Synthetic Colorants Research Articles

Phycocyanin Encapsulation in Carboxymethyl Chitosan and Whey Protein Isolate as a Strategy to Enhance Physicochemical Stability as a Food Coloring: A Review

Color additives, also known as food colorings, are substances added to food and beverages to enhance their visual appeal and consumer acceptance. The color of a food product serves as an indicator of attributes like flavor, safety, and nutritional value. Unlike other natural colors, blue-colored fruits and vegetables are rare, making blue associated with synthetic food coloring. Phycocyanin (PC), a natural blue pigment found in Spirulina, has garnered attention for its various biological properties, including antioxidant and anti-inflammatory activities. However, its industrial application limited by susceptibility to factors like high temperatures and pH variations during processing. Encapsulation, a technique involving the trapping of bioactive ingredients in carriers, can address these issues. In this study, chitosan derivatives, Carboxymethyl Chitosan (CMC)-Whey Protein Isolate (WPI) used as a coating for complexes in the encapsulation of phycocyanin. Encapsulation employed to improve pigment stability, and the study investigates the impact of ratios, pH, and CaCl2 concentration addition as a crosslinking agent. The selection of the appropriate CMC-WPI ratio is crucial for achieving good physicochemical properties, high encapsulation efficiency, and survivability against gastrointestinal and storage conditions. The encapsulated phycocyanin demonstrates stability across various pH values, with the concentration of CaCl2 influencing particle diameter and shape.

Production of Natural Food Colorant with Organic Mordant Solutions and Incorporation into Modern Food Systems

Abstract Colorants are an important exposure that affects the way we feel and judge foods. The food colorant is normally associated with the flavor, safety and nutritional value of the food product. Colorant are obtained from natural plants and minerals. In today’s world, synthetic oxidative food colors are used. It contains a high chemical composition and is derived from petroleum or crude oil. Sunset yellow, carmine, amaranth and azorubine are examples of common synthetic food colors. It leads to some diseases such as asthma, allergy reactions and cancer. Hence, natural food colors were produced from natural plants. The plants contain several pigments, such as betacyanin, anthocyanin and curcumin. The fruit juice of Opuntia ficus-indica, in particularly it contains betacyanin pigments, which can be used as a natural red-purple food colorant. In order to improve the results, we extracted the juice from Opuntia ficus-indica and banana pseudo-stem. Next, we qualitatively analyzed the juice to find out whether flavonoids, triterpenoids, proteins, alkaloids, carbohydrates, saponin, tannin, and phenol was present. Opuntia ficus-indica has antioxidant properties, as does banana pseudostem sap, which has antioxidant, antithrombotic and anti-haemolytic properties. Then analyzed physical parameters of color strength were measured (using a UV spectrophotometer) at 450 nm to determine color strength and that the results were good with pH, viscosity, smell and taste. And toxicity analyses of aflatoxin and ochratoxin shows good results. This colorant has been used successfully in two food systems: ice cream and milkshakes. which is preserved after one month in the refrigerator.

Sustainable Starch Strategies: Nano and Macro Adsorbents for the Detoxification of Synthetic Dyes and Heavy Metals

The research being conducted explores environmentally friendly techniques for heavy metal and synthetic dye detoxification from aquariums via nano- and macro adsorbents based on starch. In exposure to the urgent demands for sustainable wastewater treatment solutions, the research effort focuses on the development and evaluation of materials made from starch that have enhanced adsorption abilities. The effectiveness of developing and evaluating macro- and nano-sized starch composites and starch-based adsorbents in facilitating the elimination of heavy metals and synthetic colours is determined. The review includes a thorough examination of equilibrium traits kinetics, and adsorption processes, also takes into account how these sustainable starch-based products could be employed in real-world environmental remediation scenarios. The aforementioned findings offer significant additional knowledge regarding how to develop and implement starch-based adsorbents for the long-term and effective detoxification of heavy metals and synthetic colours compared to water.

Chronic Toxic Effects of Chocolate Brown HT Dye on Hepatorenal Functions In Vivo

Background: Synthetic colors are prevalent in modern food processing, with Chocolate Brown HT (E155) being widely used to meet the demand for chocolate colors. This study examined the long-term health effects of E155 on both male and female subjects. Methods: Six treatment groups received E155 in low to high dosages (200, 400, and 600 mg/kg body weight) for 40 weeks, while control groups consumed a normal diet. After the feeding period, biochemical and histological evaluations were conducted alongside regular physical observations. Results: The female high-dose (FHD) group exhibited the most significant decrease in body weight. Body Mass Index (BMI) dropped notably in females at moderate (FMD) and high doses (FHD). Serum levels of cholesterol, LDL, and triglycerides increased dose-dependently, with males being more susceptible. Elevated SGPT and SGOT levels indicated liver function impairment due to E155. Both genders showed centrilobular necrosis and fibrosis at high doses, with immune cell invasion even at low doses. Serum creatinine levels, especially in males, were significantly elevated. Females experienced severe injuries, including arteriolar hyalinosis at low doses and IgA nephropathy in the FHD group. Conclusion: The findings underscore serious public health concerns regarding the long-term intake of E155, which can cause significant hepatic and renal damage, particularly in females. This highlights the need for regulatory review and potential restrictions on the use of E155 in food products.

Rapid identification and quantitation of 34 synthetic colorants in 125 beverages and candies by ultraperformance liquid chromatography with photodiode array detection

Ultraperformance liquid chromatography with photodiode array detection was used to simultaneously quantify 34 permitted and prohibited synthetic colorants in beverages and candies. Solvent extraction was employed to extract colorants from food samples, proving to be simpler, more rapid and cost-effective, and less labor-intensive than other pretreatment techniques. Additionally, a single-laboratory study was conducted to validate the above method. The results of this validation, which was performed using blank beverage and candy samples, demonstrated satisfactory linearity and detection/quantitation limits. According to the FDA guidelines for the validation of chemical methods, the method exhibited a recovery of 85.4–108 % and repeatability of 0.427–6.73 % for intra- and interday tests. The established method enabled the simultaneous analysis of 34 permitted and prohibited colorants within a short timeframe of 13 min, and its applicability was confirmed by analyzing 93 types of beverages and 32 types of candies available on the market to ensure that the colorant content in all products was within permissible limits. Thus, the developed method was concluded to be particularly suitable for the rapid, accurate, and convenient monitoring of colorant content in commercial products.

Food Safety and Health Concerns of Synthetic Food Colors: An Update.

The toxicity of food additives is widely studied and concerns many consumers worldwide. Synthetic food colors are often considered an unnecessary risk to consumer health. Since the European Food Safety Authority's (EFSA) re-evaluation between 2009 and 2014, the body of scientific literature on food colors has grown, and new evaluations are being published by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Therefore, this narrative review aims to review the toxicological data that have become available since 2014. The reviewed colors are Quinoline Yellow, Sunset Yellow, Azorubine, Amaranth, Ponceau 4R, Erythrosine, Allura Red, Patent Blue, Indigo Carmine, Brilliant Blue FCF, Green S, Brilliant Black, Brown HT, and Lithol Rubine BK. Tartrazine was not included in this paper; the overwhelming amount of recent data on Tartrazine toxicity requires more space than this review can provide. The issues regarding the toxicity of synthetic food colors and real population exposures are being regularly examined and reviewed by relevant authorities, such as the EFSA and JECFA. The current ADI limits set by the authorities are mostly in agreement, and they seem safe. However, the EFSA and JECFA assessments of some of the colors are more than a decade old, and new evidence will soon be required.

New Findings Regarding the Effects of Selected Blue Food Colorants (Genipin, Patent Blue V, and Brilliant Blue FCF) on the Hemostatic Properties of Blood Components In Vitro.

Natural and synthetic colorants present in food can modulate hemostasis, which includes the coagulation process and blood platelet activation. Some colorants have cardioprotective activity as well. However, the effect of genipin (a natural blue colorant) and synthetic blue colorants (including patent blue V and brilliant blue FCF) on hemostasis is not clear. In this study, we aimed to investigate the effects of three blue colorants-genipin, patent blue V, and brilliant blue FCF-on selected parameters of hemostasis in vitro. The anti- or pro-coagulant potential was assessed in human plasma by measuring the following coagulation times: thrombin time (TT), prothrombin time (PT), and activated partial thromboplastin time (APTT). Moreover, we used the Total Thrombus formation Analysis System (T-TAS, PL-chip) to evaluate the anti-platelet potential of the colorants in whole blood. We also measured their effect on the adhesion of washed blood platelets to fibrinogen and collagen. Lastly, the cytotoxicity of the colorants against blood platelets was assessed based on the activity of extracellular lactate dehydrogenase (LDH). We observed that genipin (at all concentrations (1-200 µM)) did not have a significant effect on the coagulation times (PT, APTT, and TT). However, genipin at the highest concentration (200 µM) and patent blue V at the concentrations of 1 and 10 µM significantly prolonged the time of occlusion measured using the T-TAS, which demonstrated their anti-platelet activity. We also observed that genipin decreased the adhesion of platelets to fibrinogen and collagen. Only patent blue V and brilliant blue FCF significantly shortened the APTT (at the concentration of 10 µM) and TT (at concentrations of 1 and 10 µM), demonstrating pro-coagulant activity. These synthetic blue colorants also modulated the process of human blood platelet adhesion, stimulating the adhesion to fibrinogen and inhibiting the adhesion to collagen. The results demonstrate that genipin is not toxic. In addition, because of its ability to reduce blood platelet activation, genipin holds promise as a novel and valuable agent that improves the health of the cardiovascular system and reduces the risk of cardiovascular diseases. However, the mechanism of its anti-platelet activity remains unclear and requires further studies. Its in vivo activity and interaction with various anti-coagulant and anti-thrombotic drugs, including aspirin and its derivatives, should be examined as well.

Synthetic Colors in Food: A Warning for Children's Health.

This study addressed the harmful effects of artificial colors in pediatric populations, including children diagnosed with Autism Spectrum Disorder (ASD) and Attention Deficit Hyperactivity Disorder (ADHD), as well as those without behavioral disorders. There is a consensus that synthetic food colorings have several impacts on consumers, especially pediatrics, due to their influence on sensory appeal, which can encourage preference for certain foods. The results revealed that these color additives are directly linked to a series of health problems, with a greater impact on children, including a predisposition to pathological conditions such as carcinogenic, allergenic, mutagenic, cytotoxic, and clastogenic activities, as well as gastrointestinal and respiratory problems, in addition to behavioral changes in children with and without diagnosed disorders. The harms of synthetic dyes in children with or without comorbidities are worrying and require a careful and proactive approach from parents, caregivers and public authorities.

Synthesis of Bio-Base Fluorescence Carbon Dots for Selective Detection of Tartrazine and Sunset Yellow in Food Samples.

A green, economical and simple method for the preparation of water-soluble, high-fluorescent carbon quantum dots (CQDs) has been developed via hydrothermal process using pomelo peels as carbon source. The synthesized CQDs were characterized by transmission electron microscopy (TEM), X-ray diffraction(XRD), Fourier transform infrared spectroscopy (FTIR), UV - vis absorption spectra and fluorescence spectrophotometer. The results reveal that the as-prepared C-dots were spherical shape with an average diameter of 2.64nm and emit bright blue photoluminescence (PL) with a quantum yield of approximately 3.63%. The surface of the C-dots was rich in hydroxyl groups and presented various merits including excellent photostability, low toxicity, and satisfactory solubility. Additionally, we found that two widely used synthetic food colorants, tartrazine and sunset yellow, could result in a strong fluorescence quenching of the C-dots, The possible mechanisms are caused by different ratios of inner filter and static quenching effects. According to this property, This study attempts to establish an analytical method for the determination of tartrazine and sunset yellow using carbon quantum dots as fluorescent probe. A linear relationship was found in the range of 0-100 µM tartrazine and sunset yellow with the detection limit(3σ/k) of 0.65 nM and 1.7 nM. The relative standard deviation (RSD) was 3.5% (tartrazine) and 3.0% (sunset yellow).This observation was further successfully applied for the determination of tartrazine and sunset yellow in food samples collected from local markets, and the recovery rates of the two ranges from 79% to 117.8 and 81 -103.5%, respectively. suggesting its great potential toward food routine analysis.

Formulation of functional gummy candies containing natural antioxidants and stevia

The research aimed to enhance the nutritional value of gummy candies by incorporating pistachio green hull extract (PGHE), stevia, and starch into the formulations. The gummy candies formulations were optimized using PGHE (1–5 %), stevia (0.013–0.040 %) and gelatin-to-starch ratio (9:1, 2:8, and 3:7) by response surface methodology (RSM), central composite design (CCD), with six center points. The physicochemical and textural properties of the gummy candies were assessed. Three optimal formulations were determined, which were preferred by the majority of panelists. One of them was selected for testing total phenolic content (680.31 ± 0.6 mg GAE/100g gummy candy), antioxidant activity (IC50 = 277 μg/mL), FTIR analysis, morphology examination, and storage stability. This study resulted in the development of gummy candies that not only offer a reduced-sugar product (50 %; equal to 12 % of sucrose) with high antioxidant activity but also eliminate the need for artificial flavors and synthetic colorants in the formulation.

Assessment of the Hazard and Ecotoxicity of the Residues of Paiche Leather Dyed with Natural and Synthetic Colourants: A Focus on Environmental Sustainability

The aim of this research was to assess the hazardousness and ecotoxicity of paiche leather (Arapaima gigas) dyed with natural colourants (turmeric and purple corn) versus synthetic colourants (anilines). To determine hazardousness, the methodology included the assessment of flammability, corrosivity, reactivity to H2S and HCN, toxicity from metals, and organic compounds of dyed leather. Additionally, its ecotoxicity was determined using the California red worm (Eisenia fetida) as a bioindicator through a bioassay, with treatments at 0.02, 0.04, 0.08, 0.16, and 0.20 g of leather/g of substrate, including undyed leather and a negative control in the investigation. The hazardousness analysis results indicated that leather samples dyed with both natural and synthetic colourants are not hazardous. However, the concentrations of chromium, nickel, cadmium, and lead exceed the permitted values for their use in footwear according to the European Union. Regarding ecotoxicity, the results demonstrate that acute toxicity to E. fetida is lower for natural colourants compared to synthetic colourants, where 100% mortality occurs at concentrations between 0.04 and 0.08 g of leather/g of the substrate. Concerning chronic toxicity, after 12 weeks of exposure, the tolerance concentration for undyed paiche leather is 0.035 g of leather/g of the substrate, and for leather dyed with purple corn and turmeric, it is 0.2 g of leather/g of the substrate. It is shown that the active compounds of natural colourants have a positive effect on worm survival, and it is concluded that paiche leather dyed with these colourants presents environmental advantages over leather dyed with synthetic colourants.

Maintaining Printing Machines at a Textile Company

This qualitative research explores the multifaceted applications of Polyvinyl Chloride (PVC) in East Java, Indonesia. Utilizing interviews, observations, and literature review, the study aims to analyze PVC's utilization across diverse sectors. Results highlight its extensive use in synthetic leather, flooring, and color manufacturing, emphasizing its versatility, chemical resistance, lightweight, and water-resistant properties. Implications underscore the importance of comprehending PVC's role for sustainable development and innovation. Highlight : PVC's Versatility: The study showcases PVC's adaptability across various industries, from synthetic leather to flooring, emphasizing its diverse applications. Sustainable Development: Understanding PVC's role in industrial contexts highlights opportunities for sustainable development and innovation, contributing to environmental conservation efforts. Qualitative Approach: Utilizing interviews, observations, and literature review, the research offers in-depth insights into the utilization of PVC in East Java, Indonesia. Keywords: PVC, applications, East Java, Indonesia, qualitative research

Phytoremediation of Methylene Blue and Congo Red by duckweed (Lemna minor)

Synthetic colorants are widely used globally by different industries for the dyeing process. However, these chemicals pollute the environment and affect human health by causing allergies, hives, dermatitis, and cancer. This study aims to compare the effectiveness of duckweed (Lemna minor) in the removal of the Methylene Blue (MB) and Congo red (CR) dyes at different concentrations (1 mg/L, 5 mg/L, 10 mg/L, and 15 mg/L). Absorbance values were determined at 665 nm for MB and 497 nm for CR after 96 hours. The results show higher removal of MB compared to CR for all concentrations (95.49 % vs. 59.32%, 1 mg/L; 97.24% vs. 39.43%, 5mg/L; 91.30% vs 28.47%, 10mg/L; y 85.42% vs 20.27%, 15mg/L). The removal of MB was observed after 30 min of contact with duckweed, while the removal of CR was observed after 24 hours in all concentrations.

Potential of White Rot Fungi from Berbak-Sembilang National Park, Indonesia for Decolorization and Detoxification Commercial Direct Dyes

Commercial direct dyes are frequently employed in the dyeing of Jumputan, a traditional craft originating from South Sumatra, Indonesia. The introduction of synthetic dyes into the environment can have a detrimental impact on ecosystem stability, necessitating the implementation of remedial measures. There has been a growing interest in the utilization of White Rot Fungi (WRF) as a viable biological agent for the purpose of decolorizing and detoxifying synthetic colors. However, it is imperative to investigate the isolated WRF from Berbak-Sembilang National Park (TNBS) due to the varying capacities of decolorization and detoxification exhibited by each WRF. The study involved 5 WRF from TNBS screened in solid media, and grown in a liquid medium containing commercial direct dyes (direct turquoise, direct orange and direct yellow). WRF grown on liquid medium contains a single dye, mixture dyes and temperature characterization. It measured decolorization, biomass and enzyme activities. Toxicity is measured by the BSLT method. The findings indicated that 3 specific fungi, namely Phellinus noxius (BRB 11), Lentinus sajor-caju (BRB 12) and Leotrametes menziesii (BRB 73), exhibited a significant capacity to remove the color from both individual and mixture of direct dyes through the production of laccase and MnP enzymes. The optimal temperature for decolorization of the mixture of direct dyes was 35 °C for BRB 11 (61.4 %) and BRB 73 (60.7 %), whereas BRB 12 (47.4 %) exhibited optimal temperature at 30 °C. The toxicity assay conducted using A. salina showed a progressive rise in the LC50 value, from 15.37 mgL−1 in the control group to a range of 21.63 - 35.84 mgL−1 in the treated group, indicating a detoxification process. However, the most toxic isolate was BRB 12. This study proposes the potential of 2 isolates, Phellinus noxius (BRB 11) and Leotrametes menziesii BRB 73, from TNBS for degradation of single and mixture dye wastewater in the environment. HIGHLIGHTS The discovery of 3 White Rot Fungi from TNBS (Indonesia) has the ability to remove color and reduce the level of toxicity of commercial direct dyes, both individual and mixture of commercial direct dyes. Uncovering one of White Rot Fungi has not been widely published for decolorization and detoxification commercial direct dyes, namely Leotrametes menziesii (BRB 73). The optimal temperature was 35 °C for decolorization of commercial direct dyes by Phellinus noxius (BRB 11) and Leotrametes menziesii (BRB 73) GRAPHICAL ABSTRACT

Exploring Ultrasonic‐Assisted Extraction and Eco‐Friendly Dyeing of Organic Cotton using Syzygium cumini Leaf Extracts

AbstractThe demand for natural dyes is increasing due to the negative environmental impacts of synthetic color. In fact, customers are becoming more concerned about their health and the environmentally friendly products. The aim of this research is to disclose the dye extraction process using the ultrasonic method and eco‐friendly dyeing of organic cotton knitted fabric. Initially, 10 g of Syzyguim cumini leaf powder was dissolved in 150 mL of purified water maintaining a 1 : 15 M : L ratio to extract the color. After that, the extracted dye solution was added to coloration bath following the M : L ratios of 1 : 16, 1 : 12, and 1 : 8 for producing dark, medium, and light shades, respectively. Post mordanting was done using natural lemon juice for colorfastness improvement. The color attributes were revealed by the spectrophotometric analysis. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used to comprehend the successful relationship that exists among SCL dyes and organic cotton fibers, and the TGA analysis confirmed that dyed fabric is more stable than undyed fabric. Moreover, the colored sample‘s pH, formaldehyde level, and presence of forbidden Azo groups (aromatic amines) were examined. The test results revealed that very good to excellent color fastness properties were obtained and no harmful chemicals were detected in the dyed samples.

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.

BOLD: Color from Test Tube to Textile

Abstract Red can be the color of passion and danger, or luck and prosperity. Blue can be the shade of sadness—singing the blues—or a sign of tranquility and serenity. As the Russian painter Wassily Kandinsky once affirmed, in his 1911 treatise Concerning the Spiritual in Art , “Color is a power which directly influences the soul.” Color is also culture: we’ve colored our environments, clothes, and bodies for thousands of years, since early humans applied simple organic stains derived from the plants around them. The art and science of dyeing is an ancient one; today it’s an economic and commercial powerhouse. The arrival of the first synthetic dyes in the 1850s—discovered by happenstance from experiments with coal tar waste—brought us a rainbow of new possibilities for fashion and textiles, from color “fads” and trends to new means for self-expression. But synthetic color’s dark side lingers in polluted waterways. A new exhibit at the museum of the Science History Institute explores these complex legacies. Bold: Color From Test Tube To Textile takes visitors on a colorful 150-year journey through the history of synthetic dyes, examining the people and places who’ve shaped our modern understanding of color—from the laboratory to the factory floor, from the runway to retail, and beyond.

On the Performances of Estimating Stellar Atmospheric Parameters from CSST Broad-band Photometry

Deriving atmospheric parameters of a large sample of stars is of vital importance to understand the formation and evolution of the Milky Way. Photometric surveys, especially those with near-ultraviolet filters, can offer accurate measurements of stellar parameters, with the precision comparable to that from low/medium resolution spectroscopy. In this study, we explore the capability of measuring stellar atmospheric parameters from Chinese Space Station Telescope (CSST) broad-band photometry (particularly in the near-ultraviolet bands), based on synthetic colors derived from model spectra. We find that colors from the optical and near-ultraviolet filter systems adopted by CSST show significant sensitivities to the stellar atmospheric parameters, especially the metallicity. According to our mock data tests, the precision of the photometric metallicity is quite high, with typical values of 0.17 and 0.20 dex for dwarf and giant stars, respectively. The precision of the effective temperature estimated from broad-band colors are within 50 K.

Comparison of different methods for extraction of phycocyanin from the cyanobacterium Arthrospira maxima (Spirulina)

Phycocyanin is an interesting alternative to synthetic food colorants. Various methods to obtain phycocyanin from Arthrospira (Spirulina) biomass have been described in the literature, including ultrasonication, glass bead extraction and freeze-thawing. In this study, three optimized procedures were implemented to assess their efficacy in obtaining phycocyanin from Arthrospira maxima biomass, facilitating a comparative analysis of their effectiveness. After harvesting the biomass, extraction processes were conducted utilizing ultrasonication followed by flocculation with chitosan in various organic acid solutions, as well as glass bead extraction and freeze-thawing techniques, each followed by centrifugation. The obtained extracts were analyzed spectrophotometrically across the wavelength range of 280 to 800 nm. The freeze-thawing method yielded the highest C-PC contents at 17.03 ± 0.53%, followed closely by the ultrasonication method at 15.21 ± 0.41%. The highest purity of 2.02 ± 0.01 was attained through ultrasonication and subsequent flocculation with chitosan in acetic acid. Conversely, employing chitosan dissolved in citric or lactic acid for flocculation resulted in greenish extracts containing high amounts of chlorophyll.

Influence of a natural colorant powder from Syzygium cumini L. (skeels) on sensorial and physicochemical properties during storage of a heat-treated flavored fermented milk

This study aimed to evaluate the influence of a powder colorant obtained from a hydroalcoholic extract of jambolan (Syzygium cumini) on the chemical, microbiological, and sensory characteristics of heat-treated flavored fermented milk. The extraction of anthocyanins from the pulp was carried out by maceration with 90% (v/v) ethanol acidified with citric acid. This extract was concentrated (14 to 15% w/v of total solids). Maltodextrin DE 12 was added to obtain 25% (w/v) total solids. Guar gum (0.06% w/w) was added as a stabilizer to whole milk reconstituted with sterilized distilled water (11% w/v total solids). The colorant powder was homogenized at a rate of 1.5 and 2 g per 100 mL of powdered whole milk dissolved in the corresponding amount of water, and sucrose and concentrated strawberry flavoring were added. The natural colorant addition allowed us to obtain a product with pH (4.23-4.75), titratable acidity (1.28-1.47% w/w lactic acid), and color stability, similar to those of yogurt with synthetic colorants. No microbial growth or color changes were detected. The judges did not notice any strange odor, taste, or color. Natural colorants can be a beneficial option for developing healthy and sustainable foods. Keywords: Syzygium cumini; anthocyanins; spray-dried; natural colorant; heat-treated fermented milk.