Removal of food dyes using biological materials via adsorption: A review

It is alarming that synthetic food dyes (FD) are widely used in various industries and that these facilities discharge their wastewater into the environment without treating it. FDs mixed into industrial wastewater pose a threat to the environment and human health. Therefore, removing FDs from wastewater is very important. This review explores the burgeoning field of FD removal from wastewater through adsorption using biological materials (BMs). By synthesizing a wealth of research findings, this comprehensive review elucidates the diverse array of BMs employed, ranging from algae and fungi to agricultural residues and microbial biomass. Furthermore, this review investigates challenges in practical applications, such as process optimization and scalability, offering insights into bridging the gap between laboratory successes and real-world implementations. Harnessing the remarkable adsorptive potential of BMs, this review presents a roadmap toward transformative solutions for FD removal, promising cleaner and safer production practices in the food and beverage industry.

Enzymatic extraction of anthocyanins from the pomace of aronia (Aronia melanocarpa)

Efficient extraction of natural pigments is a key focus in enhancing the utilization of by-products for applications in the food industry. In this study, an enzymatic extraction method using Pectinex Ultra SP-L, Pectinex XXL, Novoshape, and Celluclast was used to investigate natural pigment production from the pomace of aronia, a commercially important plant. The method's performance was monitored using high-performance liquid chromatography with diode-array detection by measuring total and individual anthocyanin levels. Pectinex XXL (0.5%) yielded the highest total anthocyanin extraction (2082.41 ± 85.69 mg/100 g) in the single enzyme treatment, followed by Pectinex Ultra SP-L (0.05%), Celluclast (0.01%), and Novoshape (0.1%). Combining Pectinex XXL (0.25%) with Celluclast (0.01%) increased the extraction ratio of total anthocyanins (2 323.04 ± 61.32 mg/100 g) by ∼50.7% compared with that obtained using the solvent extraction method. This study demonstrated an effective enzymatic extraction method for application in the food industry.

Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties

The potential of passion fruit (Passiflora edulis Sims) epicarp to produce anthocyanin-based colorants with bioactive properties was evaluated. First, a five-level three-factor factorial design coupled with response surface methodology was implemented to optimize the extraction of anthocyanins from dark purple epicarps. The extraction yield and cyanidin-3-O-glucoside content were used as response criteria. The constructed models were fitted to the experimental data and used to calculate the optimal processing conditions (t = 38 min, T = 20 °C, S = 0% ethanol/water (v/v) acidified with citric acid to pH 3, and R_S/L = 50 g/L) that lead to maximum responses (3.4 mg/g dried epicarp and 9 mg/g extract). Then, the antioxidant, antimicrobial, and cytotoxic activities of anthocyanin extracts obtained using the optimized method and a conventional extraction method were evaluated in vitro. The extract obtained by the optimized method revealed a higher bioactivity, in agreement with the higher cyanidin-3-O-glucoside content. This study highlighted the coloring and bioactive potential of a bio-based ingredient recycled from a bio-waste, which promotes a sustainable bioeconomy in the agri-food sector.

Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product

(1) Background: Color has been considered to be the flashiest attribute of foodstuffs and researchers have shown a great interest in the extraction of pigmented compounds from vegetal products, with the purpose to provide alternative counterparts to the food industry; (2) Methods: This study aimed to explore Rubus ulmifolius Schott fruits as a potential source of anthocyanins, optimizing the extraction method, evaluating the bioactivity and incorporating the rich extract into a bakery food product; (3) Results: After the extraction optimization, results showed R. ulmifolius fruits to be a great source of anthocyanins, obtaining an amount of 33.58 mg AT/g E, with an extraction yield of 62.08%. The rich anthocyanin extract showed antitumor and antimicrobial potential in some tumor cell lines and strains, respectively, as well as the absence of toxicity; (4) Conclusions: The extract when incorporated in a bakery product showed a good coloring capacity, maintaining the nutritional value, revealing its use to be a great approach for replacing artificial colorants.

Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality

BACKGROUND

The 'clean label' trend is pushing the food industry to replace synthetic colorants with plant-based colorants. However, technological efficacy and undesirable side effects restrict the use of plant-based colorants in industrial applications. This research studied the production of fermented maize dough coloured by apigeninidin-rich red sorghum biocolorant, as practised for centuries in West Africa, as a model to assess the impact of the biocolorant on nutritional and sensorial quality of foods.

RESULTS

A 3-day fermentation of a dyed maize dough (containing 327 µg g-1 dry matter of apigeninidin) by Pichia kudriavzevii and Lactobacillus fermentum led to a degradation of 69% of the apigeninidin content, causing a clearly visible colour difference (ΔE*00 17.4). The antioxidant activity of fermented dyed dough (DD) increased by 51% compared to fermented non-dyed dough (NDD). However, the phytate dephosphorylation and volatile organic compound concentrations were lower in DD than in NDD. This suggests a lower mineral solubility and change in the sensory quality of fermented DD.

CONCLUSION

Apigeninidin extract from sorghum leaf sheaths proved to be a bioactive red biocolorant with potential in fermented foods. The formation of new antioxidant compounds needs further investigation, as does the impact on the development of volatile compounds. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens

Heat-Assisted Extraction (HAE) was used for the optimized production of an extract rich in anthocyanin compounds from Ocimum basilicum var. purpurascens leaves. The optimization was performed using the response surface methodology employing a central composite experimental design with five-levels for each of the assessed variables. The independent variables studied were the extraction time (t, 20–120 min), temperature (T, 25–85 °C), and solvent (S, 0–100% of ethanol, v/v). Anthocyanin compounds were analysed by HPLC-DAD-ESI/MS and the extraction yields were used as response variables. Theoretical models were developed for the obtained experimental data, then the models were validated by a selected number of statistical tests, and finally, those models were used in the prediction and optimization steps. The optimal HAE conditions for the extraction of anthocyanin compounds were: t = 65.37 ± 3.62 min, T = 85.00 ± 1.17 °C and S = 62.50 ± 4.24%, and originated 114.74 ± 0.58 TA mg/g of extract. This study highlighted the red rubin basil leaves as a promising natural matrix to extract pigmented compounds, using green solvents and reduced extraction times. The extract rich in anthocyanins also showed antimicrobial and anti-proliferative properties against four human tumor cell lines, without any toxicity on a primary porcine liver cell line.

A Comparative Study of Advanced Stationary Phases for Fast Liquid Chromatography Separation of Synthetic Food Colorants

Food analysis demands fast methods for routine control and high throughput of samples. Chromatographic separation enables simultaneous determination of numerous compounds in complex matrices, several approaches increasing separation efficiency and speed of analysis were involved. In this work, modern types of column with monolithic rod or superficially porous particles were employed and compared for determination of eight synthetic food dyes, their chromatographic performance was evaluated. During method optimization, cyano stationary phase Chromolith Performance CN 100 × 4.6 mm and Ascentis Express ES-CN 100 × 4.6 mm, 5 µm were selected for the separation of polar colorants. The separation was performed by gradient elution of acetonitrile/methanol and 2% water solution of ammonium acetate at flow rate 2.0 mL min-1. Mobile phase composition and the gradients were optimized in order to enable efficient separation on both columns. The method using fused-core particle column provided higher separation efficiency, narrow peaks of analytes resulted in increased peak capacity and shortening of analysis time. After the validation, the method was applied for analysis of coloured beers, soft drinks and candies.

Aqueous biphasic systems in the separation of food colorants

Aqueous biphasic systems (ABS) composed of polypropylene glycol and carbohydrates, two benign substances are proposed to separate two food colorants (E122 and E133). ABS are promising extractive platforms, particularly for biomolecules, due to their aqueous and mild nature (pH and temperature), reduced environmental impact and processing costs. Another major aspect considered, particularly useful in downstream processing, is the "tuning" ability for the extraction and purification of these systems by a proper choice of the ABS components. In this work, our intention is to show the concept of ABS as an alternative and volatile organic solvent-free tool to separate two different biomolecules in a simple way, so simple that teachers can effectively adopt it in their classes to explain the concept of bioseparation processes. Informative documents and general information about the preparation of binodal curves and their use in the partition of biomolecules is available in this work to be used by teachers in their classes. In this sense, the students use different carbohydrates to build ABS, then study the partition of two food color dyes (synthetic origin), thus evaluating their ability on the separation of both food colorants. Through these experiments, the students get acquainted with ABS, learn how to determine solubility curves and perform extraction procedures using colorant food additives, that can also be applied in the extraction of various (bio)molecules. © 2018 by The International Union of Biochemistry and Molecular Biology, 46:390-397, 2018.

Inclusion complexes of yellow bell pepper pigments with β-cyclodextrin: preparation, characterisation and application as food natural colorant

BACKGROUND

This work aimed to prepare inclusion complexes using yellow bell pepper pigments and β-cyclodextrin by two different procedures (method A, ultrasonic homogenisation; method B, kneading), to characterise them and evaluate their colour stability in an isotonic beverage model. The extract/β-cyclodextrin ratio was 1:2 for both inclusion methodologies evaluated. The formed extract-β-cyclodextrin complexes and a physical mixture of extract and β-cyclodextrin were evaluated by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR).

RESULTS

Both methodologies resulted in good complex yield and inclusion efficiency. The colour indices L* (lightness), a* (green/red) and b* (blue/yellow) of isotonic drinks added with the complexes were measured during storage under irradiance (1400 lx) and in the absence of light at temperatures between 25 and 31 °C for 21 days.

CONCLUSION

The complex obtained by inclusion method B promoted better colour protection for the beverage compared with the use of the crude extract, showing that the molecular inclusion of yellow bell pepper carotenoids can provide good results for that purpose. © 2017 Society of Chemical Industry.

[Determination of indigo and brilliant blue in different types of food products by high performance liquid chromatography with solid phase extraction]

OBJECTIVE

To develop and validate a solid phase extraction-high performance liquid chromatographic( SPE-HPLC) method for the simultaneous determination of indigo and brilliant blue in different types of food products.

METHODS

The artificial colors in food products were extracted by acetonitrile / water and purified by WAX SPE cartridges, The separation was achieved using a Waters Symmetry C_(18)( 5 μm, 4. 6 mm × 250 mm) column and a binary gradient mobile phase of methanol and 0. 02 mol/L ammonium acetate solution, detected by HPLC-PDA.

RESULTS

The validated analytical method showed that there was a good linearity in the range of 0. 05- 20. 00 μg/mL for both indigo and brilliant blue( r > 0. 999). The lowest detection limits of indigo and brilliant blue were 0. 04 and 0. 02 mg/kg, respectively. The average recoveries were among 81. 8%- 101. 1%, with relative standard deviation( RSD) of 2. 1%- 4. 9%( n =6) for both artificial colors.

CONCLUSION

The method has high selectivity, high sensitivity, good recovery and reproducibility. It is suitable to simultaneously monitor indigo and brilliant blue in several types of food products based on the food classification system of GB 2760-2014.

Studies into the Stability of 3-O-Glycosylated and 3,5-O-Diglycosylated Anthocyanins in Differently Purified Liquid and Dried Maqui (Aristotelia chilensis (Mol.) Stuntz) Preparations during Storage and Thermal Treatment

Anthocyanin stabilities in diluted and differently purified maqui preparations were assessed during storage and thermal treatment at different pH values. By sequentially depleting the matrix, the influence of polar low-molecular-weight matrix constituents and non-anthocyanin phenolics was shown to be negligible. In contrast, pH substantially affected thermal stabilities of differently glycosylated cyanidin and delphinidin derivatives. At pH 3.6, half-lives of 3-O-glycosides were substantially shorter than those of respective 3,5-O-diglycosides. However, at pH 2.2, an inverse stability behavior was observed. Findings were corroborated using isolated pigments. Upon heating, cyanidin derivatives were more stable than their respective delphinidins, but their stability was similar during storage. Anthocyanins in liquid samples were more stable when stored at 4 °C as compared to 20 °C, whereas those in dried powders revealed maximum stability throughout storage. The study contains a detailed discussion and mechanistic hypothesis for the above-mentioned findings, providing insights relevant for food applications of maqui anthocyanins.

A simple method for determination of carmine in food samples based on cloud point extraction and spectrophotometric detection

In this paper, a simple and cost effective method was developed for extraction and pre-concentration of carmine in food samples by using cloud point extraction (CPE) prior to its spectrophotometric determination. Carmine was extracted from aqueous solution using Triton X-100 as extracting solvent. The effects of main parameters such as solution pH, surfactant and salt concentrations, incubation time and temperature were investigated and optimized. Calibration graph was linear in the range of 0.04-5.0 μg mL(-1) of carmine in the initial solution with regression coefficient of 0.9995. The limit of detection (LOD) and limit of quantification were 0.012 and 0.04 μg mL(-1), respectively. Relative standard deviation (RSD) at low concentration level (0.05 μg mL(-1)) of carmine was 4.8% (n=7). Recovery values in different concentration levels were in the range of 93.7-105.8%. The obtained results demonstrate the proposed method can be applied satisfactory to determine the carmine in food samples.

Purification of the photosynthetic pigment C-phycocyanin from heterotrophic Galdieria sulphuraria

BACKGROUND

The phycobiliprotein C-phycocyanin (C-PC) is used in cosmetics, diagnostics and foods and also as a nutraceutical or biopharmaceutical. It is produced in the cyanobacterium Arthrospira platensis grown phototrophically in open cultures. C-PC may alternatively be produced heterotrophically in the unicellular rhodophyte Galdieria sulphuraria at higher productivities and under improved hygienic standards if it can be purified as efficiently as C-PC from A. platensis.

RESULTS

Ammonium sulfate fractionation, aqueous two-phase extraction, tangential flow ultrafiltration and anion exchange chromatography were evaluated with respect to the purification of C-PC from G. sulphuraria extracts. Galdieria sulphuraria C-PC showed similar properties to those described for cyanobacterial C-PC with respect to separation by all methodologies. The presence of micelles in G. sulphuraria extracts influenced the different procedures. Only chromatography was able to separate C-PC from a second phycobiliprotein, allophycocyanin.

CONCLUSION

C-PC from heterotrophic G. sulphuraria shows similar properties to cyanobacterial C-PC and can be purified to the same standards, despite initial C-PC concentrations being low and impurity concentrations high in G. sulphuraria extracts.

Ozonation-based decolorization of food dyes for recovery of fruit leather wastes

Commercial manufacture of fruit leathers (FL) usually results in a portion of the product that is out of specification. The disposition of this material poses special challenges in the food industry. Because the material remains edible and contains valuable ingredients (fruit pulp, sugars, acidulates, etc.), an ideal solution would be to recover this material for product rework. A key practical obstacle to such recovery is that compositing of differently colored wastes results in an unsalable gray product. Therefore, a safe and scalable method for decolorization of FL prior to product rework is needed. This research introduces a novel approach utilizing ozonation for color removal. To explore the use of ozonation as a decolorization step, we first applied it to simple solutions of the commonly used food colorants 2-naphthalenesulfonic acid (Red 40), tartrazine (Yellow 5), and erioglaucine (Blue 1). Decolorization was measured by UV/vis spectrometry at visible wavelengths and with a Hunter colorimeter. Volatile and semivolatile byproducts from ozone-based colorant decomposition were identified and quantified with solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). Removal of Yellow 5, Red 40 and Blue 1 of about 65%, 80%, and 90%, respectively, was accomplished with 70 g of ozone applied per 1 kg of redissolved and resuspended FL. Carbonyl compounds were identified as major byproducts from ozone-induced decomposition of the food colorants. A conservative risk assessment based on quantification results and published toxicity information of potentially toxic byproducts, determined that ozone-based decolorization of FL before recycling is acceptable from a safety standpoint. A preliminary cost estimate based on recycling of 1000 tons of FL annually suggests a potential of $275,000 annual profit from this practice at one production facility alone.

New ionic liquid modified polymeric microspheres for solid-phase extraction of four Sudan dyes in foodstuff samples

The new ionic liquid modified polymeric microspheres (ILPM) were synthesized by precipitation polymerization using 1-butyl-3-methylimidazolium hexafluorophosphate ([Bmim][PF6]) as the functional monomer, divinylbenzene (DVB) as the cross-linker, and a mixture of toluene and acetonitrile as the dispersant solvent. The obtained ILPM showed good adsorbability to the four kinds of Sudan dyes and were successfully applied as a special sorbent of solid-phase extraction (SPE) coupled with high-performance liquid chromatography (HPLC) for the simultaneous isolation and determination of four Sudan dyes from foodstuff samples. Compared with the traditional SPE adsorbents such as neutral alumina and C18, the ILPM sorbents provided higher recovery with a significant purification effect. Good linearity was obtained in a range of 0.05-4.0 μg/g (r(2) ≥ 0.9996) for the four kinds of Sudan dyes, and the average recoveries at three spiked levels ranged from 92.5% to 106.1% with the relative standard deviations ≤ 5.7%. The proposed ILPM-SPE-HPLC method could be potentially applied to rapid isolation and determination of Sudan dyes in complicated food samples.

Colour evaluation of a phycobiliprotein-rich extract obtained from Nostoc PCC9205 in acidic solutions and yogurt

BACKGROUND

Phycobiliproteins are coloured proteins produced by cyanobacteria, which have several applications because of their colour properties. However, there is no available information about the colour stability of phycobiliproteins from Nostoc sp. in food systems. The aim of this work was to study the colour stability of a purple-coloured phycobiliprotein-rich extract from the cyanobacterium Nostoc PCC9205 in acidic solutions and yogurt.

RESULTS

Variations of pH for Nostoc PCC9205 extract have shown stability for the L* (lightness) and a* (redness) indexes in the range 1.0-7.0. The b* index (blueness), however, increased at pH values below 4.0, indicating loss of the blue colour. The Nostoc PCC9205 extract was used as colorant in yogurt (pH 4.17) stored for 60 days. Instrumental colour analysis showed no changes for the L* and a* indexes during storage, whereas the b* index changed after 20 days of storage. A multiple comparison test showed colour instability after 20 days of storage. A hedonic scale test performed on the 60th day of storage showed acceptability of the product.

CONCLUSIONS

The red component of the phycobiliprotein-rich extract from Nostoc PCC9205 presented an improved stability in acidic media and yogurt compared with the blue component of this extract.

Biosorption of food dyes onto Spirulina platensis nanoparticles: equilibrium isotherm and thermodynamic analysis

The biosorption of food dyes FD&C red no. 40 and acid blue 9 onto Spirulina platensis nanoparticles was studied at different conditions of pH and temperature. Four isotherm models were used to evaluate the biosorption equilibrium and the thermodynamic parameters were estimated. Infra red analysis (FT-IR) and energy dispersive X-ray spectroscopy (EDS) were used to verify the biosorption behavior. The maximum biosorption capacities of FD&C red no. 40 and acid blue 9 were found at pH 4 and 298 K, and the values were 468.7 mg g(-1) and 1619.4 mg g(-1), respectively. The Sips model was more adequate to fit the equilibrium experimental data (R2>0.99 and ARE<5%). Thermodynamic study showed that the biosorption was exothermic, spontaneous and favorable. FT-IR and EDS analysis suggested that at pH 4 and 298 K, the biosorption of both dyes onto nanoparticles occurred by chemisorption.

Performance comparison of three types of high-speed counter-current chromatographs for the separation of components of hydrophilic and hydrophobic color additives

The performance of three types of high-speed counter-current chromatography (HSCCC) instruments was assessed for their use in separating components in hydrophilic and hydrophobic dye mixtures. The HSCCC instruments compared were: (i) a J-type coil planet centrifuge (CPC) system with a conventional multilayer-coil column, (ii) a J-type CPC system with a spiral-tube assembly-coil column, and (iii) a cross-axis CPC system with a multilayer-coil column. The hydrophilic dye mixture consisted of a sample of FD&C Blue No. 2 that contained mainly two isomeric components, 5,5'- and 5,7'-disulfonated indigo, in the ratio of ∼7:1. The hydrophobic dye mixture consisted of a sample of D&C Red No. 17 (mainly Sudan III) and Sudan II in the ratio of ∼4:1. The two-phase solvent systems used for these separations were 1-butanol/1.3M HCl and hexane/acetonitrile. Each of the three instruments was used in two experiments for the hydrophilic dye mixture and two for the hydrophobic dye mixture, for a total of 12 experiments. In one set of experiments, the lower phase was used as the mobile phase, and in the second set of experiments, the upper phase was used as the mobile phase. The results suggest that: (a) use of a J-type instrument with either a multilayer-coil column or a spiral-tube assembly column, applying the lower phase as the mobile phase, is preferable for separating the hydrophilic components of FD&C Blue No. 2; and (b) use of a J-type instrument with multilayer-coil column, while applying either the upper phase or the lower phase as the mobile phase, is preferable for separating the hydrophobic dye mixture of D&C Red No. 17 and Sudan II.

Wide-bore monolithic column for electrochromatography

A new wide-bore electrophoresis (WE) system adopting an inner cooling device was set up to perform electrochromatography. In this system, a quartz tube of 1.2 mm inner diameter was used as the separation channel. The Joule heat generated during electrophoresis was removed timely through the outer surface of the quartz tube and a cooling capillary inserted into the quartz tube. A proper coolant passed through the cooling capillary to further improve the cooling efficiency. In the primary research, a polyacrylamide monolithic column was successfully prepared in this quartz tube. Then it was evaluated in the electrochromatographic mode. An electric field strength as high as 625 V/cm can be applied to this system without obvious deviation of the current from the linear curve of the Ohm plot. Sample volume as high as 1 microL was injected into the WE system and reasonable efficiency was obtained for separation of the test compounds.

Maceration enzymes and mannoproteins: a possible strategy to increase colloidal stability and color extraction in red wines

Different strategies were adopted to achieve increases in color stability in Tempranillo wines: (i) addition of maceration enzymes directly to the must, (ii) addition of commercial mannoproteins to the must, and (iii) inoculation of must with yeast overexpressed of mannoproteins. The addition of enzymes favored color extraction, and the wines obtained presented higher values of wine color, color intensity, bisulfite-stable color, and visually enhanced color intensity. The enzyme hydrolytic activity produced an increase in the acid polysaccharide content and polyphenol index and yielded to wines with more astringency, tannin, and length. Added mannoproteins had clearer effects on the analyzed parameters than yeast. Contrary to what may be thought, mannoproteins did not maintain the extracted polyphenols in colloidal dispersion and neither ensured color stability. These compounds clearly modified the gustative structure of the wines, enhancing the sweetness and roundness.

Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector

A reversed-phase high performance liquid chromatographic method for the successful separation and determination of 13 synthetic food colorants (Tartrazine E 102, Quinoline Yellow E 104, Sunset Yellow E 110, Carmoisine E 122, Amaranth E 123, Ponceau 4R E 124, Erythrosine E 127, Red 2G E 128, Allura Red AC E 129, Patent Blue V E 131, Indigo Carmine E 132, Brilliant Blue FCF E 133 and Green S E 142) was developed. A C18 stationary phase was used and the mobile phase contained an acetonitrile-methanol (20:80 v/v) mixture and a 1% (m/v) ammonium acetate buffer solution at pH 7.5. Successful separation was obtained for all the compounds using an optimized gradient elution within 29 min. The diode-array detector was used to monitor the colorants between 350 and 800 nm. The method was thoroughly validated. Detection limits for all substances varied between 1.59 (E 142) and 22.1 (E 124) microg L(-1). The intra-day precision (as R.S.D.(r)) ranged from 0.37% (E 122 in fruit flavored drink at a concentration of 100 mg L(-1)) to 4.8% (E 142 in icing sugar at a level of 0.9 mg kg(-1)). The inter-day precision (as R.S.D.(R)) was between 0.86% for E 122 in fruit flavored drink at 100 mg L(-1) and 10% for E142 in jam at a concentration of 9 mg kg(-1). Satisfactory recoveries, ranging from 94% (E 142 in jam) to 102% (E 131 in sweets), were obtained. The method was applied to the determination of colorants in various water-soluble foods, such as fruit flavoured drinks, alcoholic drinks, jams, sugar confectionery and sweets, with simple pre-treatment (dilution or water extraction).

Computational models for structure-hydrophobicity relationships of 4-carboxyl-2,6-dinitrophenyl azo hydroxynaphthalenes

Some phenyl azo hydroxynaphthalene dyes (e.g., sunset yellow) are certified as approved colorants for food, cosmetics, and drug formulations. The hydrophobicity of 4 newly synthesized azo dyes of the phenyl azo hydroxynaphthalene class was investigated, as a training set, with the goal of developing models for quantitative structure-property relationships (QSPR). Retention behavior of the molecules reversed-phase thin-layer chromatography (RPTLC) was investigated using liquid paraffin-coated silica gel as the stationary phase. Mobile phases consisted of aqueous mixtures of methanol, acetone, and dimethylformamide (DMF). Basic hydrophobicity parameter (Rmw), specific hydrophobic surface area (S), and isocratic chromatographic hydrophobicity index (phio) were computed from the chromatographic data. The hydrophobicity index (Rm) decreased linearly with increasing concentration of organic modifiers. Extrapolated Rmw values obtained by using DMF and acetone differ significantly from the value obtained by using methanol as organic modifier [P < 0.05, 1-way analysis of variance (ANOVA), Tukey's multiple comparison test]. Structure-property relationships showed that hydrophobicity was dependent on type and position of naphthalene ring substituents. Rm decreased with the presence of a highly polar substituent (e.g., COOH). Owing to intramolecular interaction, Rm increased when the common hydroxyl group (OH) is positioned ortho to the azo group, relative to para positioning, in 2 positional isomers. Pattern recognition data analysis underscores the utility of phio as a more accurate hydrophobicity descriptor than Rmw. Phio is negatively correlated with theoretically calculated density, surface tension, and refractive index for the molecules. These models could be used to predict toxicity (absorption, distribution, metabolism, excretion, toxicity; ADMET) properties of the azo dyes and may also play useful roles in computer-assisted molecular discovery of nontoxic azo dyes.

[Extraction and use of pigments from maize grains (Zea mays L) as colorants in yogur]

The aim of the present work was to determine the potential use of anthocyanins from maize grains as colorants in yogurt. Pigments were extracted from four native maize varieties (Arrocillo, Peruano, Purepecha and Cónico), which possess a high anthocyanin concentration in the pericarp. Pericarp and aleurone layer were mechanicallly removed from grain using a Strong-Scott barley pearled. Yields of pericarp and aleurone layer fraction (PALF) were evaluated. Total anthocyanin content in this fraction was determined by a conventional spectrophotometric method and the anthocyanin profile was obtained by HPLC. One mg of anthocyanin extracts from the PALF was added to 100 g of a commercial plain yogurt. Yogurt samples were kept under refrigerated conditions and color and pH were monitored every 5 days interval, during three weeks. The yields of PALF were 48.4%, 55.1%, 40.2%, and 40.0% for Arrocillo, Peruano, Cónico and Purepecha varieties, respectivelly. The highest total anthocyanin content (259.4 mg of anthocyanins/100 g sample) was observed in Peruano PALF. The color of yogurts dyed with each of the four extracts was different. Yogurts dyed with Peruano and Arrocillo extracts showed a more intense reddish tone than those dyed with Cónico and Purepecha. After 5 to 10 days under refrigerated storage, the color of all yogurt samples changed to a slight yellowish tone according to the Hue values, Nevertheless, these changes were not visually evident.

Separation of synthetic food colourants in the mixed micellar system

The paper presents a rapid method for the determination of commonly used synthetic food dyes by micellar electrokinetic capillary chromatography. Detection and separation conditions allowing complete resolution of 15 synthetic food colourants were investigated. The effect of different surfactants on the analytes mobility in relation to their structure was tested. After optimization procedure a dual micellar system was selected. All food dyes were separated in less then 20 min using a fused silica capillary in the borate/dodecylsulfate/deoxycholate buffer containing acetonitrile as organic modifier. The detection wavelength was set at 210nm. The method was successfully validated by determination of linearity ranges, detection limits, precision and repeatability for all colourants tested. In order to apply the method for pharmaceutical analysis a sample pretreatment procedures were found. Liquid pharmaceuticals were used as it or just after dilution with water. From tablets or capsules the colourants were isolated by adsorption on acidic aluminium oxide. The method was used for identification and if possible for quantification the synthetic food dyes in pharmaceuticals. The analytes are detectable at a concentration level 0.3-0.8 microg ml(-1).

Determination of 1-phenylazo-2-naphthol (Sudan I) in chilli powder and in chilli-containing food products by GPC clean-up and HPLC with LC/MS confirmation

A simple and rapid method is reported for the routine determination 1-phenylazo-2-naphthol (Sudan I) in chilli powder and in chilli-containing food products. The method involved Soxtec extraction from the products followed by high-pressure gel permeation chromatographic clean-up collecting the appropriate fraction. Analysis of this fraction was by HPLC with UV/VIS detection. The limit of detection was 7 microg kg(-1) and the limit of quantification was 13 microg kg(-1). The identity of Sudan I in food products was established by electrospray LC/MS with MS/MS confirmation. From a small survey of 30 retail samples, 11 samples of crushed chilli, Italian pasta, chilli-snack and vegetable sauce contained levels of Sudan I ranging from 24 to 5591 microg kg(-1).

Determination of food colorants by microemulsion electrokinetic chromatography

A microemulsion electrokinetic chromatography (MEEKC) method was developed to analyze and detect eight food colorants (tartrazine, fast green FCF, brilliant blue FCF, allura red AC, indigo carmine, sunset yellow FCF, new coccine, and carminic acid), which are commonly used as food additives in various food products. The effects of sodium dodecyl sulfate (SDS) surfactant, organic modifier, cosurfactant, and oil were examined in order to optimize the separation. The amount of organic modifier (acetonitrile) and SDS surfactant were determined as apparent influences on the separation resolution while the type of oil and cosurfactant rarely affected the separation selectivity of the eight colorants. A highly efficient MEEKC separation method, where the eight colorants were separated with baseline resolution within 14 min, was achieved by using a microemulsion solution of pH 2.0 containing 3.31% SDS, 0.81% octane, 6.61% 1-butanol, and 10% acetonitrile. This optimal MEEKC method has a higher separation efficiency and similar detection limit when compared to conventional capillary electrophoresis (CE) method. Furthermore, a sample pretreatment is rarely needed when this MEEKC technique is used to analyze colorants in food products, whereas a suitable sample pretreatment (for example solid-phase extraction) has to be employed prior to CE separation in order to eliminate matrix interferences resulting from the constituents of the food sample.

Determination of Synthetic Food Dyes in Food by Capillary Electrophoresis

A method for the determination of 12 synthetic food dyes (Amaranth, Erythrosine, Allura Red AC, New Coccine, Phloxine, Rose Bengal, Acid Red, Tartrazine, Sunset Yellow FCF, Fast Green FCF, Brilliant Blue FCF, Indigo Carmine) in food was developed using capillary electrophoresis (CE) with photodiode array detection. The dyes were extracted with water and 0.5% ammonia-ethanol (1:1) mixture, and cleaned up using solid-phase extraction (Sep-Pak Plus tC18). The dyes were eluted with methanol from the cartridge. The dyes were separated by CE on a bubble cell fused-silica capillary (72 cm to the detector, 75 microm i.d.) using 20% acetonitrile in a mixture of 10 mmol/L potassium phosphate, monobasic and 5 mmol/L sodium carbonate (pH 10.0) as the running buffer. Identifications of the dyes were performed on the basis of the migration time and the absorbance spectrum of each peak. The coefficients of variation of the migration times and the peak areas were 0.28-0.62% and 1.84-4.30%, respectively (n = 5). The identification limits using the absorbance spectra of the dyes were 10 microg/mL for Brilliant Blue FCF and Fast Green FCF, and 5 microg/mL for the other 10 dyes. The recoveries of the 12 dyes from pickles, soft drinks and candies at the level of 10 microg/g were 70.0-101.5%. The method was applied to the analysis of dyes in foods. The dyes detected by CE were in agreement with those detected by paper chromatography.

Color properties and stability of betacyanins from Opuntia fruits

The colorant properties of pigments from Opuntia stricta, Opuntia undulata, and Opuntia ficus-indicafruits were studied. The pigments were extracted with different solvents and identified by high-performance liquid chromatography. On the basis of their visible light spectra, the pigments were identified as betalains. In O. undulata and O. ficus-indica fruits, both betacyanins and betaxantins were identified, while in O. stricta fruits only betacyanins (betanin and isobetanin) were detected. O. stricta fruits showed the highest betacyanin content (80 mg/100 g fresh fruit). The thermal stability of the pigment extracts was dependent on the pH, with the maximum stability being at pH 5, as expected for betacyanins. At this value and a storage temperature of 4 degrees C, a deactivation half-life time of more than 1 year, with no added stabilizers, was determined. According to these studies, cactus pears from O. stricta may well be considered as a potential source of natural red colorants.

Effect of yeast extract on growth kinetics of Monascus purpureus

Growth kinetics and red pigment production of Monascus purpureus CCT 3802 was studied. A reproducible inoculum with extremely dispersed hyphae for bioreactor runs was obtained through a two-step cultivation in a shaker. First, the spores were cultivated in a complex medium rendering a suspension of vegetative cells. In the second step these cells were grown in a semisynthetic medium. Two types of media were employed in the bioreactor runs: a semisynthetic (glucose, salts, and yeast extract), and a synthetic, without yeast extract. The inclusion of yeast extract, caused an increase in cell yield on glucose (Yx/s) as high as 40%. Also, yeast extract probably yielded a higher proportion of red pigment associated with the cell, relative to the synthetic medium. On the other hand, cells grown on the synthetic medium were slightly higher producers of red soluble pigments.

Structural determination of subsidiary colors in commercial Food Green No. 3 (fast green FCF, FD & C Green No. 3)

HPLC analysis revealed that eight subsidiary colors existed in commercial Food Green No. 3 (fast green FCF, FD & C Green No. 3). Among them, four subsidiary colors C, F, G, and H were isolated by using preparative HPLC and their structures were determined by MS and NMR. They were the disodium salt of 2-[[4-[N-ethyl-N-(3- sulfophenylmethyl)amino]phenyl][4-[N-ethyl-N-(4- sulfophenylmethyl)amino]phenyl]methylio]-4-hydroxybenzenesulfonic acid (abbreviated as m,p-G-3), the sodium salt of 2-[[(4-N-ethylamino)phenyl][4-[N-ethyl-N-(3- sulfophenylmethyl)amino]-phenyl]methylio]-4-hydroxybenzenesulfonic acid [abbreviated as HSBA-(EA) (m-EBASA)], the sodium salt of 2-[[(4-N-diethylamino)phenyl][4-[N-ethyl-N-(3- sulfophenylmethyl)amino]phenyl]-methylio]-4-hydroxybenzenesulfonic acid [abbreviated as HSBA-(di-EA) (m-EBASA)], and the sodium salt of 2-[[4-[N-ethyl-N-(phenylmethyl)amino]phenyl][4-[N-ethyl-N-(3- sulfophenylmethyl)-amino]phenyl]methylio]-4-hydroxybenzenesulfonic acid [abbreviated as HSBA-(EBA)(m-EBASA)], respectively. HSBA-(di-EA) (m-EBASA) was a subsidiary color newly found in commercial Food Green No. 3.

Annatto: a natural choice

Annatto is a pigment derived from the seeds of Bixa orellana. It has been used from antiquity in South America and for over 100 years in Europe. It is now an important safe additive for a wide range of food, partly finding favour due to its natural origin.

[A qualitative analytical method for nonpermitted food colors by HPLC]

The Ministry of Health and Welfare has been proposed an analytical method for food colors by HPLC. Conditions in the method and modified conditions of the proposed method were applied for permitted and nonpermitted food colors, and relative retention times were obtained. The relative retention times would be a clue of the confirmation of these nonpermitted colors by other method.

Separation of lac dye components by high-speed counter-current chromatography

High-speed counter-current chromatography has been successfully applied to the separation of the lac dye components. A 25-mg quantity of the sample was separated using a two-phase solvent system composed of tert.-butyl methyl ether-n-butanol-acetonitrile-water (2:2:1:5). The fractions were analyzed by high-performance liquid chromatography and electrospray tandem mass spectrometry. The separation yielded 2.6 mg of 97.2% pure laccaic acid C, 9.5 mg of 98.1% pure laccaic acid A, 3.6 mg of 98.2% pure laccaic acid B, and 0.5 mg of a 95.0% pure anthraquinonedicarboxylic acid with a molecular mass of 360.

Separation and recovery of food coloring dyes using aqueous biphasic extraction chromatographic resins

Aqueous biphasic systems (ABS) and aqueous biphasic extraction chromatographic (ABEC) resins are currently under investigation for their utility in the removal of color from textile plant wastes. The structures of several widely used food colorings, suggest that these dyes would also be retained on the resins. In work currently in progress, we have begun to investigate the retention and resolution of several common food colorings including indigo carmine, amaranth, carminic acid. erythrosin B, tartrazine and quinoline yellow. The relationship between the uptake of these dyes on ABEC resins in terms of the binding strengths and capacities of the resins and their partitioning behavior in ABS is illustrated. Some possible theoretical and practical approaches to the prediction of the partitioning and retention behavior is discussed.

Structural determination of unknown subsidiary colors in commercial food red Nos. 2 and 102

Major subsidiary colors A (Sub A) and B (Sub B) in commercial Food Red No. 102, and colors C (Sub C) and D (Sub D) in commercial Food Red No.2 were isolated. These structures were characterized by physicochemical evidence. The structures of Sub A, B, and C are trisodium salt of 7-hydroxy-8-(6-sulfonaphthyl-2-azo)-1,3-naphthalenedisulfonic++ + acid, disodium salt of 4-amino-3-(4-sulfonaphthyl-1-azo)-1-naphthalenesulfonic acid and trisodium salt of 3-hydroxy-4-(6-sulfonaphthyl-2-azo)-2,7-naphthalenedisulfonic++ + acid, respectively. Sub D was identified as Sub B.

Pseudo-electrochromatography--negative-ion electrospray mass spectrometry of aromatic glucuronides and food colours

Pseudo-electrochromatography is a combination of liquid chromatography and an electromigration technique, especially directed at the separation of ionic compounds prior to mass spectrometric detection with a mobile phase composition compatible with mass spectrometry. The application of pseudo-electrochromatography to the separation of food colours and aromatic glucuronides is described. An example of selectivity tuning by applying voltages of differing polarity during the chromatographic run is given. The coupling of pseudo-electrochromatography with electrospray mass spectrometry is demonstrated. Differences in the effects of the axial potential over the column between silica-based and polymeric packing materials are discussed.

Development of specifications for caramel colours

Specifications have been developed to define each of the four classes of caramel colour. The specifications were based on analysis of a large database generated during the course of characterization studies of each of the classes. A series of simple and practical tests was developed for the analysis of caramel colour samples to ensure conformity to the specifications.

[Studies on "new coccine standard" for the dye standard of the National Institute of Hygienic Sciences]

The "New Coccine Standard (C.I. 16255)" for the Dye Standard of the National Institute of Hygienic Sciences was prepared. The content of this Dye Standard determined by the titanium trichloride method was 97.5% on the average. The ultraviolet-visible absorption and infrared spectra of the Dye Standard were also measured.

Purification of Food Color Red No. 106 (acid red) using high-speed counter-current chromatography

High-speed counter-current chromatography (HSCCC) has been successfully applied to the separation of the components of Food Color Red No. 106 (R-106). The separation was performed using 25 mg of the sample with a two-phase solvent system composed of n-butanol and 0.01 M trifluoroacetic acid (1:1, v/v). Analyses by thin-layer chromatography, high-performance liquid chromatography and fast atom bombardment mass spectrometry confirmed that HSCCC was effective in the purification of the components of R-106. The separation gave 21 mg of a 99.9% pure main component (Acid Red) and 0.9 mg of 98.0% pure subsidiary dye which is probably a des-ethyl derivative.

[Studies on "allura red AC standard", dye standards of National Institute of Hygienic Sciences]

"Allura Red AC Standard (C.I. 16035)", Dye Standards of National Institute of Hygienic Sciences was prepared. The content of this Dye Standards was determined by the titanium trichloride method. This content averaged 95.5%. Ultra violet-visible absorption and infrared spectra of the Dye Standard were also determined.

Isolation, identification, and determination of food dyes following ion-pair extraction

Food dyes are extracted as ion-pairs with tri-n-octylamine and tetrabutylammonium. Extraction from aqueous solutions to chloroform is quantitative with 0.1M counter ion concentrations. The dye may be back-extracted to an aqueous phase with chloride, bromide, iodide, nitrate, or perchlorate ions; perchlorate is most successful. The method is applied to the qualitative analysis of dyes in grenadine, pickles, and milk desserts, and quantitative analysis in alcoholic beverages. Commercial samples are analyzed by using a standard addition method.

Extraction and TLC separation of food, drug, and cosmetic dyes from tablet-coating formulations

A rapid method for extraction of dyes from tablet-coating formulations is described. The dyes were released from their lakes by treatment with concentrated phosphoric acid and dissolved in methanol. After being made alkaline with ammonium hydroxide, the mixture was centrifuged to obtain a clear supernate for application to the TLC plate. With ethyl acetate--methanol--water--concentrated ammonium hydroxide (150:40:35:5) on silica gel, 20 dyes were separated sufficiently to confirm their presence in the coating formulation.

[New food dye from sorghum grain hull and its toxicological characteristics]

The chemical composition and biological action of a new food dyestuff separated from the grain sorhum film were studied. From 1 kg of the grain sorhum 169--248 g of the film are retrieved; and from this it is possible to obtain from 17 to 40 g of a flavonoid dyestuff that consists of cyanadine, quercitrol and pelargonidine. The dyestuff can be utilized in the food industry in preparing bisquit cream products, caramels and fruit starch jellies. Biological investigations with applied testing methods proved the dyestuff to be non-toxic: its introduction to animals for six months did not produce any morphological changes in the tissues of the liver, kidneys, thyroid and pancreatic glands, nor did it affect the content of glycogen in the hepatic tissues.