Combining ion mobility spectrometry and chemometrics for detecting synthetic colorants in black tea: A reliable and fast method [PDF]
Food Chemistry: XBlack tea (Camellia sinensis) is a widely consumed beverage and is subjected to adulteration. In this study, the combination of ion mobility spectrometry and machine learning techniques was employed to detect synthetic colorants in black tea.
Mina Sobhaninia +3 more
doaj +2 more sources
Recent Advances on the Analysis of Polychrome Works of Art: SERS of Synthetic Colorants and Their Mixtures With Natural Dyes [PDF]
Frontiers in Chemistry, 2019 The development and application of proper sample pretreatments is often a key step toward the successful analysis of dyes used as artists' materials by surface-enhanced Raman spectroscopy (SERS).
Anna Cesaratto +2 more
doaj +2 more sources
Identification and determination of synthetic colors in fine bakery wares (cakes) sold in Riyadh City, Saudi Arabia: a comparative study of the specifications set by the Gulf standardization organization and the European Union [PDF]
Frontiers in NutritionIntroductionSynthetic food colorants are widely used in bakery products to enhance visual appeal; however, their use is regulated due to potential health concerns.
Mazen M. Al Fayez +5 more
doaj +2 more sources
Advances in natural colorants for functional confectionery; technological, sensory, and stability perspectives in chewing gum, hard candy, and toffee [PDF]
Food Chemistry: XThe increasing consumer demand for clean label and health-focused products has hastened the transfer from synthetic colorants to natural ones, especially in that niche of functional confectionery. This review examines the application of natural colorants
Navisa Etemadi +5 more
doaj +2 more sources
Journal of Fungi, 2023 Natural colorants, mostly of plant and fungal origins, offer advantages over chemically synthetic colorants in terms of alleviating environmental pollution and promoting human health.
Lan Lin, Tong Zhang, Jianping Xu
doaj +1 more source
Foods, 2023 Color is the prime feature directly associated with the consumer’s attraction and choice of their food. The flavor, safety, and nutritional value of any food product are directly associated with the food color.
A. Annam Renita +6 more
doaj +1 more source
Applied Sciences, 2023 Even though synthetic colorants can cause side effects such as allergies and pigmentation, they have not been sufficiently researched. Herein, high-performance liquid chromatography, liquid chromatography-tandem mass spectrometry, and liquid ...
Kyoung-Moon Han +6 more
doaj +1 more source
Technological Applications of Natural Colorants in Food Systems: A Review
Foods, 2021 Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory
Ivan Luzardo-Ocampo +4 more
doaj +1 more source
Liang you shipin ke-ji, 2021 A new application of baking soda was developed, the synthetic colorant in cereal was extracted by adding with methanol solution in this paper.To develop new uses of edible bicarbonate,synthetic colorants were extracted from cereals by adding methanol ...
ZHANG Chun-e +4 more
doaj +1 more source
Waterless Dyeing and In Vitro Toxicological Properties of Biocolorants from Cortinarius sanguineus
Journal of Fungi, 2022 As a part of an ongoing interest in identifying environmentally friendly alternatives to synthetic dyes and in using liquid CO2 as a waterless medium for applying the resulting colorants to textiles, our attention turned to yellow-to-red biocolorants ...
Mikko Herrala +8 more
doaj +1 more source