Over $50 M will be spent on natural food colours in India & the Middle East

2009 ◽  
Vol 2009 (4) ◽  
pp. 5
Keyword(s):  
Middle East ◽  
Natural Food ◽  
Food Colours

scholarly journals The effect of storage on the colour of paprika powders with added oleoresin

2016 ◽  
Vol 9 (1) ◽  
pp. 50-59
Author(s):  
Zs. H. Horváth
Keyword(s):  
Natural Food ◽  
Colour Measurements ◽  
Food Colour ◽  
Powder Samples ◽  
Paprika Oleoresin ◽  
Colour System ◽  
Plant Grown ◽  
Cielab Colour ◽  
Colour Coordinates ◽  
Food Colours

Abstract The use of natural food colours is preferred to that of arti­ficial dyestuffs for modern alimentary purposes. Paprika is a spice plant grown and consumed in considerable quantities worldwide and also used as a natural food colour, so the colouring power of powders is very important. The colour of paprika powder is highly relevant too because the consumer concludes its colouring power based on its colour. The colouring power of paprika powders is directly determined by the quality and quantity of the colouring agent of paprika. The paprika oleoresin, that is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens, is suitable to raise the colour agent content of paprika powders. We investigated how the colour and the characteristics of paprika powder samples with added oleoresin change in the course of storage. The colour agent content of 7 different quality powders was increased with 7-75% using oleoresin. The initial colour agent content of samples changed between 41 and 169 ASTA units. The powders were made from Chinese, Peruvian, and Hungarian paprika. Colour measurements were performed with a HunterLab MiniScan colour-measuring instrument. The CIELab colour system was used for colour characterization. The colour agent content and the colour coordinates of samples were measured throughout 9 months. The decrease of colour agent con­tent varied between 22 and 51 percent, while the average reduction was 33 percent. The quantity of added oleoresin did not influence the colour agent content decrease significantly. The values of colour difference changed between 2 and 4.5 units. The initial paprika powder influenced the variation significantly, but the quantity of added oleoresin did not have a significant effect.

scholarly journals Synthesis of Natural Food Colour from Carotenoid using Flower Petals

2020 ◽  
Vol 6 (6) ◽  
pp. 151-160
Author(s):  
K Naganandhini ◽  
Radha Palaniswamyi,
Keyword(s):  
Natural Food ◽  
Physical Parameters ◽  
Phytochemical Analysis ◽  
Carotenoid Pigments ◽  
Solvent Extraction Method ◽  
Food Colour ◽  
Molecular Components ◽  
Layer Chromatography ◽  
Ixora Coccinea ◽  
Food Colours

Colour is an important characteristic of food. Since the colours are obtained from synthetic origin, it shows some adverse effect to humans. So it is an alternative way to use natural food colour obtained in the form a carotenoid pigments along with health benefits, In this current study, natural food colours are obtained by means of a carotenoid pigments by using flower petals of Hibiscus rosa- sinesis, senna auriculata, Magnolia champaca and Ixora coccinea by using the solvent extraction method. During the extraction upper phase containing carotenoid pigments are separated. The extracted pigments are then subjected to confirmatory assessment of carotenoid pigments by UV spectrophotometer. Phytochemical analysis was done to each extract to see the bio active compound present in it. Extracted sample was studied for antioxidant activity, antibacterial activity for each extract was performed against Escherichia coli. To identify the mixture of compounds, it was subjected to Thin Layer Chromatography, then analysed and compared with the standard carotenoid. To identify molecular components and structure of the each extract and functional group present in it, FTIR was done. Each sample of extraction was checked for the physical parameters like stability and pH. The obtained natural carotenoid colour pigments were incorporated in food along phytochemical properties too.

scholarly journals Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
P. G. T. Dilrukshi ◽  
Helani Munasinghe ◽  
A. Buddhika G. Silva ◽  
P. G. S. M. De Silva
Keyword(s):  
Sri Lanka ◽  
Low Cost ◽  
Natural Food ◽  
Textile Dye ◽  
High Tendency ◽  
Food Colour ◽  
Awareness Programs ◽  
Uv Visible ◽  
Layer Chromatography ◽  
Food Colours

Colour is a key component to enhance the ultimate appetizing value and consumer acceptance towards foods and beverages. Synthetic food colours have been increasingly used than natural food colours by food manufacturers to attain certain properties such as low cost, improved appearance, high colour intensity, more colour stability, and uniformity. Varied foods and beverages available in the market may contain some nonpermitted synthetic colours and overuse of permitted synthetic colours. This may lead to severe health problems such as mutations, cancers, reduced haemoglobin concentrations, and allergic reactions. According to the Food Act, 2011 (No. 26 of 1980), Sri Lanka, only nine synthetic food colours are permitted and the colour concentration cannot exceed 100 ppm as a single component or in combination. This study aims to identify the synthetic food colours in confectioneries and beverages available in Jaffna district, Sri Lanka. Randomly collected 110 samples from eleven Medical Officers Of Health areas in Jaffna district were analyzed by using thin layer chromatography and UV-visible spectrophotometry. According to the results, 100% beverages and 85% confectioneries contained permitted synthetic food colours. Out of all, 7% of the confectioneries did not contain any synthetic food colour and 8% of the confectioneries contained nonpermitted colours which do not comply with any of the permitted synthetic food colours. Tartrazine (E102) (41%) was the most used synthetic food colour in both confectioneries and beverages. Moreover, 60% of the beverages violated the label requirement without including proper colour ingredients. The study concluded that there is a high tendency to use synthetic food colours in confectioneries and beverages and some confectioneries contain unidentified colours including a textile dye. Therefore, the implementation of regulations and awareness programs of food colours for consumers and food manufacturers are highly recommended.

Re-evaluation of natural food colours—State of the art

2011 ◽  
Vol 205 ◽  
pp. S35
Author(s):  
B. Dusemund ◽  
D. Parent-Massin ◽  
A. Mortensen ◽  
I.M.C.M. Rietjens
Keyword(s):  
State Of The Art ◽  
Natural Food ◽  
Food Colours

Anthocyanins as natural food colours—selected aspects

1997 ◽  
Vol 58 (1-2) ◽  
pp. 103-109 ◽  
Author(s):  
P. Bridle ◽  
C.F. Timberlake
Keyword(s):  
Natural Food ◽  
Food Colours

Plant pigments as natural food colours

Endeavour ◽  
1986 ◽  
Vol 10 (1) ◽  
pp. 31-36 ◽  
Author(s):  
C.F. Timberlake ◽  
B.S. Henry
Keyword(s):  
Natural Food ◽  
Plant Pigments ◽  
Food Colours

scholarly journals Food colouring additives in selected confectioneries in Khartoum state, Sudan

2017 ◽  
Vol 4 (7) ◽  
pp. 2248
Author(s):  
Elrasheed Abdalla Ali ◽  
Walaa Abdalateef Abdalla ◽  
Mohanad Hassan Mohamed
Keyword(s):  
Preventive Measures ◽  
Cross Sectional Study ◽  
Local Source ◽  
Natural Food ◽  
Tooth Decay ◽  
Planar Chromatography ◽  
Questionnaire Data ◽  
Sectional Study ◽  
Cross Sectional ◽  
Food Colours

Background: The natural food colours extracted from plants are used to dye different foods do not change their properties when they are used. Therefore, most synthetic coloured additives are carcinogenic, teratogenic and cause impairment of vision, tooth decay. The aim of the study was to determine food colouring additives in confectioneries.Methods: A descriptive cross-sectional study was designed and confectioneries samples include Cane, Ice-cream and Lollipop was randomly collected from venders around schools, transport stations and other places in Khartoum state through (May - June / 2014). E-number and types of colouring agents was carried by using planar chromatography technique and questionnaire data were analyzed using (SPSS) software.Results: The majority of participants 80.8% know that food colouring additives are harmful. The food colouring additives can cause cancer 32.6%, intestinal pain 9.8%, allergy 9.1% and hyperactivity 3.3%. Most food colouring agents were bought from local source 65.7% while 34.3% was imported. About 69.5% of the participants determined the quantity of food colouring agents according to the degree of the colour they required while 30.5% determined according to the weight of food stuff, and 76.2% mentioned that they usually do not abide to written dates on the pack of the food colouring additive and 60% of the samples contain the permitted synthetic food colouring additives.Conclusions: The majority of participants knew that food colouring additives are harmful, all confectioneries samples contained synthetic food colouring additives that have adverse effect on human health, strict preventive measures and health education are highly recommended.

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