Data on prevalence of additive colors in local food and beverage products, Tehran, Iran

Abstract

The quality check and determination of permitted and non-permitted additive colors in food products is very important for customer׳s right protection and health. This survey was undertaken to demonstrate the frequently use of additive colors and products targeted to color adulteration in Iranian foods and beverages. From the 1120 of the samples, 18.86% contained artificial colors, 11.89% contained natural colors and 69.25% of samples had no additive colors. Tartrazine (E102) was the only non-permitted artificial dye used in samples. Among products with additive colors, only 4.38% of samples failed to meet with national Iranian standard and 61.23% of non-compliance samples were from non-industrial sectors and mostly were saffron and food containing saffron such as saffron rock candy and saffron chicken. These places and products quality are main the concern to solve the color adulteration in Iranian food market.

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

“…Comparing the thermal stability of phycocyanin, genipinderived pigments and anthocyanins of blue pea flower (Table 2), phycocyanin was less stable at low-temperature long time pasteurisation conditions (at 63 • C for 30 min) but Chaiklahan et al (2012) reported that the colour loss of phycocyanin in high-temperature short-time pasteurisation (71 • C for 15 s) was negligible. The thermal stability of genipin-derived pigments was higher in the alkaline medium compared with acidic and neutral media, but most of the blue coloured food products consist of an acidic pH (Asadnejad et al, 2018). Contrastingly, blue pea flower anthocyanins showed stability in acidic pH under pasteurising conditions (63 • C for 30 min).…”

“…Both phycocyanin and genipin-derived pigments were not stable in the acidic medium whereas the blue pea flower anthocyanins demonstrated high stability in acidic pH around pH 3 to 5. Products such as soft drinks, fruit drinks and jelly mainly contain artificial blue colourants belonging to this pH range (Asadnejad et al, 2018). This could be considered as a major advantage of using blue pea flower anthocyanins as a blue colourant over phycocyanin and genipin-derived pigments.…”

“…Artificial blue colourants are used in various types of food. A study done in the Iranian market found that Brilliant blue colourant was commonly found in edible ices, jelly, fruit drink powder, chocolate/ice cream powder, soft drink, syrup, and candy (Asadnejad et al, 2018). Natural food colours consist of pigments such as anthocyanins, carotenoids, chlorophyll etc.…”