Results 1 to 10 of about 4,282,775 (294)

Food Coloring Agents and Plant Food Supplements Derived from Vitis vinifera: A New Source of Human Exposure to Ochratoxin A [PDF]

Journal of Agricultural and Food Chemistry, 2015
Grape pomaces are increasingly being used as starting material in the industrial production of plant food supplements (PFS), food coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analyzed 24 commercial PFS and 13 food coloring samples derived from Vitis vinifera,
Solfrizzo M, Piemontese L, Gambacorta L, Zivoli R, Longobardi F   +4 more
openaire   +5 more sources

Survey the Authorized and Unauthorized Food Colorings Consumption in the Food Supply of Nazarabad Township in 1395

Muhandisī-i Bihdāsht-i Muḥīṭ, 2017
Background: Nowadays food processing technology to extend life or improve the appearance, composition, texture, taste, color, smell, and nutrition value of the food is brought to the use of food additives.
Sakineh Molaei Tavani1, Somayeh Nobari, Rokhsareh Ghasemi, Sajad Mazloomi   +3 more
doaj  

Safe Food Coloring Agent as an Alternative to Eosin Stain

Cureus
Introduction Eosin stain is a commonly used histological dye that selectively binds to acidic structures in cells, imparting a color between pink and red. Eosin stain can be harmful due to its chemical composition. Inhaling eosin stain in powder form or as aerosolized droplets can cause irritation in the respiratory tract. To overcome the toxic effects
Kar, Samrangi, Kumar, Harish, NC, Sangamesh, Mishra, Silpiranjan, Bajoria, Atul Anand, Saha, Mayurakshi   +5 more
openaire   +2 more sources

Food additives Food coloring agents Food ingredients Chromatography, Thin Layer Iran

Journal of Food Quality and Hazards Control
Background: The sources of milk play a significant role on overall milk quality. Therefore, the current study was intended to evaluate the quality (physiochemical, compositional, and microbiological) and detect the adulterants in milk. Methods: A total of 200 milk samples were collected during mid of October to mid of December 2022 from four sources ...
S. Sultana, A. Hosen, A.S. Afsana, S. Sultana, E.A. Pehan, A. Islam, N. Sultana, M.R. Hassan   +7 more
openaire   +1 more source

Neuropharmacological and gastrointestinal evaluation of coloring agent metanil yellow used in food and beverages

Jahangirnagar University Journal of Biological Sciences, 2019
Metanil yellow as a coloring agent is widely used in food industry to make food more appealing, appetizing and informative. Regulatory organization like FDA maintains strict rules but in our country coloring agents are at randomly used. This study is designed to evaluate side effects of metanil yellow on central nervous system and gastrointestinal ...
Md Arfanur Rahman, Arpon Krishna Bala, Md Ataur Rahman, Md Kamrul Hasan, Runa Masuma   +4 more
openaire   +2 more sources

Perinatal Exposure to Tartrazine Triggers Oxidative Stress and Neurobehavioral Alterations in Mice Offspring

Antioxidants, 2020
The use of synthetic azo dyes as coloring agents in food products has dramatically increased. This study evaluated the effect of perinatal exposure to tartrazine (TZ) on mice offspring, focusing on neurobehavioral alterations and oxidative stress.
Gadah Albasher, Najla Maashi, Saleh Alfarraj, Rafa Almeer, Tarfa Albrahim, Fatimah Alotibi, May Bin-Jumah, Ayman M. Mahmoud   +7 more
doaj   +1 more source

Feasibility and transcriptomic analysis of betalain production by biomembrane surface fermentation of Penicillium novae-zelandiae

AMB Express, 2018
In this study, a biomembrane surface fermentation was used to produce red pigments of Penicillium novae-zelandiae, and the significant improvement in pigment production by the addition of 0.4 g/L of tyrosine demonstrated that the red pigments probably ...
Hailei Wang, Yi Li, Kun Zhang, Yingqun Ma, Ping Li   +4 more
doaj   +1 more source

Antibacterial activity of natural spices on multiple drug resistant Escherichia coli isolated from drinking water, Bangladesh

Annals of Clinical Microbiology and Antimicrobials, 2011
Background Spices traditionally have been used as coloring agents, flavoring agents, preservatives, food additives and medicine in Bangladesh. The present work aimed to find out the antimicrobial activity of natural spices on multi-drug resistant ...
Islam Rezuanul, Parvez Anowar, Rahman Shahedur, Khan Mahboob   +3 more
doaj   +1 more source

Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns [PDF]

Journal of Food Quality and Hazards Control
Background: The use of additives, especially food colors, has attracted the attention of food industries. The purpose of this study is to retrospectively investigate the use of food colors in food products offered in Urmia, Iran.
R. Sakooei vayghan, N. Vakili Saatloo, M.R. Armioon, S. Sepahi   +3 more
doaj  

Bacterial Pigments: The Bioactivities and as an Alternative for Therapeutic Applications

Natural Product Communications, 2018
Synthetic pigments have been widely used in various applications since the 1980s. However, the hyperallergenicity or carcinogenicity effects of synthetic dyes have led to the increased research on natural pigments.
Adzzie-Shazleen Azman, Christina-Injan Mawang, Sazaly Abubakar   +2 more
doaj   +1 more source