Natural Food Dyes Research Articles

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).

Phytochemical Content of Malus floribunda: In Vitro and Molecular Docking Studies.

Malus floribunda Siebold ex Van Houtte is a plant planted for landscaping, and its sour and red fruits have been seen to be frequently used in the treatment of diabetes, making vinegar marmalade, and producing natural food dyes. Apart from these usage areas of this plant, it is aimed at determining the phytochemical content. For this purpose, plant parts (fruit, leaf, and branch) were examined. The antioxidant capacity (vitamins A, E, and C, lycopene, beta-carotene, total phenolic and flavonoid amounts, and DPPH radical scavenging effect), antimicrobial activity (agar well diffusion method, minimum inhibitory concentration-MIC), and GC-MS contents of plant parts were determined. High-performance liquid chromatography (HPLC), spectrophotometers, and gas chromatography/mass spectroscopy (GC-MS) methods were used in the study. It was determined that M. floribunda fruit is rich in lycopene, beta-carotene, and antioxidant vitamins and contains many biomolecules. In addition, it was concluded that the extracts of different parts of the plant have antimicrobial activity. This study has revealed the idea that this plant, whose phytochemical, antioxidant, and antimicrobial content has been determined, can be used as a bioactive substance equivalent to antibiotics in medicine, the food industry, and human nutrition. In addition, it is expected that the study will contribute to the plant literature. Molecular docking studies were performed to evaluate the binding interactions between the compound and human peroxiredoxin 5 and S. aureus. Both in vitro and in silico results indicated that synthesized extracts could act as potent antioxidant and antimicrobial agents.

Super food or super toxic? Turmeric and spirulina as culprits for the toxic effects of food dyes in Drosophila

Prolonged exposure to food dyes, even for those considered safe for consumption, are known to have toxic effects. However, we lack a proper understanding of the underlying compounds that are responsible for the observed toxicity. Here, we tested the toxic effects of three common commercially available natural food dyes (red, green, blue), and their main ingredients (turmeric and spirulina), on Drosophila melanogaster oviposition, larval development, and larval foraging behaviour. Larval development and egg-to-adult survival was significantly impacted by blue and green dyes. These effects were recapitulated when flies were fed with increasing concentrations of turmeric and spirulina, suggesting that turmeric is a toxic component of the food dye. Red dye, which contains neither turmeric or spirulina, had little impact on fly health and behaviour. Green and blue food dyes decreased egg laying, an effect similar to that observed in increasing concentrations of turmeric and, to a lesser extent, spirulina. When given a choice, larvae preferred to feed as follows: control > red > blue > green diet patches, a pattern inversely correlating with the previously observed toxicity. Our results show that, despite turmeric being often considered a super food, it can have toxic effects that the impact health of organisms.

Natural Dye of Beetroot

In this study, a simple and indirect spectrophotometric method for the quantification of atenolol in pharmaceutical formulations, utilizing a natural food dye extracted from red beet root, is presented. The process involves the oxidation of atenolol in a 1 mol/LHCl acidic medium, using an excess of potassium persulfate. Subsequently, the resulting tablet solution is employed to fade the red beetroot dye, and the solution is measured spectrophotometrically. The optimized reaction conditions consist of a 16 µg/mL atenolol solution, 2.1 mL (100 µg/mL) of potassium persulfate, and 5 mL (100 µg/mL) of red beetroot dye. Spectrophotometric measurements were performed at 535 nm, and the linear range for quantification was found to be 4–22 µg/mL (R2 = 0.9987). The method exhibited a limit of detection of 0.01 µg/mL. Notably, the proposed method was successfully applied to analyze various commercial brands of pharmaceutical formulations; yielding results consistent with those obtained using the pharmacopeia method. This research offers a valuable and accessible technique for atenolol quantification, demonstrating potential significance in pharmaceutical analysis and quality control processes.

Tomato as a Natural Source of Dyes in the Food Industry: A Patent Data Analysis.

Foods that promote health benefits are being increasingly used. Innovative techniques, such as nanotechnology, have been used to improve functional properties, sensory characteristics, or the conservation of foods. The objective of this study was to identify the technological domain of patents for tomato products with or without nanotechnology and elucidate the technological advances associated with the recent use of tomatoes as a natural food dye in the food industry by exploring patent documents. The search was conducted using the Espacenet and INPI databases. There was an increase in patent document applications employing nanotechnology in 2013, with a peak between 2017 and 2018. China is the lead country in the number of patent applications. In Brazil, the patent applications are variable, and the food industry is most involved in studies on tomatoes as a natural food dye. Most patent deposits using nanotechnology were from companies, and the main sources of the patent application were the food and pharmaceutical industries. There is an increasing trend for the use of tomatoes as natural food dyes, produced with or without nanotechnology, and number of patents filed yearly. New technologies are being developed in several application areas.

Obtaining and characterizing polyphenol extracts based on anthocyanins from Melinis minutiflora inflorescences and Plinia cauliflora fruits and application in gelatins

Anthocyanins are a class of compounds potentially used as food dyes. Thus, this study aimed to obtain and characterize natural extracts from Melinis minutiflora inflorescence (M), Plinia. cauliflora peel (JP) and P. cauliflora peel and seeds (JPS) and apply them as natural food dyes in gelatins. The extracts did not show statistically significant differences in pH values and water activity. The M and JPS extracts showed similar values of anthocyanins and total phenolic compounds and were higher than those from the JP extract. The M and JPS extracts showed a bathochromic effect, which was not observed for the JP extract. The bathochromic effect may indicate a possible complexation of anthocyanins. The color composition analysis revealed that the JP extract has a higher absorbance at a wavelength of 520 nm, indirectly suggesting the presence of more monomeric anthocyanins in its composition. The extract application test in gelatin did not change the texture properties of the gelatins. In addition, our findings revealed that the JPS extract had the best color stability after ten days of analysis, indicating that anthocyanin complexation with the phenolic compounds of P. cauliflora seeds contributed more effectively to anthocyanin stability in the model used.

Effects of flour, dye and binder types on the proximate properties of analog rice

Various types of non-rice food in Indonesia can be used produced analog rice, which is more nutritious than rice to support diversification programs in Indonesia. Taro flour and breadfruit flour are local carbohydrate sources that can be processed into analog rice. To improve the attractiveness of analog rice and enrich its nutritional content, natural food dyes are usually added. Binders are also used to modify the texture and cohesiveness of analog rice. The aimed of this research to determine the proximate properties of analog rice made from taro and breadfruit flours with addition of natural dyes and binders. This study tested three variables namely: the type of flour (taro and breadfruit), type of dye (beetroot and butterfly pea flower), and type of binder (CMC and carrageenan). The results showed that analog rice had an average water content of 3.25%, ash content of 2.72%, protein content of 7.66%, fat content of 2.00%, and carbohydrate content of 82.64%. The best formula was analog rice prepared from a combination of breadfruit flour, beetroot, and CMC with moisture, ash, fat, protein, and carbohydrate contents of 3.17%, 2.96%, 1.41%, 8.17%, and 82.65%, respectively. Based on the results obtained, the carbohydrate source of taro and breadfruit flour with the addition of natural dyes of beetroot and butterfly pea flower, as well as using CMC and carrageenan can produce analog rice that has good nutritional content (proximate properties).

In English

In the last decades there has been an increased interest of researchers in the obtaining anthocyanins from available and low–cost plant materials, not only as natural food dyes but also for pharmaceutical products. Among plant sources of anthocyanins chokeberries and elderberries have attracted the interest of consumers due to abundant anthocyanin contents. In this study, adsorption equilibrium and thermodynamics of anthocyanins from chokeberry and elderberry extracts by fibrous cation exchanger FIBAN K–1 were investigated. The anthocyanin extracts were obtained by macerated in 0.1 M HCl under the follow extraction parameters: solid-liquid ratio = 1:2 at 293 K for 24 h. The total anthocyanin content in the extracts was determined by pH-differential method. Adsorption experiments were carried out under static conditions, shaking mixtures of anthocyanin extracts of the berries with FIBAN K–1. The adsorption isotherms were of L-type according to the classification of Giles. The adsorption capacity of FIBAN K– 1 for the chokeberry and elderberry anthocyanins increased as the temperature increased from 293 to 313 K. The Langmuir, Freundlich, and Temkin adsorption models were used to describe the experimental adsorption isotherms. These models had a good agreement with the experimental data for adsorption of the anthocyanins, but the Langmuir model was the most favorable model for studying the adsorption equilibrium of the chokeberry and elderberry anthocyanins on FIBAN K–1. Thermodynamic parameters of the anthocyanin adsorption, such as DG°, DH°, and DS° were calculated. The ∆G° values were negative, thus indicating that the adsorption of the chokeberry and elderberry anthocyanins on FIBAN K-1 was spontaneous and favorable process under the experimental conditions. The decrease of the ΔG° values with increasing temperature shows that adsorption is more favorable at high temperature. The ∆H°values were positive for the anthocyanins of both kind of berries, which indicates the adsorption was an endothermic reaction. The ∆S°values were positive, which means that the anthocyanins in the aqueous phase are more organized than those in the adsorbent-liquid interface.

Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye.

Reducing waste, using byproducts, and natural food additives are important sustainability trends. In this context, the aim of this study was to produce and evaluate a natural food dye, extracted from pumpkin byproducts, powdered and protected by spray-chilling (SC) and a combination of spray-drying and spray-chilling techniques (SDC). The extract was obtained using ethanol as solvent; vegetable fat and gum Arabic were used as carriers. Formulations were prepared with the following core:carrier ratios: SC 20 (20:80), SC 30 (30:70), SC 40 (40:60), SDC 5 (5:95), SDC 10 (10:90), and SDC 15 (15:85). The physicochemical properties of the formed microparticles were characterised, and their storage stability was evaluated over 90 days. The microparticles exhibited colour variation and size increase over time. SDC particles exhibited the highest encapsulation efficiency (95.2-100.8%) and retention of carotenoids in the storage period (60.8-89.7%). Considering the carotenoid content and its stability, the optimal formulation for each process was selected for further analysis. All of the processes and formulations produced spherical particles that were heterogeneous in size. SDC particles exhibited the highest oxidative stability index and the highest carotenoid release in the intestinal phase (32.6%). The use of combined microencapsulation technologies should be considered promising to protect carotenoid compounds.

Synthesis and Antioxidative Properties of 1,2,3,4-Tetrahydropyridine Derivatives with Different Substituents in 4-Position.

Natural products are an excellent source of inspiration for the development of new drugs. Among them, betalains have been extensively studied for their antioxidant properties and potential application as natural food dyes. Herein, we describe the seven-step synthesis of new betalamic acid analogs without carboxy groups in the 2- and 6-position with an overall yield of ~70%. The Folin-Ciocalteu assay was used to determine the antioxidant properties of protected intermediate 21. Additionally, the five-step synthesis of betalamic acid analog 35 with three ester moieties was performed. Using NMR techniques, the stability of the obtained compounds towards oxygen was analyzed.

Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development

In 2015, approximately 195 countries agreed with the United Nations that by 2030, they would work to make the world a better place. There would be synergies in accomplishing the 17 Sustainable Development Goals (SDGs). Synergy using a single sustainable resource is critical to assist developing nations in achieving the SDGs as cost-effectively and efficiently possible. To use fungal dye resources, we proposed a combination of the zero hunger and affordable energy goals. Dyes are widely used in high-tech sectors, including food and energy. Natural dyes are more environment-friendly than synthetic dyes and may have medicinal benefits. Fungi are a natural source of dye that can be substituted for plants. For example, medicinal mushrooms offer a wide range of safe organic dyes that may be produced instantly, inexpensively, and in large quantities. Meanwhile, medicinal mushroom dyes may provide a less expensive choice for photovoltaic (PV) technology due to their non-toxic and environmentally friendly qualities. This agenda thoroughly explains the significance of pigments from medicinal mushrooms in culinary and solar PV applications. If executed effectively, such a large, unwieldy and ambitious agenda may lead the world towards inclusive and sustainable development.

Food dyes and health: Literature quantitative research analysis

Food color is often associated in the collective imagination to properties like flavor, taste, sensory qualities, and genuinity. While synthetic food dyes may cause several harmful effects to human health, and most of them are not used or allowed in food manufacturing according to the regulations of each country, the origin of food dyes are receiving greater attention for their safety, hence being more present in literature studies. This perspective aims at providing a current framework on food dyes and health relationship, throughout a literature quantitative research analysis approach, by highlighting the current knowledge, the main research lines and emerging strategies in an integrated and multidisciplinary manner.A preliminary insight is offered in terms of definition, categorization, and legislation on food additives, as well as postulations for a near future in terms of natural and synthetic food dyes.To confirm the interest and importance of research on food dyes (food colorants), a literature quantitative research analysis was carried out by means of Scopus database as a source to retrieve publications on food dyes and related health relationship. A total of 893 publications in the year range from 1962 to 2022 were retrieved and evaluated through the literature search and elaborated on. Among the main observations, it should be mentioned that a prevalence of the use of natural dyes in foodstuffs, replacing synthetic colorants is trending, prospectively suggesting their higher impact on processed food where they are progressively replacing those obtained from synthesis. Surveillance studies and exposure ones of synthetic of food dyes are being carried out. Moreover, the use of innovative food technologies and new extraction and stabilization techniques represent a great challenge. New direction is also the utilization of bio‐residues as source of food dyes.Restricting the search in term of natural or synthetic food dyes, 390 publications were returned in the period 1980–2022 and were export and processed by VOSviewer software. A total of 301 terms were identified and are visualized as a term map and particularly the top 20 recurring terms are as follows: food dye, human/s, chemistry, food coloring agents, nonhuman, food color, antioxidant/s, anthocyanin/s, color, animals, unclassified drug, food additives, carotenoid, controlled study, metabolism, antioxidant activity, food additive. The search revealed the strict linkage between the chemistry of food dye and health, with particular emphasis to antioxidants, and compound class, i.e. anthocyanins, carotenoids and others.

Investigation of the characteristics of Zn-Al layered double hydroxides, intercalated with natural dyes from spices, as a cosmetic pigments

Pigments are the main components of cosmetics, which determine both toxicity and consumer color characteristics. Zn-Al layered double hydroxides intercalated with anionic food dyes are promising pigments. The best sources of dyes for intercalation are natural ones. The most promising are spices. Natural dyes from spices are often biologically active substances. The parameters of samples of Zn-Al (Zn:Al=3:1) hydroxides intercalated with natural food dyes, synthesized in the medium of aqueous tinctures of saffron and safflower, were studied. The crystal structure of the samples was studied by X-ray phase analysis; color characteristics were studied by spectroscopy and calculation of parameters in the CIE L*a*b system. The possibility of synthesizing Zn-Al colored layered double hydroxides intercalated with natural dyes in the medium of saffron and safflower tinctures was shown. X-ray phase analysis showed that both pigment samples were layered double hydroxides with the α-Zn(OH)2 structure. For the pigment intercalated with saffron dye, the phenomenon of partial decomposition of Zn-Al LDH to ZnO during synthesis was revealed. The color characteristics of the samples were studied. Zn-Al LDH pigment synthesized in a saffron tincture had a bright yellow color determined by intercalated saffron carotenoids (crocin and crocetin). It was suggested that safflower dye flavonoids were partially hydrolyzed (red ones - cartamine and cartamidine, and yellow - Safflor Yellow A), which led to the formation of a dark orange-brown color of the sample. The prospects of using Zn-Al LDH intercalated with saffron food dyes as a cosmetic pigment were shown

Drying effects on Camu‐camu residue: An approach of mathematical modeling, thermodynamic properties, and color evaluation in order to obtain a natural food dye

The present study evaluated the drying of camu-camu pomace (reducing waste generation), and a mathematical model is proposed for drying at four different temperatures (60, 80, 100, and 120°C), and 1 m/s airflow. The thin-layer model that best fitted the experimental data was by Midilli, compared to ten other models. The evaluation method used the coefficient of determination (R2), RMSE (root mean square), and X2 (Chi-square), wherein the coefficient of determination remained >0.90. The activation energy calculated in the present study was 10.82 kJ mol−1, and effective diffusion coefficient D0 = 0.0012 (m2 s−1). Considering colorimetric parameters and the time of water mass loss, the temperature of 80°C is appropriate to produce a good powder. Thus, the drying of camu-camu pomace is an alternative to obtain a natural (red-purple) food dye. Novelty impact statement To our knowledge, the present study is a pioneer on the grounds that it presents the mathematical modeling data of the residue at high temperature, and also the obtention of camu-camu powder as natural dye. Considering the perishability of fresh residues, drying is one of the most feasible technological processes for the food industry, also to obtain natural dyes, highlighting to the natural powders. The modeling of drying curves provides an understanding as regards the physical and thermodynamic indices relevant to the heat and mass transfer process of the sample. So, this information is very important and might help to improve the performance of future analyses.

Betalain Content and Morphological Characteristics of Table Beet Accessions: Their Interplay with Abiotic Factors

Table beet (Beta vulgaris L.) is a source of the natural red-colored food dye (E162), highly demanded for the broad spectrum of its biological activity. The relevance of this study is dictated by the lack of knowledge about the dynamics of changes in the crop’s betalain content during the growing season, which impedes identifying the optimal timing of harvesting in order to obtain the dye. This paper presents the results of research into betacyanins (BC) and betaxanthins (BX), separately in the peel and flesh of roots, in 15 differently colored table beet accessions from the collection of the N.I. Vavilov Institute (VIR). There was no statistically significant accumulation of betalains in beets during the growing season. The pigment’s significant fluctuations associated with abiotic environmental factors were shown. The ratio of BC/BX in red-colored accessions was measured: 2.65 in the peel and 2.9 in the flesh. Strong positive relationships were found between BC and BX in the peel (r = 0.97) and flesh (r = 0.79) of red-colored biotypes, which stably persisted throughout the growing season. The beetroot peel was more sensitive to temperature changes, in contrast to the flesh. The negative effect of a temperature increase on betalains in red-colored beetroots intensified on the second or third day. The pigment composition of the flesh was less susceptible to the negative impact of increased temperatures, but reacted negatively to rainfall, becoming more expressed on the second or third day. A conclusion was made about the morphotype with high betalain content. Recommended cultivars are mid-ripening, with rounded and medium-sized roots, a large number of narrow leaf blades, and short and thin petioles.

Dynamic changes in betanin content during the growing season of table beet: their interplay with abiotic factors.

The table beet, a widespread edible root crop known for its medicinal and antioxidant properties, early maturation, good shelf life, and high contents of bioactive compounds, vitamins and minerals, is used for the production of a natural red food dye. The relevance of this study is dictated by the lack of knowledge about the dynamic changes in the content of betanin during the growing season when developing table beet cultivars with a focus on pigment extraction. The article presents the results of a study of 29 red-colored table beet accessions from the collection of the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR). Dynamic changes in the content of the pigment during the growing season were observed on two beet accessions, cvs. ‘Russkaya odnosemyannaya’ and ‘Bordo odnosemyannaya’. Four pH versions of the buffer solution were tested, and the test results are presented. A buffer solution with pH 6.5 is recommended for research purposes. The amplitude of variability in the content of betanin in the peel (39.9–239.2 mg/100 g) and f lesh (14.4–127.5 mg/100 g) of beets was determined. It was conf irmed that the content of betanin in the peel exceeded that in the f lesh in all samples. A positive relationship between these indicators was revealed (r = 0.74, p ≤ 0.05). It was found that betanin accumulation did not occur in beet roots during the growing season. The pigment showed considerable f luctuations associated with abiotic environmental factors. Correlation analysis showed a signif icant positive relationship between air temperature and betanin content in the root f lesh (r = 0.32–0.31, p ≤ 0.05). A negative impact of environmental temperature on betanin content in the peel manifested itself on the third day (r = –0.34…–0.35, p ≤ 0.05). The negative response to precipitation was less expressed in cv. ‘Bordo odnosemyannaya’ due to the genotype’s more active metabolism and plasticity. Structural morphological features of the photosynthetic apparatus were described for the tested accessions, and their interrelations with the studied character were specif ied. Recommendations are given concerning the choice of a planting pattern and the timing of table beet harvesting for pigment extraction

Самілик М. М. РОЗРОБЛЕННЯ БЕЗВІДХОДНОЇ ТЕХНОЛОГІЇ ОДЕРЖАННЯ НАТУРАЛЬНИХ БАРВНИКІВ ІЗ РОСЛИННОЇ СИРОВИНИ

Dyes are widely used in the food industry for the production of a variety of food products. As a general rule, manufacturers prefer artificial food colors that are more stable during heat treatment and storage. At the same time, consumers prefer natural dyes that are safe for the human body. In the modern world, the requirements for the quality and safety of additives are constantly increasing. Multifunctionality is an important indicator that determines the choice of the consumer. The purpose of this study is to develop a waste-free technology for obtaining natural food dyes, anthocyanins and betacyanin, from plant materials. The object of research is the technology of processing plant raw materials by the method of osmotic dehydration. Affordable raw materials were chosen as the subject of the study: red beet (Beta vulgaris) and black elderberry (Sambucus nigra). This raw material is not only a source of coloring substances (anthocyanins and beta cyanine), but also contains vitamins, dietary fiber, antioxidants, amino acids, and minerals. The proposed processing mode allows you to save the biological value of beets and elderberries. According to the developed technological scheme, a liquid dye is produced based on an osmotic solution and a powder dye, made from the main part of the raw material. Thus, the resource potential of raw materials is used in full. The physicochemical properties of liquid dyes (mass fraction of sucrose and solids) are analyzed. The high content of sucrose in dyes makes them an attractive raw material for the production of many food products. The SWOT analysis method identified the strengths and weaknesses of this technology, the prospects and difficulties associated with the introduction of this technology into production. It has been established that the developed technology has a number of advantages, including: the availability of raw materials, environmental friendliness, a shorter overall process time, the highest biological value of dyes, their multifunctionality, and the versatility of the technology.

The Chemical and Cytotoxic Properties of Sambucus nigra Extracts—A Natural Food Colorant

Elderberry fruits contain valuable components that are beneficial to human health. Owing to the high content of anthocyanins, elderberry extracts can be used as natural food colorants with health-promoting properties. Moreover, the development of new natural food dyes enables the reduction in the use of synthetic ones. Anthocyanins-rich elderberry dry extracts (EDE) were prepared from the same batch of frozen fruits applying water extraction, followed by membrane separation (batch B1) or purification by column chromatography (batch B2) and then spray-dried. Subsequently, the content of anthocyanins, flavonols, and polyphenols was determined. The extract obtained with the application of column chromatography (B2) contained 33% anthocyanins, which is more than typical market standards, whereas the extract B1 contained 14% anthocyanins. The color properties of both extracts were also determined. Since water was used as an extractant, the extracts are well soluble in water and can therefore be used as a natural food colorant. The cytotoxic activity of both extracts was additionally determined using the MTT test and the tumor cells of the A-549, A-2780, MCF-7, Caco-2 line, and Peripheral blood mononuclear cells. It was revealed that both EDEs inhibit the proliferation of cancer cells, except those of the lung cancers. Extract B2 showed a much stronger cytotoxic effect. Additionally, both extracts stimulate the proliferation of peripheral blood mononuclear cells since they may have immunostimulatory properties.

Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production.

Microalgal products are an emerging class of food, feed, and nutraceuticals. They include dewatered or dried biomass, isolated pigments, and extracted fat. The oil, protein, and antioxidant-rich microalgal biomass is used as a feed and food supplement formulated as pastes, powders, tablets, capsules, or flakes designed for daily use. Pigments such as astaxanthin (red), lutein (yellow), chlorophyll (green), or phycocyanin (bright blue) are natural food dyes used as isolated pigments or pigment-rich biomass. Algal fat extracted from certain marine microalgae represents a vegetarian source of n-3-fatty acids (eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), γ-linolenic acid (GLA)). Gaining an overview of the production of microalgal products is a time-consuming task. Here, requirements and options of microalgae cultivation are summarized in a concise manner, including light and nutrient requirements, growth conditions, and cultivation systems. The rentability of microalgal products remains the major obstacle in industrial application. Key challenges are the high costs of commercial-scale cultivation, harvesting (and dewatering), and product quality assurance (toxin analysis). High-value food ingredients are commonly regarded as profitable despite significant capital expenditures and energy inputs. Improvements in capital and operational costs shall enable economic production of low-value food products going down to fishmeal replacement in the future economy.

At-Home Titration: Magnesium Hydroxide in Milk of Magnesia Using an Inexpensive Digital Balance and Natural Food Dye as Indicators

A quantitative titration of the amount of magnesium hydroxide in milk of magnesia using only items purchased in grocery and retail stores is reported. Either vinegar or a solution of food grade citric acid serves as the titrant, while food dyes advertised as being extracted from natural sources provide the end-point indicator. An inexpensive, digital kitchen balance with 0.01 g resolution allows for quantitation of the amount of titrant added. Students who performed this experiment either in class or remotely generally determined amounts of magnesium hydroxide in milk of magnesia that were within 10% of that claimed by the manufacturer. That easily obtained materials are used in this activity makes it amenable for experimentation in remote settings. The use of both the natural food dyes and inexpensive digital balance opens a wide swath of possibilities for new experiments to be developed for at-home experimentation.