scholarly journals Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review

Molecules ◽  
2021 ◽  
Vol 26 (23) ◽  
pp. 7125
Author(s):  
Tiago Alves Castro ◽  
Bruna Santos Leite ◽  
Larissa Santos Assunção ◽  
Tayane de Jesus Freitas ◽  
Nelson Barros Colauto ◽  
...  
Keyword(s):  
Food Industry ◽  
Health Hazard ◽  
Synthetic Dyes ◽  
Processed Foods ◽  
Tomato Paste ◽  
Freeze Dried ◽  
Oxidative Processes ◽  
Tomato Products ◽  
The Stability ◽  
Synthetic Colorants

Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directly affects the color of the pigment. The lycopene contained in tomato has antioxidant activity and could reduce or eliminate other oxidants and/or synthetic preservatives in food. Moreover, tomatoes in foods have high sensory scores, nutritional appeal, and marketing potential. However, its use as a food colorant has been not extensively explored. Therefore, further studies are still required, especially on the stability of carotenoids in tomatoes used in processed foods.

scholarly journals Use of Phycobiliproteins from Atacama Cyanobacteria as Food Colorants in a Dairy Beverage Prototype

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 244 ◽  
Author(s):  
Alexandra Galetović ◽  
Francisca Seura ◽  
Valeska Gallardo ◽  
Rocío Graves ◽  
Juan Cortés ◽  
...  
Keyword(s):  
Food Industry ◽  
Skim Milk ◽  
Antioxidant Property ◽  
Exchange Chromatography ◽  
Water Soluble ◽  
Antioxidant Power ◽  
Natural Pigments ◽  
Freeze Dried ◽  
The Stability ◽  
Sensory Tests

The interest of the food industry in replacing artificial dyes with natural pigments has grown recently. Cyanobacterial phycobiliproteins (PBPs), phycoerythrin (PE) and phycocyanin (PC), are colored water-soluble proteins that are used as natural pigments. Additionally, red PE and blue PC have antioxidant capabilities. We have formulated a new food prototype based on PBP-fortified skim milk. PBPs from Andean cyanobacteria were purified by ammonium sulfate precipitation, ion-exchange chromatography, and freeze-drying. The stability of PE and PC was evaluated by changes in their absorption spectra at various pH (1–14) and temperature (0–80 °C) values. Purified PBPs showed chemical stability under pH values of 5 to 8 and at temperatures between 0 and 50 °C. The antioxidant property of PBP was confirmed by ABTS (2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical ion scavenging, and FRAP (Ferric Antioxidant Power) assays. The absence of PBP toxicity against Caenorhabditis elegans was confirmed up to 1 mg PBP/mL. Skim milk fortified with PE obtained a higher score after sensory tests. Thus, a functional food based on skim milk-containing cyanobacterial PBPs can be considered an innovative beverage for the food industry. PBPs were stable at an ultra-high temperature (138 °C and 4 s). PBP stability improvements by changes at its primary structure and the incorporation of freeze-dried PBPs into sachets should be considered as alternatives for their future commercialization.

The Stability of the WHO Reference Thromboplastin NIBS & C 67/40

1979 ◽  
Vol 42 (04) ◽  
pp. 1135-1140 ◽  
Author(s):  
G I C Ingram
Keyword(s):  
Human Brain ◽  
Collaborative Study ◽  
Calibration Constant ◽  
Long Term Stability ◽  
Freeze Dried ◽  
Show Evidence ◽  
Human Material ◽  
Reference Preparation ◽  
The Stability

SummaryThe International Reference Preparation of human brain thromboplastin coded 67/40 has been thought to show evidence of instability. The evidence is discussed and is not thought to be strong; but it is suggested that it would be wise to replace 67/40 with a new preparation of human brain, both for this reason and because 67/40 is in a form (like Thrombotest) in which few workers seem to use human brain. A �plain� preparation would be more appropriate; and a freeze-dried sample of BCT is recommended as the successor preparation. The opportunity should be taken also to replace the corresponding ox and rabbit preparations. In the collaborative study which would be required it would then be desirable to test in parallel the three old and the three new preparations. The relative sensitivities of the old preparations could be compared with those found in earlier studies to obtain further evidence on the stability of 67/40; if stability were confirmed, the new preparations should be calibrated against it, but if not, the new human material should receive a calibration constant of 1.0 and the new ox and rabbit materials calibrated against that.The types of evidence available for monitoring the long-term stability of a thromboplastin are discussed.

Insights into Potent Therapeutical Antileukemic Agent L-glutaminase Enzyme Under Solid-state Fermentation: A Review

2020 ◽  
Vol 21 (3) ◽  
pp. 211-220 ◽  
Author(s):  
Chandrasai Potla Durthi ◽  
Madhuri Pola ◽  
Satish Babu Rajulapati ◽  
Anand Kishore Kola
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Energy Requirement ◽  
Production Studies ◽  
Wide Range ◽  
Hybridoma Technology ◽  
Bacteria And Fungi ◽  
The Stability ◽  
Glutaminase Activity

Aim & objective: To review the applications and production studies of reported antileukemic drug L-glutaminase under Solid-state Fermentation (SSF). Overview: An amidohydrolase that gained economic importance because of its wide range of applications in the pharmaceutical industry, as well as the food industry, is L-glutaminase. The medical applications utilized it as an anti-tumor agent as well as an antiretroviral agent. L-glutaminase is employed in the food industry as an acrylamide degradation agent, as a flavor enhancer and for the synthesis of theanine. Another application includes its use in hybridoma technology as a biosensing agent. Because of its diverse applications, scientists are now focusing on enhancing the production and optimization of L-glutaminase from various sources by both Solid-state Fermentation (SSF) and submerged fermentation studies. Of both types of fermentation processes, SSF has gained importance because of its minimal cost and energy requirement. L-glutaminase can be produced by SSF from both bacteria and fungi. Single-factor studies, as well as multi-level optimization studies, were employed to enhance L-glutaminase production. It was concluded that L-glutaminase activity achieved by SSF was 1690 U/g using wheat bran and Bengal gram husk by applying feed-forward artificial neural network and genetic algorithm. The highest L-glutaminase activity achieved under SSF was 3300 U/gds from Bacillus sp., by mixture design. Purification and kinetics studies were also reported to find the molecular weight as well as the stability of L-glutaminase. Conclusion: The current review is focused on the production of L-glutaminase by SSF from both bacteria and fungi. It was concluded from reported literature that optimization studies enhanced L-glutaminase production. Researchers have also confirmed antileukemic and anti-tumor properties of the purified L-glutaminase on various cell lines.

scholarly journals Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Biological Properties ◽  
Extraction Techniques ◽  
Naturally Occurring ◽  
Current Review ◽  
Natural Colorants ◽  
Conventional Extraction ◽  
The Stability ◽  
By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

672 An Investigation of Antibiotic Loading and Release in Acid-precipitated Keratin Proteins to Treat Topical Burn Infections

2021 ◽  
Vol 42 (Supplement_1) ◽  
pp. S192-S193
Author(s):  
Marc A Thompson ◽  
Robert J Christy
Keyword(s):  
Proteolytic Enzymes ◽  
Diglycidyl Ether ◽  
Water Soluble ◽  
Bacterial Colony ◽  
Freeze Dried ◽  
Antibiotic Compounds ◽  
Water Ph ◽  
Stable Product ◽  
Antibiotic Release ◽  
The Stability

Abstract Introduction Human-hair derived keratin (KOS) protein has been selected in this investigation for its ability to bind antibiotic compounds and provide sustained release while withstanding harsh proteolytic environments such as inflamed, damaged tissue. The need to control local flora has been recognized as an imperative for wound healing, as recovery is significantly hampered by infection. This study investigates the synthesis of KOS-based particulate matter, developed using acid-precipitation, to load and release the water-soluble antibiotic ciprofloxacin (CIP). We hypothesize that ionically bound CIP release is tied to the degradation of KOS, therefore, bacterial metabolism, which produces proteolytic enzymes, will trigger CIP release thereby creating a novel self-extinguishing delivery system for contaminated skin wounds. Methods Ciprofloxacin hydrochloride was solubilized in deionized water (pH 5.3) under constant stirring. Freeze-dried KOS powder was added for an ultimately 5% w/v and 0.8% w/v solution of KOS and CIP, respectively. To improve the stability of KOS a water-soluble diglycidyl ether crosslinker was added to solutions and stirred for 24 hours. CIP-loaded protein was precipitated out by a hydrochloric acid induced pH reduction. Samples were collected and frozen at -20 °C prior to lyophilization, thus forming the stable product. Degradation of KOS and commensurate release of CIP were measured using a bicinchoninic acid (BCA) assay and fluorescent measurements of hydrated material supernatant. The reduction of bacterial colonies was validated by a broth inhibition assay whereby CIP-loaded KOS or unloaded KOS controls where hydrated in bacterial-laden broth cultures of Pseudomonas aeruginosa or Methicillin-resistant Staphylococcus aureus. Cultures were sampled at 24, 48, or 72 hours and plated to quantify colony-forming units. Results The presence of CIP in the KOS protein was confirmed and release rates follow similar patterns to that of KOS degradation. CIP-loaded proteins significantly reduce bacterial colony presence in concentrated inoculant solutions up to 72 hours. Conclusions CIP release does appear to coincide with KOS degradation, which is bolstered in the presence of infectious levels of bacteria. Ongoing studies aim to observe more robust models of infection and more controlled antibiotic release.

scholarly journals Greenhouse Tomato Producers’ Views on Soilless Agriculture in Antalya

2018 ◽  
Vol 6 (4) ◽  
pp. 460
Author(s):  
Bilge Gözener ◽  
Halime Dereli
Keyword(s):  
Food Industry ◽  
Agricultural Land ◽  
Raw Material ◽  
Vegetable Production ◽  
Material Source ◽  
Greenhouse Production ◽  
Tomato Production ◽  
Greenhouse Tomato ◽  
Tomato Paste ◽  
Greenhouse Vegetable

Tomato comes as the most commonly produced, consumed and subject for trading in the world. Alongside fresh consumption, on the other hand it forms the most significant raw material source of food industry, especially for tomato paste, frozen and dried vegetable-fruit and canned food industry. Turkey's greenhouse vegetable production field for 2016 year is 675173 decars and Antalya forms 51% of this field. Tomato forms 61.72% of Antalya's greenhouse production. The main material of the research consists of interviews made with producers resided in 5 villages/towns, where greenhouse tomato production is carried out densely in Antalya city, Alanya district. In 48 villages and towns, greenhouse tomato production is carried out, according to the official records. In the chosen areas, 365 producers exist. 20% of these producers (73) form the sample size. In the research, it was determined that the producers' average agricultural land possession is 9.13 decars and in 40.53% of these areas they grew tomatoes. None of these producers are engaged in contractual growing. All of the yield is produced for the edible (as table-top item). After the harvest, all of the products are sold in the wholesales market in county and city. 7.89% of the producers have no information on soilless agriculture, as 10.52% of them think that it has no advantages and 73.36% of them recommend traditional agriculture.

scholarly journals The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

1964 ◽  
Vol 36 (1) ◽  
pp. 161-180
Author(s):  
Taina Kuusi
Keyword(s):  
Ascorbic Acid ◽  
Relevant Literature ◽  
Organoleptic Properties ◽  
Black Currant ◽  
Organoleptic Evaluation ◽  
Freeze Dried ◽  
Juice Concentrate ◽  
The Stability ◽  
And Storage

Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality was assessed from the stability of ascorbic acid and colour, the aroma number, and organoleptic evaluation. Storage lasted up to 8 months. It was established that the cloudiness exercised a slight protective effect on ascorbic acid. However, the instability of the cloud meant that the appearance of the cloudy juice was less attractive than that of the clear juice. No well-founded advantage of the cloudy juice could be demonstrated. Concentration proved less suitable, as there occurred harmful changes in ascorbic acid, colour and organoleptic properties. The freezing-drying method was excellent with respect to ascorbic acid and colour. In contrast, considerable losses in aroma occurred, with consequent weakening of the organoleptic properties. This method would be of advantage only in combination with aroma recovery, and solution of the financial problems involved. The results are discussed in the light of relevant literature.

scholarly journals Color Stability of Phycoerythrin Crude Extract (PECE) from Rhodomonas Salina Toward Physicochemical Factors

2019 ◽  
Vol 14 (1) ◽  
pp. 21
Author(s):  
Endar Marraskuranto ◽  
Tri Joko Raharjo ◽  
Rina Sri Kasiamdari ◽  
Tri Rini Nuringtyas
Keyword(s):  
Phosphate Buffer Solution ◽  
Color Stability ◽  
Ethanol Solution ◽  
Future Application ◽  
Buffer Solution ◽  
Solution Ph ◽  
Rhodomonas Salina ◽  
Freeze Dried ◽  
Physicochemical Factors ◽  
The Stability

Rhodomonas salina produces Cr-phycoerythrin545 as its designated phycoerythrin (PE) with an absorption maximum at 545 nm and a shoulder 564 nm. PE has potential to be applied as colorants, pharmaceutical agents, and fluorescent dye tags. The stability of the PE color is influenced by the physicochemical factors of the solution. This study aimed to analyze the color stability of PECE against chemical (ethanol and pH) and physical (light and temperature) factors. PECE was prepared from freeze-dried biomass of R. salina and was extracted in phosphate buffer solution (pH = 6.0) using a freeze-thaw method in -25 oC (2 hours) and 4 oC (24 hours). The resulting extract was concentrated and dried in a freeze-dryer. Analyses were conducted using UV-visible and fluorescence spectrophotometer. PECE showed color stability against light of white fluorescent lamp exposure up to 8 hours, temperature exposure up to 40 oC, ethanol solution up to concentration of 20 % (v/v), and pH range 3.9-8.42. Results from this study can be useful for extraction, purification, and future application of Cr-PE545.

scholarly journals POTENSI PIGMEN ALAMI DARI BAKTERI SIMBION KARANG Mantipora sp SEBAGAI PEWARNA MAKANAN

Pro Food ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 643
Author(s):  
Dhanang Puspita ◽  
Jacob Lukas Alexander Uktolseja
Keyword(s):  
Coral Reefs ◽  
Research Method ◽  
Food Industry ◽  
Synthetic Dyes ◽  
Bacterial Isolation ◽  
Isolation And Identification ◽  
Natural Pigment ◽  
Self Defense ◽  
Bacterial Pigment ◽  
Rhodococcus Sp

ABSTRACT Color is very important in the food industry. The need for food coloring requires manufacturers to use synthetic dyes that have the potential to cause poisoning and cancer. One source of natural dyes comes from bacteria that are symbiotic with coral reefs. The purpose of this study is to isolate and characterize the bacterial pigment that has symbiosis with Montipora sp. The research method consisted of bacterial isolation and identification, pigment identification with UV-Vis spectrofotometer (200 – 800 nm) and TLC. The results of isilation and identification showed that Rhodococcus sp is dominant bacterial which is produces of carotenoiids for self defense from UV rays. The pigment found in Rhodococcus sp has the potential as a natural pigment for food coloring. Keywords: carotenoids, Montipora, pigment, Rhodococcus sp. ABSTRAK Warna sangat penting dalam industri pangan. Kebutuhan pewarna makanan menuntut produsen memakai bahan pewarna sintetik yang berpotensi menyebabkan keracunan dan kanker. Salah satu sumber pewarna alami berasal dari bakteri yang bersimbiosis dengan terumbu karang. Tujuan dari penelitian ini adalah mengisolasi dan mengkarakterisasi pigmen bakteri yang bersimbion Montipora sp. Metode penelitian terdiri dari isolasi dan identifkasi bakteri, identifikasi pigmen dengan spektrofotometer UV-Vis (200 – 800 nm) dan KLT. Hasil isolasi dan identifikasi bakteri berjenis Rhodococcus sp dan piigmen yang dihasilkan adalah karotenoid yang digunakan sebagai pertahanan diri dari sinar UV. Pigmen yang terdapat pada Rhodococcus sp berpotensi sebagai pigmen alami untuk pewarna pangan. Kata kunci: karotenoid, Montipora, pigmen, Rhodococcus sp.

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