Status of food colorants in India: conflicts and prospects

Varghese, Ressin; Ramamoorthy, Siva

doi:10.1007/s00003-023-01427-y

Cited by 5 publications

(2 citation statements)

References 40 publications

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“…Food colorants, added during processing or storage, significantly influence the visual appeal of food products. However, the use of artificial colours has come under scrutiny due to concerns about exceeding recommended doses, particularly among children [3] . Previous studies have linked overexposure to artificial colours with various health risks, including certain types of cancer, allergic reactions, digestive issues, and genotoxicity.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted extraction and encapsulation of betalain from prickly pear: Process optimization, in-vitro digestive stability, and development of functional gummies

Mehta,

Kuksal,

Yadav

et al. 2024

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted extraction and encapsulation of betalain from prickly pear: Process optimization, in-vitro digestive stability, and development of functional gummies

Mehta,

Kuksal,

Yadav

et al. 2024

Ultrasonics Sonochemistry

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“…It is significant to note that laws governing food additives can differ from nation to nation, and what may be restricted in one nation may be permitted in another [5]. For instance, despite being banned in many European countries, Brilliant Blue FCF is still used as a food ingredient in India [6]. Some food producers are now concentrating on using alternative methods to improve the appearance of their products due to the negative health effects of synthetic food colorants, such as natural food ingredients and cutting-edge food processing techniques.…”

Section: Introductionmentioning

confidence: 99%

A comparative study on process optimization of betalain pigment extraction from Beta vulgaris subsp. vulgaris: RSM, ANN, and hybrid RSM-GA methods

Prabhu,

Varadharajan,

Mohanasundaram

et al. 2023

Biomass Conv. Bioref.

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Beta vulgaris subsp. vulgaris (red Swiss chard) leaf stalks offer a rich source of betalains, natural pigments with promising applications in the food industry. This study employed response surface methodology (RSM) in conjunction with a 3-level Box-Behnken design to optimize independent extraction variables, including temperature, extraction time, and solid-to-liquid ratio, for maximizing betalains extraction from red Swiss chard. Betacyanins and betaxanthins, the key natural pigments, were targeted as response variables. Statistical analysis revealed the optimal conditions for extraction: 21.14 minutes of extraction time, 52.98°C temperature, and a solid-toliquid ratio of 21.61 mg/mL, resulting in the maximum extraction of betacyanins (15.53 mg/100g) and betaxanthins (9.5 mg/100g). To enhance prediction accuracy, an artificial neural network (ANN) model was employed, outperforming RSM predictions. Moreover, incorporating a genetic algorithm (GA) into the RSM regression equation predicted even higher betalain contents, with betacyanins reaching 16.53 mg/100g and betaxanthins 10.52 mg/100g. Confirmation experiments conducted under RSM-GA predicted optimum conditions demonstrated mean betacyanin and betaxanthin contents of 16.54 mg/100g and 10.49 mg/100g, respectively. The superior predictive capabilities of the ANN model and the synergistic integration of GA with RSM highlight innovative approaches for enhancing extraction efficiency. Furthermore, the characterized extract exhibit attributes such as aggregated morphology, amorphous nature and high thermal stability.

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Diversity, distribution, and bioprospecting potentials of carotenogenic yeast from mangrove ecosystem

Nimsi,

Manjusha,

Farzana

2024

Arch Microbiol

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Status of food colorants in India: conflicts and prospects

Cited by 5 publications

References 40 publications

Ultrasound-assisted extraction and encapsulation of betalain from prickly pear: Process optimization, in-vitro digestive stability, and development of functional gummies

Ultrasound-assisted extraction and encapsulation of betalain from prickly pear: Process optimization, in-vitro digestive stability, and development of functional gummies

A comparative study on process optimization of betalain pigment extraction from Beta vulgaris subsp. vulgaris: RSM, ANN, and hybrid RSM-GA methods

Diversity, distribution, and bioprospecting potentials of carotenogenic yeast from mangrove ecosystem

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