and F-actin, is highly related to food quality. Up to now, purification of actin at a moderate level remains to be overcome. In this paper, we have reviewed the structures and functions of actin, the methods to obtain actin, and the relationships between actin and food texture, color, and flavor. Moreover, actin finds applications in diverse fields such as food safety, bioengineering, and nanomaterials. Developing an actin preparation method at the industrial level will help promote its further applications in food science, nutrition, and safety.

Genetic tapestry of Capsicum fruit colors: a comparative analysis of four cultivated species.

Genome-wide association study of color spaces across the four cultivated Capsicum spp. revealed a shared set of genes influencing fruit color, suggesting mechanisms and pathways across Capsicum species are conserved during the speciation. Notably, Cytochrome P450 of the carotenoid pathway, MYB transcription factor, and pentatricopeptide repeat-containing protein are the major genes responsible for fruit color variation across the Capsicum species. Peppers (Capsicum spp.) rank among the most widely consumed spices globally. Fruit color, serving as a determinant for use in food colorants and cosmeceuticals and an indicator of nutritional contents, significantly influences market quality and price. Cultivated Capsicum species display extensive phenotypic diversity, especially in fruit coloration. Our study leveraged the genetic variance within four Capsicum species (Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsicum annuum) to elucidate the genetic mechanisms driving color variation in peppers and related Solanaceae species. We analyzed color metrics and chromatic attributes (Red, Green, Blue, L*, a*, b*, Luminosity, Hue, and Chroma) on samples cultivated over six years (2015-2021). We resolved genomic regions associated with fruit color diversity through the sets of SNPs obtained from Genotyping by Sequencing (GBS) and genome-wide association study (GWAS) with a Multi-Locus Mixed Linear Model (MLMM). Significant SNPs with FDR correction were identified, within the Cytochrome P450, MYB-related genes, Pentatricopeptide repeat proteins, and ABC transporter family were the most common among the four species, indicating comparative evolution of fruit colors. We further validated the role of a pentatricopeptide repeat-containing protein (Chr01:31,205,460) and a cytochrome P450 enzyme (Chr08:45,351,919) via competitive allele-specific PCR (KASP) genotyping. Our findings advance the understanding of the genetic underpinnings of Capsicum fruit coloration, with developed KASP assays holding potential for applications in crop breeding and aligning with consumer preferences. This study provides a cornerstone for future research into exploiting Capsicum's diverse fruit color variation.

Extraction of Natural Food Color from Tomato, Carrot and Turmeric

The demand for natural and healthier food products has increased dramatically in recent years due to growing consumer awareness of the impact food has on health as well as evidence of adverse effects from various ingredients, including some additives. This study evaluates the extraction method, solvent effects, precipitation, identification, purification, and lycopene, carotene, and curcumin content from turmeric, carrot, and tomato. Along-side, tomato, carrot, and turmeric samples were subjected to two different extraction and purification processes: solvent extraction for lycopene and carotene, and alkalization for curcumin. The samples were extracted and purified at room temperature (30ºC) and chilled (4ºC) for a period of three weeks. Tomato extracts had lycopene contents ranging from 0.0153 to 0.0362 mg/100g. obtained carotene content, which was then extracted using a solvent in the range of 61.43 to 81.72 mg/100g. The alkalization process produced a curcumin concentration of 91.17 to 110.41 mg/100g. Comparing the ethyl acetate extraction technique to the anti-solvent method, a greater amount of lycopene (red) and carotene (orange) precipitation was obtained. The maximum amount of curcumin precipitation obtained in lower pH solution. Lower pH is important to maintain the stability of curcumin precipitation. The experience of this research work suggested that lycopene from tomatoes, carotene from carrots, and curcumin from turmeric might be an excellent source to meet the increasing need for natural colorants.

Starch Sodium Octenylsuccinate as a New Type of Stabilizer in the Synthesis of Catalytically Active Gold Nanostructures

Here, starch derivatives, i.e., sodium starch octenylsuccinate (OSA starch, hereinafter referred to as OSA), were employed as both reducing and stabilizing agents for the unique, inexpensive, and simple synthesis of gold nanoparticles (OSA-AuNPs) in an aqueous solution with gold salt. The obtained OSA-AuNPs were characterized by UV-vis spectrophotometry, transmission electron microscopy, scanning electron microscopy, and energy-dispersive X-ray spectroscopy. The catalytic activity of the obtained gold colloids was studied in the reduction of organic dyes, including methylene blue (C.I. Basic Blue 9) and rhodamine B (C.I. Basic Violet 10), and food coloring, including tartrazine (E102) and azorubine (E122), by sodium borohydride. Moreover, OSA-AuNPs were utilized as signal amplifiers in surface-enhanced Raman spectroscopy. The obtained results confirmed that gold nanoparticles can be used as effective catalysts in reduction reactions of selected organic dyes, as well as signal enhancers in the SERS technique.

Encapsulation of polyketide colorants in chitosan and maltodextrin microparticles

This study aimed to encapsulate Talaromyces amestolkiae colorants in maltodextrin and chitosan microparticles using the spraydrying technique and to evaluate the biopolymers' capacities to protect the fungal colorant against temperature (65 °C) and extreme pH (2.0 and 13.0). The compact microparticles exhibited smooth or indented surfaces with internal diameters ranging between 2.58–4.69 μm and ζ ~ −26 mV. The encapsulation efficiencies were 86 % and 56 % for chitosan and maltodextrin microparticles, respectively. The shifted endothermic peaks of the free colorants indicated their physical stabilization into microparticles. The encapsulated colorants retained most of their absorbance (compared to the 0 h) even after 25 days at 65 °C. Contrary, the free colorant presented almost no absorbance after 1 day under the same conditions. Colorants in chitosan and maltodextrin matrices also partially maintained their colorimetric and fluorometric properties at acidic pH. However, only maltodextrin improved the resistance of the red colorant to alkaline environments. For the first time, the potential of polysaccharide-based microparticles to preserve polyketide colorants was demonstrated using 3D fluorescence. Therefore, this study demonstrated an alternative in developing functional products with natural color additives.

Insights into the radioprotective efficacy of Pterocarpus santalinus L. aqueous extract

In the present study, we have attempted a comprehensive assessment of the possible radioprotective efficacy of Pterocarpus santalinus aqueous extract (PSAE). All the studied models were gamma-irradiated with prior treatment with PSAE. First, the content of total phenols (4.061 μg/mg gallic acid equivalents), flavonoids (6.616 μg/mg quercetin equivalents), and tannins (0.008 mg/L of PSAE) were determined spectrophotometrically. Second, UHPLC-HRMS analysis was performed to identify the possible radioprotectors. Of those, santalins A & B are known for their usage as natural color in foods and alcoholic beverages identified in PSAE. Treatment was well tolerated with no side effects from PSAE. Later, it was shown that radiation-induced lethality significantly amended in PSAE-treated spleen lymphocytes as evidenced by reduced elevated levels of ROS and lipid peroxidation, restored total thiols and GSH: GSSG, inhibited DNA DSBs and cell death. Furthermore, an immunomodulation study was carried out because radiation exposure induces an inflammatory response. Our study shows that PSAE suppressed concanavalin A-induced T-cell proliferation as evidenced by CFSE dye dilution and CD69 antibody staining methods. Taken together, the current study explored the protective efficacy of PSAE from gamma radiation-inflicted injuries and hence we recommend PSAE as a potent radioprotective formulation.

Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity.

The availability of pure individual betalains in sufficient quantities which permit deeper understanding is still a challenge. This study investigates the high-yielding semisynthesis of betaxanthins using betalamic acid from a natural source (Opuntia dillenii), followed by condensation with ʟ-amino acids and further purification. Moreover, the color stability of the four synthesized individual betaxanthins, namely proline (ʟ-ProBX), alanine (ʟ-AlaBX), leucine (ʟ-LeuBX), and phenylalanine (ʟ-PheBX) betaxanthins, was investigated at different pHs. Their relative contribution to free radical scavenging was also scrutinized by TEAC and DPPH. ʟ-AlaBX and ʟ-LeuBx showed a significantly (p < 0.05) higher antioxidant activity, whereas ʟ-ProBX was the most resistant to the hydrolysis of betaxanthin and hence the least susceptible to color change. The color stability was strongly influenced by pH, with the color of ʟ-ProBX, ʟ-LeuBX, and ʟ-AlaBX at pH 6 being more stable, probably due to the easier hydrolysis under acid conditions. The semisynthesis and purification allowed us to have available remarkable quantities of pure individual betaxanthins of Opuntia dillenii for the first time, and to establish their color properties and antioxidant capacity. This study could be a step forward in the development of the best natural food colorant formulation, based on the betalain structure, which is of special interest in food technology.

Green Synthesis of CQDs via the Trunks of Bauhinia purpurea as Fluorescence Probes for Rapid and Accurate Detection of Quinoline Yellow.

Carbon quantum dots (CQDs) were greenly synthesized via a single-step hydrothermal method, using the trunks of Bauhinia purpurea as the carbon source. They exhibited good dispersibility, water solubility, high sensitivity, and great stability with a spherical form and a particle size of 2.68 ± 0.32 nm. By utilizing the inner filter effect and dynamic quenching effect, the fluorescence quenching of CQDs can be induced to detect quinoline yellow. Detailed experimental results showed that the change rate of fluorescence intensity of CQDshadagood linearrelationshipwith varying concentrations of quinoline yellow (2-128 µmol/L). It can be clearly observed that the fluorescence quenching occurred within 1 min, its correlation coefficient (R2) is 0.9912, and the detection limit (DL) is 1.7884 μmol/L, substantially lower than the maximum concentration stipulated by the national standard of 209.5 µmol/L. Furthermore, quinoline yellow had been successfully detected in real beverage samples using CQDs, with the recovery rates of 90.6%-110.4% and the relative standard deviation (RSD) ≤ 6.3% and it also showed great anti-interference and selectivity. These findings indicate that the detected quinoline yellow of CQDs possess substantial promise for a wide range of applications within the detected artificial food colors field.

Fabrication of an electrochemical sensing platform based on MWCNT-CONH-66-UiO and PEDOT:PSS for highly sensitive and rapid detection of sunset yellow

The out-of-range, overdose and illegal usage of sunset yellow azo dye in food will cause great damage to food safety and consumer health. In this work, a novel electrochemical sensing platform toward sunset yellow detection was prepared based on the amidated MWCNT-CONH-66-UiO and poly(3,4-ethylenedioxythiophene):poly(styrene sulfonate) (PEDOT:PSS). In MWCNT-CONH-66-UiO, the –NHCO- is produced by the amidation reaction between zirconium 2-amino terephthalate (UiO-66-NH2) and carbonylated multi-walled carbon nanotubes (MWCNT-COOH), which play significant role for the enhancement of the sensing properties of MWCNT-CONH-66-UiO/PEDOT:PSS composite. PEDOT:PSS acts as a conducting film coated on MWCNT-CONH-66-UiO and alleviates the electrooxidation of –NHCO-. The large specific surface area, good conductivity, and outstanding synergistic effect of the composite trigger off prominent sensing properties of MWCNT-CONH-66-UiO/PEDOT:PSS toward sunset yellow detection with the lowest detection limit as 3.3 nM and a sensitivity as 6.6 mA mM−1 cm−2 (active area of 0.15 cm2). Additionally, this sensor shows satisfactory results for sunset yellow detection in plain cake and marinating meat via DPV in comparison to the high-performance liquid chromatography method. The research results in this work will provide technical support for the rapid and efficient detection of azo dyes in food, animal feeds, and industrial wastewater.

A Natural Food Colourant from Dioscorea alata (Dandila) in Sri Lanka: Development, Storage Stability and Bio-active Properties

Though anthocyanins are popular as natural food colourants with additional functional properties, their instability limited their utilization in the industry. Therefore, this study aimed to formulate a natural food colourant by the microwave-assisted encapsulation of Dandila (Dioscorea alata) anthocyanins to enhance the storage stability of the pigments in ambient conditions and to study the storage stability and the bio-active properties of the formulated colourant. Acidified water was used as the solvent to extract the anthocyanins from Dandila yams. Maltodextrin and gum Arabic were tested as wall materials at three different ratios to encapsulate the extracted pigments. Storage stability, Total Phenolic content, anti-oxidant activity and anti-bacterial activity were determined using appropriate procedures. The colourant formulation encapsulated with maltodextrin (30 mg/ml) was selected as the best encapsulation treatment for Dandila anthocyanin. Anthocyanin degradation was not significant during the tested 12 months of storage period. Noteworthy values were obtained for Total Phenolic Content and anti-oxidant activity. Among the tested strains in the antimicrobial assay, the natural colourant showed inhibitory activities against Escherichia coli and Streptococcus pneumoniae. The results confirm the successful development of a natural colourant rich in bio-active properties from Dandila anthocyanin while ensuring its storage stability in ambient conditions.

Effect of dietary Arthrospira platensis phycocyanin on broiler chicken growth performance, physiological status, fatty and amino acid profiles

Background and Aim: Natural antioxidants are crucial for preserving and enhancing the health, survival, reproduction, and reproductive function of poultry. Phycocyanin (PC) is a natural blue food colorant with various health benefits. The aim of this study was to extract Arthrospira platensis phycocyanin (ApPC) from A. platensis using simple and economical methods and investigate the impact of phytocyanin supplementation on the performance and fatty and amino acid profiles of broiler chicks. Materials and Methods: PC was extracted from A. platensis by freezing and thawing, and optimization conditions such as pH and temperature were applied during storage periods. A total of 270 1-week-old Ross breed broiler chicks were randomly assigned to the following three treatment groups: basal diet supplemented with 0 mg of PC/kg diet (control), basal diet supplemented with 1 g PC/kg diet (T1), and basal diet supplemented with 2 g PC/kg (T2). In a completely randomized design, three cage replicates (30 birds each) were assigned to each of the three groups. The dietary effects of ApPC on growth performance (body weight gain [BWG], body weight [BW], feed intake, feed conversion ratio, serum constituents, and antioxidant indices) in broiler chickens, free amino acids, and fatty acids in muscles were evaluated. Results: Total BWG and BW increased without a significant effect on the total feed consumption. Serum levels of total proteins and albumin increased with increasing ApPC supplementation. In addition, globulin levels significantly increased. There was a significant decrease in serum total cholesterol levels among the treatments. The activity of antioxidant enzymes (superoxide dismutase, catalase, glutathione, and total antioxidant capacity) is significantly increased. In contrast, an increase in ApPC caused a significant decrease in malondialdehyde. The content and quantity of fatty acids and amino acids in the meat of broiler chicks supplemented with PC varies. Conclusion: The addition of PC to broiler chicken diets enhances antioxidant activities, BW, BWG, and meets quality requirements. Keywords: Antioxidant, fatty acid, Phycocyanin, poultry, protein, Spirulina.

The Printability of Wool Fabric with Synthetic Food Dyes

The Printability of Wool Fabric with Synthetic Food Dyes

Determination of the effects of sunset yellow on mouse liver and pancreas using histological methods.

Sunset Yellow (SY) is an azo synthetic food dye. Although the amount of SY consumed varies in different periods of life, it increases especially in children and adolescents. It may cause pathologic effects in organs at early ages. The aim of this study was to determine the effects of SY on the liver and pancreas of mice of different age groups using histological methods. The study included Swiss albino mice that were divided into three treatment groups and three control groups based on age (4, 8, and 10weeks old), with six mice in each group (n=6/group). SY was administered at 30mg/kg/bw/week orally for 28days to treatment groups. The liver and pancreas tissues were kept in 10% formaldehyde, then passed through alcohol and xylene series and stained with Hematoxylin-Eosin. They were evaluated using light and electron microscopy. In SY groups, the mean body weight (p: 0.026) and the mean liver weight (p: 0.013) of the mice increased, and their mean pancreas weight decreased (p: 0.045).The numbers of degenerative cells in the liver tissues of the mice in the SY groups were high. Severe dilation in the sinusoids and haemorrhages focused around the Vena Cava were detected. In the pancreatic tissues of the SY groups, increases in fibroblasts and lymphocytic infiltration were observed. Pathologies interpreted as chronic pancreatitis were more intense in the weaning group (4weeks old). SY may be more harmful at an early age, and it may be beneficial to limit its use during this period.

Determination of fifteen illegal colorants in traditional Chinese medicines by two hydrophobic DES-based microextraction methods coupled with an HPLC-DAD

The dyeing and adulteration of traditional Chinese medicines (TCMs) are continuously updated. Valuable analytical methods for the daily inspection of illegal colorant additives in TCMs and the preparations are in demand. Two deep eutectic solvent (DES)-based vortex-assisted liquid-liquid microextraction (VA-LLME) and ultrasonic-assisted solid-liquid microextraction (UA-SLME) were developed for the sample pretreatment of ten water-soluble colorants and five water-insoluble colorants, respectively, followed by an HPLC-DAD detection. Fifteen colorants were analyzed at four detection wavelengths within 40 minutes of gradient elution. The optimal DES of VA-LLME and UA-SLME were screened from 23 homemade DESs. The factors affecting the extraction efficiency of VA-LLME and UA-SLME were optimized systematically. Under the optimal conditions, ten water-soluble colorants analyzed by DES-based VA-LLME-HPLC-DAD showed good linearity (R ≥ 0.9995) within the optimal linear range. The LODs and LOQs were 0.2‒1.0 μg g‒1 and 0. 5‒5.0 μg g‒1, respectively. The recoveries of spiked samples were 80.2%‒104.7%, with RSDs ≤ 4.39%. Five water-insoluble colorants of Sudan I‒IV and Sudan 7B analyzed by DES-based UA-SLME-HPLC-DAD showed good linearity (R ≥ 0.9995) within the optimal linear range. The LODs and LOQs were 0.8‒8.0 μg g‒1 and 4.0‒40.0 μg g‒1, respectively. The recoveries of spiked samples were 94.2%‒103.1%, with RSDs ≤ 4.81%. The proposed DES-based VA-LLME-HPLC-DAD was successfully applied to analyze six water-soluble yellow colorants in Cuscutae Semen, salted Cuscutae Semen, and four water-soluble red colorants in Schisandrae Chinensis Fructus. The proposed DES-based UA-SLME-HPLC-DAD was successfully applied to analyze five water-insoluble red colorants in Dieda pills. The study provides analytical method options for routine tests of water-soluble, water-insoluble, or both water-soluble/-insoluble illegal colorant additives in herbal medical materials and preparations by the relevant proposed DES-based sample pretreatment method or a combination of the two proposed DES-based methods.

Exploring the Performance of Linear and Nonlinear Models of Time-of-Flight Secondary Ion Mass Spectrometry Spectra.

Multivariate statistical tools and machine learning (ML) techniques can deconvolute hyperspectral data and control the disparity between the number of samples and features in materials science. Nevertheless, the importance of generating sufficient high-quality sample replicates in training data cannot be overlooked, as it fundamentally affects the performance of ML models. Here, we present a quantitative analysis of time-of-flight secondary ion mass spectrometry (ToF-SIMS) spectra of a simple microarray system of two food dyes using partial least-squares (PLS, linear) and random forest (RF, nonlinear) algorithms. This microarray was generated by a high-throughput sample preparation and analysis workflow for fast and efficient acquisition of quality and reproducible spectra via ToF-SIMS. We drew insights from the bias-variance trade-off, investigated the performances of PLS and RF regression models as a function of training data size, and inferred the amount of data needed to construct accurate and reliable regression models. In addition, we found that the spectral concatenation of positive and negative ToF-SIMS spectra improved the model performances. This study provides an empirical basis for future design of high-throughput microarrays and multicomponent systems, for the purpose of analysis with ToF-SIMS and ML.

Identification of the anthocyanin profile from butterfly pea (Clitoria ternatea L.) flowers under varying extraction conditions: Evaluating its potential as a natural blue food colorant and its application as a colorimetric indicator

This study aims to extract anthocyanins from BPF (Butterfly Pea Flower) to determine an effective solvent combination resulting in higher total anthocyanin content. Various solvent combinations were utilized to discern crucial characteristics of the obtained BPFE (Butterfly Pea Flower Extract). The BPFE from the optimal treatment was utilized as a pigment in colorimetric indicators, which were then evaluated for their initial response to seafood spoilage stored at room temperature for 24 h. The color change response of the colorimetric indicators employing BPFE pigment was compared with the pH and TVBN (Total Volatile base Nitrogen) values of the seafood initially and after 24 h. The highest total anthocyanin content was achieved with the combination of 96 % ethanol/1.5 N HCl (85:15, v/v) at 551.06 mg/L, followed by the combination of 96 % ethanol/distilled water (70:30, v/v) with pH adjustment to 1 using 1.5 N HCl at 484.27 mg/L. Subsequent combinations, in decreasing order, were 96 % ethanol/1.5 N HCl (99:1, v/v), 96 % ethanol/distilled water (70:30, v/v), and lastly, 96 % ethanol/distilled water (30:70, v/v), with total anthocyanin content of 275.53 mg/L, 200.39 mg/L, and 125.24 mg/L, respectively. BPFE applied in colorimetric indicators demonstrated responsiveness to seafood spoilage through color changes, with tested spoilage indicators being pH and TVBN. The initial (first hour) pH and TVBN values for each tested seafood were 5.5 and 9.42 mg/100 g (Scylla serrata), 6.4 and 4.23 mg/100 g (Litopenaeus vannamei), 5.4 and 11.29 mg/100 g (Uroteuthis sibogae), and 6.5 and 10.26 mg/100 g (Restrelliger kanagurta). Meanwhile, the pH and TVBN values after 24-h storage at room temperature became 7.9 and 57.01 mg/100 g, 7.4 and 76.65 mg/100 g, 7.5 and 216.44 mg/100 g, and 7.8 and 51.86 mg/100 g, respectively. The conclusion drawn is that the extraction of BPFE is more efficient when utilizing acidified ethanol solvent, and the resulting BPFE holds promise as a reliable pH indicator.

The Quality Analysis of Of Rolled Pancake with Carrot Extract Substitution as Natural Food Colouring

This research aims to analyze the effect of 0%, 15%, 30% and 45% substitution of carrot extract to the quality of rolled pancakes in terms of shape, color, aroma, texture and taste. This research was conducted in August 2023 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. This type of research is a pure experiment using a completely randomized design method consisting of 4 treatments and 3 repetitions. The data used is primary data obtained from 3 expert panelists using an organoleptic test format on the quality of rolled pancakes with the substitution of carrot extract. The data obtained was then tabulated in table form and analysis of variance (ANOVA) was carried out. If F count &gt; F table then proceed with the Duncan test. The results of this research show that there is a significant effect of substitution of 0%, 15%, 30% and 45% carrot extract on the quality of color and aroma of rolled pancakes. The results of data analysis obtained the highest overall achievement scores, namely: neat shape 3.56 (45%), uniform shape 3.44 (30%), color 3.44 (45%), aroma 3.67 (45%), texture 3.67 (45%) and taste 4.00 (45%). The results of the quality test for rolled pancakes with the best carrot extract substitution were 45% (X3).

Role of Silica, Carbon, and ZnO Nanomaterials in the Fabrication of Electrochemical Sensors for the Detection of Water Contaminants and Food Dye

AbstractSilica‐based nanomaterials have attracted huge attention for maximizing their safety and efficacy due to their nontoxicity, chemical and thermal stability, size tunability, and versatile functionality. Nanosilica with ZnO or carbon in a composite has excellent usage as an electrochemical sensor. Recent technological progression in nanotechnology and nanoscience has seen a number of applications of zinc oxide (ZnO) nanomaterials ranging from electronics, and sensing to environmental, and biomedical applications because of its various applications, multifunction, high specific surface area, stability, biocompatibility, nontoxicity, electrochemical activities, and so on. Carbon also has various advantageous properties like renewability, low ohmic resistance, and very stable response due to which carbon paste electrodes have attracted attention in the fabrication of electrochemical sensors. Electrochemical sensors are inexpensive, portable, and have excellent ability in detecting water contaminants, pesticides, disinfectants, pathogens, and different molecules. Artificial dyes are usually mixed with vegetable sauces, drinks, and other food items, which can cause cancer in human body. Voltametric methods with electrochemical sensors can be used to detect them in food samples. In this review, the present applications of ZnO and carbon nanomaterial‐based chemical sensors are meticulously studied to detect water contaminants and food dyes where nanosilica plays an important role as a sensor modifier.

The Effect Of Substituting Butterfly Pea Extract As A Natural Dye In Mochi Production

Mochi is a traditional Japanese food made from glutinous rice flour with a sweet taste and a distinctive soft texture that turns chewy when eaten. Mochi is typically round in shape, filled with peanut paste, and coated with roasted cornstarch. In Indonesia, mochi has various variations, one of which involves modifying the mochi's outer layer by adding food coloring to the dough. As time progresses, people have become more aware of the negative effects of synthetic ingredients, leading consumers to shift towards using natural food colorings. Butterfly pea flowers are one alternative source of natural food coloring. These flowers contain anthocyanin compounds that can produce a blue color. The use of butterfly pea flowers does not affect the taste of food products since it only contains anthocyanins. The purpose of this study is to analyze the quality of mochi with the addition of butterfly pea flower extract. The research method employed is a pure experiment, using a Completely Randomized Design (CRD) with three repetitions. Data was collected by surveying a limited group of panelists, who are Family Welfare Science lecturers with a concentration in Culinary Arts at the Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data was analyzed using Analysis of Variance (ANOVA), and if F-value &gt; F-table, then the Duncan test was conducted. The research results indicate a significant effect on color quality. However, the shape (neat and uniform), aroma, texture, and taste did not show a significant effect. The highest overall scores were as follows: neat shape 3.11 (X1), uniform shape 3.11 (X1), blue color 3.44 (X1), pleasant aroma 3.33 (X0), chewy texture 3.67 (X1), and sweet taste 3.33 (X1). The best result in this study was treatment (X1) with a 50% substitution of butterfly pea flower extract.