Comparative Study of Natural and Artificial Flavoring Agents and Dyes

Dikshit, Rashmi; Tallapragada, Padmavathi

doi:10.1016/b978-0-12-811518-3.00003-x

Cited by 30 publications

(20 citation statements)

References 28 publications

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“…The three commercial dyes used in jelly candies are based on molecules with potential antioxidants. Carminic acid [3,5,6,8-tetrahydroxy-1-methyl-9,10-dioxo-3-[(2S,3R,4R,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]-9,10-dihydroanthracene-2-carboxylic acid] and curcumin [(1E,6E)-1,7-bis (4-hydroxy-3-methoxyphenyl) -1,6-heptadiene-3,5-dione)] are two well-known phenolic compounds [42], while Idacol (Brilliant Blue FCF), a synthetic dye obtained by the condensation of 2-formylbenzenesulfonic acid and the appropriate aniline, followed by oxidation, contains aromatic rings with scavenging activity [43]. Commercial fruity flavours are prepared with a large number of chemical compounds in different proportions, including aromatic esters and other compounds that may present some reducing activities.…”

Section: Discussionmentioning

confidence: 99%

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

Cedeño-Pinos

Marcucci

Bañón

2021

Foods

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Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from Braccharis dracunculifolia (Brazilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels (0, 0.01, and 0.02% w/w) of PEE were tested in jelly candies alternatively made with two carbohydrate bases (sugars or fructans) and three fruity dyes and flavours (menthe, orange, or strawberry). Propolis polyphenol content (identified by HPLC-MS and quantified by HPLC-DAD/UV-Vis), antioxidant capacity (total phenolics and radical scavenging activity), physical properties (moisture, pH, CIELab colour, and texture profile analysis), and flavour were studied in candies. PEE was rich in polyphenols (>8.7%), including several prenylated p-coumaric, caffeoylquinic and diterpenic acids, and flavonoids, with Artepillin-C (3.4%) as the main bioactive compound. The incorporation of PEE into the hot liquor at 80 °C for 5 min before moulding allowed a good retention of propolis polyphenols in the final product (recovery percentages of up to 97.4% for Artepillin-C). Jelly candies made with sugars or dietetic fructans have poor antioxidant properties, which depend on the dyes and flavours used. Using PEE (at 0.02%) strongly improved the antioxidant capacity (relative increases of up to 465%) of candies without altering the pH, colour, or texture, although off-flavour may appear. Propolis, due to its good antioxidant properties, has potential for use as a functional ingredient in jelly candies.

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Section: Discussionmentioning

confidence: 99%

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

Cedeño-Pinos

Marcucci

Bañón

2021

Foods

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“…most people use the yellow colour most often by mixing it with a primary dye to adjust the hue. In addition, the source of the yellow colour is the most universally widespread worldwide (Dikshit et al 2018). Thus, the majority of plants identified in this survey are rich in phenolic compounds a source of yellow pigments, which are used as spice, colours, conservatives and aromas, especially from saffron, safflower and pomegranate tree.…”

Section: The Most Common Coloursmentioning

confidence: 99%

Ethnobotanical investigation of herbal food additives of Morocco used as natural dyes

Drioiche

Benhlima

Kchibale

et al. 2021

Ethnobot. Res. App.

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“…The market for natural colorants is experiencing a boom related to the “clean label” trend. It is worth mentioning that some of the main drivers for the increased demand of natural colorants are the health-promoting benefits of natural food colorants [ 37 ]. Researchers and the food industry are exploring stable natural colorants and new natural extracts from F&V by-products [ 37 ].…”

Section: Fruit and Vegetables By-products As A Source Of Valuable Compoundsmentioning

confidence: 99%

By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

Cano‐Lamadrid

Artés–Hernández

2021

Foods

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The aim of this review is to provide comprehensive information about non-thermal technologies applied in fruit and vegetables (F&V) by-products to enhance their phytochemicals and to obtain pectin. Moreover, the potential use of such compounds for food supplementation will also be of particular interest as a relevant and sustainable strategy to increase functional properties. The thermal instability of bioactive compounds, which induces a reduction of the content, has led to research and development during recent decades of non-thermal innovative technologies to preserve such nutraceuticals. Therefore, ultrasounds, light stresses, enzyme assisted treatment, fermentation, electro-technologies and high pressure, among others, have been developed and improved. Scientific evidence of F&V by-products application in food, pharmacologic and cosmetic products, and packaging materials were also found. Among food applications, it could be mentioned as enriched minimally processed fruits, beverages and purees fortification, healthier and “clean label” bakery and confectionary products, intelligent food packaging, and edible coatings. Future investigations should be focused on the optimization of ‘green’ non-thermal and sustainable-technologies on the F&V by-products’ key compounds for the full-utilization of raw material in the food industry.

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Comparative Study of Natural and Artificial Flavoring Agents and Dyes

Cited by 30 publications

References 28 publications

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

Ethnobotanical investigation of herbal food additives of Morocco used as natural dyes

By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

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