Results 61 to 70 of about 4,151 (205)

Simultaneous determination of synthetic colorants in yogurt by HPLC

Food Chemistry, 2015
This article reports on a method to determine synthetic dyes in yogurts and milk drinks. Initially a method for extraction of artificial dyes was developed to pretreat samples in order to extract most of the artificial colorants. Then, the colorants were analyzed by HPLC-PAD using gradient elutions.
de Araújo Siqueira Bento, Waleska, Lima, Bruno Parente, Paim, Ana Paula S.   +2 more
openaire   +2 more sources

A Perspective: A Brief Consideration of Some Popular Blue Colorants

Colorants
This Perspective sets out to raise awareness about the chemical and photophysical properties of an assortment of blue colorants; it is generally regarded that blue is the most popular color worldwide and is recognized for its serenity and calming effect.
Anthony Harriman
doaj   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Hubungan Pengetahuan, Sikap, dan Perilaku Ibu tentang Penggunaan Pewarna Makanan dengan Keracunan Makanan pada Anak di Kelurahan Penggaron Lor Semarang

Majalah Kedokteran Bandung, 2016
Household and school are the two most frequent sites in which food poisoning outbreak starts. This may be influenced by the lack of mother’s knowledge about the danger of synthetic food colorants for health.
Suparmi, Ophi Indria Desanti
doaj   +1 more source

Biosensors for Food Safety and Adulteration Monitoring: Applications, Smart Packaging Integration, and Pathways to Intelligent, Field‐Deployable Detection Systems

Food Safety and Health, EarlyView.
Biosensors enable rapid, sensitive, and portable detection of pathogens, contaminants, allergens, and food adulteration. Integration with smart packaging, smartphones, IoT, and machine learning supports real‐time monitoring and intelligent decision‐making, whereas microfluidics, biodegradable materials, explainable AI, and blockchain offer pathways ...
Mohima Akther Any, Abid Hassan Arnab, Liza Akter, Yusuf Chowdhury, Md. Hassan Bin Nabi, Md Abu Rayhan, Nazmul Islam, Wahidu Zzaman   +7 more
wiley   +1 more source

Validated Spectrophotometric Methods for Simultaneous Determination of Food Colorants and Sweeteners

Journal of Chemistry, 2013
Two simple spectrophotometric methods have been proposed for simultaneous determination of two colorants (Indigotin and Brilliant Blue) and two sweeteners (Acesulfame-K and Aspartame) in synthetic mixtures and chewing gums without any prior separation or
Fatma Turak, Mahmure Ustun Ozgur
doaj   +1 more source

Exploring the Chemical Complexity and Toxicological Behaviour of Semi‐permanent Make‐Up Pigments: A Systematic Review

Journal of Applied Toxicology, EarlyView.
ABSTRACT Semi‐permanent make‐up (SPMU), or micropigmentation, involves implanting pigments into the dermal layer of the skin for cosmetic enhancement. Unlike topical cosmetics, which are rapidly cleared from the body, SPMU pigments persist in living tissues, raising unique toxicological considerations.
T. A. N. Kaye, M. B. Komane, A. P. Manyisane, R. Manganyi   +3 more
wiley   +1 more source

Therapeutic Application of Betalains: A Review

Plants, 2020
Anthocyanins, betalains, riboflavin, carotenoids, chlorophylls and caramel are the basic natural food colorants used in modern food manufacture. Betalains, which are composed of red–violet betacyanin and yellow betaxanthins, are water-soluble pigments ...
Elaheh Madadi, Sahand Mazloum-Ravasan, Jae Sik Yu, Ji Won Ha, Hamed Hamishehkar, Ki Hyun Kim   +5 more
doaj   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source