Colorimetric Measurement and Functional Analysis of Selective Natural Colorants Applicable for Food and Textile Products

Singhee, Deepali; Sarkar, Adrija

doi:10.5772/intechopen.102473

Cited by 7 publications

(4 citation statements)

References 53 publications

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“…Moreover, He and Giusti [ 22 ] describe in detail the incorporation of anthocyanins as natural colorants into food additives, and their absorbance and toxicity levels. The absorbance of the level of various natural pigments has been reported previously by various authors [ 18 , 71 , 72 ].…”

Section: Resultsmentioning

confidence: 66%

Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color

Bakhsh

Cho

Baritugo

et al. 2023

Foods

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Color is a major feature that strongly influences the consumer’s perception, selection, and acceptance of various foods. An improved understanding regarding bio-safety protocols, health welfare, and the nutritional importance of food colorants has shifted the attention of the scientific community toward natural pigments to replace their toxic synthetic counterparts. However, owing to safety and toxicity concerns, incorporating natural colorants directly from viable sources into plant-based meat (PBM) has many limitations. Nonetheless, over time, safe and cheap extraction techniques have been developed to extract the purified form of coloring agents from raw materials to be incorporated into PBM products. Subsequently, extracted anthocyanin has displayed compounds like Delphinidin-3-mono glucoside (D3G) at 3.1 min and Petunidin-3-mono glucoside (P3G) at 5.1 277, 515, and 546 nm at chromatographic lambda. Fe-pheophytin was successfully generated from chlorophyll through the ion exchange method. Likewise, the optical density (OD) of synthesized leghemoglobin (LegH) indicated that pBHA bacteria grow more rigorously containing ampicillin with a dilution factor of 10 after 1 h of inoculation. The potential LegH sequence was identified at 2500 bp through gel electrophoresis. The color coordinates and absorbance level of natural pigments showed significant differences (p < 0.05) with the control. The development of coloring agents originating from natural sources for PBM can be considered advantageous compared to animal myoglobin in terms of health and functionality. Therefore, the purpose of this study was to produce natural coloring agents for PBM by extracting and developing chlorophyll from spinach, extracting anthocyanins from black beans, and inserting recombinant plasmids into microorganisms to produce LegH.

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Section: Resultsmentioning

confidence: 66%

Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color

Bakhsh

Cho

Baritugo

et al. 2023

Foods

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“…The Δ L *, Δ a *, and Δ b * values show how different the sample colors are from the standard. These were calculated according to the method described by Singhee and Sarkar (2022). According to Jahanbakhshi and Ansari instructions the color difference (Δ Ε ), Hue Angle ( H ), Saturation Index (SI), and White Index (WI) were calculated.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical, nutritional, and sensory characteristics of Chenopodium album, ashwagandha, flaxseed, and Giloy fortified bun

Kumar

Arora

Kumar

et al. 2022

Food Processing Preservation

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This investigation was focused on the fortification of the bun with an optimized ratio of Chenopodium album, ashwagandha, flaxseeds, and giloy. Totally, five formulations were prepared along with control, that is, Bb1, Bb2, Bb3, Bb4, and CRWFB. The result of sensory evaluation revealed that C. album, ashwagandha, flaxseeds, and giloy fortified bun Bb4 with 50% of C. album paste received the highest OA and was followed by Bb1with 20% C. album paste without any aftertaste while control, that is, CRWFB lacked in flavor, taste, and sponginess as well as scored lowest in overall acceptability. The fortified buns have higher ash content, protein content, and carbohydrate content compared with the control while having lower water activity. The fortified buns have higher total phenolic content and energy compared with the control except for Bb1. The results showed that the use of C. album, ashwagandha, flaxseeds, and giloy had a positive influence on the physicochemical, nutritional, and sensory characteristics of fortified buns. Novelty impact statement Buns were prepared with the incorporation of Chenopodium album, ashwagandha, flaxseeds, and giloy as Bb1, Bb2, Bb3, and Bb4. Chenopodium album, ashwagandha, flaxseeds, and giloy had a positive influence on the physicochemical, nutritional, and sensory characteristics of fortified buns. Nutritionwise Bb4 signifies an enhancement in nutritional as well as functional characteristics.

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“…They are the easiest, most practical, instrument-free technique of freshness monitoring directly by the human eye, whether directly on the packaging or with an on-package sticker. Colourimetric sensors detect colour shifts generated by intermolecular interactions between chromophores and analytes [10][11][12][13]. Colourimetric sensing methods, such as paper-based sensors, on the other hand, are easy to use and produce results fast, requiring no specific training to explain them [14].…”

Section: Introductionmentioning

confidence: 99%

A paper-based colourimetric sensor for sodium sulfite detection in beverages

et al. 2023

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Sulfite is a common food additive that prevents oxidation from damaging food nutrients, and it has long been used in the food industry as a bleaching agent. It can harm the human body if taken wrongly or excessively. In this study, three dyes (cresol red, chlorophenol red, and bromocresol green) were explored to analyze the presence of sodium sulfite (SS) in an inexpensive, disposable paper sensor with a lower visible detection limit of 0.05 M. This visual paper sensor detects sodium sulfite with high selectivity and sensitivity at room temperature. An IoT-based sensor was also developed to practically apply the developed method, which is rapid and low-cost and can replace heavy-duty instruments. Both these sensors can substantially impact scenarios such as food quality monitoring and detecting sodium sulfite in medicinal items. Graphical Abstract

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Colorimetric Measurement and Functional Analysis of Selective Natural Colorants Applicable for Food and Textile Products

Cited by 7 publications

References 53 publications

Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color

Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color

Physicochemical, nutritional, and sensory characteristics of Chenopodium album, ashwagandha, flaxseed, and Giloy fortified bun

A paper-based colourimetric sensor for sodium sulfite detection in beverages

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