scholarly journals Analysis of change of the colour parameters of paprika powder with different added oleoresin

2013 ◽  
Vol 7 (1-2) ◽  
pp. 16-21
Author(s):  
Zsuzsanna H. Horváth
Keyword(s):  
Natural Food ◽  
Degree Function ◽  
Food Colour ◽  
Important Sense ◽  
Powder Samples ◽  
Colour Parameters ◽  
Hue Angle ◽  
Cielab Colour ◽  
Colour Coordinates ◽  
Second Degree

The instrumental colour measurement isn’t used in course of the making and the qualification of the paprika powder, although the colour is the most important sense property of its. Paprika is also used as a natural food colour. The colour of paprika powder is very important too, because the consumer concludes its colouring power based on its colour. The colouring power is determined by quality and quantity of colouring agent of paprika squarely. The colour of the powder is influenced by its particle size, oil content and moisture content and first of all the colour agent content.We investigated how the colour agent content increasing influences the colour characteristics of paprika powders. The L*, a*, b* colour coordinates defined in the CIELab colour space were applied for the colour characterization. The measurements were carried out using a Minolta CR-300 tristimulus colour analyser.We loosed the colour agent from the paprika powder samples using acetone. The colour agent content of obtained samples was less than 10 ASTA units. After different quantity of oleoresin ( 0.0186 g, 0.0461 g, 0.0626 g, 0.0953 g, 0.3500 g, 0.6399 g) was added to samples of 10 g of powder. The colour characteristics and colour agent content of these samples were determined. The relation between colour agent content and colour coordinates was analysed using regression analysis and the colour differences ΔE*ab were determined between samples with different colour agent content.The results depicted that L* lightness coordinate decreased with increasing colour agent content, the points fitted on a reciprocal function with a significant correlation ( p=0.01). In the case of a* redness coordinate the points fitted on a saturation function (0.01), the redness coordinate didn’t change above 129 ASTA units. The b* yellowness coordinate increased to 97 ASTA units, then decreased, the points fitted on a second degree function with a significant correlation (p=0.01). The function has maximum at 97.17 ASTA units; the maximum value was 25.22 coordinate units. The value of hue angle (hoab) progressively decreased while the colour agent content was added. The C*ab chroma increased to 121 ASTA units, then decreased, the points fitted on a second degree function with a significant correlation (p=0.01). It depicts, that the colour of powder became more red and darker as the colour agent content increased. The colour differences ΔE*abcalculated between samples with different colour agent content were smaller above 130 ASTA units. It shows that the rate of the change of the paprika powders colour was smaller while the colour agent content increased.

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 Relationships Linking the Colour and Elemental Concentrations of Blossom Honeys with Their Antioxidant Activity: A Chemometric Approach

Agriculture ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 702
Author(s):  
Monika Kędzierska-Matysek ◽  
Anna Teter ◽  
Małgorzata Stryjecka ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Black Locust ◽  
Antioxidant Properties ◽  
Principal Component ◽  
Botanical Origin ◽  
Antioxidant Parameters ◽  
Colour Parameters ◽  
Hue Angle ◽  
Chemometric Approach

The antioxidant activity of honey depends on the botanical origin, which also determines their physicochemical properties. In this study, a multivariate analysis was used to confirm potential relationships between the antioxidant properties and colour parameters, as well as the content of seven elements in five types of artisanal honey (rapeseed, buckwheat, linden, black locust, and multifloral). The type of honey was found to significantly influence most of its physicochemical properties, colour parameters, and the content of potassium, manganese and copper. Antioxidant parameters were shown to be significantly positively correlated with redness and concentrations of copper and manganese, but negatively correlated with the hue angle and lightness. The principal component analysis confirmed that the darkest buckwheat honey had the highest antioxidant activity in combination with its specific colour parameters and content of antioxidant minerals (manganese, copper and zinc). The level of these parameters can be potentially used for the identification of buckwheat honey.

scholarly journals Effect of Shading on Red Colour and Fruit Quality in Blush Pears “ANP-0118” and “ANP-0131”

Plants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 206 ◽  
Author(s):  
Madeleine Peavey ◽  
Ian Goodwin ◽  
Lexie McClymont ◽  
Subhash Chandra
Keyword(s):  
Visual Assessment ◽  
Quality Parameters ◽  
Fruit Weight ◽  
Soluble Solids ◽  
A Value ◽  
Solids Concentration ◽  
Negative Effect ◽  
Colour Parameters ◽  
Hue Angle ◽  
Colour Development

Some cultivars of Pyrus communis develop mature fruit with a distinctive red blush. Investigating the patterns of pear colour development in response to sunlight has implications for orchard management of these pears. The objectives of these experiments are to study the seasonal patterns of colour development and investigate the influence of shade and sunlight exposure on the red colour and harvest quality of blush pears “ANP-0118” and “ANP-0131”. Several long, medium and short shading treatments were applied at different stages of fruit development from 28 (“ANP-0131”) and 29 (“ANP-0118”) days after full bloom (DAFB) until harvests at 119 DAFB (“ANP-0118”) and 175 DAFB (“ANP-0131”). Fruits were measured every three weeks for colour parameters (a*, hue angle, chroma) and at harvest for quality parameters (fresh weight, visual assessments of percentage blush coverage and blush intensity, flesh firmness and soluble solids concentration). In the unshaded control, red colour increased during the growing season (increase in a* value and decrease in hue angle), as well as increasing in chroma value. Periods of shading during the season negatively affected red colour in both cultivars, as evidenced by significant decreases in a* value and increases in hue angle. Shaded fruits that were subsequently re-exposed to sunlight reacted with a dynamic increase in a* value and decrease in hue angle. Fruit shaded for the length of the experiment or prior to harvest had significantly lower a* values than the control at harvest. Visual assessment at harvest of percentage blush coverage and blush intensity were significantly affected by shading in both cultivars. Shading treatments applied early in the experiment had a negative effect on the fresh fruit weight of “ANP-0118”.

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.

scholarly journals EFFECT OF HOT DRYING ON THE ESSENTIAL OIL CONTENT AND COLOUR CHARACTIRISTICS OF PEPPERMINT (Mentha piperita)

2016 ◽  
Vol 54 (3) ◽  
pp. 314 ◽  
Author(s):  
Nguyen Kim Chi ◽  
Duong Thi Thanh Thao ◽  
Hoang Quoc Tuan
Keyword(s):  
Essential Oil ◽  
Oil Content ◽  
Colour Change ◽  
Consumer Preference ◽  
Mentha Piperita ◽  
Least Squares Regression ◽  
Order Model ◽  
Colour Parameters ◽  
Hue Angle

The main objective of this study was to investigate the effect of different temperature of hot air drying on the qualities of dried peppermint included essential oil content, colour parameters, colour sensory quality and modelling the colour change kinetics. The drying experiments were carried out at five air temperature of 40, 50, 60, 70 and 80oC. The colour parameters for colour change of the materials were quantified by the Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) system. These values were also used for calculation of total change (DE) as well as chroma, hue angle and Browning index. A consumer preference test was conducted with 80 consumers to assess the colour quality of 05 dried peppermints. The results showed that the decreasing of essential oils content at high drying temperature is higher than at low temperature. Least Squares regression was used to determine the relationship between colour sensory scores of consumer taster and quantification of three Hunter parameters. In that, variable “L” and “b” could be distributed to decreasing while variable “a” contributory increase the colour quality of dried peppermint products. It was observed that L, a, DE and hue angle values were fitted to the zero-order model, while b and chroma were fitted to the first-order model.

scholarly journals The influence of thermal treatments on the antioxidant activity and colour of chokeberry (aronia menocarpa) extract

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Elena Cristea
Keyword(s):  
Antioxidant Activity ◽  
Ethanolic Extract ◽  
Total Content ◽  
Natural Food ◽  
Thermal Treatments ◽  
Aronia Melanocarpa ◽  
Important Trend ◽  
Colour Parameters ◽  
The Republic ◽  
The Stability

Natural ingredients are an important trend in the present day food industry since manufacturers are demanding natural food dyes originating from concentrates of plant origin. However, if the use of plant extracts as technological additives is intended, their stability should be evaluated. This paper presents research on the stability of a 50% ethanolic extract of chokeberry (Aronia melanocarpa) from the Republic of Moldova. The extract was subjected to various thermal regimes, i.e. -2 oC for 12 hours; 4 oC for 12 hours; 40 oC for 15 minutes, 60 oC for 15 minutes, 80 oC for 15 minutes and 100 oC for 2 minutes, after which the antioxidant activity and the colour parameters (CIELab) were evaluated. Three sets of extracts were also stored for 2 weeks at -2 oC; 4 oC; and 25-30 oC and afterwards the parameters mentioned above were measured once again. Furthermore, total content of polyphenols was determined using the Folin-Ciocalteu method. The antioxidant activity was stable at temperatures under 0oC and temperatures as high as 100oC, as well as during storage at -2oC, 4oC and 25-30oC. High temperatures however decreased the value of luminosity, and increased the redness, the yellowness and the chroma value which reached a maximum value of 55.66 after the extract was subjected to 100oC for 2 minutes. Storage at room temperature significantly affected the luminosity of the extract by increasing its value from 42.36 to 50.22. For most treatments, the colour was stable and was not significantly modified.

scholarly journals Carotenoids: Source of Food Colour and its Benefits

2020 ◽  
Vol 6 (7) ◽  
pp. 42-51
Keyword(s):  
Food Industry ◽  
Food Additives ◽  
Natural Food ◽  
Allergic Reactions ◽  
Bakery Products ◽  
Food Industries ◽  
Food Colorant ◽  
Medicinal Value ◽  
Food Colour ◽  
Yellow Orange

Food colour or food additives are widely used in a food industries, to enhance the organoleptic (colour, flavour, appurtenance, taste and texture) quality to food. To protect and increase the shelf life of food, additives are incorporated into it, normally food additive or food colorant from synthetic origin are mostly used in food industry. Colours like yellow, orange, red, green etc. are highly preferred in soft drinks, candies, bakery products etc. which carries some adverse effects on human health such as allergic reactions, hyperactivity, carcinoma etc. An alternative is to use natural food colorant/additive from natural sources in the form of carotenoids which can be incorporated into food with medicinal value or health benefits.

scholarly journals Optical Properties of Red-Emitting Rb2Bi(PO4)(MoO4):Eu3+ Powders and Ceramics with High Quantum Efficiency for White LEDs

Materials ◽  
2019 ◽  
Vol 12 (19) ◽  
pp. 3275 ◽  
Author(s):  
Grigorjevaite ◽  
Ezerskyte ◽  
Minderyte ◽  
Stanionyte ◽  
Juskenas ◽  
...  
Keyword(s):  
Optical Properties ◽  
Quantum Efficiency ◽  
Red Light ◽  
Light Sources ◽  
Quenching Temperature ◽  
High Quantum Efficiency ◽  
White Leds ◽  
High Quantum ◽  
Powder Samples ◽  
Colour Coordinates

There are several key requirements that a very good LED phosphor should meet, i.e., strong absorption, high quantum efficiency, high colour purity, and high luminescence quenching temperature. The reported Rb2Bi(PO4)(MoO4):Eu3+ phosphors have all these properties. The Rb2Bi(PO4)(MoO4):Eu3+ phosphors emit bright red light if excited with near-UV radiation. The calculated colour coordinates show good stability in the 77–500 K temperature range. Moreover, sample doped with 50% Eu3+ possesses quantum efficiency close to unity. Besides the powder samples, ceramic disks of Rb2Eu(PO4)(MoO4) specimen were also prepared, and the red light sources from these disks in combination with near-UV emitting LED were fabricated. The obtained results indicated that ceramic disks efficiently absorb the emission of 375 and 400 nm LED and could be applied as a red component in phosphor-converted white LEDs.

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