Genotoxicity of Synthetic Food Colorants

A study was conducted to evaluate the genotoxicity, if any, of the permitted synthetic food colorants used in India. Eight synthetic food colorants namely Erythrosine （E 127）, Tartrazine （E 102）, Ponceau 4R （E 124）, Sunset Yellow FCF （E 110）, Brilliant Blue FCF （E133）, Fast Green FCF （E143）, Carmoisine （E122） and Indigo Carmine （E132） and their combination are used in sweets namely Ladu, Jilebi and Halwa in Calicut and suburban areas of Kerala, in India. The genotoxicity of the colorants alone and in combinations at different concentrations were evaluated by Cytokinesis Block Micronucleus （CBMN） Assay. It was observed that all the above colorants and their combinations could cause genotoxicity to human lymphocytes even at the permissible concentration of 100 ppm as per PFA （Prevention of Food Adulteration） Act of India. The toxicity varied from dye to dye and was proportional to their concentration. Combination of colors showed more toxicity than the individual components. Toxicity could be reduced drastically by reducing the concentration of the dyes at least 50% below the permissible limit. Permitted synthetic food colorants even at the permissible limit should be used with caution. This study demonstrated the need for redefining the permissible limit of the food colorants based on Admissible Daily Intake （ADI） as being practiced in developed countries.

Natural hydroxyanthraquinoid pigments as potent food grade colorants:an overview

Natural pigments and colorants are widely used in the world in many industries such as textile dying,food processing or cosmetic manufacturing.Among the natural products of interest are various compounds belonging to carotenoids,anthocyanins,chlorophylls,melanins,betalains...The review emphasizes pigments with anthraquinoid skeleton and gives an overview on hydroxyanthraquinoids described in Nature,the first one ever published.Trends in consumption,production and regulation of natural food grade colorants are given,in the current global market.The second part focuses on the description of the chemical structures of the main anthraquinoid colouring compounds,their properties and their biosynthetic pathways.Main natural sources of such pigments are summarized,followed by discussion about toxicity and carcinogenicity observed in some cases.As a conclusion,current industrial applications of natural hydroxyanthraquinoids are described with two examples,carminic acid from an insect and Arpink red^(™)from a filamentous fungus.

Facile preparation of nano-g-C_(3)N_(4)/UiO-66-NH_(2) composite as sorbent for high-efficient extraction and preconcentration of food colorants prior to HPLC analysis

In this work,the nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite was prepared by one-step solvothermal method.The as-prepared composite was characterized by scanning electron microscopy,Brunner-Emmet-Teller measurement,energy dispersive spectrometer,X-ray diffraction,and Fourier transform infrared spectroscopy.By using nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite as sorbent,a dispersive solid-phase extraction coupled with high-performance liquid chromatography was developed to sensitive analysis of food colorants including tartrazine,amaranth,carmine,sunset yellow,allura red and bright blue.The experiment parameters including the amount of sorbent,adsorption time,the p H of adsorption solution,desorption time,desorption solvent,the p H of desorption solution as well as the proportion between desorption solvent and buffer solvent were investigated.Under the optimized conditions,the limits of detection(S/N=3) and limits of quantitation (S/N=10) were determined in the ranges of 0.08-0.8 and 0.2-2.0 ng/m L,respectively.With the developed sample pretreatment method,carmine and brilliant blue were determined from blueberry juice by HPLC-DAD.The contents were calculated as 1.53μg/m L and0.17μg/mL,respectively.

Study on Extraction and Conversion Annatto （Bixa orellana L.） Color into Norbixin to Prepare Food Grade Water-Soluble Norbixin Powder

Response surface methodology was used in this research to optimize the technical parameters of the extraction and conversion color compound in armatto seeds into norbixin. Parameters affected the extraction efficiency and norbixin recovery yield were solvent concentration, rate of solvent/seed, incubation time, and incubation temperature. The optimization results including： concentration of ethanol is 51.82°; concentration of NaOH is 0.52 M; ratio of solvent/seed is 7.1/1; incubation time is 33.12 minutes, incubation temperature is 58.6℃, and the rate of 36% HCl/color solution is 0.5/5 （v/v）.

Bon Appetit! An Investigation About the Best and Worst Color Combinations of Lighting and Food

We investigated an interaction effect between lighting color and food color that stimulates or discourages one＇s appetite. Facilitated by the LED （light-emitting diode） as an additional chromatic lighting source, observers selected the best and worst lighting colors by themselves using a ＂Mini Living Colors （PhilipsTM）＂ in the preliminary test （N = 30） and then color picker software in the main experiment （N = 30）. Food stimuli were composed of two aspects, type--natural or processed--and complexity--low or high, and consequently they were grouped into four categories. We measured the selected lighting color in terms of chromaticity and illumination level, and analyzed the best and worst combinations based on these measurements. Throughout the two empirical studies, we found three tendencies： First, except for the white, yellow lighting stimulates while red and blue discourages one＇s appetite. Second, when color categories of lighting and food are similar to each other, it stimulates the appetite whereas complementary, it discourages it. Third, the type of food does not act as an influencing factor.

The Effects of Using Color Foods of Children on Immunity Properties and Liver, Kidney on Rats

Synthetic color is added to foods to replace natural color lost during processing. It is causes health problems mainly in children that considered Avery venerable group. This study was carried out investigate the effect of using color foods (Color fruit juice for 6 - 12 hr. Tomato ketchup potato chips (TKPC) color sweet and color chocolate at low (15%) and high (30%)) concentration on serum biochemical, WBC (white blood cell)and histopathology of liver and kidney of rats for 13 week. The results indicated that no significant change in body weight gain, serum glucose, HDL and LDL cholesterol. TKPC (30%) showed that significant increase in total cholesterol (TC), triacylglycerol (TG). Low and high concentration of color chocolate and color sweet was exhibited significant increase of TG. The level of ALT and AST was significant increase of rat’s administration color fruit juice (for 12 hr.) and TKPC at 30%. High concentration of color foods and long time administration of color fruit juice showed significant increase in serum creatinine and albumin compared to control group. Both low and high consumed of color foods exhibited significant decrease in liver GSH. High concentration of color foods lead to increase number of WBC as the result to the response of the immune system to the inflammation. Color foods were reveled change in histological structure of liver and kidney. In conclusion, the use synthetic color in various foods has adverse effect on some of biochemical analysis;and the liver and kidney histopathological structure.

Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as colorants in food products

Natural pigments are widely utilized as food additives nowadays to impart color or improve the taste of the food products.These pigments are significant food compounds used in the food industry due to their diverse nutritional and functional attributes.Color is the essential part of any food as it affects the consumer acceptability of the products.Recently consumer interest has shifted towards natural pigments as food colorants due to their high safety margins.Food industries prefer the use of natural pigments for foods and drinks owing to the harmful and undesirable effects of artificial pigments.These pigments include betalains-betaxanthin,betacyanin,flavonoids-anthocyanins,carotenoids-lutein,zeaxanthin,β-carotene,and chlorophylls-chlorophyllins,etc.There are some restrictions associated with the use of natural pigments based on the source of the pigment,quantity,and product nature.This review illustrates applications of permitted pigments in diversified food models and highlights their advantages as food ingredients.

Oxidation and Complexation-Based Spectrophotometric Methods for Sensitive Determination of Tartrazine E102 in Some Commercial Food Samples

Two new sensitive spectrophotometric methods are reported for determination of tartrazine (Tz) (E102) in some commercial food samples. The first method involves two coupled reactions, the reduction of Cu(II) to Cu(I) by the analyte in acetate buffer medium (pH = 5.9) at 30°C and the complexation reaction between Cu(I) and Tz oxidized form to yield Cu-Tz complex (method I). The other method is based on oxidation of Tz by alkaline KMnO4. These reactions are monitored spectrophotometrically at maximum absorbances 332 and 610 nm for methods (I and II) respectively. Variables affecting these reactions are carefully studied and the conditions are optimized. The stability constants are calculated at 293, 303, 313 and 323 K. The thermodynamic parameters, Gibb’s free energy change (ΔG), entropy change (ΔS), and enthalpy change (ΔH) associated with the complexation reaction are calculated and discussed. Under optimized conditions the proposed methods (I, II) obey Beer’s law 10.69 - 85.50, 5.34 - 34.12 μg·ml-1 of Tz respectively. The molar absorptivity, sandel sensitivity, detection and quantification limits are calculated. Matrix effects are also investigated. The methods are successfully applied to the quantification of Tz in different commercially food samples. The results obtained are in good agreement with those obtained by the reported methods at the 95% confidence level.

Identification of Natural and Artificial Colorants in Industrial Products Marketed in Senegal

Food colorants are widely used in the food industry to maintain or enhance product color. However, as the use of these colorants can have negative impacts on health, it is essential to analyze the risks associated with their consumption. This analysis requires, among other things, obtaining sufficient data on the presence of these colorants in foods, as well as their level of consumption. However, data on these colorants is often virtually non-existent in developing countries. The aim of this study was to determine the colorant profile of industrial products marketed in Senegal. Information on food additives was collected on 399 labels of different food product categories in shops located in Dakar. Data is recorded and processed using Excel software. Based on the Codex classification, analysis of the profile of additives identified on the labels of food samples revealed the presence of 31 colorants. The natural colorants identified are dominated by beta-carotene, widely present in beverages and dairy products, and paprika extract identified on cookies and industrial sauces. Artificial colors are dominated caramels present in several foods including bouillons, vinegars, sauces and hard candies. Secondly, there was a strong presence of the azo dye Sunset yellow FCF, widely found in samples of beverages, confectionery and cookies. The results of this case study enable us to appreciate the wide presence and diversity of colorants on the Senegalese market, and the importance of controlling them to guarantee consumer safety.

电感耦合等离子体发射光谱(ICP-OES)法测定食品接触材料用着色剂中8种盐酸可溶物

为获得较好的方法准确度和稳定性,优化了取样质量、机械振荡频率、射频功率、雾化气流量等测试条件。采用电感耦合等离子发射光谱(ICP-OES)法同时测定食品接触用着色剂中8种盐酸可溶物(锑、砷、钡、镉、铬、铅、汞和硒)。结果显示,8种元素方法检出限在0.02~0.2 mg/g,7次重复性相对标准偏差(RSD)为1.1%~3.0%。在加标回收实验(汞元素加标1、2和4 mg/kg,其余元素加标12、24和48 mg/kg)中,其回收率为93.8%~105%。10批次着色剂样品中,1批次样品铅元素溶出量超过GB 9685—2016限量值。方法适用于食品接触材料用着色剂中锑、砷、钡、镉、铅、汞和硒7种元素的测定,铬元素的测定可用作六价铬的筛查实验方法。

食品王国大讲堂——“颜”之有理

以童话故事的形式,运用生动有趣的形象,通俗易懂的语言,由浅入深地引导人们透过植物性食品色彩丰富的外表以及常见的变色现象探寻其中蕴含的科学原理,从而帮助人们知其然更能知其所以然,加深对植物性食品中主要色素(叶绿素、类胡萝卜素、花青素)结构与性质(溶解性与稳定性)的认识,增强对酶促褐变的原理以及阻褐方法的了解,建立对着色剂等食品添加剂的正确观念。

探究色彩元素在食品包装设计中的情感表达

我国经济在不断发展的过程中,人们的生活方式不断发生改变,消费水平也在逐渐提高。个性化的市场逐渐受到人们的欢迎和肯定,食品包装设计中色彩元素呈现多元化的趋势。现如今的产品包装已经发展到比较成熟的阶段,消费者重视产品的质量和实用性,同时自己的审美也在提高。在这样的情况下,相关设计师要在食品包装设计过程中不断开发更丰富的色彩元素。

色彩心理学在方便食品包装设计中的应用

色彩心理学是研究审美过程中人的视知觉对于色彩的生理、心理方面的潜意识反应和主体情绪状态与色彩的对应关系的学科。文章探讨色彩心理学在方便食品包装设计中的具体应用,旨在为方便食品行业的销售增长提供有效支持。

热风干燥四平头辣椒的护色工艺优化

为解决四平头辣椒在热风干制过程中极易发生褐变的问题,本文以奇台县四平头辣椒为研究对象,通过单因素实验从柠檬酸、食盐、植酸等8种食品添加剂中筛选出4种对辣椒护色有显著效果的组分,再采用Box-Behnken响应面法进一步优化并确定复合护色剂最优配比,最后对护色时间、温度进行优化。经上述实验得到四平头辣椒的最优护色工艺参数为:在常温(20℃)条件下浸泡于由质量分数为0.04%的植酸、0.05%的D-异抗坏血酸钠、0.07%的β-环糊精、0.04%的柠檬酸所组成的复合护色液中30 min后进行热风干制,该条件下得到的干辣椒色差降低到9.78,仅为未经护色干辣椒色差的48.7%,且色泽红亮、质地均匀。本研究可为四平头辣椒的工业化热风干制提供理论基础。

浅谈食用色素在面点中的应用

现在各类面点食品在餐桌上非常受人们喜爱,尤其是外观设计比较新颖特色的面点,更加吸引人们关注。食用色素又称着色剂,是一种以食品着色为目的的食品添加剂,可以分为天然色素和合成色素。现代食品行业普遍使用食用色素来改善食品色泽,赋予食品更吸引人的外观。本文针对面点的创作,分析食用色素在面点中的应用现状,指出食用色素应用的原则和注意事项。

色彩在儿童食品包装设计中的运用分析

在社会发展新时期,人们对于食品消费提出了更高的要求,消费者在选择购买儿童食品时,除了会关注到其安全质量,还会容易被食品包装设计所吸引。因此,食品企业要想提升儿童食品的销售量,创造出更多经济效益,就必须高度重视儿童食品包装创意设计,灵活运用色彩元素提升包装设计美感,赋予其深层次的文化内涵,满足消费者多样化的体验需求。本文将进一步对色彩在儿童食品包装设计中的运用展开分析与探讨,旨在为相关从业者提供参考借鉴。

Underutilized plant sources: A hidden treasure of natural colors

Pigments,which are naturally found in a variety of fruits and are categorized as natural dyes,are compounds that impart color to a variety of products in the food industry.Natural colorants are being used in the food industry to broaden the color pallet.Exploration and long-term use of underutilized crops(also known as minor or neglected)are critical for dietary diversification as well as fulfilling the nutritional needs of an ever-increasing human population.In recent years,the potential for underutilized crops as an emerging source of natural colorants has gained traction in the scientific community.The predominant factors behind the exploration of unconventional plants are sustainable production,local availability,technological feasibility,cultural importance,specialty food production,and new fundamental insights.There is an urgent need to uncover and explore underutilized plants in the changing world where unfavorable climatic and human conditions endanger natural vegetation around the planet.Humans have been using plant-based pigments since ancient times.Alternative vegetal resources and the re-discovery of underutilized plants should be prioritized in the hunt for important natural colorants.This review demonstrates the potential of this underutilized natural resource to extract promising natural colorants,which can be utilized in the food industry in the future.A scientific approach as well as research regarding the investigation,utilization,the discovery of new plant species having valuable natural pigments,their actions safety,and nutritional properties,is still needed around the world.

高效液相色谱法在葡萄酒着色剂检测中的应用问题及其对策

本研究探讨了高效液相色谱法在检测葡萄酒中非法添加着色剂方面的应用。虽然着色剂可显著改善葡萄酒的色泽品质,但相关标准明确要求不得在葡萄酒中使用合成着色剂。高效液相色谱法凭借其优异的分离与分析复杂样品的能力,成为检测葡萄酒着色剂的重要工具。然而,葡萄酒复杂的基质、多样的着色剂结构及仪器检出限不满足要求仍是该技术应用的难点。因此,本文提出优化色谱柱与流动相、引入多级质谱技术、在线富集与衍生化等方法,以提高检测效率和准确性,保障葡萄酒质量安全。

紫草素的提取及其在食品添加剂中的应用研究进展

紫草素是一类天然紫红色色素,通常作为一种天然着色剂用于食品的着色。它还具有抗菌、抗氧化等多种生物活性可有效控制食品中的食源性致病菌,降低食物的氧化以延长保质期。本文主要综述了紫草素的提取方法及其在食品添加剂中的应用研究进展。

生物质碳量子点检测食品中合成着色剂的研究进展

食品安全是关系到人们生命健康和社会稳定的重要问题。在食品加工中,合成着色剂被广泛使用,虽然我国对其用量和使用范围做出了明确规定,但仍存在超范围、超限量使用的情况。生物质碳量子点具有光致发光、生物相容性好、毒性低和绿色环保等特性,在合成着色剂检测领域具有巨大的应用潜力。本文对生物质碳量子点的制备方法及其在检测食品中合成着色剂方面的应用进行了综述,并对其未来发展前景进行分析和展望,以期为生物质碳量子点的合成和食品安全检测提供新的思路。