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

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.

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

Analecta Technica Szegedinensia ◽

10.14232/analecta.2013.1-2.16-21 ◽

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.

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Investigation of wheat grits during storage

Acta Universitatis Sapientiae Alimentaria ◽

10.1515/ausal-2016-0004 ◽

2016 ◽

Vol 9 (1) ◽

pp. 41-49 ◽

Cited By ~ 1

Author(s):

Zs. H. Horváth ◽

B. P. Szabé ◽

A. Véha

Keyword(s):

Significant Influence ◽

Storage Conditions ◽

Measuring Instrument ◽

Colour Measurements ◽

Different Types ◽

Colour System ◽

Cielab Colour ◽

Colour Coordinates

Abstract The change of the quality of wheat milling products was investigated in our work. We analysed different types of wheat grists that are used in household (BL-55, BL-196, BFF-55 and AD). The grists were stored in three type of packages (paper bag, transparent PE bag, and woven PP bag) and in two different places (bright/warm and dark/cool place) for 6 months. The titre and colour characteristics of samples were measured monthly. Colour measurements were performed with a Hunter MiniScan colour-measuring instrument. The CIELab colour system was used for colour characterization. The values of titre were analysed using ANOVA. The type of package did not have significant influence on the titre. In the case of the BL-55, BL-196, and BFF-55 type of ours, the storage conditions had a significant effect on titre: it was smaller for samples that were stored in the dark/cool place. The value of titre rose significantly during storage for all samples. To determine the change of colour, we calculated the ΔE*ab colour differences between colour coordinates measured at the beginning and during storage. The colour of the BL-55 and BL-196 our samples did not change perceptibly. The variation of colour of the BFF-55 and AD type of ours was imperceptible for samples stored in the dark/cool place. The changing of the colour was well perceptible in the case of samples stored in the bright/warm place using paper bag or PP bag.

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Synthesis of Natural Food Colour from Carotenoid using Flower Petals

International Journal for Modern Trends in Science and Technology - RTT2020 ◽

10.46501/ijmtst060630 ◽

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.

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

Journal of Food Quality ◽

10.1155/2019/7453169 ◽

2019 ◽

Vol 2019 ◽

pp. 1-8 ◽

Cited By ~ 4

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.

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Separation of Natural Food Pigments in Saponified and Un-Saponified Paprika Oleoresin by Ultra High Performance Supercritical Fluid Chromatography (UHPSFC)

Chromatographia ◽

10.1007/s10337-013-2466-y ◽

2013 ◽

Vol 76 (11-12) ◽

pp. 591-601 ◽

Cited By ~ 18

Author(s):

Terry A. Berger ◽

Blair K. Berger

Keyword(s):

Supercritical Fluid ◽

Supercritical Fluid Chromatography ◽

High Performance ◽

Natural Food ◽

Paprika Oleoresin

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Colour measurement of colostrum for estimation of colostral IgG and colostrum composition in dairy cows

Journal of Dairy Research ◽

10.1017/s0022029914000466 ◽

2014 ◽

Vol 81 (4) ◽

pp. 440-444 ◽

Cited By ~ 7

Author(s):

Josef J Gross ◽

Evelyne C Kessler ◽

Rupert M Bruckmaier

Keyword(s):

Dairy Cows ◽

Milk Fat ◽

Colour Measurement ◽

Mature Milk ◽

Measuring Devices ◽

Colour Measurements ◽

Milk Protein Content ◽

Lactose Concentration ◽

Automatic Milking Systems ◽

Cielab Colour

Instruments for on-farm determination of colostrum quality such as refractometers and densimeters are increasingly used in dairy farms. The colour of colostrum is also supposed to reflect its quality. A paler or mature milk-like colour is associated with a lower colostrum value in terms of its general composition compared with a more yellowish and darker colour. The objective of this study was to investigate the relationships between colour measurement of colostrum using the CIELAB colour space (CIE L*=from white to black, a*=from red to green, b*=from yellow to blue, chroma value G=visual perceived colourfulness) and its composition. Dairy cow colostrum samples (n=117) obtained at 4·7±1·5 h after parturition were analysed for immunoglobulin G (IgG) by ELISA and for fat, protein and lactose by infrared spectroscopy. For colour measurements, a calibrated spectrophotometer was used. At a cut-off value of 50 mg IgG/ml, colour measurement had a sensitivity of 50·0%, a specificity of 49·5%, and a negative predictive value of 87·9%. Colostral IgG concentration was not correlated with the chroma value G, but with relative lightness L*. While milk fat content showed a relationship to the parameters L*, a*, b* and G from the colour measurement, milk protein content was not correlated with a*, but with L*, b*, and G. Lactose concentration in colostrum showed only a relationship with b* and G. In conclusion, parameters of the colour measurement showed clear relationships to colostral IgG, fat, protein and lactose concentration in dairy cows. Implementation of colour measuring devices in automatic milking systems and milking parlours might be a potential instrument to access colostrum quality as well as detecting abnormal milk.

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Instrumental colour measurement as a tool for light veal carcasses online evaluation

Archives Animal Breeding ◽

10.7482/0003-9438-56-085 ◽

2013 ◽

Vol 56 (1) ◽

pp. 851-860

Author(s):

A. Horcada ◽

M. Juárez ◽

A. Molina ◽

M. Valera ◽

M. J. Beriain

Keyword(s):

Colour Measurement ◽

Post Mortem ◽

Discriminant Functions ◽

Online Evaluation ◽

Colour Measurements ◽

On Line ◽

Colour System ◽

Cie Lab ◽

Visual Assessments ◽

Visual Colour

Abstract. Eight-hundred and forty-five veal carcasses (535 males and 310 females) from Pirenaica breed and its crosses with Charolais and Limousin were used to compare carcass colour visual assessments 60 min post-mortem with the values obtained using a spectrocolorimeter (CIE Lab colour system) on the pectoralis superficialis muscle. Carcass weights ranged between 240 and 360 kg. Visual colour was subjectively evaluated by two trained assessors. The best correlation between visual appraisal and L* was observed in carcasses of 300–320 kg. A relatively strong correlation between visual appraisal and a* values was observed in carcasses of 280–300 kg of weight. However, the correlation between b* and visual appraisal was low. Using discriminant functions that included L* and a*, the spectrocolorimeter classified correctly 60 % of carcasses in the class colour assigned by the assessors. In fact, 99% of male and 96% of female carcasses were correctly assigned in the most common colour of veal carcasses in the Spanish market ('pink', 5). These results indicate that on-line instrumental colour measurements on pectoralis superficialis muscle could be recommended to objectively evaluate carcass colour of commercial veal for the Spanish market.

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