Food Colorants Research Articles

Using food to color food: photostability of canistel pulp and its application as a food dye.

The online version contains supplementary material available at 10.1007/s13197-024-05991-5.

Osmotic dehydration optimization of butternut squash (Cucurbita moschata Duch) using response surface methodology

Butternut squash (Cucurbita moschata Duch) has a reasonably high carotene content. The flour-making process of it is related to the carotene content and antioxidant activity. It is essential to determine the optimum conditions of osmotic dehydration process by treating the concentration of the salt solution (5-15%), immersion time (60-180 mins), and stirring speed (10-40 rpm) on colour, beta-carotene content, and antioxidant activity using Response Surface Methodology (RSM) with Box-Behnken Design (BBD). All responses had a quadratic model fit (p<0.05). The R2 values are 86.7 for water loss, 84.9 for a solid gain, 96.3 for colour (ΔE), 94.3 for colour (chroma), 65.5 for beta-carotene, and 70 for antioxidant activity, respectively. The decrease in water content was strongly influenced by the salt solution concentration, stirring speed, and soaking time. However, among three factors, the salt solution concentration was the most influential. The stirring speed significantly influences the addition of solids to the material (solid gain) during the osmotic dehydration process. In contrast, ΔE and chroma were influenced by the stirring speed and immersion time for colour changes. Stirring speed influences beta-carotene levels. The amount of antioxidant activity was influenced by the stirring speed and immersion time. The optimization results obtained a salt solution concentration of 15%, a stirring speed of 25 rpm, and an immersion value of 155.8 mins. The magnitude of the three factors above provides a predictive value for water content to decrease to a maximum of 8.57%, solid gain to increase by 8.34%, beta-carotene content to decrease by 11.07% on a wet basis, antioxidant activity to decrease by 2.74, ΔE 20.22, and chroma of 71.07. The composite desirability value was 77.30%. Treating the salt concentration, soaking time, and stirring frequency affect the colour change, water loss, addition of solids, beta-carotene levels and antioxidant activity. The research finds that reducing the water content in the DO process has a significant effect, so the drying process can be carried out more quickly. In addition, the significance of the optimal conditions for the honey gourd DO process can be applied to further processing, for example, for the manufacture of industrial-scale flour

Colour and temperature of the stars: a demonstration using Arduino

Teaching the colour of stars is not as trivial as one might think. It can be challenging for students to grasp that the colour of stars follows a temperature sequence. This paper introduces a simple experimental setup for instructing the correlation between a star’s colour and its temperature. Furthermore, the experimental setup facilitates the exploration of the topic of colour addition, demonstrating to students how to replicate the colour of a star—a spectrum colour—by employing an RGB LED that emits only primary colours (red, green, and blue). The experiment utilised an Arduino microcontroller board in conjunction with RGB LEDs and an LCD display. The activity was conducted with 53 7th-grade students from a private school in Portugal results suggest a positive reception, indicating success in both motivational and cognitive aspects. The overall outcomes underscore the effectiveness of the activity in imparting new knowledge to students.

Dispersive micro-solid phase extraction coupled with spectrophotometric using (MgFe CLDH)/GO magnetically separable sorbent for pre-concentration of anionic food dyes in water samples

In the present study, a method was described for the extraction of Sunset Yellow (SY) and Tartrazine (TZ) as anionic food dyes in actual samples by using magnetic calcined layered double hydroxide onto graphene oxide (MgFe CLDH)/GO (called MgO/MgFe2O4/GO) sorbent. The analytes were accumulated on MgO/MgFe2O4/GO-NCs with more detail recognized by XRD, FESEM, EDS element mapping, VSM and FTIR methods. The prepared nanocomposite (NC) was employed as an extractive phase for dispersive micro-solid phase extraction (D-μ-SPE) of SY and TA from actual samples. Then, the extracted SY and TZ dyes were analyzed by UV–vis spectrophotometer. Main variables related to the extraction process including pH, nano composite mass, sonication and vortex time and eluent volume were optimized by central composite design (CCD). The optimum conditions obtained for pH, nano composite mass, sonication and vortex time and eluent volume were 6.0, 0.02 g, 16 s and 6.40 min, and 500 μL, respectively. The extraction recovery equal to 96.31 % and 97.66 % for SY and TZ, respectively obtained from the predicted model, was in agreement with the experimental data (95.32 ± 2.33 % and 96.89 ± 1.84 %). In addition, under the optimal conditions, the calibration curve was found out to be linear over the concentration range of 0.5–2.50 mg L−1 with R2 > 0.98. The LODs ranged from 0.14 to 0.16 mgL−1. Furthermore, the enrichment factors (EF) were achieved in the range of 20.65–36.66 with pre-concentration factor (PF) of 20. In the meantime, the obtained assay accuracy in the analysis of medical extract of Miranda Drink, Saffron and water samples fell within the range of 93.00%–107.00 %, whilst the precision expressed RSD lower than 3.50 %.

Safety assessment and quality control of regenerated cellulose food packaging in different processes

Regenerated cellulose food packaging is increasingly widely used due to its renewable raw materials and excellent environmental performance. However, because its production process is complex, the safety of the regenerated cellulose food packaging needs to study carefully. In this study, we first collected the packages produced by traditional and new technology, and then HS-GC-MS was used to screen the volatile potential migrants in the package. Three food simulants were used for migration tests. The migrants from the regenerated cellulose food packaging during the contact with different foods were non-targeted screened and semi-quantitative by UPLC-QTOF-MS and GC-MS. The results show that 44 kinds of substances migrated to food simulants, and assessed their risk in conjunction with production processes. Glycerol or triethylene glycol as softeners, migrated in all three simulants and all types of packaging materials. Polyethylene glycol is detected in packaging materials with coatings, that come from adhesives. Allure red and its degradation products used for food coloring were detected in the transferable casing. The degradation product belongs to aromatic amine, which poses a high risk. Glycerol has the highest abundance among all migrants. By comparing the exposure and safety threshold values of migrants, it was found that polyethylene glycol and allure red pose health risks and should be paid more attention.

Nurturing Natural Beauty: Empowering MAN 1 Model Bengkulu's Female Students with Red Dragon Fruit (Hylocereus polyrhizus) Cosmetics Crafting Workshop

Introduction: The use of lipstick, blush-on, and various colored cosmetic products is highly popular among teenage girls. However, the adverse effects of hazardous colorants in cosmetics include respiratory irritations, skin irritations, eye injuries, gastrointestinal toxicity, and carcinogenic properties. Red Dragon Fruit contains a significant amount of red anthocyanin antioxidants, making it a viable natural colorant for food, cosmetics, and textiles. This community engagement project aimed to enhance the understanding of teenage girls, especially students of MAN 1 Model City of Bengkulu, regarding illegal cosmetics containing harmful and prohibited ingredients. It also aimed to improve the girls' skills in crafting natural Lip Tint and Blush-On preparations from Red Dragon Fruit (Hylocereus Polyrhizus), promoting a return to nature in cosmetic choices. This initiative was expected to inspire creative ideas among teenagers for designing alternative economic activities centered on producing natural and halal cosmetics made from herbal ingredients. Methods: The project involved educational and awareness-raising activities about the dangers of forbidden cosmetic ingredients, followed by workshops on making Lip Tint and Blush-On formulations. These workshops were led by faculty members from the School of Medicine and the School of Pharmacy, with assistance from students of the Faculty of Mathematics and Natural Sciences at the University of Bengkulu. Results: Evaluation results showed that workshop participants experienced a 63.2% increased in knowledge and gained the ability to independently create Lip Tint and Blush-On products from red dragon fruit. Conclusion: The workshop successfully produced natural Lip Tint and Blush On and the project also heightened the students' interest in the Pharmacy Program.

A Comprehensive Review of Fingerprint Development : Exploring Unconventional Powder-Based Techniques

Fingerprint development remains a crucial aspect of forensic science, aiding in the identification and resolution of criminal cases. This review paper systematically explores the efficacy and potential of various unconventional and natural substances in fingerprint development. Focusing on an array of substances such as turmeric powder, Fuller's clay powder (Multani Mitti), food color, Holi color, durian seeds powder, soil powder, talcum powder, traditional powders, pooja materials, corn seed powder, silica gel G, broccoli powder, medicine powder, salt, sugar powder, and brick powder, this paper discusses their applicability, advantages, limitations, and comparative effectiveness in developing latent fingerprints. The review encompasses studies and experiments conducted to assess the suitability of these substances for fingerprint development across different surfaces and environmental conditions. Additionally, this article examines the environmental and cost-effective benefits of using natural and non-conventional materials in forensic investigations and their sustainability and availability compared to traditional chemical reagents.

Gastronomic tourist experience through the colour of food

Gastronomic tourist experience through the colour of food

Nitrogen-doped carbon quantum dots as dual mode fluorescence sensors for the determination of food colorant quinoline yellow

Quinoline yellow (QY), as a food coloring agent, will consume a large number of detoxifying substances in the body after being ingested by the human body, interfering with the normal metabolic functions of the human body, and may cause allergies, diarrhea and other symptoms, as well as a certain degree of carcinogenicity, posing a great threat to human health. As a result, it is critical to develop a fast, sensitive, and effective approach to determining quinoline yellow in food. In this study, carbon dots (N-CQDs) with high fluorescence quantum yield were prepared and used to determine the QY content using the dual mode of internal filtering effect and fluorescence emission shift detection. Both methods showed good linearity in the range of QY concentration of 0.3–3.2 μM, and the detection limits were classified as 2.6 nM and 0.18 μM. In addition, in order to achieve visual detection of QY, fluorescent test strips were constructed using the carbon dots and non-fluorescent qualitative filter paper to make the detection of QY more convenient. This probe presents a novel way for detecting quinoline yellow in food analysis.

Continuous Flow with Reagent Injection on an Inlaid Microfluidic Platform Applied to Nitrite Determination.

A continuous flow with reagent injection method on a novel inlaid microfluidic platform for nitrite determination has been successfully developed. The significance of the high-frequency monitoring of nutrient fluctuations in marine environments is crucial for understanding our impacts on the ecosystem. Many in-situ systems face limitations in high-frequency data collection and have restricted deployment times due to high reagent consumption. The proposed microfluidic device employs automatic colorimetric absorbance spectrophotometry, using the Griess assay for nitrite determination, with minimal reagent usage. The sensor incorporates 10 solenoid valves, four syringes, two LEDs, four photodiodes, and an inlaid microfluidic technique to facilitate optical measurements of fluid volumes. In this flow system, Taylor-Aris dispersion was simulated for different injection volumes at a constant flow rate, and the results have been experimentally confirmed using red food dye injection into a carrier stream. A series of tests were conducted to determine a suitable injection frequency for the reagent. Following the initial system characterization, seven different standard concentrations ranging from 0.125 to 10 µM nitrite were run through the microfluidic device to acquire a calibration curve. Three different calibrations were performed to optimize plug length, with reagent injection volumes of 4, 20, and 50 µL. A straightforward signal processing method was implemented to mitigate the Schlieren effect caused by differences in refractive indexes between the reagent and standards. The results demonstrate that a sampling frequency of at least 10 samples per hour is achievable using this system. The obtained attenuation coefficients exhibited good agreement with the literature, while the reagent consumption was significantly reduced. The limit of detection for a 20 µL injection volume was determined to be 94 nM from the sample intake, and the limit of quantification was 312 nM. Going forward, the demonstrated system will be packaged in a submersible enclosure to facilitate in-situ colorimetric measurements in marine environments.

Extraction of Natural Dyes, Characterizations and their Ecofriendly Applications

Natural dyes produce an extraordinary variety of products and complex colors that complements each other. Straight off a day synthetic dye leads to high environmental pollution. In recent year, the interest of researchers has changed over on utilizing natural dyes in textiles, food and cosmetics industries. Natural dye sources are eco-friendly and permanent in fabrics. The present study focused on the extraction of dyes from plant materials such as leaves, tubers and flower plants. The obtained dyes yield a variety of colors and are processed with different types of mordants such as aluminum acetate and cream of tartar. In this artical, our research focus on synthesis of azo dyes and compare it with natural dyes. We extracted number of natural dyes and find out of application in dying field. Natural dyes worldwide should be increased to prevent us from pollution and other harmful effects.

Electrochemical detection of 4(5)-methylimidazole in aqueous solutions

4(5)-methylimidazole (4-MeI) is a potential carcinogen widely used in food colours. EU regulations specify a maximum allowable concentration of 200 ppm for 4-MeI in caramel colours. This study reports an electrochemical determination technique for 4-MeI in caramel colours for the first time. The effect of pH and interference from air were studied to optimize the detection conditions on a glassy carbon electrode in aqueous alkaline solutions using square wave voltammetry (SWV) technique. The concentration of 4-MeI was quantitatively measured down to 10 μM (∼0.8 ppm). Traditional methods such as HPLC, GC, spectrometry and immunoassays involve either expensive instrumentation and reagents or time consuming preparation and detection processes. This study demonstrates the possibility of rapid and simple electrochemical determination of (4-MeI) in food colours with minimum workup using a portable potentiostat.

A NEW NATURAL FOOD DYE: MICROENCAPSULATED CORNELIAN CHERRY BIOACTIVE COMPOUNDS

Cornus mas (CM) is one of the four edible fruits of the Cornus genus, a rich source of biologically active compounds (BACs) such as vitamins (like vitamin C), carotenoids, iridoids, and phenolics (phenolic acids, anthocyanins, and other flavonoids). This study aimed to analyse the improvement of the stability of CM anthocyanins by microencapsulation, in order to propose a new natural food dye. Microencapsulation using a mixture of whey protein isolate (WPI) and chitosan (CH) as wall materials has been applied to protect anthocyanins against external factors (e.g., light, temperature, storage, etc.). Two experimental variants of microencapsulated powders, WPI:CH = 1:1 (CH1) and WPI:CH = 1:2 (CH2), were realised by varying the wall materials ratio. The cornelian cherry fruit concentrated extract was evaluated for its phytochemical, colourimetric, and antioxidant capacities. Due to the excellent anthocyanin encapsulation effectiveness (74.29 – 88.71%), the wall materials utilised for both powders can be considered effective choices to safeguard the anthocyanins. All tests performed on the microencapsulated powders demonstrated that both suggested experimental forms can serve as a healthy substitute for artificial food additives. The incorporation of cornelian cherry fruit extract and microencapsulated powders into a food matrix (jelly candies) allowed examination of their effectiveness. The colour analysis rigorously characterised all the colour parameters related to red nuances (due to anthocyanins content, such as cyanidin-3-glucoside) and yellow nuances (associated with carotenoids content).

Novel magnetite/persulphate/ozone hybrid system for catalytic degradation/ozonation of sunset yellow dye from wastewater

Food dyes with a diverse set of colorants stimulate appetite and enhance aesthetic charm of food on table but at the same time these dyes contaminate the aquatic and biological ecosystems due to their cytotoxic and carcinogenic potentials. Herein, we report magnetite catalyzed removal of sunset yellow dye from water through catalytic degradation and ozonation. The magnetite catalyst revealed about 83% catalytic degradation and 92% catalytic ozonation performance toward sunset yellow dye at 100 and 25 min, respectively. Furthermore, the persulphate/magnetite/O3 hybrid system revealed superior performance compared to the persulphate/magnetite under identical conditions. Kinetic studies revealed that the dye degradation data followed second-order kinetics, suggesting that the dye removal process is physicochemical in nature. This study further demonstrates that the persulfate/magnetite/O3 hybrid system can efficiently decompose sunset yellow dye in aqueous solution compared to the Fenton’s reagent and simple catalytic decomposition processes which is attributed to its unique structural features.

Food Colorants Acid Yellow 23, Azorubine, and Acid Red 18 Cause Aggregation and Fibrillation of Proteins

Food Colorants Acid Yellow 23, Azorubine, and Acid Red 18 Cause Aggregation and Fibrillation of Proteins

The Natural Way of Food Colouring

Color is a measure of quality and nutrient content of foods. The objective of adding color to foods is to make them appealing, ent the loss of color during processing, to improve the quality and also to influence the consumer to buy a product. At augment present, the demand for natural dyes is increasing worldwide due to the increased awareness on therapeutic and medicinal properties and their benefits among public and also because of the recognized profound toxicity of synthetic colors. Natural dyes are those derived from naturally occurring sources such as plants, insects, animals and minerals. Among all the natural dyes, plant-based pigments have medicinal values so are mostly preferred. Today the food industry and color suppliers are however constantly motivated to work towards the improvement of the technical and physical properties of the color preparations. Development of cost-effective, viable technology for the preparation of a food color and its application in foods is a challenge and the need of the day. This review article covers recent developments in technological advances of food colors with respect to natural color application and stability in foods compared to synthetic colors and the detail basic chemical information about of the major pigments.

Understanding the chemical stability of carrot anthocyanins provides insights into their potential applications as food colorants

Understanding the chemical stability of carrot anthocyanins provides insights into their potential applications as food colorants

A Feasibility Study for a Novel Trans-infraorbital Canal Approach to the Maxillary Nerve in Pigs (Sus domesticus).

Experimental maxillofacial surgery is commonly performed in pigs; however, locoregional anesthesia of this area has not been described. This study evaluated the feasibility of a novel maxillary nerve block approach. In part I, cadavers were used to determine anatomic landmarks and assess maxillary nerve dye staining by using 0.03 mL kg-1 of a 1:10 mixture of commercial food dye and 0.5% bupivacaine. In part II, 10 additional pig cadavers underwent bilateral ultrasound-guided maxillary nerve blocks by using trans-infraorbital canal needle placement. The maxillary nerve was harvested and scored based on degree of staining (0 and 1, absent or incomplete staining; 2, staining; >1 cm circumferentially). Intracranial and intraconal spread of dye was evaluated. A Kruskal-Wallis test was used to compare infraorbital canal length estimated either externally via landmarks, internally via ultrasound, or actually measured after dissection. In 18 of 20 (90%) injections, successful staining (score = 2) of maxillary nerves was obtained for a nerve length of 2.4 ± 0.3 cm. Two of 20 cases (10%) had inadequate staining (score <2). At dissection of these 2 cases, the needle tip was observed to have collided with an unerupted tooth (third molar). No intracranial or intraconal spread of dye was observed. We detected no statistical differences between the estimated external, estimated internal, or actual dissection methods for measurement of infraorbital canal length (P = 0.3). Ultrasound-guided trans-infraorbital maxillary nerve block in pigs is a feasible technique, warranting further work to evaluate its in vivo efficacy and safety.

A Placebo - a strategy to improve physical fitness of normal adolescents: a randomized control trial

Background: The capacity of the placebo effect to affect a range of physiological and psychological characteristics, including strength, endurance, and pain perception. Its use for teenage physical fitness, however, is still largely unknown. Objective: To determine the effects of placebo drink administration on physical fitness among normal-weight adolescents compared to plain water. Methods: This randomized control trial with n=60 adolescents aged 10-19 years, of both genders and normal weight was conducted at Shifa Tameer-e-Millat University, Islamabad from May 2021 to August 2021. Randomization was performed using the envelope method dividing the sample into an experimental group who were given a placebo drink (water + red food colour) and a control group who were given water. Tools used for data collection included the Physical Activity of Leisure Motivation Scale for motivation level determination, the Physical Activity Questionnaire, and four fitness tests including 20 m running, a broad jump, a reach test, and a reduced cooper test. Results: Post-intervention results revealed a significant difference in means for experimental and control groups for reduced Cooper test (P=0.003), pulse rate (p=0.033), and exertion level (p&lt;0.001). post- intervention palms score revealed significantly better results in the experimental group for mastery (p=0.004) physical (p=0.008) and psychological levels (p&lt;0.001). the results also indicate that the experimental group showed a more significant mean difference regarding the affiliation subscale with (p&lt;0.001) and total PALMS score (p&lt;0.001). Conclusion: Administered placebo drink boosts physical performance by increasing motivational levels and decreasing the exertion of normal-weight adolescents. Keywords: Adolescent; exercise; health; heart rate; placebo; physical fitness; water. IRCT # 20211052405138N1

Detection of Adulterants Metanil Yellow in Turmeric Powder Using Fourier Transform Infrared (FTIR) Spectroscopy Combined with Chemometrics OPLS-DA and PLS

Turmeric powder (Curcuma longa L.) is often used for food coloring and flavoring. The high demand for turmeric powder has led to adulteration, one of which is metanil yellow. This study aims to detect metanil yellow dye in turmeric powder using Infrared Spectroscopy (FT-IR) and Chemometrics. The chemometrics model was built by preparing turmeric powder and metanil yellow in the concentration range of 0-50% (w/w). Data was processed using multivariate calibration using OPLS-DA (Orthogonal Partial Least Squares Discriminant Analysis) and PLS (Partial Last Square). The results obtained from OPLS-DA processing of market samples 1 and 2 are estimated to be pure turmeric powder, and samples 3 to 10 are adulterated. From the PLS results, the best calibration model was obtained at wave numbers 1199-539 cm-1 with R2 values for calibration and validation of 0.9967 and 0.9970, respectively, with RMSEC of 2.48 and RMSEP of 6.35. The PLS results showed that in sample 3 containing metanil yellow, in samples 4 to 10, no metanil yellow was detected. The ingredients added were not metanil yellow. It was concluded that FTIR combined with chemometrics could detect the metanil yellow in turmeric powder.