Tackling the safety and health effects of food colorants

Weiss, Viktor; Okun, Zoya; Shpigelman, Avi

doi:10.1002/fsh3.12015

Cited by 3 publications

(1 citation statement)

References 23 publications

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“…Anthocyanins, carotenoids, phenolic compounds, red beet derivatives, chlorophylls, and some curcuminoids are some of the most widely used natural dyes [87]. Natural dyes, along with their positive features (bioactive molecules and antioxidant effects), can exhibit some negativities as well, i.e., hyperactivity in children, contaminants, or pesticide residues [88]. Some of the popular and common natural polyphenolic colorants include anthocyanins and tannins.…”

Section: Natural Colorantsmentioning

confidence: 99%

Dietary Phenolic Compounds—Wellbeing and Perspective Applications

Mihaylova,

Dimitrova-Dimova,

Popova

2024

IJMS

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Contemporary living is continuously leading to poor everyday choices resulting in the manifestation of various diseases. The benefits of plant-based nutrition are undeniable and research on the topic is rising. Modern man is now aware of the possibilities that plant nutrition can provide and is seeking ways to benefit from it. Dietary phenolic compounds are among the easily accessible beneficial substances that can exhibit antioxidant, anti-inflammatory, antitumor, antibacterial, antiviral, antifungal, antiparasitic, analgesic, anti-diabetic, anti-atherogenic, antiproliferative, as well as cardio-and neuroprotective activities. Several industries are exploring ways to incorporate biologically active substances in their produce. This review is concentrated on presenting current information about the dietary phenolic compounds and their contribution to maintaining good health. Additionally, this content will demonstrate the importance and prosperity of natural compounds for various fields, i.e., food industry, cosmetology, and biotechnology, among others.

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Section: Natural Colorantsmentioning

confidence: 99%

Dietary Phenolic Compounds—Wellbeing and Perspective Applications

Mihaylova,

Dimitrova-Dimova,

Popova

2024

IJMS

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Augmentation of the stability of phycocyanin from Arthrospira maxima (Spirulina) by the addition of food preservatives and influence of the pH value on extracts obtained with different extraction procedures

Tran,

Kuhnholz,

Siebecke

et al. 2024

Preprint

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Phycocyanin (C-PC) is a hydrophilic blue pigment found in cyanobacteria, rhodophytes, and cryptophytes. Its intense blue color and antioxidant capacity make phycocyanin an attractive substance for food and cosmetic industries. In this study, phycocyanin extracts from Arthrospira maxima, obtained by different extraction methods, were used to investigate the influence of preserving agents on thermostability of phycocyanin. C-PC remained stable at 60°C, but rapidly degraded at 70°C, and completely lost at 80°C within 5 minutes. Addition of sorbitol, sucrose, and glucose at 32% (w/v) to phycocyanin extracted through ultrasonication and flocculation with chitosan in organic acid provided the highest stabilizing effects, with CR values of 96.67 ± 0.01%, 83.41 ± 0.67%, and 76.21 ± 1.34%, respectively. The corresponding half-live values increased from 13.77 ± 0.21 min (control) to between 76.74 ± 5.12 and 614.83 ± 1.18 minutes, followed by xylitol, fructose, and maltose. Xylose, lactose, citric acid, and ascorbic acid showed no effects. The stabilizing effect of NaCl was dependent on pH of extracts, remaining stable at pH 6–7, but showing no significant effect at pH 3–4, and leading to precipitation. Incorporating 14–20% (w/v) NaCl in C-PC at pH 6.49 increased CR values from 88.61 ± 0.31 to 99.10 ± 0.01%, with half-life values ranging from 172.03 ± 4.92 to 2291.19 ± 14.51 minutes. Conversely, the stabilizing effect of sugars was most effective in C-PC at pH 3–4, and least effective in C-PC obtained by freeze/thawing at pH 6–7.

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Valorization of coconut (Cocos nucifera L.) testa as a biocolourant

Ramesh,

Pandiselvam,

Shameena Beegum

et al. 2024

Front. Sustain. Food Syst.

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IntroductionCoconut testa, a by-product of the coconut processing industry, is currently underutilised. This study aimed to extract a coconut testa-based food colourant using various organic solvents and physical methods, and to utilise this colourant in food product preparation.MethodsDifferent organic solvents, along with various time and temperature combinations, were employed for colourant extraction using both a laboratory-scale water bath and ultrasonication. The colour coordinate values (CIELab) of the testa-derived colourants were measured, and the colourants were screened for various phytochemicals. The in vitro antioxidant potential of the testa colourant was assessed by quantifying total phenolics, and the phytochemical composition, including monomeric anthocyanins, was evaluated.ResultsThe study determined the optimal combinations of organic solvents, temperature and time to obtain extracts with maximum antioxidant activity and total phenolic content (TPC). Acidified ethanol-based extracts of testa colourants yielded highest polyphenol content (154.39 ± 2.63 mg GAE/g) and flavonoids content (53.65 ± 0.62 mg QE/g). Similarly, ethanol-based extractants of coconut testa produced high anthocyanin content [823.02 ± 1.81 mg Cy-3-glc equivalents (C3GE)/100 g]. Acidified (0.3 M HCl) solvents at relatively high temperature and time combinations exhibited high antioxidant potential of testa colourant, as measured by CUPRAC, FRAP, and DPPH assays. Following the foam mat drying process of the colourant, a mature coconut water-based jelly was prepared by incorporating the testa colourant extracted with acidified ethanol.DiscussionThis study highlights the biochemical and antioxidant potential of the food colorant derived from coconut testa and explores its suitability for functional food applications. Therefore, coconut testa extract serves a dual purpose: it enhances the aesthetic appeal of food as a colourant and provides significant health-promoting properties due to its high anthocyanin content. Insights from this study could help in promoting the valorization of one of the beneficial by products of coconut industry.

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Tackling the safety and health effects of food colorants

Cited by 3 publications

References 23 publications

Dietary Phenolic Compounds—Wellbeing and Perspective Applications

Dietary Phenolic Compounds—Wellbeing and Perspective Applications

Augmentation of the stability of phycocyanin from Arthrospira maxima (Spirulina) by the addition of food preservatives and influence of the pH value on extracts obtained with different extraction procedures

Valorization of coconut (Cocos nucifera L.) testa as a biocolourant

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