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It has been argued that a preexisting sensory bias for food color influences female mate preference for male ornament color. However, the effect of diet color over a short period on female preference for color-polymorphic male ornaments has not yet been investigated. In this study, we examined the effect of diet color on female preference for mate color in the guppy Poecilia reticulata, with color-polymorphic ornaments such as orange and black spots. From an early age, females were reared on a diet with orange and black color, respectively. A dichotomous mate choice experiment using females was conducted between males with large orange spots and males with large black spots. Females fed on an orange-colored diet preferred males with large orange spots, whereas those fed on a black-colored diet preferred males with large black spots. Afterward, the diet color treatment for the females was reversed for seven days. This dietary color alteration resulted in the reversal of female preference for male color. These results suggest that diet color has a great influence on female preference for mate color, even within a short period, and environmental gradients may function to maintain color-polymorphic male ornaments in this species. [ABSTRACT FROM AUTHOR]

Bougainvillea flower is recognized as food coloring agent due to the presence of betacyanin compounds. The extraction of these compounds is followed by a subsequent process for encapsulation. Therefore, this research aimed to determine the effect of maltodextrin and carrageenan on encapsulation characteristics of bougainvillea flower dye extract and obtain the best ratio. Encapsulation was carried out with the ratio of maltodextrin and carrageenan, namely 10:0 (MC1), 9.5:0.5 (MC2), 9:1 (MC3), 8.5:1.5 (MC4), 8:2 (MC5) and 7.5:2.5 (MC6). The results showed that maltodextrin and carrageenan ratio significantly affected the amendment, moisture content, solubility, brightness level (L*), redness level (a*), yellowness level (b*), total betacyanin, surface betacyanin and encapsulation efficiency. Based on the test, the effectiveness index to produce the best treatment was MC3 with characteristics of amendment, moisture content, solubility, brightness level (L*), redness level (a*), yellowness level (b*), total betacyanin, surface betacyanin and encapsulation efficiency at 91.61 ± 0.34, 6.53 ± 0.22, 87.35 ± 1.90 %, 80.43 ± 1.37, 20.37 ± 0.49, 20.73 ± 0.40, 246.99 ± 2.70, 35.76 ± 0.46 mg/100 g and 85.52 ± 0.09 %, respectively. The encapsulated formulation of bougainvillea flower extract with maltodextrin and carrageenan in a balanced ratio can be used as an alternative to provide natural coloring in food processing. [ABSTRACT FROM AUTHOR]

Traumatic spinal cord injury is characterized by immediate and irreversible tissue loss at the lesion site and secondary tissue damage. Secondary injuries should, in principle, be preventable, although no effective treatment options currently exist for patients with acute spinal cord injury. Traumatized tissues release excessive amounts of adenosine triphosphate and activate the P2X purinoceptor 7/pannexin1 complex, which is associated with secondary injury. We investigated the neuroprotective effects of the blue dye Brilliant Blue FCF, a selective inhibitor of P2X purinoceptor 7/pannexin1 that is approved for use as a food coloring, by comparing it with Brilliant Blue G, a P2X7 purinoceptor antagonist, and carbenoxolone, which attenuates P2X purinoceptor 7/pannexin1 function, in a rat spinal cord injury model. Brilliant Blue FCF administered early after spinal cord injury reduced spinal cord anatomical damage and improved motor recovery without apparent toxicity. Brilliant Blue G had the highest effect on this neurological recovery, with Brilliant Blue FCF and carbenoxolone having comparable improvement. Furthermore, Brilliant Blue FCF administration reduced local astrocytic and microglial activation and neutrophil infiltration, and no differences in these histological effects were observed between compounds. Thus, Brilliant Blue FCF protects spinal cord neurons after spinal cord injury and suppresses local inflammatory responses as well as Brilliant Blue G and carbenoxolone. [ABSTRACT FROM AUTHOR]

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BACKGROUND: Titanium dioxide (TiO2) is banned in some countries but its use is still permitted in others. The global food supply chain is therefore challenged with the need to use rapid and reliable testing methods to either detect the presence of TiO2 or to quantify its concentration. The goal of this study was to determine the feasibility of using color, texture profile analysis, Raman microscopy, and X‐ray fluorescence (XRF) spectroscopy to detect and quantify TiO2 in fillings used in the pastry and confectionery industry. In this study, two types of fillings were investigated: vanilla based and chocolate based. All fillings were prepared in four different variations – without TiO2 and with three concentrations as follows: 0.25 g*kg‐1, 0.5 g*kg‐1, or 0.75 g*kg‐1 TiO2 per sample. The methods were selected for their ability to analyze the samples in a short period of time. RESULTS: All of the methods showed moderate to high potential for detecting TiO2 in the samples. The results reveal how TiO2 affects the food matrix color and texture. Use of Raman microscopy confirms its detectability, although concentrations of TiO2 do not follow a pattern. X‐ray fluorescence spectroscopy showed the greatest potential as it can not only detect TiO2 but can also quantify its concentration in the samples. CONCLUSIONS: The highest potential for quantifying the concentration of this food additive was achieved with XRF. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Vivid-colored phycobiliproteins (PBPs) have emerging potential as food colors and alternative proteins in the food industry. However, enhancing their application potential requires increasing stability, cost-effective purification processes, and consumer acceptance. This narrative review aimed to highlight information regarding the critical aspects of PBP research that is needed to improve their food industry potential, such as stability, food fortification, development of new PBP-based food products, and cost-effective production. The main results of the literature review show that polysaccharide and protein-based encapsulations significantly improve PBPs' stability. Additionally, while many studies have investigated the ability of PBPs to enhance the techno-functional properties, like viscosity, emulsifying and stabilizing activity, texture, rheology, etc., of widely used food products, highly concentrated PBP food products are still rare. Therefore, much effort should be invested in improving the stability, yield, and sensory characteristics of the PBP-fortified food due to the resulting unpleasant sensory characteristics. Considering that most studies focus on the C-phycocyanin from Spirulina, future studies should concentrate on less explored PBPs from red macroalgae due to their much higher production potential, a critical factor for positioning PBPs as alternative proteins. [ABSTRACT FROM AUTHOR]

The cultivation of spice crops in Malawi represents an underutilized opportunity to drive substantial economic growth. A variety of spice crops grown in Malawi include chilies, turmeric, ginger, pepper, coriander, masala, cardamom, paprika, and cinnamon. These are mainly sold locally, and the surplus is sold to the international markets in an unprocessed form. Spice production is limited due to a lack of suitable climate, improved seeds, poor soil fertility, prioritization of other crops, poor market infrastructure, poor market link, and lack of government support. Spices are not a priority for farmers in the country as they consider them unprofitable, but with prioritization, they can be a gateway to economic growth. Spices can be integrated into different cropping systems, especially in the organic farming system. This can provide a solution to the high demand for organically produced products which fetch premium prices. Malawi can increase spice production through proper research and development from seed development up to the consumer in the crop value chain. Spices can be processed into a variety of products primarily for flavoring or coloring food to improve palatability and taste. Mostly, local markets are flooded with imported packed and branded spices, while local spices are not. Thus, this needs action. Malawi has new potential markets from the neighboring countries, online platforms, processing, and packaging industries which need value-added processes such as processing, packaging, and branding. Good collaboration with other stakeholders will strongly strengthen the spices value chain in the country. [ABSTRACT FROM AUTHOR]

Turmeric (Curcuma longa L.), a spice and food coloring agent in food preparation, contains a carotenoid pigment called curcumin. Curcumin has attracted extensive research interest owing to its health benefits, ranging from neuroprotection to chemoprevention and antioxidation. It also exhibits anti-cancer effects due to its capacity to inhibit cancer cell proliferation and stimulate apoptosis. However, the health-promoting effects of curcumin are limited by its poor aqueous solubility and low oral bioavailability. This article presents an overview of the latest understanding of the biological effects of curcumin and its use as a food additive in the development of functional food products. [ABSTRACT FROM AUTHOR]

Mycofiltration via continuous fixed bed adsorption, helped to assess the effect of flow rate, pH, column bed height and myceliation on the sorption capacity of a mycofilter. The mycofilter (thatching straw and Pleurotus ostreatus) was cultured and loaded into polypropylene columns (2.5 × 12 cm) to bed heights of 2 and 4 cm. A food color solution was passed through at different pH (2 and 7.5) and flow rates (0.25 ml/min and 2 ml/min). The filtrate was collected and measured at time intervals. Under constant flow rate and solution pH, the 4 cm bed adsorbed 8 times the inlet amount of food color compared to 1.6 times only for the 2 cm bed. More food color was adsorbed with the higher flow rate (10 times the inlet concentration). Adsorption was only observed in the solution with pH = 2. The control filter (without mycelia) adsorbed 3-fold less than the mycofilter. The experimental data best fitted into the Thomas model (compared to the Yoon-Nelson model) which showed that an increase in bed height caused an increase in adsorption capacity (qTH), and that an increase in flow rate resulted in an increase in Thomas rate constant (KTH). FTIR analyses of the mycofilter revealed amide, hydroxyl, and chitin groups possibly involved in adsorption processes. Our fixed bed mycofilter optimally removed food color from aqueous solutions, in high bed height and flow rate, and low pH conditions. [ABSTRACT FROM AUTHOR]

Quinoa is one of the most popular ingredients in the creation of healthy and environmentally friendly foods, due to its rich nutrient composition, balanced amino acids, and various bioactive substances. Quinoa noodles can be prepared for green and healthy food, particularly for better taste and market prospects. However, the traditional processing of wheat noodles cannot fully meet the high quality of quinoa noodles at present, due to the lack of gluten. Among them, extrusion has been applied to prepare the whole quinoa noodles. The natural color of food can also be closely related to its nutritional value. Quinoa grains with different colors often vary in the content of starch, protein, fat, fiber, and active substances. This study aims to clarify the great influence on the cooking and nutritional quality of extruded noodles made with quinoa as raw materials. The mechanism of quality of extruded quinoa noodles with different colors was explored to compare the basic components, gelatinization of quinoa flours, the microstructure, cooking quality, active components, and starch digestion. Results showed that the white quinoa achieved the highest content of total starch and crude fiber, compared with the red and black quinoa powder. The content of crude fiber increased significantly with the deepening of the color of quinoa powder. Among the three types of quinoa powder, the red quinoa exhibited the highest levels of fat and protein content. In terms of gelatinization properties, the peak viscosity, final viscosity, and setback value of white quinoa powder were superior to those of red and black quinoa powder. The pasting temperature of white quinoa powder was lower than that of red and black quinoa powder. Furthermore, L* values significantly decreased after extrusion, whereas, a* value and b* values significantly increased (P < 0.05). Additionally, the red and black quinoa powder, along with their extruded noodles, exhibited higher levels of polyphenols, flavonoids, and antioxidant activities, compared with the white quinoa. X-ray diffraction revealed that the extrusion process caused the changes of starch crystal type from type A to V. There was a decrease of starch crystallinity in the white, red, and black quinoa noodles from 17.12%, 25.55%, and 21.41% to 10.53%, 8.06% and 7.71%, respectively. White quinoa noodles shared the highest crystallinity, due to the high starch content and high setback value of powder. The recrystallization of starch formed a relatively stable and orderly molecular structure, thus enhancing the crystallinity of starch in the extruded quinoa noodles. Although the cooking time of red and black quinoa extruded noodles was shorter than that of white ones, their overall cooking quality was notably inferior. The cooking loss of white quinoa noodles was 7.46%, which was significantly lower than that of red (10.12%) and black (9.16%). At the same time, the extruded white quinoa noodles also exhibited the highest hardness (30.71 N) and springiness (0.97). The extruded noodles relied primarily on the gelatinization and retrogradation of starch. The rearrangement of starch was dominated to form a stable gel structure after extrusion for the cooking quality of extruded quinoa noodles. Scanning electron microscope images confirmed that the gel network structure of white quinoa extruded noodles was denser and more complete, thereby leading to the lower cooking loss and superior texture, compared with the red and black quinoa extruded noodles. The in vitro starch digestibility showed that the white quinoa noodles contained the highest resistant starch content and the lowest predicted glycemic index of 68.56. In summary, the red and black quinoa presented a relatively higher content of active substances, but white quinoa was more suitable for the production of high-quality and low-GI extruded noodles. This finding can provide the theoretical and technical reference for the production and processing of high-quality quinoa noodles. [ABSTRACT FROM AUTHOR]

Changes in rheological behavior and physical properties of avocado dressing and green juice samples processed by ultrasound (US) technology (120 µm, 24 kHz, up to 2 min, 20 °C) were investigated. The avocado dressing followed pseudoplastic flow behavior, which had good fit to the power law model, with R2 values >0.9664. The lowest K values 3.5110, 2.4426, and 2.3228 were determined for avocado dressing samples with no treatment at 5 °C, 15 °C, and 25 °C, respectively. At the shear rate of 0.1/s, viscosity of 2 min US-treated avocado dressing increased significantly from 19.1 to 55.5 Pa.s at 5 °C, 13.08 to 36.78 Pa.s at 15 °C, and 14.55 to 26.75 Pa.s at 25 °C. Flow instability occurred in green juice after reaching shear rate of 300/s due to narrow gap in concentric cylinder; however, constant viscosity between 10 and 300/s indicated that the sample was Newtonian. Increasing temperature from 5 °C to 25 °C decreased viscosity of US-treated green juice from 2.55 to 1.50 mPa.s at the shear rate of 100/s. Color of both samples did not change after US processing, but lightness increased in green juice which denoted lighter color compared to the sample without treatment. There was no difference in pH and total soluble solids of samples. Results represent that US technology may be a good alternative in producing green liquid foods with acceptable rheological properties and color. [ABSTRACT FROM AUTHOR]

The development of new dishes in the catering services market requires an understanding of consumers' needs, expectations, and motivations for their choices. The effect of the serving method of a dessert on customers' perceptions of its visual appeal, portion size, energy value, and expected price was evaluated. The study involved the presentation of desserts on plates of various sizes, shapes, and colors. The study was carried out among 1005 respondents using the CAWI method. Our findings revealed that along with an increasing plate size from a diameter of ϕ24–27 cm to ϕ31 cm, the ratings of the dish's perceived appearance (p ≤ 0.001), portion size (p ≤ 0.001), and energy value (p ≤ 0.01) decreased. Plate shape influenced the perceived appearance of the dessert. When placed on a square platter, round desserts were considerably (p ≤ 0.05) less appealing. The color of the plate had a significant influence (p ≤ 0.001) on the dish's perceived appearance and estimated monetary value, and it evoked more sensory–hedonic impressions. Red-plate and white-plate desserts were liked less than black-plate desserts, but color-plated desserts were perceived as more expensive than those served on white dishes. Consumers perceived bright desserts on white plates as traditional, natural, and boring; those on black plates as modern, appetizing, and aesthetic; and those served on red plates as artificial, unsightly, and unappetizing. Higher consumer food neophobia led to a lower rating related to appearance and price perceptions, but elevated perceptions of portion size and energy value appraisal. Our results may be used in the marketing of gastronomic dishes. [ABSTRACT FROM AUTHOR]

The toxicity of food additives is widely studied and concerns many consumers worldwide. Synthetic food colors are often considered an unnecessary risk to consumer health. Since the European Food Safety Authority's (EFSA) re-evaluation between 2009 and 2014, the body of scientific literature on food colors has grown, and new evaluations are being published by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Therefore, this narrative review aims to review the toxicological data that have become available since 2014. The reviewed colors are Quinoline Yellow, Sunset Yellow, Azorubine, Amaranth, Ponceau 4R, Erythrosine, Allura Red, Patent Blue, Indigo Carmine, Brilliant Blue FCF, Green S, Brilliant Black, Brown HT, and Lithol Rubine BK. Tartrazine was not included in this paper; the overwhelming amount of recent data on Tartrazine toxicity requires more space than this review can provide. The issues regarding the toxicity of synthetic food colors and real population exposures are being regularly examined and reviewed by relevant authorities, such as the EFSA and JECFA. The current ADI limits set by the authorities are mostly in agreement, and they seem safe. However, the EFSA and JECFA assessments of some of the colors are more than a decade old, and new evidence will soon be required. [ABSTRACT FROM AUTHOR]

BACKGROUND: Cassava processing is a crucial source of livelihood for rural farmers and processors in Nigeria and Cameroon. This study investigated the varietal effect on the processing productivity of women farmer processors within their working environment and compared this with the food product quality as evaluated by the processors and the field yield. Field trials were established in Nigeria (Benue and Osun state) and Cameroon (Littoral region). Eight cassava genotypes were evaluated. These eight varieties included newly bred genotypes, commercial checks and varieties provided and preferred by the processors. The roots of these genotypes were harvested and processed into gari and eba by processors. The time of each processing step was recorded. Processors assessed the quality of the roots and food products using pairwise ranking. RESULTS: In the field trials in Cameroon and Nigeria (Benue state), the newly bred genotypes showed superior performance in terms of dry matter content and fresh and dry yield. During processing, genotypes showed significant variation for most assessed parameters in both countries. Some newly bred varieties exhibited lower productivity that can make them more prone to drudgery than the local commercial checks and the varieties provided and preferred by the processors. Newly bred varieties were mostly ranked higher or equal to processors' preferred varieties concerning fresh root and food product quality. In the Cameroon location there were significant varietal differences in processing productivity and drudgery index which suggest that the particular processing methods there ‐ such as pressing methods and fermentation time ‐ cause these varietal differences to matter more. CONCLUSIONS: The varieties that were tested were observed to differ in yield, product quality, processing productivity, and potential drudgery levels. Some breeders' germplasms displayed a combination of increased yields and good product quality and good processor productivity. Those varieties that showed low processor productivity should be avoided during selection to avoid increased labour burden and associated drudgery of women processors. Further research is recommended to enhance food product color, latent culinary qualities, and processing productivity of newly bred varieties to improve acceptability and reduce processing drudgery for women. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This research assessed the feasibility of adding Cochayuyo seaweed flour (at 30, 50, and 70% levels) to rice flour-based paste to improve its 3D printing quality. The paste's rheological properties, printing quality, texture profile, thermal properties, and color of 3D-printed foods were explored. Results showed that pastes with Cochayuyo addition exhibited shear-thinning behavior, and viscosity increased with increased Cochayuyo concentration. Viscoelastic properties and a Texture Profile Analysis (TPA) revealed that Cochayuyo improved mechanical strength and made the paste easier to flow, improving printed food's extrudability, fidelity, and shape retention, which was better observed in RC50 and RC70 printed at 15 mm s−1. A differential scanning calorimetry (DSC) analysis showed a partial substitution of rice flour for Cochayuyo flour in the formulation. This increased the onset and melting peak temperatures and reduced the enthalpy of fusion. CIE color parameters a*, b*, and L* showed that Cochayuyo addition increased the color to yellow and red; however, lightness was considerably reduced. Therefore, Cochayuyo flour could have the potential to be used for the manufacture improvement of 3D-printed food with better rheological, mechanical, thermal, printing quality, and nutritional properties, making possible the exploitation of the native Cochayuyo seaweed, which is highly available in Chile. [ABSTRACT FROM AUTHOR]

A new bipyridine bridged dicobaloxime complex BrCo(dpgh)2(4,4'‐bipyridine)Co(dpgH)2Br was synthesized and characterized by standard spectroscopic techniques. The synthesized complex was employed as an electrocatalyst for the proton reduction in the presence of acetic acid as an acid source. The catalytic efficiency was calculated to be 0.379. Subsequently the nanocomposite of the complex was prepared with g‐C3N4 nanosheet by hydrothermal method and the composite material was characterized by standard physical characterization techniques. When the nanocomposite was employed as a catalyst for electrochemical sensing of toxic food color Metanil yellow dye using gold electrode, the LOD value was found to be 0.09 nM. These studies show that the dicobaloxime acts as a bifunctional catalyst towards electrochemical proton reduction and for the detection of Metanil yellow dye. [ABSTRACT FROM AUTHOR]

Naturally colored fermented foods currently represent the trend toward a global demand for healthier products. This work produced naturally blue and green ice creams using C-phycocyanin (C-PC) and spirulina residual biomass (RB). The ice creams were assessed based on microbiological analysis, color stability over 6 months, antioxidant activity before and after in vitro digestion, and sensory evaluation. Considering the microorganisms that must be analyzed in accordance with Brazilian legislation, no growth was detected during the storage period. L*, a*, and b* were maintained according to the expected colors. The blue color was intoned over the shelf life (SC-PC *b −9.46 to −19.44 and MC-PC *b from −9.87 to −18.04). The antioxidant activity of the fermented ice creams SC-PC and SRB increased from 15.4 to 41.3 and from 15.3 to 38.0 µM TE/g, respectively, after bioaccessibility analysis. The C-PC ice cream's appearance received the highest rating, with 70.26% of volunteers expressing a strong preference, highlighting its attractiveness. However, there were no significant differences compared to control samples in the global acceptance. The RB ice cream presented lower results for flavor but moderate acceptance. Thus, these fermented ice creams presented color stability over 6 months, and their antioxidant activity increased after in vitro digestion, highlighting their biological potential. [ABSTRACT FROM AUTHOR]

This review discusses the importance of food coloring in determining consumer food preferences and the factors that can affect the color of food. It emphasizes the significance of preventing the degradation of pigments during food preparation and highlights the role of microwave ovens in preserving these pigments by reducing processing time and improving color quality. The review delves into the scientific principles underlying microwave heating and its effects on Maillard browning, caramelization, and other chemical reactions responsible for color changes in food. The potential benefits of microwave cooking (MWC) in preserving the natural color of certain foods are highlighted, along with challenges and considerations in maintaining color stability. The review synthesizes findings from diverse studies, providing a comprehensive overview of the current state of knowledge on the effects of microwave utilization on food color. Insights from this review contribute to a better understanding of the intricate relationship between microwave technology and the visual appeal of food, paving the way for informed culinary practices and the development of innovative MWC strategies. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Azo dyes are added as coloring agents in food, beverage, cosmetics, and pharmaceutical products owing to their economic viability, aesthetic appeal, and ability to maintain color integrity. Opportunistic bacteria of Gram-negative, Pseudomonas aeruginosa employ N -acyl-homoserine lactone (AHL) communication to coordinate their collective behaviors, enhancing their ability to invade and subsequently establish dominance over higher host species. The regulation of pathogenic activities by quorum sensing (QS) mechanism is a crucial determinant of the virulence exhibited by P. aeruginosa. This study investigates the potential anti-QS effects of commercially available food coloring azo dyes: malachite green, methyl orange, tartrazine, and sunset yellow FCF against P. aeruginosa at determined MIC and sub-MIC concentrations. The research findings revealed that the selected azo dyes inhibited the QS mechanism of P. aeruginosa , diminishing its production like biofilm, EPS, pyocyanin, pyoverdine, rhamnolipid, protease, and elastase. The gene expressed for these activities is quantified by RT-qPCR, which demonstrated a substantial downregulation of QS genes, specifically the malachite green and methyl orange inhibited in the higher percentages. The impact of malachite green on the QS system gene expression suggests its potential importance as a QS inhibitor. Though adding synthetic dyes to foods and other products receives more impact, it proves to have potential anti-QS activity. Thus, this research paves the way for the effective consideration of the selected azo dyes for the antiquorum sensing candidates against P. aeruginosa. [Display omitted] • Investigated anti-quorum sensing (QS) effects of available food coloring azo dyes. • Malachite green, methyl orange, tartrazine, sunset yellow tested with P.aeruginosa. • Azo dyes inhibited the QS mechanism of P. aeruginosa , diminishing activity. • Quantified by RT-qPCR, demonstrated a downregulation of QS genes. • Impact of malachite green on las, rhl system, and PqsE gene expression was noticed. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to evaluate the impact of the proposed CARICOM Octagon "High In" Warning Label (OWL), against four alternative Front-of-Package Nutrition Labels (FOPNLs): US "Facts Up Front" (FUF), UK Multi-Traffic Light (MTL), Mexican OWL and the Brazilian Magnifying Glass "High In" Warning Label, on respondents' purchase intentions, perception of healthiness and understanding of nutritional information across and within food products. Design/methodology/approach: In an online randomized control experiment, adults from eight CARICOM countries (n = 948) were randomly assigned to a control and four treatment FOPNL groups. Respondents were tasked to choose between four categories of mock products with three variations in healthfulness across and within products. Findings: No statistically significant difference (p > 0.05) was found across FOPNL groups compared to the OWL on outcomes of purchase intentions and perception of healthfulness. Regarding the understanding of nutritional information, FUF performed the best, as participants were 1.76 times (p = 0.03) and 3.23 times (p = 0.00) more likely to correctly identify the products with the highest and lowest amount of sugar, respectively. Results were similar for products with the lowest sodium (odds ratio [OR] = 2.25, p = 0.00) and highest saturated fats (OR = 2.11, p = 0.00). Research limitations/implications: Some limitations of this study include the use of an online platform to conduct the experiment. Though this was the most cost-effective method of execution and presented many benefits, there were limitations to using this approach. Firstly, this approach may not entirely replicate the real world in store purchasing settings. Although online grocery shopping is becoming increasingly popular, in the Caribbean, most grocery purchases are made in stores. Furthermore, online surveys are more likely to lead to samples with higher educational and income levels than the average population (Bethlehem, 2010). The skewedness observed was not unique to this study and was common with similar published studies (Franco-Arellano et al., 2020; Packer et al., 2021; Talati et al., 2018). Nevertheless, all respondents were randomly assigned to groups, and it was confirmed that there were no systematic differences in the education and income levels of participants across the FOPNL groups. Practical implications: Some CARICOM policy makers advocate for the use of "High In" warning labels to limit the intake of nutrients of concern (NOCs) and to encourage healthier eating habits among consumers. However, regional private sector stakeholders have expressed concern about the lack of sufficient research undertaken at a regional level, to inform the effectiveness of this model within CARICOM, and some have also expressed a preference for the use of other interpretative and reductive FOPNLs, already in use in the Region. The results of this study reveal that while interpretative FOPNLs like the Draft CARICOM Regional Standard, DCRS5 (OWL) can assist consumers in making healthier purchase decisions, it was outperformed by the MTL on perception of healthiness and by the FUF on the understanding of nutrient information. It was also noted that the DCRS5 (OWL) was more effective when choosing across products with distinct nutritional differences but performed poorly in assisting respondents with making healthy purchasing decisions when all the products contained NOCs above the relevant thresholds. This study's findings highlight that the existing FOPNL schemes can be further enhanced for improved outcomes. This can be achieved by using a hybrid approach which includes both reductive and interpretative elements to allow for comparison across and within food products. The literature also suggests the use of colour and combining positive as well as negative elements to encourage ease of interpretation, improved understanding and healthier food choices. Social implications: A properly designed FOPNL can support consumers in making healthier food choices; however, it must be accompanied by measures to raise consumer awareness and increase the health literacy of the population to cause shifts in preferences and behavioural patterns over time. This must also be coupled with policies to make healthy food choices more affordable to the general population. Originality/value: The results of this study revealed that FUF and MTL performed the best in assisting participants to correctly identify between products with the highest or lowest NOCs at the 5% significant level, and that the OWL performed poorly in assisting participants with making healthy purchasing decisions when all the products contained NOCs above the relevant thresholds. [ABSTRACT FROM AUTHOR]

Food colorings (FCs) have the important function of improving the appearance and flavor of foods. There are two types of FCs: the artificial ones, which are obtained by chemical synthesis, and the natural ones, which are extracted from natural sources. However, the increased publicity about the harmful effects caused by the use of synthetic FCs, as well as the restrictions on the use of various types of synthetic FCs, have helped to increase the interest in their replacement with natural FCs. Urucum, a natural FC extracted from Bixa orellana seeds, has Brazil as one of its largest producers and exporters. The aim of this study is to analyze the quality of FCs which contain urucum, using FTIR-UATR techniques, together with multivariate statistical analyses. The identification of the analytical band of urucum, located at 1716 cm-1, allowed the identification of urucum within the infrared spectra of commercial FCs, without requiring its extraction from the analyzed FCs. One of the FC samples obtained had its spectra taken before and after its expiration date (once a month, for three months after its expiration date). Using the multivariate analyses in the spectra of this sample, it was possible to observe that there was a significant change in its spectrum over time, indicating that this change may have been caused mainly by its contact with atmospheric air and its humidity, as well as with the light of the place where it was stored. [ABSTRACT FROM AUTHOR]

Abstract Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. Cold plasma (CP), as a novel technology, has marked a new trend in agriculture and food processing due to the various advantages of meeting both the physicochemical and nutritional characteristics of food products with minimal changes in physical, chemical, nutritional, and sensorial properties. CP processing has a positive impact on food quality, including the preservation of natural food pigments. This article describes the influence of CP on natural food pigments and color changes in vegetables and fruits. Attributes of natural pigments, such as carotenoids, chlorophyll, anthocyanin, betalain, and myoglobin, are presented. In addition, the characteristics and mechanisms of CP processes were studied, and the effect of CP on mentioned pigments was investigated in recent literature, showing that the use of CP technology led to better preservation of pigments, improving their preservation and extraction yield. While certain modest and undesirable changes in color are documented, overall, the exposure of most food items to CP resulted in minor loss and even beneficial influence on color. More study is needed since not all elements of CP treatment are currently understood. The negative and positive effects of CP on natural food pigments in various products are discussed in this review.

Sunset Yellow (SY), which is an artificial azo dye, is preferable for its high stability and low cost. The determination of SY in foods is extremely important for human health because excessive consumption of SY has harmful effects, such as hyperactivity disorder and cancer. In this method, L-cysteine coated copper nanoclusters (CuNCs) were used as a fluorescence probe. L-cysteine has been used as both a reducing and stabilizing agent. One-step green hydrothermal synthesis of CuNCs was made. L-cysteine-coated CuNCs have been characterized using several of methods. CuNCs quenching mechanism is static and inner filter effect (IFE). The linear range is 0.65-14 μg.ml-1 at optimum conditions. LOD and LOQ values were calculated as 0.1 and 0.35 μg.ml-1, respectively. The proposed method was used for the determination of SY in different type of powder drinks. The developed nanosensor is environmentally friendly, easy, fast, reproducible, and low cost. [ABSTRACT FROM AUTHOR]

Simple Summary: The transfer of a target directly from pigs or indirectly from the environment into pen-based oral fluid samples was documented using a fluorescent tracer (red food coloring). Pens of ~30, ~60, and ~125 14-week-old pigs (32 pens/size) on commercial swine farms received one of two treatments: (1) pig exposure, i.e., ~3.5 mL of tracer solution sprayed into the mouth of 10% of the pigs in the pen; (2) environmental exposure, i.e., 20 mL of tracer solution was poured on the floor in the center of the pen. Oral fluids collected one day prior to treatment (baseline fluorescence control) and immediately after treatment were tested for fluorescence. Data were evaluated by receiver operating characteristic (ROC) analysis, with Youden's J statistic used to set a threshold. Pretreatment oral fluid samples with fluorescence responses above the ROC threshold were removed from further analysis (7 of 96 samples). Analysis of post-treatment samples showed detectable levels of red food coloring in oral fluid samples from 78 of 89 pens (87.6%), including 43 of 47 (91.5%) pens in which pigs were directly exposed and 35 of 42 (83.3%) pens in which the tracer was placed in the environment. Thus, oral fluid samples contain both pig-derived and environmental targets. Laboratory methods for detecting specific pathogens in oral fluids are widely reported, but there is little research on the oral fluid sampling process itself. In this study, a fluorescent tracer (diluted red food coloring) was used to test the transfer of a target directly from pigs or indirectly from the environment to pen-based oral fluid samples. Pens of ~30, ~60, and ~125 14-week-old pigs (32 pens/size) on commercial swine farms received one of two treatments: (1) pig exposure, i.e., ~3.5 mL of tracer solution sprayed into the mouth of 10% of the pigs in the pen; (2) environmental exposure, i.e., 20 mL of tracer solution was poured on the floor in the center of the pen. Oral fluids collected one day prior to treatment (baseline fluorescence control) and immediately after treatment were tested for fluorescence. Data were evaluated by receiver operating characteristic (ROC) analysis, with Youden's J statistic used to set a threshold. Pretreatment oral fluid samples with fluorescence responses above the ROC threshold were removed from further analysis (7 of 96 samples). Based on the ROC analyses, oral fluid samples from 78 of 89 pens (87.6%), contained red food coloring, including 43 of 47 (91.5%) pens receiving pig exposure and 35 of 42 (83.3%) pens receiving environmental exposure. Thus, oral fluid samples contain both pig-derived and environmental targets. This methodology provides a safe and quantifiable method to evaluate oral fluid sampling vis-à-vis pen behavior, pen size, sampling protocol, and target distribution in the pen. [ABSTRACT FROM AUTHOR]

Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. Cold plasma (CP), as a novel technology, has marked a new trend in agriculture and food processing due to the various advantages of meeting both the physicochemical and nutritional characteristics of food products with minimal changes in physical, chemical, nutritional, and sensorial properties. CP processing has a positive impact on food quality, including the preservation of natural food pigments. This article describes the influence of CP on natural food pigments and color changes in vegetables and fruits. Attributes of natural pigments, such as carotenoids, chlorophyll, anthocyanin, betalain, and myoglobin, are presented. In addition, the characteristics and mechanisms of CP processes were studied, and the effect of CP on mentioned pigments was investigated in recent literature, showing that the use of CP technology led to better preservation of pigments, improving their preservation and extraction yield. While certain modest and undesirable changes in color are documented, overall, the exposure of most food items to CP resulted in minor loss and even beneficial influence on color. More study is needed since not all elements of CP treatment are currently understood. The negative and positive effects of CP on natural food pigments in various products are discussed in this review. [ABSTRACT FROM AUTHOR]

Purple-fleshed sweet potato is a tuber rich in anthocyanins, which are phenolic pigments that confer color and present bioactive capacity. Moreover, its incorporation into dairy products can bring technological and functional benefits. Thus, this article evaluated the impact of the addition of lyophilized purple-fleshed sweet potato powder - LP (0% - Control, 2%, and 4%) on the physical, chemical, and technological characteristics of Greek yogurt. LP showed in vitro antioxidant and bioactive capacity by DPPH (20.64 ± 1.61 μmol TE g-1), FRAP (112.93 ± 4.38 μmol TE g-1), total phenolic content (103.66 ± 3.35 mg GAE g-1), and total anthocyanin content (51.10 ± 1.87 mg cyanidin 3-glucoside 100 g-1). Additionally, the assays demonstrated that the LP has 16.82 ± 0.63% of resistant starch. The fortification of Greek yogurt with LP reduced the syneresis, indicating that LP increased the water retention capacity. LP also inhibited the post-acidification process, increasing apparent viscosity, hardness, and gumminess, and promoting a stable pink coloration throughout the storage (P < 0.05). At the 4% level, the yogurt was firmer and showed greater chewiness, which is highly desirable for Greek yogurt. Therefore, the results suggested that lyophilized purple-fleshed sweet potato powder is a potential multifunctional natural ingredient. [ABSTRACT FROM AUTHOR]

The appearance of a food significantly affects consumer's liking and buying decisions. For next-generation plant-based foods, consumers expect them to have the same appearance (color and opacity) as the animal-based products they replace. Therefore, matching the color of plant-based foods to their conventional animal-based counterparts could increase their liking and acceptance by consumers. In this study, three plant-derived food colorants, red beet (red), turmeric (yellow), and butterfly pea flower (blue), were blended to match the color of raw meat, cooked meat, cooked whole egg, and cheddar cheese. Initially, the pigments were incorporated into three separate emulsions representing the three primary colors (red, yellow, and blue). The Kubelka-Munk and color matching theories were then used to determine the amount of each emulsion required to match the spectral reflectance of the animal-based products. Our results show that color matching theory could be used to formulate plant-based emulsions with similar optical properties to animal-based products, including chroma and lightness. However, some discrepancies were observed, which may have been due to differences in the scattering of light by the complex food matrices in animal-based products. The color matching approach developed in this study could be useful for the development of plant-based food products with improved appearances, thereby expanding their consumer appeal. [ABSTRACT FROM AUTHOR]

Consumers associate the color of food with its freshness and quality. More and more attention is being paid to natural colorants that bring additional health benefits to humans. Such natural substances are the carotenoids (yellow to orange), the anthocyanins (red to blue), and the betalains (red and yellow), which are very sensitive to exposure to light, air, high temperatures, and chemicals. Stability and diversity in terms of color can be optimized by using environmentally friendly and selective extraction processes that provide a balance between efficacy, safety, and stability of the resulting extracts. Green solvents like water, supercritical fluids, natural deep eutectic solvents, and ionic liquids are the most proper green solvents when combined with different extraction techniques like maceration, supercritical extraction, and ultrasound-assisted or microwave-assisted extraction. The choice of the right extracting agent is crucial for the selectivity of the extraction method and the stability of the prepared colorant. The present work reviews the green solvents used for the extraction of natural food colorants from plants and focuses on the issues related to the selectivity and stability of the products extracted. [ABSTRACT FROM AUTHOR]

The food industry is seeking a stable, non-toxic red dye as a substitute for synthetic pigments. This can result from the reaction between 5-O-Caffeoylquinic acid (5-CQA) and tryptophan (TRP). This study explores the reaction kinetics under ultrasound conditions and investigates reaction parameters, such as pH, temperature, and reactants' concentrations, to accelerate the reaction. At the end of the reaction, the solution was either spray-dried or acidified to isolate the pigment, which was evaluated for its potential as a food dye. Using ultrasound at 40 °C led to a significant acceleration of the reaction that was completed in 8.5 h, marking a 300% improvement compared to literature. The caffeic acid, and not the quinic acid, moiety of 5-CQA seems to be partly responsible for the formation of the red pigment. The pH had a profound impact on the reaction rate, with an optimal value of pH = 9.5. Increased TRP concentrations led to increased reaction rates, while higher 5-CQA concentrations led to significant deviations from redness (a* value). The pigment, lacking significant antimicrobial activity, exhibited remarkable thermal stability (pH 3–9), delaying food oxidation and color deterioration. The results indicate that the reaction can be significantly accelerated by ultrasound, which will be useful for the scale-up of the process and giving the produced pigment the potential for use as an alternative to artificial coloring. [ABSTRACT FROM AUTHOR]

Objective: The objective of this study was to carry out a bromatological and physicochemical analysis of local annatto seeds and a commercial paste. Design/methodology/approach: The vegetal material used were local annatto seeds to which physicochemical analysis was carried out to determine ashes (Kirk et al., 1996), moisture (weight difference), dry matter (Nielsen, 2019), proteins (Kjeldah, AOAC, 1980), FDA and FDN (Van Soest and Wine, 1967), fat (Soxhlet, 1990). In addition, bromatological analysis was carried out on the samples and the commercial paste (Vázquez, 2001). Results: The results obtained from the physicochemical analysis varied in ranges, where the M3 sample (dark heart-shaped annatto without filaments) presented the highest values. Regarding the bixin content, the highest percentage with 4.09% was obtained in the M2 sample (heart-shaped red annatto without filaments) and the commercial paste was the lowest with 0.56%. Limitations on study/implications: The importance of carrying out the bromatological and physicalchemical analysis of the local annatto seeds was to determine which of the local samples and the commercial paste contain the highest amount of bixin. The antioxidant properties of bixin, together with a long shelf life in addition to its well-established safety characteristics, result in a very promising natural coloring agent in the food industry, given that it is an FDA-approved food additive: E160 b. Findings/conclusions: The physicochemical analyzes varied in ranges, where the M3 sample (dark heartshaped annatto without filaments) presented the highest values. The highest bixin content was found in the smooth heartwood red variety and the lowest value in the commercial paste. [ABSTRACT FROM AUTHOR]

In analytical chemistry, the use of the simplest tool that provides the possibility of on-site measurement, low cost, and simple equipment has always been an area of interest for researchers. In recent years, the use of smartphones as an available tool can have these features. In this study, Bi2O3/ZnO/Pd adsorbent was used for preconcentration and measurement of Sudan IV color as one of the azo family colors in food and water samples, exploiting ultrasonic-assisted dispersive micro solid phase extraction (UA-d-µ-SPE) method along with a smartphone. The structure of this adsorbent was examined by XRD, SEM, and EDS analyses. Factors such as the amount of adsorbent (5.1 mg), sample solution pH (7.1), washing solvent volume (430.0 µL), and adsorption time (65 seconds) were optimized, utilizing central composite design (CCD) method. The type of washing solvent (methanol) and desorption time (45 seconds) were also optimized using the oneparameter-at-a-time method. In the best conditions, the limit of detection (LOD) was 5.58 ng mL-1, and the linear detection range (LDR) for this color was 20-1100 ng mL-1. The enrichment factor (EF) was also computed as 22.87. In addition, the relative standard deviation (RSD%) was acquired as 3.91 with n=5. [ABSTRACT FROM AUTHOR]

Gels refer to the soft and flexible macromolecular polymeric materials retaining a large amount of water or biofluids in their three-dimensional network structure. Gels have attracted increasing interest in the food discipline, especially proteins and polysaccharides, due to their good biocompatibility, biodegradability, nutritional properties, and edibility. With the advancement of living standards, people's demand for nutritious, safe, reliable, and functionally diverse food and even personalized food has increased. As a result, gels exhibiting unique advantages in food application will be of great significance. However, a comprehensive review of functional hydrogels as food gels is still lacking. Here, we comprehensively review the gel-forming mechanisms of food gels and systematically classify them. Moreover, the potential of hydrogels as functional foods in different types of food areas is summarized, with a special focus on their applications in food packaging, satiating gels, nutrient delivery systems, food coloring adsorption, and food safety monitoring. Additionally, the key scientific issues for future food gel research, with specific reference to future novel food designs, mechanisms between food components and matrices, food gel-human interactions, and food gel safety, are discussed. Finally, the future directions of hydrogels for food science and technology are summarized. [ABSTRACT FROM AUTHOR]

Featured Application: The results show that ultrasound can be successfully implemented for the efficient extraction of anthocyanins from blackcurrant pomace. From a circular economy perspective, this research is dedicated to the food and pharmaceutical industries to show that blackcurrant pomace, considered a waste, can be a very valuable raw material for obtaining anthocyanins or food coloring. The article provides information for the industry on what anthocyanin extraction parameters are best, taking into account solvent, pomace/solvent share, temperature and time. The industry is currently trying to manage the waste generated during juice pressing. Berry pomace is an especially rich source of many bioactive compounds. Blackcurrant pomace is particularly valuable because of the large amount of extractable anthocyanins remaining in the fruit skin. The aim of the study was to evaluate the effect of ultrasound-assisted extraction (UAE) parameters on the content of anthocyanins and color parameters of blackcurrant pomace extracts. The pomace used for the study was very rich in anthocyanins—an average content of 853.2 mg/100 g fresh weight. The effect of temperature (25, 35, 45 °C), time (15, 30, 60 min) and material/solvent ratio (1:20 or 1:7) on extraction yield was analyzed. The extracts were obtained using two solvents: water–ethanol acidified with HCl and water acidified with citric acid. Either solvent type, as well as the other parameters of the extraction process, have an impact on the level of anthocyanins in the extracts. The lowest range of extraction yield (63–68%) was obtained for a 1:7 ratio with water–citric acid solvent. The highest range of extraction yield (74–93%) was obtained for a 1:7 ratio with water–ethanol solvent. The most efficient method was extraction in a water–ethanol solvent (50/50 v/v) acidified with HCl, at a 1:7 material/solvent ratio, at 35 °C, for 15 min, providing 93% process efficiency. A strong relationship (r > 0.991) was also found between anthocyanin content and color saturation (C*) or hue (h°) in the obtained extracts. Based on the E1% coloring strength results, all the extracts obtained can be considered strong colorants, especially those obtained with the water–citric acid solvent. Ultrasonic extraction can be successfully applied to extract pigments from blackcurrant pomace and obtain, for example, food coloring. [ABSTRACT FROM AUTHOR]

This paper introduces a novel techno-economic feasibility analysis of energy management utilizing the Homer software v3.14.5 environment for an independent hybrid microgrid. This study focuses on a school with twelve classes, classifying the electrical components of the total load into three priority profiles: green, orange, and red. The developed approach involves implementing demand management for the hybrid microgrid through Bayesian inference, emphasizing goal-directed decision making within embodied or active inference. The Bayesian inference employs three parameters as inputs: the total production of the hybrid system, the load demand, and the state of charge of batteries to determine the supply for charge consumption. By framing decision making and action selection as variational Bayesian inference, the approach transforms the problem from selecting an optimal action to making optimal inferences about control. The results have led to the creation of a Bayesian inference approach for the new demand management strategy, applicable to load profiles resembling those of commercial and service institutions. Furthermore, Bayesian inference management has successfully reduced the total unmet load on secondary and tertiary priority charges to 1.9%, thereby decreasing the net present cost, initial cost, and energy cost by 37.93%, 41.43%, and 36.71%, respectively. This significant cost reduction has enabled a substantial decrease in investments for the same total energy consumption. [ABSTRACT FROM AUTHOR]

Previous studies have offered multiple explanations for the causality of color preference but no consensus has been reached. In this study, we propose an alternative explanation that the memory colors of familiar objects, especially food colors of humans can induce color preferences. We conducted two experiments. In Experiment 1, the memory color experiment, we asked participants to rate the similarity between presented color samples and memory colors of five familiar fruits and vegetables in Japan; we then calculated the location of the colors in the CIELAB color space that looked most similar to the remembered objects using the bivariate Gaussian function. In Experiment 2, the color preference experiment, color variations were created based on the memory colors obtained from Experiment 1. A different group of participants rated their preference for each color variation, then we applied regression analysis to these ratings. We observed two types of regressions between preference ratings and distance to memory colors: (1) for colors from red to green that represent the food colors for primates, color preference increased when the color was closer to the memory colors of the fruits and vegetables found in Experiment 1; and (2) for blue and purple colors, colors were preferred when they became bluer. We suggest that the evolutionarily acquired mechanism of color preference derives crucial cues from our ecological environment. Therefore, the mechanism produces the same color preference trend among people who grow up in similar environments, for example, environments containing the same fruits. [ABSTRACT FROM AUTHOR]

The aim of this study was to elucidate the relations between the visual color perception and the instrumental color of dry-cured ham, with a specific focus on determining the Just Noticeable Color Difference (JNCD). Additionally, we studied the influence of consumer involvement and familiarity on color-related associations and JNCD. Slices of ham were examined to determine their instrumental color and photos were taken. Consumers were surveyed about color scoring and matching of the pictures; they were also asked about their involvement in food, familiarity with cured ham, and sociodemographic characteristics. Consumers were clustered according to their level of involvement and the JNCD was calculated for the clusters. An interpretable machine learning algorithm was used to relate the visual appraisal to the instrumental color. A JNCD of Δ E a b * = 6.2 was established, although it was lower for younger people. Δ E a b * was also influenced by the involvement of consumers. The machine-learning algorithm results were better than those obtained via multiple linear regressions when consumers' psychographic characteristics were included. The most important color variables of the algorithm were L* and h a b . The findings of this research underscore the impact of consumers' involvement and familiarity with dry-cured ham on their perception of color. [ABSTRACT FROM AUTHOR]

Palash and hibiscus are used in Siddha medicine, a traditional system from India and the Southeast Asian countries of Nepal, Indonesia, Thailand, and Sri Lanka. These plants have natural health benefits that can help to cure diseases naturally. Food color from natural dyes is emerging globally as an eco-friendly colorant. This study is innovative in investigating various Solvents for using color extraction and subsequently conducting a comparative analysis of Different solvents concerning their outcomes. The color, antioxidant activity, and Phytochemicals are also thoroughly examined. There are a total of six samples prepared, and These samples of solutions were respectively 5% Citric Acid 24h (S1), 5% Citric acid 48h (S2), 5% NaOH solution 24h (S3), Glycerin with water (1:3) a time of 24h (S4), Glycerin with Water (1:3) a time of 48h (S5) and pure glycerin solution (S6). Phenolic content was high in The S7 sample in both flowers, and these values were 825.5 mg and 1778.75 mg, respectively, in 100 gm. Free radical scavenging activity (DPPH) was high in the S2 sample in both flowers; these values were 77.41% and 79.16%, respectively. Color parameters, i.e., L*, a*, b*, help to detect the lightness index, redness, and yellowness index. Principle component analysis justifies the correlation of characterization parameters of palash and jaba flower petals. On an overall basis, it was found from the study that 5% citric acid solvent and pure glycerin solvent were considered the most effective and the highest concentration of readily accessible antioxidants and higher antioxidant Activity. [ABSTRACT FROM AUTHOR]

Food packaging color influences consumer purchase decisions. Due to evolving market and consumer perceptions, design and packaging research must continue, notwithstanding earlier studies. Using a multiple card-sorting methodology, this study explores how consumers view and perceive (un)common color palettes in food packaging. The study used a quantitative approach and, using convenience sampling, involved thirty-two participants. The study used three primary pure hues of four different saturation and brightness levels and three color schemes that create color palettes. A total of thirtysix cards were used as stimuli for open-free and closed-sorting tasks. A thematic analysis was performed by exploring the word cloud using Nvivo12 software. The study revealed that uncommon colors can give a novel and modern impression as the color schemes are not often used on food packaging. The study has also shown what color palette to use and avoid by combining hues, saturation, and brightness in food packaging design to create certain functional or emotional values. It also suggests the application of palettes in food packaging (as in banana chip packages). The study provides insights into how colors can effectively communicate a desired value when designing food packaging. [ABSTRACT FROM AUTHOR]

Natural food colorants have proven to be just as impactful as artificial ones, with the added advantages of being safer, offering health benefits in addition to instilling organoleptic attributes, exerting multiple benefits as ingredients that also function as polyphenols, antioxidants, sometimes as preservatives, and consequently giving food products its efficacious characteristics. Color plays a crucial role in determining the quality of a product as well as its acceptance. Regardless of their collective advantages like owing great color intensity, there are many factors like handling, storage, and processing conditions that influence their final hue which is sometimes not desirable. An overview of current literature on utilizable wall materials for natural colorants and a description of techniques for microencapsulating food colorants are provided in this paper. The retention of pigment for maximum bioavailability in the human gastrointestinal system through food supplementation requires adequate encapsulation strategies. The present review also discusses recent developments in traditionally used techniques that have been employed to maximize physicochemical characteristics of food. Additionally, the purpose of this review is to explore and examine some of the application of natural food colors in food industry. Practical application: To meet the ever‐increasing consumer demand for natural‐derived and safer food ingredients that lack any adverse effects and can even encourage good health, a number of experiments have been conducted for the development of more effective and selective food colorants that are consumer‐friendly. To equate their properties with synthetic ones, natural colorants must be optimized for processing conditions, research into new sources, and new formulations for stability must be done. This article reflects on one such strategy which is encapsulation. The purpose of this review is to elaborate on the usage of different techniques and applications in order to assess the stability, efficiency and commercial possibilities of encapsulated colorant and to summarize briefly the regulation administered by different authorities for standardization of these colorants. Therefore, it is strongly advised that rules and initiatives to educate consumers and food businesses concerning food colors be put into effect. Regulations, labeling requirements, and product developments make it difficult to navigate this rapidly changing dynamics of natural food colors. Therefore, substantial studies on each valid core and wall material provide immeasurable scope of study. Furthermore, the stabilization of natural pigments poses the greatest challenge to their use as food colors. This can only be overcome by extensive research that can make us familiar with all their implications. [ABSTRACT FROM AUTHOR]

The choice of food by modern consumers is highly affected by its visual appearance, with color as a key constituent making it more attractive to consumers. The emergence of food technology has brought about a wide range of artificial food colors and the possibilities of their use. Colors are additives used to provide or enhance characteristic colors in food products. They are routinely added to foods and beverages to improve their appearance, compensate color loss during processing, and give color to otherwise colorless food products. Food additives marked with E-numbers, the use of which is approved in the European Union, are also allowed in Croatia according to the national legislation, with defined maximum permitted amounts of certain colors in foodstuffs. Artificial food colorings have been the subject of controversy for many years and have been scrutinized for possible links to cancer, allergies, and hyperactivity. The negative impact on children's attention and activity is most often mentioned. The aim of this review is to give an overview of current knowledge on the toxicity issues and possible detrimental effects of food colorants on children's health. [ABSTRACT FROM AUTHOR]

The quality of food has a crucial relationship with human health, so the rapid and accurate detection of food quality has always attracted much attention. Olfactory visualization technology is a new type of food testing technology, which not only has the advantages of being fast, sensitive, and not easily affected by the environment, but also can intuitively judge the quality of food through color changes. However, due to the influence of complex surrounding factors, olfactory visualization technology cannot be used as a standard food quality testing method. In this paper, we review the basic principles and components of olfactory visualization techniques and their applications in the detection of meat, spices, beverages, grains and other foodstuffs at home and abroad. The impact of the technology on them is analyzed in depth from a multidimensional perspective, the main problems faced are summarized, and the future development trend is foreseen. It provides theoretical references for expanding its application scope and realizing the functionalization, intelligence and informatization of food safety and quality testing. [ABSTRACT FROM AUTHOR]