Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects

Development of an external standard method for the high-throughput determination of broadly polar multiclass synthetic dyes in high-sugar, high-fat, and high-protein foods

Simultaneous detection of multiple synthetic dyes in food additives presents a challenge. A high-throughput UPLC-Q-OMS method with purification-free extraction was developed for the simultaneous detection of 30 synthetic dyes across six categories in various foods. The results showed satisfactory separation of the dyes was achieved using a phenyl column, acetonitrile, and a 5 mmol/L ammonium acetate mobile phase. Designing methanol-acetonitrile (2:3, v/v) as a bifunctional extractant can minimize matrix interference and enhance synergistic effects. The LODs of the method were in the range of 0.15-6.28 μg/L, the LOQs were in the range of 0.48-20.52 μg/L with good linearity, and the correlation coefficients (r2) were greater than 0.99. The recoveries at the three spiked levels were in the range of 82.6 %-106.3 %. The technique detected four synthetic dyes within regulatory limits in six out of 66 sample batches (9.09 %), demonstrating its effectiveness in addressing interference and strong applicability.

Innovative approaches to harnessing natural pigments from food waste and by-products for eco-friendly food coloring

With unprecedented growth in the world population, the demand for food has risen drastically leading to increased agricultural production. One promising avenue is recovery of value-added pigments from food waste which has been gaining global attention. This review focuses on sustainable strategies for extracting pigments, examining the factors that influence extraction, their applications, and consumer acceptability. The significant findings of the study state the efficiency of pigment extraction through innovative extraction techniques rather than following conventional methods that are time-consuming, and unsustainable. In addition to their vibrant colors, these pigments provide functional benefits such as antioxidant properties, extended shelf life and improved food quality. Societal acceptance of pigments derived from food waste is positively driven by environmental awareness and sustainability. The study concludes by highlighting the stability challenges associated with various natural pigments, emphasizing the need for tailored stabilization methods to ensure long-term stability and effective utilization in food matrices.

Peroxidase-like activity of widely-used commercial inorganic pigments induces oxidative stress and antibiotic degradation: Implications for health risks

Inorganic pigments, which often contain significant amounts of nanoparticles, are crucial chemicals for human life. They are produced in massive quantities and widely used in consumer products, food, and pharmaceuticals. Herein, we reported that a variety of commonly used commercial inorganic pigments possess peroxidase-like activity, catalyzing hydrogen peroxide (H2O2) decomposition into reactive oxygen species, primarily hydroxyl radical (OH) and superoxide radical anion (O2-). The catalytic activity of inorganic pigments exhibits saturation kinetics as described by the Michaelis-Menten model, with optimal pH and temperature conditions that can be found in the human body. The enzyme-mimicking activity is strongly correlated with the formation of OH (R2 = 0.98), indicating the radical-mediated reaction pathway. The peroxidase-like activity of inorganic pigments can induce significant oxidative stress at health-relevant H2O2 concentrations (3-30 μM), as demonstrated by the ascorbic acid assay. Additionally, the peroxidase-like activity of inorganic pigments is able to mediate the oxidation of tetracycline, with oxidation rate constants positively correlated with the pigments' peroxidase-like activity. The discovery of peroxidase-like activity of commercial inorganic pigments sheds light on the reported oxidative stress exerted by these pigments and has important implications for the health risk assessment of inorganic food and pharmaceutical colorants, as well as colored consumer products.

Food additives and their implication in inflammatory bowel disease and metabolic syndrome

Over the past half a century the Western diet (WD) has become saturated with food additives. During the same time, there has been an increase in Western diseases, such as inflammatory bowel disease (IBD) and metabolic syndrome (MetS). Emerging research has shown that food additives may be implicated in these diseases. However, critics have suggested that some of this research is problematic and may cause unnecessary fear amongst consumers. Here we review the emerging research concerning food additives and their implication in IBD and MetS, and criticisms thereof. To make the review more relevant to the WD, we only included common food additives, selected using supermarket data. Over a dozen common food additives from four categories were identified for their potential role in directly promoting these diseases. A consistent limitation of the research was the use of unrealistic human exposure conditions, such as high doses and modes of administration, as well as a lack of human trials. Another limitation was the absence of studies investigating the potential synergetic effect of consuming multiple food additives, as is common in the WD. Despite the limitations, there is some evidence that common food additives may be contributing to these additives, especially via their dysbiotic effect on the gut microbiota.

Health effects of synthetic additives and the substitution potential of plant-based additives

The growth of the world population and the rapid industrialization of food have led to food producers' increased reliance on food additives. While food additives offer numerous conveniences and advantages in food applications, the potential risks associated with synthetic additives remain a significant concern. This report examines the current status of safety assessment and toxicity studies of common synthetic additives, including flavorings (sweeteners and flavor enhancers), colorants, preservatives (antimicrobials and antioxidants), and emulsifiers. The report also examines recent advances in promising plant-based alternative additives in terms of active ingredients, sensory properties, potential health benefits, food application challenges, and their related technologies (edible coatings/films and nanoencapsulation technologies), providing valuable references and insights for the sustainable development of food additives.

Recent updates of carotenoid encapsulation by spray-drying technique

Carotenoids are compounds sensitive to environmental factors such as light, heat, and oxygen, which can result in the loss of their properties due to isomerisation and oxidation. To overcome this problem, spray drying encapsulation has been widely used as a method to protect and stabilise carotenoids in different wall materials. This article summarises the findings and research on spray drying encapsulation of carotenoids over the past 15 years, with an emphasis on the importance of controlling the operational conditions of the drying process and the association of different wall materials (proteins and polysaccharides), promising to increase encapsulation efficiency and stabilise carotenoids, with perspectives and trends in applications. The use of spray drying for carotenoid microencapsulation can open up new opportunities for controlled delivery of beneficial compounds. Based on the study, it is expected to provide information for researchers, professionals, and companies interested in the development of functional food products.

Biodegradability of dietary supplements: Advanced analytical methods to study the environmental fate of artificial sweeteners and dyes

Artificial sweeteners (ASs) and dyes are widely used in foods, beverages and pharmaceutical and are recognized as emerging environmental contaminants due to their persistence and widespread occurrence. These substances often pass through the human body unchanged and resist wastewater treatment processes, leading to continuous introduction into aquatic environments and potential long-lasting term environmental effects. This study investigated, for the first time, the biodegradability of nine commercial dietary supplements, both natural and those containing ASs and synthetic dyes, using the Organisation for Economic Cooperation and Development (OECD) 301 F ready biodegradation test (RBT), which is a respirometry-manometric method. While the products showed good biodegradability, those containing ASs and dyes were further studied to determine their fate at the end of the RBT. The study involved developing and validating a chromatographic method to quantitatively determine the presence of Acesulfame K (1), Sucralose (2), Tartrazine (3) and Carmoisine (4) in the RBT mineral medium, using ultra-high performance liquid chromatography (UHPLC) coupled with two detectors: a high-resolution mass-spectrometer with quadrupole time-of-flight (qToF) and a UV-Vis diode array detector (DAD). Results indicated that these additives were not readily biodegraded, highlighting a potential significant environmental concern. This issue extends beyond dietary supplements to all Pharmaceutical and Personal Care Products (PPCP) including drugs and medical devices. The findings underscore the importance of raising cultural awareness about the environmental impact of persistent substances, encouraging the healthcare chain and patients to make informed choices. From a One Health perspective, reducing environmental contamination can lead to positive outcomes for human health.

Betalains from Opuntia stricta peels: UPLC-MS/MS metabolites profiling, computational investigation, and potential applicability as a raw meat colorant

Given consumers', environmental and sustainability apprehensions, the meat industry investigated the natural colorant resources. As proof, betalain, Opuntia stricta peels (OSP) pigment, is premeditated in the meat industry. Here, OSP betalains were qualitatively profiled using UPLC-MS/MS, and 7 metabolites were identified: 6 betacyanins and a betaxanthin (arginine-betaxanthin). Molecular docking simulations of cyclo-Dopa-5-O-β-glucoside, as the core betacyanins structure, and the arginine-betaxanthin, displayed the lowest free energies of binding at -8.1 and -7.6 kcal/mol, respectively. These compounds inhibit the L. monocytogenes replication and transcription processes by targeting dihydrofolate reductase (DHFR). Then, OSP extracts (0.003, 0.006 and 0.012 %) were incorporated in the raw refrigerated beef meat, and compared to Allura red E129 at 0.002 % for 14 days. By the end of storage, OSP at 0.012 % decreased the chemical oxidation, enhanced the sensory traits, and improved the instrumental color. In addition, chemometrics could distinguish between all samples linking oxidative and microbiological variables to sensory/instrumental color attributes.

Spindle shaped Fe-Ni metal organic frameworks wrapped with f-MWCNTs for the efficacious sensing of tartrazine

A facile hydrothermal route was employed for the synthesis of iron-nickel bimetal organic frameworks (Fe-Ni bi-MOFs) and composite with an acid functionalized multi-walled carbon nanotubes (Fe-Ni MOF/f-MWCNTs) for electrochemical detection of tartrazine. The as-prepared Fe-Ni MOF/f-MWCNTs was confirmed by the several physicochemical studies. A micro spindle shaped, highly porous, and crystalline Fe-Ni MOF/f-MWCNTs was noticed. The high sensitivity and stability of Fe-Ni MOF/f-MWCNTs/GCE modified electrode was analyzed. Due to its high porosity nature, the analyte molecule effectively gets adsorbed on the modified electrode and undergo electrochemical oxidation effectively. The modified electrode exhibits low limit of detection (LOD) and limit of quantification (LOQ) as 0.04 × 10-6 mol/L and 0.13 × 10-6 mol/L towards tartrazine. These results reveal the potential applications of Fe-Ni MOF/f-MWCNTs/GCE as modified electrode material for sensitive detection of tartrazine along with its robust reproducibility, stability, and effective sensing properties.

Preparation of dicationic ionic liquid modified silica stationary phase for mixed-mode liquid chromatography and its application for food additive detection

BACKGROUND

Food safety has become an essential aspect of public concern and there are lots of detection means. Liquid chromatography plays a dominating role in food safety inspection because of its high separation efficiency and reproducibility. However, with the increasing complexity of real samples and monitoring requirements, conventional single-mode chromatography would require frequent column replacement and cannot separate different kinds of analytes on a single column simultaneously, which is costly and time-consuming. There is a great need for fabricating mixed-mode stationary phases and validating the feasibility of employing mixed-mode stationary phases for food safety inspection.

RESULTS

This work fabricated multifunctional stationary phases for liquid chromatography to determine diverse food additives under the mixed mode of RPLC/HILIC/IEC. Two dicationic ionic liquid silanes were synthesized and bonded onto the silica gel surface. The functionalized silica was characterized by Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, and elemental analysis. Both columns provide satisfactory separation performance towards 6 hydrophilic nucleosides, 4 hydrophobic polycyclic aromatic hydrocarbons, and 5 anions. Great repeatability of retention (RSD <0.1 %) and column efficiency (100330 plate/m) were obtained. Thermomechanical analysis and linear solvation energy relationship investigated the retention mechanism. Finally, the better in two prepared columns was employed to separate and determine the contents of NO2- and NO3- in vegetables(highest 4906 mg kg-1 NO3- in spinach), preservatives in bottled beverages (180.8 mg kg-1 sodium benzoate in soft drink), and melamine in milk with satisfactory performance and recovery rates ranging from 96.4 % to 105.6 %.

SIGNIFICANCE

This work developed a novel scheme for preparing mixed-mode stationary phases by dicationic ionic liquid which provides great separation selectivity. Most importantly, this work proved the superiority of employing mixed-mode stationary phases for food safety inspection, which might avoid high-cost and frequent changes of columns and chromatography systems in the near future.

The potential of using curcumin in dairy and milk-based products-A review

This review examines the potential of curcumin as a technological and functional food additive in dairy and milk-based products. The advantages of incorporating curcumin in these products include its antimicrobial properties, support for the activity of lactic acid bacteria, improvement in sensory characteristics, and shelf-life extension. Curcumin notably enhances antioxidant activity and acts as a natural preservative in cheese, cheese-like products, and butter. In ice cream and dairy desserts, curcumin contributes to attractive color formation and offers functional benefits such as antioxidant activity, photostability, and increased nutritional value. However, the use of turmeric extract, a common source of curcumin, presents challenges including low bioavailability, color instability, and the formation of insoluble precipitates. The application of specialized curcumin formulations with enhanced water dispersion, purity, and bioavailability can mitigate these issues, improve the product's technological properties, and ensure compliance with local regulations. This review highlights the importance of continued research and development to optimize the use of curcumin in dairy and milk-based products, offering valuable insights for scientists and food industry professionals.

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.

Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage

This study developed functional white chocolate enriched with free (WC-F) and encapsulated β-carotene using whey protein isolate (WPI) and pullulan (PUL) blends through spray drying (WC-SP), freeze drying (WC-LP), and coaxial electrospinning (WC-EL). The thermal properties, rheological properties, hardness, and color of the chocolates were evaluated, and the stability of β-carotene was monitored over 4 months at 25 °C. No significant differences were found in melting profile temperatures among samples; however, WC-LP and WC-EL exhibited higher melting energies (30.88 J/g and 16.00 J/g) compared to the control (12.42 J/g). WC-F and WC-SP showed rheological behaviors similar to those of the control, while WC-LP and WC-EL displayed altered flow characteristics. Hardness was unaffected in WC-F and WC-SP (7.77 N/mm2 and 9.36 N/mm2), increased slightly in WC-LP (10.28 N/mm2), and decreased significantly in WC-EL (5.89 N/mm2). Over storage, melting point, rheological parameters, and hardness increased slightly, while color parameters decreased. β-carotene degradation followed a first-order reaction model, with degradation rate constants (k) of 0.0066 day-1 for WC-SP, 0.0094 day-1 for WC-LP, and 0.0080 day-1 for WC-EL, compared to 0.0164 day-1 for WC-F. WC-SP provided the best β-carotene retention, extending the half-life period by 2 times compared to WC-F (126.04 days vs. 61.95 days). Practical implications: The findings suggest that WC-SP, with its superior β-carotene stability, is particularly suitable for the development of functional confectionery products with extended shelf life, offering potential benefits in industrial applications where product stability is crucial. Future research directions: Further studies could explore the incorporation of additional bioactive compounds in white chocolate using similar encapsulation methods, as well as consumer acceptance and sensory evaluation of these enriched products.

Aqueous biphasic systems developed with deep eutectic solvents and polymer for the efficient extraction of pigments from beverages

Novel aqueous biphasic systems (ABSs) developed with benzyl-based quaternary ammonium salts-deep eutectic solvents (DESs) and polypropylene glycol (PPG) were herein proposed. The liquid-liquid equilibrium and the partitioning behavior of pigments in the systems were addressed. The results suggested that the shorter the carbon chain length of the DES, the easier to form two phases. The analysis of mixed samples showed that the selective separation was achieved in the ABSs, including 99.47% of tartrazine in the DES-rich phase and 98.47% of sudan III in the PPG-rich phase. Additionally, the systems were successfully applied to the extraction of pigments from the actual beverage samples with recoveries ranging from 93.43% to 102.15%. Furthermore, the study on the separation mechanism indicated that the hydrogen bonding played a significant role in the separation process. All the above results highlight the proposed DES/polymer-based ABSs have great advantages in selective and high-performance separation of pigments from beverages.

Portable electrochemical sensing platform based on amidated GO-MOF and PEDOT:PSS for high-efficient detection of ponceau 4R

A promising electrochemical sensing platform for the detection of ponceau 4R in food has been fabricated based on the carboxylated graphene oxide (GO-COOH), metal-organic framework (MOF) UIO-66-NH2, and poly (3,4-ethylenedioxythiophene):poly(styrenesulfonate) (PEDOT:PSS). To this end GO-COOH was covalently coupled with UIO-66-NH2 through amide reaction, endowing the material (GO-CONH-UIO-66) unique hierarchical pores and high chemical stability and as a result improving the conductivity of MOF and the dispersion of GO. After the addition of PEDOT:PSS into GO-CONH-UIO-66, the continuity and conductivity of the composite (PEDOT:PSS/GO-CONH-UIO-66) have been further enhanced, due to the high conductivity, favorable film-forming, and hydrophilic properties of PEDOT:PSS. Systematic electrochemical experiments confirm that the PEDOT:PSS/GO-CONH-UIO-66/GCE shows satisfactory electrochemical sensing properties towards the detection of ponceau 4R, with a wide linear detection range of 0.01-30 μM, a low limit of detection of 3.33 nM, and a high sensitivity of 0.606 μA μM-1 cm-2. The PEDOT:PSS/GO-CONH-UIO-66 sensing platform was successfully used to detect ponceau 4R in beverage, and the detection results were compared with  high-performance liquid chromatography. As a result, the PEDOT:PSS/GO-CONH-UIO-66 composite shows a promising application prospect for rapid detection of ponceau 4R in food and will play significant role in food safety detection and supervision.

Enteric-Coated Capsules Providing Reliable Site-Specific Drug Delivery to the Distal Ileum

Nefecon, a targeted-release capsule formulation of budesonide approved for the reduction of proteinuria in adults with primary immunoglobulin A nephropathy, targets overproduction of galactose-deficient immunoglobulin A type 1 in the Peyer's patches at the gut mucosal level. To investigate whether the commercial formulation of Nefecon capsules reliably releases budesonide to the distal ileum, a human study was conducted with test capsules reproducing the delayed-release function of Nefecon capsules. Caffeine was included in the test capsules as a marker for capsule opening in the gut since it appears rapidly in saliva after release from orally administered dosage forms. Magnetic resonance imaging with black iron oxide was used to determine the capsule's position in the gut at the time caffeine was first measured in saliva and additionally to directly visualize dispersion of the capsule contents in the gut. In vitro dissolution results confirmed that the test capsules had the same delayed-release characteristics as Nefecon capsules. In 10 of 12 human volunteers, the capsule was demonstrated to open in the distal ileum; in the other two subjects, it opened just past the ileocecal junction. These results compared favorably with the high degree of variability seen in other published imaging studies of delayed-release formulations targeting the gut. The test capsules were shown to reliably deliver their contents to the distal ileum, the region with the highest concentration of Peyer's patches.

Research progress of microfluidics-based food safety detection

High demands for food safety detection and analysis have been advocated with people's increasing living standards. Even though numerous analytical testing techniques have been proposed, their widespread adoption is still constrained by the high limit of detection, narrow detection ranges, and high implementation costs. Due to their advantages, such as reduced sample and reagent consumption, high sensitivity, automation, low cost, and portability, using microfluidic devices for food safety monitoring has generated significant interest. This review provides a comprehensive overview of the latest microfluidic detection platforms (published in recent 4 years) and their applications in food safety, aiming to provide references for developing efficient research strategies for food contaminant detection and facilitating the transition of these platforms from laboratory research to practical field use.

Synthesis of Bio-Base Fluorescence Carbon Dots for Selective Detection of Tartrazine and Sunset Yellow in Food Samples

A green, economical and simple method for the preparation of water-soluble, high-fluorescent carbon quantum dots (CQDs) has been developed via hydrothermal process using pomelo peels as carbon source. The synthesized CQDs were characterized by transmission electron microscopy (TEM), X-ray diffraction(XRD), Fourier transform infrared spectroscopy (FTIR), UV - vis absorption spectra and fluorescence spectrophotometer. The results reveal that the as-prepared C-dots were spherical shape with an average diameter of 2.64 nm and emit bright blue photoluminescence (PL) with a quantum yield of approximately 3.63%. The surface of the C-dots was rich in hydroxyl groups and presented various merits including excellent photostability, low toxicity, and satisfactory solubility. Additionally, we found that two widely used synthetic food colorants, tartrazine and sunset yellow, could result in a strong fluorescence quenching of the C-dots, The possible mechanisms are caused by different ratios of inner filter and static quenching effects. According to this property, This study attempts to establish an analytical method for the determination of tartrazine and sunset yellow using carbon quantum dots as fluorescent probe. A linear relationship was found in the range of 0-100 µM tartrazine and sunset yellow with the detection limit(3σ/k) of 0.65 nM and 1.7 nM. The relative standard deviation (RSD) was 3.5% (tartrazine) and 3.0% (sunset yellow).This observation was further successfully applied for the determination of tartrazine and sunset yellow in food samples collected from local markets, and the recovery rates of the two ranges from 79% to 117.8 and 81 -103.5%, respectively. suggesting its great potential toward food routine analysis.

Carbon nanotubes: a novel innovation as food supplements and biosensing for food safety

Recently, nanotechnology has emerged as an extensively growing field. Several important fabricated products including Carbon nanotubes (CNTs) are of great importance and hold significance in several industrial sectors, mainly food industry. Recent developments have come up with methodologies for the prevention of health complications like lack of adequate nutrition in our diet. This review delves deeper into the details of the food supplementation techniques and how CNTs function in this regard. This review includes the challenges in using CNTs for food applications and their future prospects in the industry. Food shortage has become a global issue and limiting food resources put an additional burden on the farmers for growing crops. Apart from quantity, quality should also be taken into consideration and new ways should be developed for increasing nutritional value of food items. Food supplementation has several complications due to the biologically active compounds and reaction in the in vivo environment, CNTs can play a crucial role in countering this problem through the supplementation of food by various processes including; nanoencapsulation and nanobiofortification thus stimulating crop growth and seed germination rates. CNTs also hold a key position in biosensing and diagnostic application for either the quality control of the food supplements or the detection of contagions like toxins, chemicals, dyes, pesticides, pathogens, additives, and preservatives. Detection such pathogens can help in attaining global food security goal and better production and provision of food resources. The data used in the current review was collected up to date as of March 31, 2024 and contains the best of our knowledge. Data collection was performed from various reliable and authentic literatures comprising PubMed database, Springer Link, Scopus, Wiley Online, Web of Science, ScienceDirect, and Google Scholar. Research related to commercially available CNTs has been added for the readers seeking additional information on the use of CNTs in various economic sectors.

An ultrasensitive electrochemical platform based on copper oxide nanoparticles and poly (crystal violet) for the detection of brilliant blue FCF from soft drinks

In this study, a highly sensitive and quick electrochemical platform based on poly (crystal violet) film and copper oxide nanoparticles for the detection of brilliant blue FCF from various soft beverages was developed. The synthesized copper oxide nanoparticles were investigated with Fourier transform infrared spectroscopy, scanning electron microscopy, and energy-dispersive X-ray. Further, crystal violet was electropolymerized on the surface of the carbon paste electrode modified with copper oxide nanoparticles. The electrochemical properties of poly (crystal) violet/copper oxide nanoparticles modified carbon paste electrode were assessed through the utilization of cyclic voltammetry and electrochemical impedance spectroscopy. Furthermore, the signal towards the oxidation of brilliant blue was examined using the differential pulse voltammetry method. Under ideal experimental conditions, the peak current exhibited a linear relationship with the brilliant blue concentration within the range of 0.01-1.00 nmol/L, with a sensitivity of 294.55 µA nmol/L cm-2 and a significant detection limit of 3 pmol/L. In the presence of other dyes and other food additives, the developed platform showed greater selectivity in detecting brilliant blue. The reliability of the designed platform was demonstrated by the 99.19 - 100.67 recovery percentage for the identification of BB in various soft drink samples.

The distribution, fate, and environmental impacts of food additive nanomaterials in soil and aquatic ecosystems

Nanomaterials in the food industry are used as food additives, and the main function of these food additives is to improve food qualities including texture, flavor, color, consistency, preservation, and nutrient bioavailability. This review aims to provide an overview of the distribution, fate, and environmental and health impacts of food additive nanomaterials in soil and aquatic ecosystems. Some of the major nanomaterials in food additives include titanium dioxide, silver, gold, silicon dioxide, iron oxide, and zinc oxide. Ingestion of food products containing food additive nanomaterials via dietary intake is considered to be one of the major pathways of human exposure to nanomaterials. Food additive nanomaterials reach the terrestrial and aquatic environments directly through the disposal of food wastes in landfills and the application of food waste-derived soil amendments. A significant amount of ingested food additive nanomaterials (> 90 %) is excreted, and these nanomaterials are not efficiently removed in the wastewater system, thereby reaching the environment indirectly through the disposal of recycled water and sewage sludge in agricultural land. Food additive nanomaterials undergo various transformation and reaction processes, such as adsorption, aggregation-sedimentation, desorption, degradation, dissolution, and bio-mediated reactions in the environment. These processes significantly impact the transport and bioavailability of nanomaterials as well as their behaviour and fate in the environment. These nanomaterials are toxic to soil and aquatic organisms, and reach the food chain through plant uptake and animal transfer. The environmental and health risks of food additive nanomaterials can be overcome by eliminating their emission through recycled water and sewage sludge.

Highly flexible copper tape decorated with Ag nanoarrays as ultrasensitive SERS platforms for multi-hazardous pollutant sensing

A highly flexible and cost-effective copper tape decorated with silver nanoparticles (Cu-TAg) has been developed for surface-enhanced Raman spectroscopy (SERS) sensing of multi-hazardous environmental pollutants. Highly ordered and spherical-shaped silver nanoarrays have been fabricated using a low-cost thermal evaporation method. The structural, morphological, and optical properties of Cu-TAg sensors have been studied and correlated to the corresponding SERS performances. The size of nanoparticles has been successively tuned by varying the deposition time from 5 to 25 s. The nanoparticle sizes were enhanced with an increase in the evaporation time. SERS investigations have revealed that the sensing potential is subsequently improved with an increase in deposition time up to 10 s and then deteriorates with further increase in Ag deposition. The highest SERS activity was acquired for an optimum size of ~ 37 nm; further simulation studies confirmed this observation. Moreover, Cu-TAg sensors exhibited high sensitivity, reproducibility, and recycling characteristics to be used as excellent chemo-sensors. The lower detection limit estimation revealed that it can sense even in the pico-molar range for sensing of rhodamine 6G and methylene blue. The estimated enhancement factor of the sensor is found to be 9.4 × 107. Molecular-specific sensing of a wide range of pollutants such as rhodamine 6G, alizarin red, methylene blue, butylated hydroxy anisole, and penicillin-streptomycin is demonstrated with high efficiencies for micromolar spiked samples. Copper tape functionalized with Ag arrays thus demonstrated to be a promising candidate for low-cost and reusable chemo-sensors for environmental remediation applications.

A paper-based chromogenic strip and electrochemical sensor for the detection of 4-(dimethylamino)azobenzene

Natural and synthetic dyes are added to different food commodities to enhance their appearance and acceptance by consumers. Acute and chronic exposure owing to the consumption of non-permitted dyes may lead to health concerns such as allergic reactions, eczema, and asthma. 4-(Dimethylamino)azobenzene (4-DMAAB) is a non-permitted dye that has been reported in adulterated mustard oil. Consumption of 4-DMAAB poses severe risks due to its mutagenic and carcinogenic properties. Several sensitive methods such as FT-NIR, FT-MIR and SERS are available for the detection of 4-DMAAB. Here, a spectrophotometric method was developed for the detection of 4-DMAAB. The developed method was translated to a point-of-test paper-based, chromogenic strip which showed a detection limit of 0.025 mM for 4-DMAAB. Also, an electrochemical sensor was developed by electro-depositing the test solution on a screen-printed electrode. The electrochemical sensor showed an LOD of 0.027 ± 0.008 mM with recovery in the range of 91-107% of 4-DMAAB. Oil samples collected from the market were processed by liquid-liquid extraction and the content of 4-DMAAB was assessed. The developed point-of-use sensors for the detection of 4-DMAAB have potential for use by the consumers, food industry and regulatory agencies for on-site analysis and assuring the quality of edible oils.

Multi-element analysis of food dyes and assessment of consumer's health

The present study assessed metallic contaminants levels in food colourings using an inductively coupled plasma mass spectrometry (ICP-MS) in 51 samples of food dyes marketed in Algeria. The analysed samples were contaminated with lead (0.77 ± 0.034), arsenic (0.008 ± 0.006), cadmium (0.102 ± 0.047), cobalt (0.017 ± 0.008), copper (0.025 ± 0.011), chromium (0.820 ± 0.051), and nickel (0.022 ± 0.009) µg g-1. Mercury constituted a minor contaminant (<0.001 to 0.002 µg g-1). Turmeric and saffron were the most contaminated with Pb, As, Cd, Co, Cu, Cr, and Ni (p < 0.05). Health risk assessment revealed that infant population presents adverse non-carcinogenic effects (THQ = 4.25) and carcinogenic risk (HI = 4.65) linked to the consumption of food dyes contaminated with Cr.

Physicochemical Properties of Dried and Powdered Pear Pomace

Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder. Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying resulted in brighter and more easily comminuted pomace. Lyophilized samples also exhibited higher total phenolic compound levels compared to contact-dried ones, correlating with enhanced antioxidant activity. Twenty-one phenolic compounds were identified, with dominant acids being quinic, chlorogenic, and protocatechuic. Flavonoids, primarily isoquercitrin, and rutin, were also presented. Pear pomace dried via contact at 60 °C contained more quinic and protocatechuic acids, while freeze-dried pomace at the same temperature exhibited higher levels of chlorogenic acid, epicatechin, and catechin. The content of certain phenolic components, such as gallic acid and epicatechin, also varied depending on the applied drying temperature.

Biochemical and molecular assessment of oxidative stress in fruit fly exposed to azo dye Brilliant Black PN

BACKGROUND

Azo dyes are widely used in the food industry to prevent color loss during processing and storage of products. This study aimed to investigate the effect of a diazo dye Brilliant Black PN (E151) on oxidative stress-related parameters in fruit flies (Drosophila melanogaster) at biochemical and molecular levels.

METHODS AND RESULTS

Third instar larvae were transferred to a medium containing the dye at different doses (1, 2.5, and 5 mg/mL). Gene expression and activity of superoxide dismutase, catalase (CAT), glutathione peroxidase (GPX), and acetylcholinesterase (AChE) enzymes were determined in the heads of adult flies obtained from these larvae. In addition, the glutathione (GSH) and malondialdehyde levels were measured using spectrophotometric analysis. Mitochondrial DNA (mtDNA) copy number was also detected by real-time PCR. The results showed that treatment with 5 mg/mL of the dye caused a decrease in both gene expression and enzyme activity of CAT and GPx. Moreover, the same dose of dye treatment decreased AChE activity, GSH level, and mtDNA copy number.

CONCLUSIONS

As a result, Brilliant Black PN dye can trigger toxicity by altering the level and activity of oxidative stress-related biomarkers in a dose-dependent manner. Therefore, more comprehensive studies are needed to elucidate the side effect mechanism and toxicity of this dye.

Extraction pathways and purification strategies towards carminic acid as natural-based food colorant: A comprehensive review

As a current trend of fabricating healthier products, food manufacturing companies seek for natural-based food colorant aiming to replace the synthetic ones, which apart from meeting sensorial and organoleptic aspects, they can also act as health promoters offering additional added value. Carminic acid is a natural based food colorant typically found in several insect taxa. However, there are current approaches which pursue the production of this natural pigment via biotechnological synthesis. To date, this colorant has been intensively applied in the manufacture of several food items. Unfortunately, one of the main limitations deals with the establishment of the right protocol of extraction and purification of this component since there is no report analyzing the main extraction techniques for obtaining carminic acid. Therefore, this review, for the first time, comprehensively analyzes the ongoing strategies and protocols proposed by scientists towards either extraction or purification of carminic acid from its origin source, and from biotechnological systems. Emphasis has been focused on the main findings dealing with extraction techniques and the relevant insights in the field. A detailed discussion is provided on the advantages and drawbacks of the reported extraction and purification methods, main solvents used and their key interactions with target molecules.

Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for "Clean Label" foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.

Optimized Separation of Carthamin from Safflower by Macroporous Adsorption Resins and Its Protective Effects on PC12 Cells Injured by OGD/R via Nrf2 Signaling Pathway

The growing demand for safe natural products has reignited people's interest in natural food pigments. Here, we proposed the use of macroporous adsorption resins (MARs) to separate and purify carthamin from safflower. The optimal parameters for carthamin purification with HPD400 MAR were determined as follows: a mass ratio of crude carthamin in sample solution to wet resin of 0.3, a crude carthamin solution concentration of 0.125 g·mL-1, a pH of 6.00, a sample volume flow rate of 0.5 mL·min-1, an ethanol volume fraction of 58%, an elution volume of 4 BV, and an elution volume flow rate of 1.0 mL·min-1. Under the above purification conditions, the recovery rate of carthamin was above 96%. Carthamin dramatically improved the survival rate of PC12 cells damaged by oxygen-glucose deprivation/reoxygenation and protected them from oxidative stress by inhibiting the generation of reactive oxygen species and increasing the total antioxidant capacity and glutathione (GSH) levels. Carthamin promoted extracellularly regulated protein kinase phosphorylation into the nucleus, permitting Nrf2 nuclear translocation and upregulating the gene expression of the rate-limiting enzymes glutamate-cysteine ligase catalytic subunit and glutamate-cysteine ligase regulatory subunit of GSH synthesis to obliterate free radicals and exert antioxidant effects. This study revealed the purification method of carthamin and its antioxidant protective effects, providing important insights into the application of carthamin in functional foods.

Recent advances in delivering free or nanoencapsulated Curcuma by-products as antimicrobial food additives

Food commodities are often contaminated by microbial pathogens in transit or during storage. Hence, mitigation of these pathogens is necessary to ensure the safety of food commodities. Globally, researchers used botanicals as natural additives to preserve food commodities from bio-deterioration, and advances were made to meet users' acceptance in this domain, as synthetic preservatives are associated with harmful effects to both consumers and environments. Over the last century, the genus Curcuma has been used in traditional medicine, and its crude and nanoencapsulated essential oils (EOs) and curcuminoids were used to combat harmful pathogens that deteriorate stored foods. Today, more research is needed for solving the problem of pathogen resistance in food commodities and to meet consumer demands. Therefore, Curcuma-based botanicals may provide a source of natural preservatives for food commodities that satisfy the needs both of the food industry and the consumers. Hence, this article discusses the antimicrobial and antioxidant properties of EOs and curcuminoids derived from the genus Curcuma. Further, the action modes of Curcuma-based botanicals are explained, and the latest advances in nanoencapsulation of these compounds in food systems are discussed alongside knowledge gaps and safety assessment where the focus of future research should be placed.

Phytochemicals and bioactive constituents in food packaging - A systematic review

Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.

Photo- and Sono-Active Food Colorants Inactivating Bacteria

Food colorants are commonly used as excipients in pharmaceutical and nutraceutical fields, but they have a wide range of other potential applications, for instance, as cytotoxic drugs or mediators of physical antimicrobial treatments. The photodynamic antibacterial activity of several edible food colorants is reported here, including E127, E129, E124, E122, E133, and E150a, alongside Rhein, a natural lipophilic antibacterial and anticancer compound found in medicinal plants. Minimal inhibitory concentration (MIC) values for S. aureus and E. coli showed that E127 and Rhein were effective against both bacteria, while other colorants exhibited low activity against E. coli. In some cases, dark pre-incubation of the colorants with Gram-positive S. aureus increased their photodynamic activity. Adding Rhein to E127 increased the photodynamic activity of the latter in a supportive mode. Optional sensing mechanism pathways of combined E127/Rhein action were suggested. The antibacterial activity of the studied colorants can be ranged as follows: E127/Rhein >> E127 >> E150a > E122 > E124 >> E129 ≈ E133. E127 was also found to exhibit photodynamic properties. Short ultrasonic treatment before illumination caused intensification of E127 photodynamic activity against E. coli when applied alone and especially in combination with Rhein. Food colorants exhibiting photo- and sonodynamic properties may have good potential in food preservation.

Antioxidant Capacity of Carotenoid Extracts from the Haloarchaeon Halorhabdus utahensis

Herein, we report on the production, characterization, and antioxidant power assessment of carotenoids from the haloarchaeon Halorhabdus utahensis. It was grown at 37 °C and 180 rpm agitation in halobacteria medium supplemented with glucose, fructose, and xylose, each at concentrations of 0.2%, 1%, and 2%, and the carotenoid yield and composition were investigated. The microorganism produced the carotenoids under all the conditions tested, and their amount followed the order glucose < xylose < fructose. The highest yield was achieved in 2% fructose growth medium with 550.60 ± 7.91 μg/g dry cell and 2428.15 ± 49.33 μg/L. Separation and identification of the carotenoids were performed by RP-HPLC and HPLC/APCI-ITMSn. Bacterioruberin was the main carotenoid detected and accounted for 60.6%, 56.4%, and 58.9% in 2% glucose, 1% xylose, and 2% fructose extracts, respectively. Several geometric isomers of bacterioruberin were distinguished, and representatives of monoanhydrobacterioruberin, and bisanhydrobacterioruberin were also detected. The assignment to cis-isomers was attempted through analysis of the UV/Vis spectra, intensity of cis peaks, and spectral fine structures. The extracts exhibited superoxide scavenging activity higher than butylhydroxytoluene, ascorbic acid, and Trolox, selected as antioxidant references. The anti-hyaluronidase capacity was investigated, and the 2% fructose extract showed the highest activity reaching 90% enzyme inhibition with 1.5 μg. The overall data confirm that Hrd. utahensis can be regarded as an interesting source of antioxidants that can find applications in the food and cosmetic sectors.

Separation and quantification of Tartrazine (E102) and Brilliant Blue FCF (E133) in green colored foods and beverages

In the present study we investigated the capacities of a panel of 25 solid sorbents represented by layered structures, inorganic oxides and hydroxides, and phyllosilicates, to effectively remove in high yield Tartrazine (E102) and Brilliant Blue FCF (E133) from aqueous solutions, and more notable, green colored food matrices. Quantification of the title compounds have been achieved by HPLC-DAD analyses. Contents of E102 and E133 in real samples were in the range 1.3-36.5 μg/mL and 1.0-20.1 μg/mL, respectively. After a treatment of 1 min., in most cases a complete bleaching of solutions and deep coloring of the solid phase was recorded. The most effective solids to this aim were seen to be aluminium based ayered double hydroxides. In the case of magnesium oxide for E102, and magnesium aluminium D. benzensulfonate SDS 01 H8L and Florisil for E133, a selective adsorption (>99.9 %) of only one dye was observed. The adsorption recorded was strictly dependent on the loading of the sorbent. Related values were 300 mg for the separation of E102 by magnesium oxide from all the five food matrices under investigation, and in the range 200 mg-300 mg for magnesium aluminium D. benzensulfonate SDS 01 H8L and Florisil in the case of E133. The application of Langmuir and Freundlich models suggested that the adsorption may take place in the inner layers of the solids with a favourable thermodynamique outcome. Findings described herein offer the concrete possibility of quantifications of individual dyes in matrices containing more than one food colorant.

Asterarcys quadricellulare algae-mediated copper oxide nanoparticles as a robust and recyclable catalyst for the degradation of noxious dyes from wastewater

The present article explores the synthesis of copper oxide nanoparticles (CuO NPs) utilizing Asterarcys quadricellulare algal extract and examines the effect of various reaction parameters on the size and morphology of the nanoparticles. The samples were thoroughly characterized using XRD, FTIR, UV-vis, FE-SEM, and EDS techniques. The XRD analysis disclosed that the size of the synthesized nanoparticles could be controlled by adjusting the reaction parameters, ranging from 4.76 nm to 13.70 nm along the highest intensity plane (111). FTIR spectroscopy provided evidence that the phytochemicals are present in the algal extract. We have compared the photocatalytic activity of biologically and chemically synthesized CuO NPs and observed that biologically synthesized CuO NPs showed better photocatalytic activity than chemically synthesized CuO NPs. The biosynthesized CuO NPs (S8) demonstrated outstanding photodegradation activity towards four different organic dyes, namely BBY, BG, EBT, and MG, with degradation percentages of 95.78%, 98.02%, 94.15%, and 96.04%, respectively. The maximum degradation efficacy of 98.02% was observed for the BG dye at optimized reaction conditions and 60 min of visible light exposure. The kinetics of the photodegradation reaction followed the pseudo-first-order kinetic model, and the rate constant (k) was calculated using the Langmuir-Hinshelwood model for each dye. This study provides an efficient and sustainable approach for synthesizing CuO NPs with superior photocatalytic degradation efficiency towards organic dyes.

Azo dyes in the food industry: Features, classification, toxicity, alternatives, and regulation

Azo dyes, including Tartrazine, Sunset Yellow, and Carmoisine, are added to foods to provide color, but they have no value with regard to nutrition, food preservation, or health benefits. Because of their availability, affordability, stability, and low cost, and because they provide intense coloration to the product without contributing unwanted flavors, the food industry often prefers to use synthetic azo dyes rather than natural colorants. Food dyes have been tested by regulatory agencies responsible for guaranteeing consumer safety. Nevertheless, the safety of these colorants remains controversial; they have been associated with adverse effects, particularly due to the reduction and cleavage of the azo bond. Here, we review the features, classification, regulation, toxicity, and alternatives to the use of azo dyes in food.

Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health

Manufacturers are obliged to label processed meat products with information concerning the additives used and nutritional values. The aim of the study was to identify the dyes most frequently used in processed meat, evaluate their influence on specific food qualities, assess whether their use was correct and review their effect on health. The analysis was based on information on the labels and images of processed meat, and used a generalised linear model with a binary dependent variable. The risks and benefits for human health were defined based on the available literature. Twelve dyes were found to be used in the manufacture of processed meat. Carmine was found in 183 of 273 (67.03%) evaluated assortments containing dyes. The occurrence of water, flavourings and high fat and carbohydrate contents increased the chances that a dye would be present in a particular product. Unauthorised use of food additives was found in 20 products, with smoked meat products demonstrating the highest number of non-compliances. In general, the dyes used with food are considered safe; however, reservations are associated with the use of E150C and E150D caramels due to their potential carcinogenic effect, and carmine and annatto due to their allergic effects.

Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake

The contradiction between the growing demand from consumers for "nutrition & personalized" food and traditional industrialized food production has consistently been a problem in the elderly diet that researchers face and discuss. Three-dimensional (3D) food printing could potentially offer a solution to this problem. This article reviews the recent research on 3D food printing, mainly including the use of different sources of protein to improve the performance of food ink printing, high internal phase emulsion or oleogels as a fat replacement and nutrition delivery system, and functional active ingredients and the nutrition delivery system. In our opinion, 3D food printing is crucial for improving the appetite and dietary intake of the elderly. The critical obstacles of 3D-printed food for the elderly regarding energy supplements, nutrition balance, and even the customization of the recipe in a meal are discussed in this paper. By combining big data and artificial intelligence technology with 3D food printing, comprehensive, personalized, and customized geriatric foods, according to the individual traits of each elderly consumer, will be realized via food raw materials-appearance-processing methods. This article provides a theoretical basis and development direction for future 3D food printing for the elderly.

Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues

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. Natural and synthetic colorants (dyes and pigments) have diversified applications in various sectors such as food, feed, pharmaceutical, textiles, cosmetics, and others. Concerning the food industry, different types of natural and synthetic colorants are available in the market. Synthetic food colorants have gained popularity as they are highly stable and cheaply available. Consumers worldwide prefer delightful foodstuffs but are more concerned about the safety of the food. After its disposal, the colloidal particles present in the synthetic colorants do not allow sunlight to penetrate aquatic bodies. This causes a foul smell and turbidity formation and gives a bad appearance. Furthermore, different studies carried out previously have presented the toxicological, carcinogenic effects, hypersensitivity reactions, and behavioral changes linked to the usage of synthetic colorants. Natural food colorings, however, have nutraceutical qualities that are valuable to human health such as curcumin extracted from turmeric and beta-carotene extracted from carrots. In addition, natural colorants have beneficial properties such as excellent antioxidant properties, antimutagenic, anti-inflammatory, antineoplastic, and antiarthritic effects. This review summarizes the sources of natural and synthetic colorants, their production rate, demand, extraction, and characterization of food colorants, their industrial applications, environmental impact, challenges in the sustainable utilization of natural colorants, and their prospects.

Applications of date pits in foods to enhance their functionality and quality: A review

Summary of the abstract

Atopic Dermatitis and Water: Is There an Optimum Water Intake Level for Improving Atopic Skin?

Water is a vital nutrient with innumerable functions for every living cell. The functions of human skin include protection against dehydration of the body. Atopic dermatitis (AD) is a chronic pruritic inflammatory skin disease that presents with dry skin, erythematous and eczematous lesions, and lichenification. This paper discusses the question of whether extra water intake in children with AD affects skin hydration and the skin barrier function. Among the methods used to treat dry skin, topical leave-on products are the first-line treatment, intended to improve hydration and the skin barrier function. The effectiveness of adequate water intake as a measure to treat dry skin is still under debate. Normal skin hydration increases with dietary water intake, particularly in those with prior lower water consumption. Skin dryness in AD is instrumental to the itch and inflammation cycle, contributing to barrier impairment and aggravating disease severity and flares. Certain emollients provide significant hydration to AD skin, with relief of dryness and reduction in barrier impairment, disease severity, and flares. Further investigations are needed to evaluate the optimum water intake levels in children with AD, as important questions remain unanswered, namely, does oral hydration provide relief of skin dryness and reduce barrier impairment, disease severity, and flares; is there any additional benefit from using mineral or thermal spring water; or is there a need to specifically study the fluid/water intake in children with AD and food allergy (FA) restrictions?

Ultra-Processed Food Consumption and Depressive Symptoms in a Mediterranean Cohort

Excess consumption of ultra-processed foods (UPFs) is currently under investigation for its potentially detrimental impact on human health. Current evidence demonstrates a substantial association with an increased risk of metabolic disorders, but data on mental health outcomes are just emerging. The aim of this study was to investigate the relationship between the consumption of UPFs and depressive symptoms in a sample of younger Italian adults. A cross-sectional study was conducted on 596 individuals (age 18-35 y) recruited in southern Italy. Food frequency questionnaires and the NOVA classification were used to assess dietary factors; the Center for the Epidemiological Studies of Depression Short Form (CES-D-10) was used to assess presence of depressive symptoms. Individuals in the highest quartile of UPF consumption had higher odds of having depressive symptoms in the energy-adjusted model (odds ratio (OR) = 1.89, 95% confidence interval (CI): 1.06, 3.28); the association remained significant after adjusting for potential confounding factors (OR = 2.04, 95% CI: 1.04, 4.01) and became even stronger after further adjustment for adherence to the Mediterranean diet as a proxy of diet quality (OR = 2.70, 95% CI: 1.32, 5.51). In conclusion, a positive association between UPF consumption and likelihood of having depressive symptoms was found in younger Italian individuals. Given the consistency of the findings after adjustment for diet quality, further studies are needed to understand whether non-nutritional factors may play a role in human neurobiology.

Selective Voltammetric Sensor for the Simultaneous Quantification of Tartrazine and Brilliant Blue FCF

Tartrazine and brilliant blue FCF are synthetic dyes used in the food, cosmetic and pharmaceutical industries. The individual and/or simultaneous control of their concentrations is required due to dose-dependent negative health effects. Therefore, the paper presents experimental results related to the development of a sensing platform for the electrochemical detection of tartrazine and brilliant blue FCF based on a glassy carbon electrode (GCE) modified with MnO₂ nanorods, using anodic differential pulse voltammetry. Homogeneous and stable suspensions of MnO₂ nanorods have been obtained involving cetylpyridinium bromide solution as a cationic surfactant. The MnO₂ nanorods-modified electrode showed a 7.9-fold increase in the electroactive surface area and a 72-fold decrease in the electron transfer resistance. The developed sensor allowed the simultaneous quantification of dyes for two linear domains: in the ranges of 0.10-2.5 and 2.5-15 μM for tartrazine and 0.25-2.5 and 2.5-15 μM for brilliant blue FCF with detection limits of 43 and 41 nM, respectively. High selectivity of the sensor response in the presence of typical interference agents (inorganic ions, saccharides, ascorbic and sorbic acids), other food dyes (riboflavin, indigo carmine, and sunset yellow), and vanillin has been achieved. The sensor has been tested by analyzing soft and isotonic sports drinks and the determined concentrations were close to those obtained involving the chromatography technique.

Activated peroxydisulfate by sorghum straw-based biochar for enhanced tartrazine degradation: Roles of adsorption and radical/nonradical processes

Biochar obtained from biomass waste through pyrolysis has significant potential in wastewater treatment due to its large specific surface area and multi-functional active sites. In current study, sorghum straw (SS) was pyrolyzed to prepare various biochar under nitrogen atmosphere. Adsorption kinetics of prepared biochar toward tartrazine (TTZ) was systematically investigated, and the biochar was also characterized by using multiple techniques to explore the contribution of physicochemical properties to adsorption. Then, the biochar with optimum TTZ adsorption performance, was also applied as a catalyst for peroxydisulfate (PDS) activation to degrade TTZ. Factors including PDS concentration, solution pH, and reaction temperature were examined. The optimized degradation rate constant of TTZ (1.1627 min^-1) was achieved under the conditions at 2 mM PDS, pH of 3, and 23 °C. In addition, the free radical trapping experiments and EPR spectra revealed that the reactive substances of electron (e^-), ¹O₂, SO₄^•-, O₂^•-, and •OH contributed to TTZ degradation. Density Functional Theory (DFT) also concluded that the atoms C(6), O(12), N(16), N(17), C(18) and N(22) in TTZ molecule showed larger f⁰ values which are vulnerable to radical attack. Therefore, the synergistic mechanism embodying adsorption and radical/non-radical processes were proposed. Besides, the degradation pathways of TTZ were identified with the aid of HPLC/MS technique, indicating that multiple reaction processes containing the symmetrical cleavage of azo bonds, the asymmetrical cleavage of C-N, desulfonation, and benzene-like structure cracking were involved. Therefore, this study provides a simple and effective catalytic system for TTZ degradation, and also realizes the resource utilization of solid waste.

Biocolorants in food: Sources, extraction, applications and future prospects

Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed.

Electropolymerized 4-Aminobenzoic Acid Based Voltammetric Sensor for the Simultaneous Determination of Food Azo Dyes

Electrochemical sensors with polymeric films as a sensitive layer are of high interest in current electroanalysis. A voltammetric sensor based on multi-walled carbon nanotubes (MWCNTs) and electropolymerized 4-aminobenzoic acid (4-ABA) has been developed for the simultaneous determination of synthetic food azo dyes (sunset yellow FCF and tartrazine). Based on the voltammetric response of the dyes' mixture, the optimal conditions of electropolymerization have been found to be 30-fold potential scanning between -0.3 and 1.5 V, at 100 mV s^-1 in the 100 µmol L^-1 monomer solution in phosphate buffer pH 7.0. The poly (4-ABA)-based electrode shows a 10.5-fold increase in its effective surface area and a 17.2-fold lower electron transfer resistance compared to the glassy carbon electrode (GCE). The sensor gives a sensitive and selective response to sunset yellow FCF and tartrazine, with the peak potential separation of 232 mV in phosphate buffer pH 4.8. The electrooxidation parameters of dyes have been calculated. Simultaneous quantification is possible in the dynamic ranges of 0.010-0.75 and 0.75-5.0 µmol L^-1 for both dyes, with detection limits of 2.3 and 3.0 nmol L^-1 for sunset yellow FCF and tartrazine, respectively. The sensor has been tested on orange-flavored drinks and validated with chromatography.

A comparative in silico study to detect the effect of food-additives on metabolic protein and its perturbations compensated by osmolytes

Since its inception, food additive has been an integral part of the food processing industry with various commercial roles. Besides its advantages, various studies have already highlighted its long-term adverse effects on human health. However, in terms of protein structures and functions, the innate mechanism that triggers these effects has not been elucidated in previously reported studies. Our work takes an in silico approach to delve into structural implications resulting from these additives with three well studied metabolic proteins-lysozyme, bovine serum albumin (BSA) and ribonuclease A. Three classes of food additives- synthetic color, preservatives, and phosphate-containing, are taken here to understand their effects on the aforementioned metabolic proteins. Conventional molecular docking and dynamics (MD) studies reveal that these additives induce significant structural perturbations. Among them, carmoisine brings about the most secondary structural changes for lysozyme and ribonuclease A, whereas sodium tripolyphosphate affects BSA the most. To restore the secondary structural loss, we further examine the roles of osmolytes through cross-docking and higher timescale MD simulations. These studies unravel that application of osmolytes like raffinose and trehalose triggers structural restoration for BSA, lysozyme and ribonuclease A, and highlight their roles as co-formulants to alleviate the adverse effects of food additives.

Pilot-Scale Optimization of Supercritical CO2 Extraction of Dry Paprika Capsicum annuum: Influence of Operational Conditions and Storage on Extract Composition

Supercritical carbon dioxide extraction was used to extract carotenoids from dry paprika Capsicum annuum. Studies regarding the effect of process parameters, including pressure (25–45 MPa), temperature (40–60 °C), and time (10–110 min), were carried out using response surface methodology. It was found that under optimal conditions (pressure of 45 MPa, temperature of 50 °C, and time of 74 min), the extract yield was 10.05%, and the total content of carotenoids in the extract was 4.21%, in good agreement with the predicted values (10.24% and 4.24%, respectively). Composition analysis showed that paprika extract mainly consisted of linoleic acid. There was no significant difference between the fatty acid content of the extracts obtained by SC-CO₂ extraction and n-hexane Soxhlet extraction. For functional purposes, the effect of storage conditions and time on the quality of paprika extract was also specified.