Analysis of Natural Colorings in Foods by Thin Layer Chromatography

Oka, Hisao; Ozeki, Naoko; Hayashi, Tomoko; Itakura, Yûko

doi:10.1080/10826070701435038

Cited by 5 publications

(2 citation statements)

References 16 publications

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“…Generally, strawberry flavored cookies have carmine in their composition, which is a natural coloring extracted from cochineal (insect) and/or annatto coloring. In most churros and chocolate-filled cookies, the presence of the natural annatto or cochineal carmine has been observed to intensify the brown color; however, the caramel IV coloring is also part of the composition [ 94 ].…”

Section: Why Use Tomatoes As Food Coloring?mentioning

confidence: 99%

Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review

et al. 2021

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Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directly affects the color of the pigment. The lycopene contained in tomato has antioxidant activity and could reduce or eliminate other oxidants and/or synthetic preservatives in food. Moreover, tomatoes in foods have high sensory scores, nutritional appeal, and marketing potential. However, its use as a food colorant has been not extensively explored. Therefore, further studies are still required, especially on the stability of carotenoids in tomatoes used in processed foods.

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Section: Why Use Tomatoes As Food Coloring?mentioning

confidence: 99%

Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review

et al. 2021

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“…Lycopene, β‐carotene, β‐cryptoxanthin, lutein and capsanthin are well known food colorants, [146,147] together with the apocarotenoids crocin (a glucoside of crocetin) and bixin [146,147] . The C 40 carotenoids can be biosynthesized by different plants, algae and fungi, [2,146] but the apocarotenoids crocin and bixin are produced exclusively by Crocus sativus L. and Bixa orellana , respectively [146] (Figure 2).…”

Section: Conjugated Polyenes As Natural Dyeing Agentsmentioning

confidence: 99%

The Diversity of Linear Conjugated Polyenes and Colours in Nature: Raman Spectroscopy as a Diagnostic Tool

et al. 2020

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This review is centered on the linear conjugated polyenes, which encompasses chromatic biomolecules, such as carotenoids, polyunsaturated aldehydes and polyolefinic fatty acids. The linear extension of the conjugated double bonds in these molecules is the main feature that determines the spectroscopic properties as light‐absorbing. These classes of compounds are responsible for the yellow, orange, red and purple colors which are observed in their parent flora and fauna in nature. Raman spectroscopy has been used as analytical tool for the characterization of these molecules, mainly due to the strong light scattering produced by the delocalized pi electrons in the carbon chain. In addition, conjugated polyenes are one of the main target molecular species for astrobiology, and we also present a brief discussion of the use of Raman spectroscopy as one of the main analytical tools for the detection of polyenes extra‐terrestrially.

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Development of a planar chromatographic method for quantitation of anthocyanes in pomace, feed, juice and wine

Krüger

Urmann

Morlock

2013

Journal of Chromatography A

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Analysis of Natural Colorings in Foods by Thin Layer Chromatography

Cited by 5 publications

References 16 publications

Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review

Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review

The Diversity of Linear Conjugated Polyenes and Colours in Nature: Raman Spectroscopy as a Diagnostic Tool

Development of a planar chromatographic method for quantitation of anthocyanes in pomace, feed, juice and wine

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