Stability of water-soluble turmeric colourant in an extruded food product during storage

Sowbhagya, H. B.; Smitha, S.; Sampathu, S. R.; Krishnamurthy, N.; Bhattacharya, Suvendu

doi:10.1016/j.jfoodeng.2004.05.003

Cited by 46 publications

(31 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Rice extrudates stored for 90 days at different packaging and storage conditions demonstrated linear nature of the graph indicating the decrease in percent retention of colour (redness) to follow first order kinetics. This work is in agreement with results reported by Sowbhagya et al (2005). They reported that natural colour curcumin follows first order kinetics for colour retention during storage study of 10 weeks in extruded product.…”

Section: Sensory Propertiessupporting

confidence: 93%

Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability

Gat

Ananthanarayan

2016

J Food Sci Technol

View full text Add to dashboard Cite

Suitability of paprika oily extract as a pre-extrusion colouring of rice extrudate was evaluated as a function of extrusion parameters viz. moisture content, screw speed and die temperature. Most acceptable coloured rice extrudates in terms of colour and overall acceptability was achieved with addition of 3 % paprika oily extract and which is extruded at fixed conditions of 25 % feed moisture, 120°C barrel temperature and 100 rpm screw speed. During extrusion, retention of red colour of paprika oily extract added rice extrudates increased with an increase in feed moisture and screw speed while decreased with an increase in barrel temperature. Present study was also undertaken to check effect of addition of butylated hydroxytoluene (BHT) on colour stability of coloured rice extrudates. Coloured rice extrudates were packed in polyethylene, metallised polyethylene and vacuum packaging material and subjected to storage studies for 90 days at 25 and 50°C with 65 % relative humidity conditions. Retention of red colour (a*) of paprika oily extract added rice extrudates follows first order kinetics, showing a faster rate of degradation with half-life of 48 days when packed in metalized polyethylene and stored at higher temperature conditions.

show abstract

Section: Sensory Propertiessupporting

confidence: 93%

Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability

Gat

Ananthanarayan

2016

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…The water soluble infusate was prepared by suspending 3% curcumin (Sigma-Aldrich) containing propylene glycol and polysorbate in the ratio of 1:1 [43].The moisture content of pineapple as determined by vacuum drying (60ºC for 24 h) was 85% on a wet weight basis. Sucrose was used as the osmotic agent.…”

Section: Sample Preparationmentioning

confidence: 99%

Untitled

2017

FSN

View full text Add to dashboard Cite

Functional foods are increasingly being accepted by the consumers due to rising demand for healthier food products. Generally, functional foods promote health and prevent diseases besides providing the basic function of supplying nutrients [1,2]. Infusion of compounds such as minerals [3], phenolic compounds [4,5] [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25]. The application of high pressure pretreatment was described to increase the water and solute diffusion during osmotic dehydration of pineapples, potato, glutinous rice and turkey breast [26][27][28][29]. Sila et al.,[30] demonstrated that combined effect of high pressure treatment and CaCl 2 treatment improved the texture of carrots during thermal processing. High pressure-assisted infusion of pectin methyl esterase and calcium chloride in strawberry was shown to improve the firmness [13,31]. Mahadevan et al., [32] indicated that high pressure pretreatment increased infusion of quercetin by 3 times into cranberries as compared to untreated ones.Incorporation of synthetic antioxidants like Butylated Hydroxyanisole (BHA) and Butylated Hydroxy Toluene (BHT) are restricted by legislative laws and regulations due to carcinogenic effects [33]. Therefore, there has been an increasing trend to use natural antioxidants over the synthetic ones. Turmeric (Curcuma longa L.) is considered as one of the main source of antioxidants curcuminoids namely Curcumin, Demethoxycurcumin and Bisdemethoxycurcumin [34]. It can improve the visual appearance, delectableness and prolong the storage period of food products [35]. The recommended daily intake of curcuminoids is 0.1 mg/kg body weight [36]. Several biological activities have been also reported in turmeric such as antioxidant, anti-inflammatory, anti-psoriatic, anti-diabetic, antibacterial, and anticancer properties [37][38][39][40][41][42]. Exhilarated with this idea of to develop pineapple slices with enhanced nutrition and color, it was opined desirable to infuse natural antioxidant (curcuminoids) to enhance the nutrition profile. The present study indicated that high pressure pretreatment enhanced the diffusion coefficients of curcuminoids in pineapple slices. The process could provide great opportunities for food manufacturers to develop value-added products similar to the fresh one and with enhanced nutritional and quality attributes.The main objectives of the present work were (i) to study the effect of high pressure treatment on the infusion of curcuminoids into pineapple slices, (ii) to determine the diffusivity of water, solute as well as curcuminoids, and (iii) to assess the possible improvement of mass transfer kinetics osmotic treatment due to high pressure treatment. Materials and Methods Raw materialsPineapples (Ananas comsus L. (Merr.)) were purchased from a local super market in Mysore and stored in cold storage rooms (4±1ºC and 90...

show abstract

“…Nowadays, it is very easy for people to have access to food, thanks to the food additives in daily shopping [1]. Color is one of the important features evaluated by food users.…”

Section: Introductionmentioning

confidence: 99%

Toxic Effects of Chronic Feeding with Food Azo Dyes on Drosophila melanogaster Oregon R

2017

View full text Add to dashboard Cite

Abstract. Arti cial azo dyes are widely used as coloring agents for foodstu s, drugs, and cosmetics. In this study, the toxic e ects of four di erent synthetic food dyes (Ponceau 4R, Sunset Yellow, Amaranth, Tartrazine) on 72 4h larvae of Oregon (R) wild type of Drosophila melanogaster were investigated. In addition, depending on chronic feeding, the life span of the ies was determined. For this purpose, six di erent concentrations of food dyes (5,10,15,20, 25, and 30 mg mL 1 ) were selected by preliminary studies to determine LD 100 values. The e ects of the food dyes on longevity were studied separately in female and male populations. It was determined that the maximum mean life span of the female and male D. melanogaster populations decreased with increasing concentrations of food dyes. Based on the results obtained from the larval mortality and life span experiments, the order of toxicity for food dyes was: Tartrazine > Amaranth > Sunset Yellow Ponceau 4R.

show abstract

Stability of water-soluble turmeric colourant in an extruded food product during storage

Cited by 46 publications

References 2 publications

Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability

Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability

Untitled

Toxic Effects of Chronic Feeding with Food Azo Dyes on Drosophila melanogaster Oregon R

Contact Info

Product

Resources

About