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.

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 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.

Comparison of UV- and Derivative-Spectrophotometric and HPTLC UVDensitometric Methods for the Determination of Amrinone and Milrinone in Bulk Drugs

2020 ◽  
Vol 16 (3) ◽  
pp. 246-253
Author(s):  
Marcin Gackowski ◽  
Marcin Koba ◽  
Stefan Kruszewski
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
High Performance ◽  
Low Cost ◽  
Uv Spectra ◽  
Derivative Spectrophotometry ◽  
Therapeutic Monitoring ◽  
Bulk Drug ◽  
Layer Chromatography ◽  
Standard Solutions

Background: Spectrophotometry and thin layer chromatography have been commonly applied in pharmaceutical analysis for many years due to low cost, simplicity and short time of execution. Moreover, the latest modifications including automation of those methods have made them very effective and easy to perform, therefore, the new UV- and derivative spectrophotometry as well as high performance thin layer chromatography UV-densitometric (HPTLC) methods for the routine estimation of amrinone and milrinone in pharmaceutical formulation have been developed and compared in this work since European Pharmacopoeia 9.0 has yet incorporated in an analytical monograph a method for quantification of those compounds. Methods: For the first method the best conditions for quantification were achieved by measuring the lengths between two extrema (peak-to-peak amplitudes) 252 and 277 nm in UV spectra of standard solutions of amrinone and a signal at 288 nm of the first derivative spectra of standard solutions of milrinone. The linearity between D252-277 signal and concentration of amironone and 1D288 signal of milrinone in the same range of 5.0-25.0 μg ml/ml in DMSO:methanol (1:3 v/v) solutions presents the square correlation coefficient (r2) of 0,9997 and 0.9991, respectively. The second method was founded on HPTLC on silica plates, 1,4-dioxane:hexane (100:1.5) as a mobile phase and densitometric scanning at 252 nm for amrinone and at 271 nm for milrinone. Results: The assays were linear over the concentration range of 0,25-5.0 μg per spot (r2=0,9959) and 0,25-10.0 μg per spot (r2=0,9970) for amrinone and milrinone, respectively. The mean recoveries percentage were 99.81 and 100,34 for amrinone as well as 99,58 and 99.46 for milrinone, obtained with spectrophotometry and HPTLC, respectively. Conclusion: The comparison between two elaborated methods leads to the conclusion that UV and derivative spectrophotometry is more precise and gives better recovery, and that is why it should be applied for routine estimation of amrinone and milrinone in bulk drug, pharmaceutical forms and for therapeutic monitoring of the drug.

Thermal conversion of CBD grown ZnS thin films to ZnO

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Kooliyankal Naseema ◽  
Kaniyamkandy Ribin ◽  
Nidiyanga Navya ◽  
Prasoon Prasannan
Keyword(s):  
Thin Films ◽  
Low Cost ◽  
Thermal Conversion ◽  
X Ray Diffraction ◽  
Xrd Pattern ◽  
Glass Substrates ◽  
Anion Substitution ◽  
Nano Crystalline ◽  
Before And After ◽  
Uv Visible

AbstractNano crystalline zinc sulfide thin films were deposited onto glass substrates by chemical bath deposition method. One of the samples was annealed at 300 °C for 2 h in air using a muffle furnace. The prepared thin films were investigated by X-ray diffraction (XRD), UV–visible spectroscopy (UV–vis), photoluminescence spectroscopy (PL), scanning electron microscopy (SEM) and Raman spectroscopy (FT-R) studies before and after annealing. The analysis confirmed the thermal-induced anion substitution and conversion of ZnS crystal to ZnO wurtzite crystal. XRD pattern showed that these films were phase pure and polycrystalline in nature. Optical band gap was found to be 3.86 eV for ZnS and 3.21 eV for ZnO. The films prepared by this simple, low-cost technique are suitable for photovoltaic and optoelectronic applications.

scholarly journals 3D Printed UV–Visible Cuvette Adapter for Low-Cost and Versatile Spectroscopic Experiments

ACS Omega ◽  
2017 ◽  
Vol 2 (9) ◽  
pp. 6118-6122 ◽  
Author(s):  
Heather D. Whitehead ◽  
Julia V. Waldman ◽  
Denise M. Wirth ◽  
Gabriel LeBlanc
Keyword(s):  
Low Cost ◽  
3D Printed ◽  
Uv Visible

Methods for reducing the cost of production of commercial carp when feeding grain crops

2020 ◽  
pp. 58-67
Author(s):  
G. E. Servetnik ◽  
E. V. Pishchenko
Keyword(s):  
Low Cost ◽  
Fish Farming ◽  
Well Being ◽  
Planting Density ◽  
Natural Food ◽  
Pond Aquaculture ◽  
Grain Crops ◽  
Whole Wheat ◽  
Cereal Species ◽  
The Cost

Feeding is one of the main methods of intensification of agricultural fish farming. Based on FAO reports, the share of aquaculture products grown with feed is gradually increasing. In pond farms with medium and high degree of intensification, up to 80% of fish products are produced due to feeding. Moreover, in the structure of the cost of fish production, compound feeds account for up to half of the total costs, and in industrial aquaculture up to 65–70%. It is shown that it is Known that feeding and growing technology account for about 55% of the success rate of increasing fish productivity, while the genetic potential is only about 25%, and the share of veterinary and sanitary well-being of fish accounts for about 20%. In Russia and many other countries, cereals are used to reduce the cost of carp farming products, as a relatively cheap and affordable source of energy compared to granulated feed. The availability and low cost of such feed is of paramount importance in pond aquaculture and currently all cereal species are used for artificial feeding. Information about feeding carp with grain crops, as well as requirements for the quality and safety of feed is provided. It is indicated that feeding carp with whole grains is advisable if the natural food base is well developed. Traditional fish farming experience shows that feeding carp with whole wheat grain is advisable when the planting density of two-year-olds is up to 3.5 thousand / ha and mainly in August-September. Before eating fish, the grain must necessarily swell in water, otherwise it injures the intestines and is excreted from the digestive tract poorly digested.

scholarly journals Removal of Cyanide-Contaminated Water by Vetiver Grasses

2015 ◽  
Vol 9 (13) ◽  
pp. 252 ◽  
Author(s):  
Piyada Wachirawongsakorn ◽  
Tongsai Jamnongkan ◽  
Mohd Talib Latif
Keyword(s):  
Growth Rate ◽  
Survival Rate ◽  
Sri Lanka ◽  
Removal Efficiency ◽  
Water Samples ◽  
Low Cost ◽  
Contaminated Water ◽  
Vetiver Grass ◽  
Vetiveria Zizanioides ◽  
Concentration Levels

<p>Vetiver grass and it usages have been widely investigated in many researches as the preferred plant species due to its known efficiency, low cost, the ease of availability and spread. This research aimed to use four different vetiver grass (<em>Vetiveria zizanioides</em>) ecotypes to remove cyanide (CN<sup>-</sup>)-contaminated water for improve its quality. Growth capability, tolerance and removal efficiency were evaluated. The results showed that the vetiver grass had a 100% survival rate for one month after planting. Songkhlar3 had the longest leaves, followed by Surat-Thani, Sri Lanka and Monto, respectively. Root lengths of all ecotypes showed no significant differences (p ≤ 0.05). All vetiver grass ecotypes could potentially purify CN<sup>-</sup>-contaminated water at lower concentrations of ≤ 35 mg CN<sup>-</sup>/L. The Monto ecotype had the highest CN<sup>-</sup> removal efficiency at all CN<sup>-</sup> concentration levels, showing 100% CN<sup>-</sup> removal from the 5-45 mg CN<sup>-</sup>/L contaminated water samples within 2-5 weeks growth. The tolerance of vetiver grass to CN<sup>-</sup> was a more important factor than growth rate when selecting a vetiver grass ecotype for CN<sup>-</sup> phytoremediation.</p>

A multi-pronged approach to low-pressure Cu sintering using surface-modified particles, substrate and chip metallization

2019 ◽  
Vol 2019 (1) ◽  
pp. 000387-000392 ◽  
Author(s):  
Sri Krishna Bhogaraju ◽  
Omid Mokhtari ◽  
Jacopo Pascucci ◽  
Fosca Conti ◽  
Hiren R Kotadia ◽  
...  
Keyword(s):  
High Temperature ◽  
Low Cost ◽  
Surface Modifications ◽  
Low Pressure ◽  
Bonding Pressure ◽  
High Tendency ◽  
Promising Alternative ◽  
Die Attach ◽  
Bandgap Semiconductors ◽  
Surface Modified

Abstract High temperature power electronics based on wide-bandgap semiconductors have prominent applications, such as automotive, aircrafts, space exploration, oil/gas extraction, electricity distribution. Die-attach bonding process is an essential process in the realization of high temperature power devices. Here Cu offers to be a promising alternative to Ag, especially because of thermal and mechanical properties on par with Ag and a cost advantage by being a factor 100 cheaper than Ag. With the aim to achieve a low-pressure Cu sintering process, a low cost wet chemical etching process is developed to selectively etch Zn from brass to create nano-porous surface modifications to enhance sinterability, enabling sintering with low bonding pressure of 1MPa and at temperatures below 300°C. However, high tendency of Cu to oxidize poses a major challenge in realizing stable interconnects. For this purpose, in this contribution, we present the use of polyethylene-glycol 600 as reducing binder in the formulation of the Cu sintering paste. Finally, we propose a multi-pronged approach based on three crucial factors: surface-modified substrates, nanostructured surface modifications on micro-scale Cu-alloy particles and use of a reducing binder in the Cu particle paste.

scholarly journals Crocetin Isolated from the Natural Food Colorant Saffron Reduces Intracellular Fat in 3T3-L1 Adipocytes

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1648
Author(s):  
Elena Jiménez-Ortega ◽  
Aitana Braza-Boïls ◽  
Miguel Burgos ◽  
Natalia Moratalla-López ◽  
Manuel Vicente ◽  
...  
Keyword(s):  
Lipid Accumulation ◽  
Low Cost ◽  
Natural Food ◽  
Peroxisome Proliferator ◽  
Synthetic Dyes ◽  
Potential Candidate ◽  
Peroxisome Proliferator Activated Receptor ◽  
Food Colorant ◽  
Enhancer Binding Protein ◽  
Diphenyltetrazolium Bromide

Saffron, as a food colorant, has been displaced by low-cost synthetic dyes. These have unhealthy properties; thus, their replacement with natural food colorants is an emerging trend. Obesity is a worldwide health problem due to its associated comorbidities. Crocetin esters (crocins) are responsible for the red saffron color. Crocetin (CCT) exhibits healthful properties. We aimed to broaden the existing knowledge on the health properties of CCT isolated from saffron, to facilitate its consideration as a healthy natural food colorant in the future. We evaluated the ability of CCT (1 and 5 μM) to reduce lipid accumulation during the differentiation of 3T3-L1 preadipocytes. Intracellular fat was quantified by Oil Red O staining. CTT cytotoxicity was measured using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The number and size of lipid droplets were analyzed using WimLipid software. The expression of adipogenic genes (CCAAT/enhancer-binding protein (C/EBPβ, C/EBPδ, C/EBPα), and peroxisome proliferator-activated receptor γ (PPARγ)) was analyzed using quantitative real-time PCR (qRT-PCR). CCT 5 μM decreased intracellular fat by 22.6%, without affecting viability or lipid droplet generation, via a decrease in C/EBPα expression, implicated in lipid accumulation. Thus, CCT is a potential candidate to be included in dietary therapies aimed at reversing adipose tissue accumulation in obesity.

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