Food Colorants Research Articles

Innovative Electrochemical Quantification of Brilliant Blue Dye with Polyvinylpyrrolidone-Stabilized MoS₂

In this study, the synthesis of a composite material such as molybdenum disulphide/poly vinylene pyrrolidone (MoS2/PVP) using a simple hydrothermal method is showcased. Also discovered its capability for electrochemical detection of a well-known food dye, brilliant blue (BB), which has not been previously reported. The incorporation of PVP into MoS2 significantly enhanced the electrochemical stability of the composite for the detection of brilliant blue. The comprehensive analysis of the material in its original state provided a thorough understanding of its structural and morphological properties, both prior to and following the incorporation of PVP. The modifications resulting from the action of PVP intercalation were intriguing and sufficiently capable of causing a considerable impact on the electrochemical output of the entire investigation. The significant transformation in morphology, from nanoflowers to a sheet-like structure, in the presence of PVP is remarkable. The MoS2/PVP coated glassy carbon electrode (MoS2/PVP/GCE) demonstrated the broadest linear range for BB determination compared to any previously reported results, spanning from 0.8 μM to 1150.0 μM, with a limit of detection (LOD) value of 9.0 nm. The manufactured electrode has significant repeatability and reproducibility. The selectivity analysis highlights the sensor's ability to accurately and specifically detect the target analyte, even in the presence of potential interfering substances. The evaluation of MoS2/PVP/GCE in several authentic samples demonstrates the sensor's dependability in detecting BB in real-time situations.

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.

Exploration of Natural Dye Plants in Kumpang Ilong Village, Belitang Hulu District, Sekadau Regency

The people of Kumpang Ilong Village, Belitang Hulu District, Sekadau Regency have used plants as natural dyes for daily needs, such as dyes for woven fabrics, food, and beverages. The use of natural dyes from local plants can be an environmentally friendly alternative compared to synthetic dyes which can cause various problems such as environmental pollution, toxicity, and the risk of allergies to humans. This study aims to identify the types, parts, and ways of using plants as natural dyes by the community of Kumpang Ilong village, Belitang Hulu District, Sekadau Regency. This study is a descriptive research to describe the use of plants used as natural dyes by the people of Kumpang Ilong Village using a data collection method that is carried out in a triangulation manner with interview, observation, and documentation techniques. The determination of 24 informants was carried out by purposive sampling technique in order to obtain detailed information. Information was obtained by direct observation using semi-structured interview techniques. The results of the study showed that there were 20 types of natural dye plants used by the people of Kumpang Ilong village, Belitang Hulu District, Sekadau Regency.

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.

Solar Light Elimination of Bacteria, Yeast and Organic Pollutants by Effective Photocatalysts Based on Ag/Cr-TiO2 and Pd/Cr-TiO2.

This study focused on searching for more effective nanomaterials for environmental remediation and health protection; thus, coliform bacteria, yeast and the organic food dye sunset yellow were selected as target pollutants to be eliminated under solar light by Ag/Cr-TiO2 and Pd/Cr-TiO2. Firstly, Cr3+ was in situ incorporated into the anatase crystalline lattice by the sol-gel method; then, Ag or Pd nanoparticles were deposited on Cr-TiO2 by chemical photoreduction. The scientific challenge addressed by the development of these composites was to analyse the recovery of Cr, to be employed in photocatalyst formulation and the enhancement of the TiO2 photocatalytic activity by addition of other noble metals. By extensive characterization, it was found that after TiO2 doping with chromium, the parameters of the crystal lattice slightly increased, due to the incorporation of Cr ions into the lattice. The TiO2 band gap decreased after Cr addition, but an increase in the optical absorptions towards the visible region after noble metals deposition was also observed, which was dependent of the Ag or Pd loading. Generally, it was observed that the noble metals type is a factor that strongly influenced the effectiveness of the photocatalysts concerning each substrate studied. Thus, by using Ag(0.1%)/Cr-TiO2, the complete elimination of E. coli from samples of water coming from a highly polluted river was achieved. Pd(0.5%)/Cr-TiO2 showed the highest efficiency in the elimination of S. cerevisiae from a lab prepared strain. On the other hand, the Pd(0.1%)/Cr-TiO2 sample shows the highest dye degradation rate, achieving 92% of TOC removal after 180 min.

Analyzing the presence of ten synthetic colors in selected food and drink samples using ultra high-performance liquid chromatography diode array detection analysis

AbstractColoring agents in foods and drinks have been popular for centuries. This study aims to analyze the presence of ten synthetic colors (namely, (allura red (E129), amaranth (E123), sunset yellow (E110), tetrazine (E102), fast green (E143), ponceau 4R (New Coccine) (E124), erythrosin B (E127), brilliant blue FCF (E133), brilliant black (E151) and carmoisine (E122))) in food and drink samples using ultra-high-performance liquid chromatography diode array detection (UHPLC-DAD). The present analytical method was carried out using Agilent Poroshell 120 HPH-C18 column, 3 × 100 mm, 2.7 µm, and a mobile phase consisting of 10 mM Na2HPO4, pH 7, mixed with methanol as a time-increment gradient solution until the time was 20 min, then decreased with time until the time was 26 min. The pH was set by orthophosphoric acid at 7 and 5 μL injection volume, 0.50 mL flow rate, and the elution systems were monitored at 428 nm for E102, 518 nm for E124, E110, E129, E122, 530 nm for E151, E127, 622 nm for E143, and E133, respectively. The limit of detection and quantification for all colors ranged from 0.017 to 0.025 and 0.057 and 0.082 mg L−1, respectively. The correlation coefficient values ranged between 0.9991 and 1.0. The selectivity of the assay revealed no interference from other components in the analyzed samples. The percent recovery and precision (intra- and inter-day) of the spiked samples were within the acceptable limits of the ICH guidelines. Five analytical parameters were employed, and the results showed a new, novel, and robust method according to ICH guidelines for analyzing these colors. While most of the investigated food and drinks fell within the accepted range, some fell outside. The current sample preparation and analytical methods are comprehensive and universal for extracting and measuring synthetic colors in various food and drink samples.

Effect of Cooking Method on The Physicochemical Properties of Tomatoes

The cooking process influences the chemical and physical changes in food due to the increase in temperature. It also alters the appearance, taste, color, and texture of food either positively or negatively. Therefore, this study was done to determine the effect of cooking methods on the physicochemical properties and the retention of antioxidant content in tomatoes. The cooking conditions used were boiling at 100°C for 6 min, frying at 230°C for 4.5 min, baking at 175°C for 25 min, and cooking with an air fryer at 200°C for 15 min. Physicochemical characteristics (cooking loss, ash, crude fiber, firmness, color, pH value & total soluble solids) were measured. Antioxidant properties (antioxidant activity, total phenolic content, lycopene content, and ascorbic acid content) were also determined. There were significant differences (p<0.05) for ash, color, pH value, and total soluble solid, while no significant difference (p>0.05) was observed for cooking loss, crude fiber, and firmness. Different cooking methods had shown a significant difference (p<0.05) against all tests for determining antioxidant activity, total phenolic content, lycopene content, and ascorbic acid content. Air frying is the best cooking method to preserve the physicochemical properties of tomatoes, compared to other methods employed. Hence, it can be concluded that different cooking methods have different effects on the physicochemical properties of tomatoes.

Recent Advancements in Production and Extraction Methods of Phycobiliprotein C-phycocyanin by Arthrospira (Spirulina) platensis: A Mini Review.

Arthrospira platensis has been utilized as a food source since ancient times due to its rich nutrient profile. In recent years, its popularity as a dietary supplement has soared, especially due to the presence of a water-soluble phycobiliprotein, C-phycocyanin C (C-PC), which is abundant and notable for its fluorescent properties. C-PC contains the chromophore phycocyanobilin B (PCB-B), a tetrapyrrole molecule, that is why it plays a dual role as a food colorant and as nutraceutical. However, comprehensive studies have mostly evaluated C-PC's broader health-promoting properties, particularly its antioxidative and anti-inflammatory effects, which are linked to its ability to contrast oxidative stress and related pathological conditions. That is why this review explores recent advancements in optimizing culture conditions to enhance C-PC and PCB-B production, with a particular emphasis on novel extraction and purification techniques that increase yield and bioactivity. This focus on efficient production methods is crucial for expanding the commercial and therapeutic applications of C-PC, contributing to its growing relevance in the food and pharmaceutical industries.

Improved yield of UV and heat-stable Monascus yellow pigment by statistical optimization of solid-state fermentation conditions and extraction process

Monascus species are well-known for their ability to produce biocolorants. A high-performing strain, M. purpureus F2–19, was recently developed by genome shuffling. Here, the entire bioprocess, starting from solid-state fermentation conditions to the extraction method, was statistically optimized to improve yellow pigment yield by the strain. Among culture conditions, monosodium glutamate concentration (used as nitrogen source), moisture content, and incubation period significantly influenced pigment production using less expensive broken rice as a substrate. Post-optimization, a yield of 1548.4 ± 14.6 AU/g was achieved, representing a 9.7-fold increase over the primary condition. The statistical model developed using central composite design of response surface methodology (CCD-RSM) is highly significant, with a P value of <0.0001. Similarly, a significant model (P < 0.0001) for extraction improved pigment yield further by 1.16-fold (actual output: 1796.4 ± 13.4 AU/g). The pigment remained highly stable with a preservation rate of ∼90 % after 2.5 h exposure to a high temperature of 100 °C or UV light (254 nm). Even autoclaving at 121 °C for 15 min preserved 96.9 % of the pigment. These values are higher than reported for other commercial microbial yellow pigments, riboflavin, β-carotene, or lutein, thus highlighting its potential as a natural food colorant. Liquid chromatography-mass spectrometry (LC-MS) of the pigment identified nine distinct yellow compounds, with monascin being the most abundant. Thus, the optimized bioprocess would facilitate economical large-scale production of the yellow pigment; but its implementation still requires efficient selection of bioreactors and optimizations of scaling-up, especially the heat and mass transfer parameters.

Understanding the Molecular Interactions Between Pandan Pigment and Food Components for Enhanced Thermal Stability.

Pandan pigment (Pandanus amaryllifolius) is widely used as a natural food coloring and flavoring agent. However, its application in food is limited because of its susceptibility to thermal degradation during food processing, which affects both pigment stability and color. Despite its growing use, there is limited research on how common food ingredients can mitigate this degradation. This study addresses this gap by exploring the effects of sucrose, lactose, rice starch, whey protein, and soy protein isolate on the thermal and color stability of pandan pigment under various heating conditions (65 °C, 95 °C, 115 °C, and 121 °C for 15 min). Spectroscopic techniques (UV-visible, infrared, and fluorescence) and laser confocal microscopy were used to elucidate the molecular interactions. The results revealed that rice starch provided the strongest protection, followed by whey protein, soy protein isolate, lactose, and sucrose, although the protective effects decreased at higher temperatures. These findings offer new insights into the use of sugars and proteins to increase the thermal stability of natural pigments in food applications.

Cultural Perspectives on the Sustainable Use and Added Value of Plant-Based Food Dyes—A Case Study from Bulgaria

Raised personal health awareness and social environmental responsibility put pressure on the agri-food industry to adopt more sustainable ways of production, including the use of more natural ingredients, reducing waste, conservation and the regeneration of resources and energy. Plant-based colorants are ecologically friendly alternatives to artificial food dyes, especially with regards to the current reports on the adverse effects of some of the latter on human health. Various plants are traditionally used by many cultures to obtain vivid food coloration; however, the knowledge and means to produce them becomes less and less accessible to urbanized societies, and affordable organic alternatives are not always available on the market. An online questionnaire was performed to explore the awareness on plant-based dyes and pro-environmental attitudes of Bulgarian customers through the lens of Orthodox Easter eggs dyeing and the obtaining of plant dyes. From a total of 294 adult participants, only 5% reported a strict preference for natural dyes, while more than half of them (54%) were found to use natural and artificial ones concomitantly or switching between both. Of 45 plant taxa used for egg coloration, 12 were most frequently cited with many new additions of imported plants. Most of the used plant-based dyes were common fruits, spices, herbal infusions and even food waste like onion peels and avocado pits that were readily available from home gardens, markets and food shops. Additionally, we made a review of the scientific literature regarding their antioxidant and antimicrobial activity against food spoilage bacteria and foodborne pathogens isolated from eggs. All frequently used taxa were reported to exhibit antibacterial activities against Gram-positive and Gram-negative bacteria and possess antioxidant activity due to the presence of various polyphenols, essential oils and other compounds. Grape and red wine, roselle and stinging nettle are the species with the most diverse antibacterial activity, effective against 15 out of the 16 bacterial species of spoilage and foodbourn microorganisms included in our focus. The antimicrobial activities, however, were found mostly tested against bacterial strains in vitro, and further studies are needed to confirm their potential antibacterial activity when applied to Easter/boiled eggs or other food products. Our findings suggest that traditional cultural practices, as a multifaceted and engaging phenomenon, have the potential to promote environmental responsibility and a healthy lifestyle using both contemporary and traditional knowledge.

A study on the effectiveness of (+)-usnic acid as oral toxic sugar bait against adult male and female Anopheles gambiae

BackgroundDespite the application of various tools for the control of vectors of Plasmodium falciparum, malaria remains the major killer disease in sub-Saharan Africa accounting for up to 90% of deaths due to the disease. Due to limitations of the useage of chemical insecticides such as resistance, negative impact on the environment and to nontarget organisms, the World Health Organization (WHO) requires that affected countries find alternative vector control tools. This study evaluated the effectiveness of ( +)-usnic acid (UA) as an insecticide through oral administration to male and female Anopheles gambiae as an alternative or additional active ingredient to be used in toxic sugar bait.Methods( +)-usnic acid was diluted using acetone at 5, 10, and 15 mg/ml concentrations in three replicates. A 5 ml mixture of 2% food dye and 10% sugar using chlorine-free water mixed with the dilutions of the ( +)-usnic acid and negative control was made containing 2% food dye and 10% sugar solution. The preparations were soaked on a ball of cotton wool and placed over the net of a cup. 5 male and 5 non-blood-fed female newly hatched starved An. gambiae Kisumu strain were introduced together into a cup and monitored for knockdown and mortalities after 4, 24 48, and 72 h. The data were analysed using a multiple linear regression model using the lm function, a base R function and a posthoc test were conducted on the significant main effects and interaction terms using the emmeans function from the emmeans R package. All analyses were performed in RStudio using base R (version 4.3.3).ResultsThere was high mortality of both male and female An. gambiae after ingestion of the toxic sugar bait. 15 mg/ml usnic acid caused the highest mortality (50%) within the first 4 h compared to 5 and 10 mg/ml ( +)-UA. There was a decline in the mortality rate with increased exposure time from 24 to 72 h, however, there was a significant difference in mortality at 5, 10 and 15 mg/ml. Acute toxicity was associated with ingestion of 15 mg/ml after 24 h. 72 h post-mortality was lower in all concentrations than in the control. High mortality was observed among females over the first 4 h (60%) compared to males (40%) due to higher feeding rate of the toxic agent. The proportion of dead males and females was equal after 24 h while after 48 h, the proportion of dead males was high.There was a significantly lower mortality rate after 72 h for both males and females (0 to 13.3%). Compared to all the treatments, high mortality of males was observed.ConclusionsThe results of this study indicate that ( +)-UA when administered as oral sugar bait to An. gambiae has insecticidal properties and is a suitable ingredient to be used as a toxic agent in the novel attractive toxic sugar bait for the control of malaria vectors. ( +)-UA may be an alternative active ingredient as toxic bait in the effort to reduce and eliminate the transmission of Plasmodium falciparum in Africa.

Targeted metabolite and molecular profiling of carotenoids in rose petals: A step forward towards functional food applications

Given the increasing consumer demand for natural and functional foods, rose petals offer a promising novel ingredient for food innovation, especially yellow and orange rose petals rich in carotenoids, making them ideal for food processing and color retention. Despite their potential, the metabolic profile of carotenoids in roses has not yet been fully explored. Therefore, the present study aimed to provide a comprehensive analysis of carotenoid metabolism in rose petals during three developmental stages. The results revealed that orange rose petals had the highest carotenoid content of 488.85 μg/g, with xanthophylls being identified as the primary carotenoid constituents (70.40 %) in roses for the first time. Furthermore, two genes, RhBCH1 and RhCCD4, were identified to be involved in the regulation of carotenoid biosynthesis in roses. Overall, this study demonstrates the enormous potential of rose petals as functional food ingredients, providing a theoretical basis for breeding high-carotenoid rose varieties.

Gastrointestinal toxicity following sub-acute exposure of erythrosine in rats: biochemical, oxidative stress, DNA damage and histopathological studies.

Erythrosine, a synthetic food dye, has been controversial due to its potential health risks. This study examines the effect of erythrosine on activity of antioxidative enzymes, oxidative stress indices, DNA damage through comet assay, and histopathological changes on stomach, intestine, and colon over a period of 28 days in rats. Twenty-four rats were randomly divided into four groups (n = 6). The first is the control group and then one each for three doses of erythrosine based on acceptable daily intake (¼ ADI, ½ ADI, and ADI, 0.1 mg/kg body weight). The results revealed that with increasing dosages the activity of catalase decreased in stomach and intestine but in colon, the catalase activity increased. Superoxide dismutase and glutathione-S-transferase activity decreased in dose-dependent manner in all three tissues. While, in stomach and intestine, the acetylcholinesterase activity showed increment in ¼ ADI dose group and then declined in ½ ADI and ADI dose-administered rats. The oxidative stress indicators showed elevated levels of lipid peroxidation, hydrogen peroxide concentration, and lactate dehydrogenase activity suggesting heightened free radical activity and potential oxidative damage. The comet test was used to evaluate DNA damage, revealing substantial damage in the erythrosine administered groups. Histopathological examination showed inflammatory infiltration and other degenerative changes in gastrointestinal tract, highlighting the dye's adverse effects. The research underscores the need for a comprehensive reevaluation of the safety and toxicity of food dyes like erythrosine, especially considering the inconsistencies in existing studies regarding the dye's safety.

Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives

The Maillard reaction (MR) involves interactions between reducing sugars and amino acids or proteins during heating, producing Maillard reaction products (MRPs) that influence food flavour, aroma, and colour. Some MRPs exhibit antioxidant properties, prompting interest in their potential as natural food preservatives. This study aimed to develop a method for detecting and identifying antioxidant MRPs using high-pressure liquid chromatography (HPLC) coupled with high-resolution mass spectrometry (HRMS). By improving chromatographic conditions, the separation of antioxidant MRPs was optimised using known antioxidant MRPs as reference signals. This work also examined the effects of pH, reaction time, and different sugar–amino acid combinations on the production and composition of antioxidant MRPs. Results indicated that neutral to basic pH facilitated faster reactions, with pH 7 selected as optimal. A library of 50 m/z signals for potential antioxidant MRPs was created, and the best combinations of amino acids and sugars for their production were identified. These findings pave the way for more precise analyses of antioxidant MRPs, with future research focusing on isolating and characterising specific MRPs to understand their structures and mechanisms, ultimately contributing to the development of functional foods with natural antioxidant properties.

An Analysis of Food Recalls in the United States, 2002–2023

This article evaluates and summarizes Food and Beverages (F&B) recalls managed or mandated by the U.S. Food and Drug Administration (FDA) over the past 20 years: the database includes over 35,000 recalls. For recall classification purposes, the causes were separated into 2 overall categories consisting of product contaminants or processing issues. The product contaminants category was further separated into 5 groups: allergens, biological contaminants, chemical contaminants, foreign objects, and undeclared food colors. The processing issues category was separated into 6 groups: cGMP issues, HACCP issues, manufacturing issues, mislabeling or misbranding, refrigeration issues, and under-processing. Product contaminants accounted for 91% of the F&B recalls, while processing issues accounted for the remaining 9%. Two groups accounted for about 76% of the recalls: biological contamination and allergens. The FDA classifies recalls by the potential severity of the health impact. Over half of the F&B recalls were Class I recalls, and biological contamination and allergens accounted for 96% of those recalls. Listeria monocytogenes was the largest cause of all of the recalls accounting for 7,844 recalls: 22% of the total recalls and 45% of the biological contamination recalls. Salmonella serovars were responsible for 6,597 recalls, including 18% of the total recalls and 38% of the biological recalls. Listeria and Salmonella serovars together resulted in 40% of all of the F&B recalls.

Dietary bamboo charcoal powder ameliorates high-fat diet-induced hyperlipidemia by enhancing fecal lipid excretions in Sprague-Dawley rats.

Bamboo charcoal powder (BCP) is increasingly used as a food colorant. This study aims to evaluate the effects of BCP consumption on improving high-fat diet-induced hyperlipidemia. Fifty male SD rats were randomly assigned into five groups, with 10 rats in each group: the control group was fed a low-fat diet (LFD); the model control group was fed a high-fat diet (HFD); the low-BCP dose group was fed a HFD and given 2.81 g of BCP/kg of body weight (BCP-L) by gavage; the medium-BCP dose group was fed a HFD and given 5.62 g of BCP/kg of body weight (BCP-M) by gavage; the high-BCP dose group was fed a HFD and given 11.24 g of BCP/kg of body weight (BCP-H) by gavage. After 90 days, the consumption of BCP caused a decrease in body weight, plasma lipids (triglyceride, cholesterol, and low-density lipoprotein (LDL)), liver triglyceride, and cholesterol levels, and liver histopathological scores. BCP caused a significant increase in superoxide dismutase (SOD) activity and total antioxidant capacity (T-AOC) in liver tissues. BCP also led to an increase in 72-h fecal dry weight and crude fat in a rat metabolic cage. The analysis of fecal samples with liquid chromatography time-of-flight mass spectrometry (LC-Q-TOF-MS) showed that the biomarkers associated with BCP consumption were mainly related to fatty and amino acid metabolism. Notably, BCP treatment significantly promoted linoleic acid metabolism. These results suggest that BCP may have a preventive effect against diet-induced hyperlipidemia through the promotion of fecal fat excretion. BCP may potentially be used as an alternative functional food component for people with diet-induced hyperlipidemia.

Food dye adsorption in single and ternary systems by the novel passion fruit peel biochar adsorbent

This study evaluated the passion fruit peel biochar (PFPB) as a novel adsorbent for synthetic food dyes indigotine blue (IB), tartrazine yellow (TY), and ponceau 4R (P4R) removal in single and ternary systems. A macroporous structure and a predominance of basic groups characterized PFPB. The pH study revealed better adsorption at pH 2.0. The response surface methodology optimization for adsorbent dosage and temperature predicted removal efficiencies of 100 % for IB, 79.8 % for TY, and 84.4 % for P4R. Elovich and Redlich-Peterson models better described kinetic and equilibrium, respectively, suggesting the contribution of chemical interactions. Thermodynamic data revealed endothermic, with an inordinate degree and spontaneous adsorption. In the ternary systems, antagonistic effects of interaction were noticed. The adsorption of synthetic effluents showed promising results with removal efficiencies of 99.6 % (IB), 60.2 % (TY), and 51.8 % (P4R). Therefore, we concluded that PFPB is a potential alternative low-cost synthetic food dye removal adsorbent.

Electrochemical Determination of Tartrazine and Carmoisine Dyes from Aqueous Solutions on Modified Electrodes

Introduction: The recognition of the health hazards of azo dyes has highlighted the need to develop efficient, rapid, and reliable analytical methods for dye determination. Method: In this work, electrochemical probing of the azo group of Tartrazine (TZ) and Carmoisine (CR) in food dyes was carried out. Synthesized bismuth and zinc oxide nanoparticles were used to modify Graphite Electrode (GE). Results: Electrochemical analysis showed a much better electrochemical response using ZnO+Bi/GE as a modifier than individually nanoparticle-modified graphite electrodes. From the CV analysis, it was found that both the dyes exhibited irreversible electrochemical behavior, and the redox parameters were calculated. The Limit of Detection (LOD) values recorded for TZ and CR for ZnO+Bi/GEbased sensors were 0.84 uM and 2.80 uM, respectively. The obtained sensitivity values were 11.86 uA/uM/cm2 for TZ and 17.3 uA/uM/cm2 for CR. Conclusion: The sensor evidently demonstrated reliable simultaneous detection of both dyes, making it suitable for practical applications in food safety analysis.

MpDLDH gene is crucial for regulating growth and pigment biosynthesis through acetyl-CoA modulation in Monascus purpureus

Monascus spp. are traditional medicinal and edible filamentous fungi in Asian countries. Monascus pigments (MPs) are the most well-known beneficial secondary metabolites produced by Monascus and used as natural food colorants with a long history. However, the understanding of the MPs biosynthesis remains limited due to their complexity and diversity, and the known MPs biosynthetic gene cluster (BGC) is also incomplete. In this study, we re-predicted the MPs BGC based on the genome sequence of Monascus purpureus and found seven new genes that may be involved in MPs biosynthesis. Among them, MpDLDH encodes a putative dihydrolipoamide dehydrogenase, which is the E3 subunit of pyruvate dehydrogenase (PDH) multiunit complex for catalyzing pyruvate to acetyl-CoA. MpDLDH knockout significantly decreased the acetyl-CoA content, and resulted in small pale colony, dramatically reduced biomass, few conidia, and absence of cleistothecia. MpDLDH deletion seriously repressed MPs biosynthesis, but did not change its composition. In addition to the increase of intracellular MPs production and acetyl-CoA in the late growth stage on solid medium, MpDLDH overexpression had no obvious effect on the phenotypes. Since acetyl-CoA is the crucial substrate for both MPs biosynthesis and tricarboxylic acid cycle, it is believed that MpDLDH of MPs BGC plays a key role in regulating cell growth, development and pigment formation through participating in the assembly of PDH complex to modulate the production of acetyl-CoA. These findings may deepen our understanding of the regulatory mechanisms between MPs biosynthesis and cell growth in Monascus species.