Chemical synthesis project. A new yellow carotenoid

Abstract

Naturally occurring colorants have been used in food processing for centuries to give meals an appealing color. In the first half of the 20 th century, the newly discovered brilliant azo dyes, amongst other artificial colorants (indol, triphenylmethane, and methine dyes), were used as pigments for food coloration. The toxicity and/or allergenic potential of some of these colorants were discovered much later. One of these pigments with a critical safety profile is the azo dye tartrazine, which exhibits a nicely fresh greenish-yellow color. The use of tartrazine is now banned in several countries and restricted in others due to its unfavorable safety profile.With the aim of extending the color fan of nature-identical food colorants offered by Roche and therefore offering a less critical colorant to the food industry, a project was initiated at Roche. The goal was to find a safer, naturally occurring pigment with a color hue similar to tartrazine. This paper discusses the process of how such a project is addressed in industry, as well as how promising candidates were selected from the wide variety of the naturally occurring carotenoids. The syntheses of some of these carotenoids will also be described.

Effects of High Intensity Pulsed Electric Fields or Thermal Treatments and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part II: Carotenoids

“…Conversely, there were no significant differences in the content of 9‐ cis ‐violaxanthin‐neoxanthin in the treated FW‐SM beverage at the end of the storage regarding its initial values. Different to our results, it has been reported that there was a sharp decrease in the 9‐ cis ‐violaxanthin‐neoxanthin content in an untreated and HIPEF‐treated orange juice and an orange‐carrot juice stored at 10C, and it was not detected in the beverages after sixth and three weeks, respectively (Giger ; Cortés et al . ).…”

“…Conversely, there were no significant differences in the content of 9-cis-violaxanthinneoxanthin in the treated FW-SM beverage at the end of the storage regarding its initial values. Different to our results, it has been reported that there was a sharp decrease in the 9cis-violaxanthin-neoxanthin content in an untreated and HIPEF-treated orange juice and an orange-carrot juice stored at 10C, and it was not detected in the beverages after sixth and three weeks, respectively (Giger 2002;Cort es et al 2006). Since carotenoids are dissolved in fat matrix, where they are protected from oxidizing action by vitamin E and other antioxidants (Ball 1988), it may be possible that the fat content of the whole milk used as ingredient of the FJ-WM beverages acted as a protector of this carotenoid from degradation or, inclusive leads to other reactions that induce to its formation.…”

The Solvent Effectiveness on Extraction Process of Seaweed Pigment

“…High pigment content, leading to a dark color or black material, absorbs more light. As a result, the absorbance peak is higher, in accordance with [1] β-carotene that exhibits in hexane a λ max of 452 nm. Solvents play a major role in the process of extracting the pigments.…”

“…If critical consumers do not perceive a substantial benefit from an added ingredient (e.g., an enhanced stability by the addition of antioxidants), they might not buy the products [1]. Indonesian food produces in this field still do not control the use of food additives.…”

Vibrational characterization of E102 food additive by Raman and surface‐enhanced Raman spectroscopy and theoretical studies

“…Therefore, the use of E102 is now banned in several countries and restricted in others owing to its unfavorable safety profile. 16 E102 can be subject to reductive enzymatic cleavage of the azo group that leads to sulfonated aromatic amines, which exhibit little toxicological risk. It can be considered that this dye presents little risk owing to its high molecular weight, which does not allow penetration through the membranes of the gastrointestinal tract.…”