Effect of Colorant on Cytogenetic, Biochemical and Histochemical Parameters and Quality Changes during Storage of some Commercial Fruit Drinks

Abstract

In this research, several physical and chemical properties were identified for some commercial fruit drink samples (pear, cherry, strawberries and red grape) stored at 4°C for six months. Color, pigment, tannin contribution and anthocyanin analyses were done monthly. Commercial fruit drinks were ingested into mice to evaluate its influences on chromosomal aberrations and biochemical contents (glucose content, GOT and GPT). Also, the influence of these drinks on histochemical and histopathological in the liver of mice was evaluated. Statistical analyses of obtained results of studied properties revealed that the effects of storage time on L*, a*, b*, C*, H*, BI, polymeric color, color density and total anthocyanin were found to be high correlation coefficient in commercial drink. The total anthocyanin values decreased with increasing storage time in pear and strawberry drinks, but increased with increasing storage time in cherry and red grape drinks. The results show that the all commercial fruit drink caused a highly significant increase in structural chromosomal aberrations more than control. GOT and GPT activity and glucose content in both plasma and liver were also more stimulated by commercial drink. Moreover, results showed a considerable increase in all parameters compared to the control of especially the commercial fruit drink. The results were discussed with particular references to the evaluation of cytogenetic studies on fruit drink in general. In the present study, the histological examination of liver treated with commercial drink revealed liver tissue mostly normal. Also, pigment of commercial drink or food coloring agent has toxicological and histochemical harmful effects on liver.

Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life

“…During storage period, ΔE* of control as well as beverages decreased significantly but greater decrease was seen in whey based beverages. Similar results were obtained in whey-based prickly pear beverages (Baccouche et al 2013) and various other fruit drinks (Eissa et al 2014). Decrease in ΔE* is attributed to maillard reaction and whey beverages with higher protein content and lower pH would form more maillard compounds than control.…”

“…Moisture, fat, ascorbic acid, mineral analysis and total ash were determined by standard techniques described in Ranganna (1986). Titratable acidity and color analysis were determined according to the method described by Baljeet et al (2013) and Eissa et al (2014), respectively. The pH values of the beverages were determined with conventional electronic pH meter (HANNA) equipped with a penetration electrode model.…”

Assessment of Potential Mutagenic Effect of Colorant of Some Commercial Fruit Drinks in Mice

“…loss of the DNA content). Since DNA is considered as constant genetic component of every cell in all organs, the decrease of DNA content may be due to the presence of colorants in commercial fruit drinks, which caused cell hyperplasia or cell enlargement [16]. This suggestion is in agreement with our findings as well.…”

“…An increasing of commercial drinks, which contain food colorants for a long periods are shown to exhibit genotoxic effects. Therefore, they possessed potential hazards to the human health [16].…”

Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus–Maqui Beverage—A Shelf Life Study

“…Finally, color differences, measured by ∆E, changed during storage, which indicates differences in beverages [43]. In general, no visual alterations were noted during the first 2 months of storage, and only after 3 months were some color changes detected visually.…”