Morphological and Proximate Analysis of Orange (Citrus scinesis) Peel and Tomato (Solanum lycopersicum)

The main objective of the study is to evaluate the nutritional composition of orange peel and tomato for the development of natural colour to increase the awareness about the use of natural food colour which reduces the risk assessment of artificial colour. Fruits are very important constituents of the diet and provide nutrients such as, vitamin, minerals, and fibre etc. Orange is one of the most popular fruits in the world. It is rich in nutrient like vitamin C, folic acid, carotenoids, flavonoids etc. These nutrients are very useful for boosting immunity. In this study we discus about nutritional composition of orange peel and tomato. Proximate analysis of each sample was conducted to evaluate the moisture, fat, protein, ash etc. The morphological analysis of the samples was done by using scanning electron microscope which helps in identifying the different structural forms of the samples. Results of the study suggest that orange peel and tomato both have a good nutritional property. The fat, protein, ash and fibre content in orange peel was found to be 3.4, 4.8, 4.2 and 8.3 respectively while in tomato the values are 0.24, 2.26, 0.18 and 1.19 respectively. Orange peel removed the amount of cholesterol and fight against heart diseases in your body because orange peel contains pectin and natural fibre, it controls our blood pressure and helpful for weight loss. Tomato is an edible, red berry types of fruits. Tomatoes contribute to a healthy well-balanced diet. Because they are rich in nutrients like minerals, vitamins (B and C), sugar and dietary fibre. Tomato is a good source of lycopene; it is a red colour pigment present in high amount (2573 μg) per 100 tomatoes is a very good sources of raw materials for fruits and vegetables industry.

Awareness and Use of Food Adulterants among Food Vendors and Market Women in the Northern Part of Ghana

Ingestion of unsafe/adulterated foods is on record to have caused devastating health conditions and deaths around the world. Accordingly, an investigation to unearth this revelation is crucial in saving lives. This study, within the context of the Theory of Planned Behaviour investigated the awareness level, affordances and effects of food adulterants from the perspectives of market women and food vendors in the Bolgatanga Municipality. The study employed a sequential explanatory mixed-method design including both questionnaire and semi-structured interview guide in data collection. Using purposive, convenience and simple random sampling techniques, 106 respondents comprising 46 food vendors and 60 market women were sampled for the study. Quantitative data were analyzed using both descriptive and inferential statistics while the qualitative data followed the thematic approach. The study discovered that respondents were moderately aware (3.34±0.82) of the use of food adulterants. Again, factors such as, improve food colour, desire to increase profits, quest to improve food appearance, adding to weight and improvement of taste predominantly trigger food adulteration. Furthermore, the study revealed that food adulterants pose various health threats to consumers as perceived by respondents. Finally, the study established that there was no statistically significant difference between food vendors and market women on their level of awareness on the use of food adulterants [t(104)=0.670,p=0.504]. Hence, the study recommends that, the Bolgatanga Municipal Assembly and health directorate should embark on intensive public education campaigns to educate the entire populace to increase awareness levels and improve food safety knowledge to curtail the predominant use of food adulterants.

Stability Limits of the Red Carthamin-Cellulose Complex as a Potential Food Colour

The study covered aspects of stability and colouration of Carthamin - unique red chalcone extracted from Carthamus Tinctorius L. Due to its fast degradation in aqueous solutions even at room...

Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products

In Russia, in the production of meat and sausage products, the food colour, named as Red rice, is use. Red rice is obtain by the cultivation the strains of the Monascus fungus on various carbohydrate substrates, for example rice. That Red rice may contain the mycotoxin citrinin, but neither the purity of the food colour nor the safety profile are regulated. The aim of this work was to study the physical and chemical properties of Red rice and to develop method for its determination in sausage products. The experiments were carried out on model and commercial samples of sausages. The samples were analyzed using spectrophotometry and highefficiency planar and liquid chromatography. Spectrophotometric analysis revealed differences in solubility, coloring power, spectral characteristics, composition and ratio of pigments in commercial samples of Red rice. The extraction parameters of colouring substances from sausages model samples were determined. It has been established that Red rice is extracted with chloroform, acetone, ethanol and its aqueous solutions. Petroleum ether was proposed for degreasing sausages. Red rice from sausages was extracted with acetone because it did not extract synthetic colours and carminic acid. It was found, that 90% of Red rice is extracted from samples of sausages by double extraction with ultrasonic treatment with a power of 128 W. High performance thin layer chromatography method and high performance liquid chromatography method for the Red rice identification was proposed. The content of Red rice in the extracts was determined by spectrophotometric method. The developed method for the determination of Red rice was tested on commercial samples of sausage products.

Knowledge and Awareness of Artificial Food Colours and its Impact on Nutrition and Health Among Adolescent Population

Food serves as the primary factor for human survival. Various types of foods are consumed by different people of various localities. For children and adolescents, the food is consumed predominantly by its colour. Unfortunately, the natural colours of food are not maintained as such and are altered by using several non-permissible artificial food colour additives. A large body of laboratory research has demonstrated that changing the intensity/saturation of the colour of food and beverage items can exert a sometimes dramatic impact on the expectations, and hence on the subsequent experiences, of consumers (or participants in the lab). However, should the colour not match the taste, then the result may well be a negatively valenced disconfirmation of expectation. The study was designed to find the impact of colour of food in nutrition consumption among 100 participants. In our study, 58% male and 42% female participated, out of them 60% are undergraduates, 29% are graduates, 8% are postgraduates and 3% are uneducated. 75% of the population says colour of food affects nutritional consumption. 63% answered nutritional value of food is dependent upon its colour. The study found that the colour of food can cause an impact on nutritional consumption of health among the adolescent population. As prevention is better than cure, it is essential to implement certain rules or law to evaluate the frequency of using toxic non permitted colour as well as permitted colours and also to prevent ill effects on using both synthetic colour (non-permitted colours) and permitted colour above permissible law to improve health among the population.

Carotenoids: Source of Food Colour and its Benefits

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.

Synthesis of Natural Food Colour from Carotenoid using Flower Petals

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.

ENCAPSULATION OF BARBERRY FRUIT EXTRACTS BY SPRAY DRYING AND LIPOSOME ENTRAPMENT

Barberry is a native Iranian plant including species Berberis integerrima and B. vulgaris. Barberry fruit is used for preparing sauces, jellies, carbonated drinks, candies, food colour powders, jams, marmalades, chocolates, juices, and nectars. They are used as a natural food colorant rich in anthocyanins instead of harmful artificial ones. They contain polyphenols and antioxidants that reduce damage from free radicals and prevent chronic diseases and cancers. Barberry fruit extracts were encapsulated in maltodextrin by spray drying and Liposome Entrapment. The sizes of spray dried particles were reported 1–20 μm by SEM. Dimensions of empty and extract loaded liposomes (B. vulgaris and B. integerrima) were 18–28, 37–51, and 51–77 nm, respectively, by FE-SEM. The moist diameter of liposomes measured by dynamic light scattering (DLS) method at day 0 and after 6 months at –18 °C were as follows; empty liposomes: 163.9±2.23 and 378.90±4.98, liposomes loaded with extracts: 135.2±2.04 and 160.90±2.19 (B. vulgaris) and 113.4±1.83 and 144.20±2.01 nm (B. integerrima). Evaluation of thermal-oxidative decomposition from Differential scanning calorimetry (DSC) results at 0–45–90 days showed that the antioxidant activity and the onset temperature of the encapsulated extract was higher than the control. The extracts encapsulated in liposomes, especially B. integerrima extract, had better antioxidant properties.

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

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.