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Food colours
- 1. CREDIT SEMINAR ON FOODCOLOURS THE NATURAL WAY By Daisy Kameng Baruah Department of Food science and Nutrition
- 2. INTRODUCTION Today’s consumersare proactively seeking food products that contain ‘safe’ ingredients in them. Colour is one of those important ingredients upon which the quality of food and flavour can be judged. (Altinoz and Toptan 2003) These food colours are any substance that is added to food or drink to change its colour for acceptability. (Kamatar 2015) These are derived from both artificial and natural sources in varied intensities. Cont........ .
- 3. • Artificial colourswhen added to food products possesses very bright and tempting effect, but very often are responsible for specific teratogenic and carcinogenic affects. • Potential sources of artificial food colours are mineral compounds, petrochemicals, petroleum, and coal tar which leads to many harmful diseases like Attention Deficit Hyperactivity Disorder (ADHD), brain tumours etc. • Thus, the natural colour market is currently going twice as fast as that of artificial colours. • It has been observed that within last10–15 years, there has been a distinct move towards naturals, especially within flavours and colours. • Natural food colours not only give an appealing and appetizing look but also possesses varied nutritional and health benefits. FDA, 2013 . Iti singh and Indu Tyagi (2015)
- 4. WHY FOOD COLOURS To maintain or improve safety and freshness To maintain or improve nutritional value To improve taste, texture and appearance of the product To influence the consumer to buy a product through visual perception International Food Information Council (IFIC) and U.S . Food and Drug Administration . 2010
- 5. HISTORY OF FOODCOLOURS Around 1200 BC (Bronze age), Cleopatra and others added saffron in butter as first colourant to put a rich yellow colour. Around 1500 BC, candy makers in Egyptian cities added natural extracts and wine to improve the products appearance. In 1856, William Henry Perkin discovered the first artificial organic dye, called “mauve” by oxidizing aniline while trying to form an anti-malaria drug (quinine). Cont........
- 6. By 1900, manyfoods and drugs in U.S. were artificially coloured with many blatantly poisonous materials such as lead, arsenic, and mercury to hide inferior or defective foods. In 1906, Congress passed the Food and Drugs Act, which prohibited the use of poisonous or deleterious colours in food industries. In1962 The first EU directive, focussing on the use of colorants in foods was published. 36 colours (20 natural and 16 artificial) were considered safe for human consumption. In 2009, Barry Callebaut’s IBC brand specialized in colour and printing technology in food applications has launched Power Flowers by tempering cocoa butter and 40% coloring agents.
- 7. CATEGORIES OF FOODCOLOURS Natural colours: Pigments made by living organisms. Examples: Beetroot extract, luetin, annatto. Nature-identical colours: Man-made pigments which are also found in nature. Example: Betacarotene and canthaxanthin. Artificial colours: Artificial colours are purely man-made colours. Example: Alura red, Brilliant blue etc.
- 8. GLOBAL MARKET TRENDIN USE OF FOOD COLOURS 0% 10% 20% 30% 40% 50% 60% 70% 80% Used in Sweets, Bakery, Ice-cream, Fresh fruits and vegetables, Wine and others Confectionarie s Naidu and Soubhagya (2014), Technological advances in food colours
- 9. USE OF NATURALAND ARTIFICIAL COLOURS IN FOOD INDUSTRIES http://www.marketsandmarkets.com/PressReleases/food- colors.asp The global natural food colour market represented 54.9% of the total food colour market in 2015 and is expected to account for nearly 60% of the overall market by 2020. Natural Artificial Within the last 10-15 years, there has been a distinct shift towards use of natural colours than that of artificial colours in global market. (www.futuremarketinsights.com) 55%45%
- 10.
- 11. NATURAL COLOURS AREBEST OVER ARTIFICIAL COLOURS REASONS: Artificial food colourings causes: Attention Deficit Hyperactivity Disorder (ADHD) Behavioural problems Depression Food allergies Headaches and migraines Case study A recent study conducted by researchers at University of North Carolina(2015) found that more than 80 percent of child- oriented candies, cakes, fruit-flavoured snacks, drink mixes and powders are artificially coloured with Brilliant Blue, which in excess consumption lead to Attention deficit hyperactivity disorder or
- 12. www.wild Replacing Artificial colourswith natural colours in food industries Artificial coloursColours Natural colours Sunset yellow Allura red,Erithrosine Sunset yellow Indigotine blue Brilliant blue, Tartrazine, Allura red Allura red and brilliant blue Annatto, Beta carotene, paprika Anthocyanin Anthocyanin, beetroot extract Tartrazine and Fast green
- 13. NATURAL FOOD COLOURS Anatural food colour ( Biocolour) is any dye or pigment which when added to food products enhances therapeutic and medicinal properties in it. These are obtained from: VegetablesSeeds Flowers Fruits Algae Insects Chaitanya. (2014)
- 14. AVAILIBILITY Food colours areavailable as Liquids Liquid gel dye Powders Gels Pastes
- 15. Types and usesof natural colours Natural colourants colour Uses Carmine Bluish red Soft drinks ,sugar & flavor confectionary ,pickles ,sousages Sandal wood Orange-orange red Fish processing ,alcoholic drinks ,sea food dressings , meat product Chlorophyll Olive green Soups, fruit products, jams Beet powder Bluish red Frozen ice creams flavored milk Turmeric Bright yellow Yogurt ,frozen products ,pickles Riboflavin Yellow Cereal products ,sherbet ,ice cream Safflower yellow Soft drinks ,alcoholic drinks Natural Food Colour Association ; NATCOL(2014)
- 16. Natural colourants colourUses Anthocyanin Blue-reddish shades Soft drinks ,alcoholic drinks ,pickles Annatto Orange shades Dairy & fat products and desserts Beta-carotene Yellow-orange Butter ,fats ,oils ,soft drinks ,fruit juices ,ice Creams Canthoxanthin Orange red-red Soups ,meat & fish dishes Paprika Orange-red Meat products ,snack soups ,salad Saffron yellow Baked goods ,rice dishes meat dishes ,soups Leutin yellow ice creams ,dairy products ,sugar ,flour Natural Food Colour Association ; Types and uses of natural colours
- 17. Permitted Natural Colours Beet root concentrates Annatto Beta-carotene Cochineal Extract Grape extract Paprika oleoresin Turmeric Oleoresin Luetin Phycocyanin Saffron In India, Rule 26 of The Prevention of Food Adulteration Act, 1954 (PFA) and The Prevention of Food Adulteration Rules, 1955 & 1999 permitted following colours which are isolated from natural sources Chaitanya L G
- 18. BEET ROOT CONCENTRATES Source:Red beet roots (Beta vulgaris) Colour: Red, yellow & bluish red Colour pigment: Betalains Applications: Ice Cream Ice bar Hard candy Jam and jellies Sherbets Noodle/pasta Beet contains inorganic nitrates which are precursor to a very important signalling molecule that our body needs to function- Nitric Oxide. NO acts as a vasodilator to allow more oxygen flow in Cardiovascular diseases(Dishy. 2001)
- 19. Nutritional benefits ofbetalain Detoxifies body Fat free and energy giving Lowers cholesterol and BP Prevents skin ageing Excellent food during pregnancy, contains natural folic acid Extraction:200 g of red beet mixed with 1liter of ethanol in a blender Acidified with 2% citric acid for 15 min at room temperature Left for 24 hours Filtered and concentrated under vacuum by a rotary vacuum evaporator at 40˚C Francis (2000). Atia et Studies have shown that betalains have antioxidant, antimicrobial and antiviral activity (Pedreno and Escribano, 2001).
- 20. ANNATTO Annatto extract: ◦ Extractedfrom annatto seeds, Bixa orellna L. History: • Originated in Brazil • Formerly used for body painting to ward off evil and also as an insect repellent. Two forms: Bixin & Norbixin Strong pigmentation of annatto seeds makes it a natural food colour and it has plenty of applications in cosmetics, but more importantly, it has numerous medicinal and herbal benefits
- 21. Bixin Colour in finalfoods: Orange Application: Snacks Cake Butter Popcorn oil. Application: Cheese (cheddar) Flavoured milk and drinks Snacks Bakery & confectionery. Norbixin
- 22. Nutritional benefits ofannatto Improves memory Excellent wound healer Improves immunity Prevents constipation Alcázar-Alay et al., (2013) Extraction: Pressurized water extraction unit
- 23. BETA CAROTENE Source: Carrot(Daucus carota) Colour: Orange and yellow Colour pigment: Carotinoids Applications: Margarine Nutritional benefits of Beta carotene Act as Provitamin A Prevents from UV rays and sunburns Act as antioxidant and radical scavenger Prevents skin ageing It prevents from lung and breast tumour Studies have shown that Feeding carotene extracts prevents carcinoma formation in a two-stage model of skin carcinogenesis in male Sencar mice. (Punnamperuma. 2000). Beta carotene is an organic, strongly coloured red-orange pigment abundant in plants and fruits.
- 24. EXTRACTION: Traditional boiling inethanol: By boiling precipitate in a solvent for one or several sessions till the sought substance will be extracted which is finally Filtered. Reflux boiling: Harwood et al,.1998. Wingqvist (2000)
- 25. COCHINEAL EXTRACT Source: Cochinealinsect Colour: Magenta-red Colour pigment: carmine or carminic acid Applications: Cakes Alcoholic drinks Beverages Ice cream Candy Sweets. The cochineal is a scale insect from which the natural colour carmine is derived. It does not contain much nutritional aspects rather it is sometimes responsible for some allergic reactions.
- 26. http://www.naturalnews.com/002043_food_additives_colori Recent studies showsthat carmine posses 500 times stronger vitamin E, antioxidant content and health-enhancing properties than that of some animal species such as astaxanthin found in salmon. (Adams 2014) EXTRACTION: Conventional solid-liquid extraction Insects were dried Grind to fine powder 0.125 samples mixed with 30 ml of solvent Homogenization (30 min) in water bath at several temperature Samples are cooled (4˚C) and centrifuged (3000rpm for 5 min) (To separate cochineal remains ) Diluted and used
- 27. LUETIN Source: Marigold flower(Tagetes erecta) Colour: Light yellow to intensly yellow color Colour pigment: Luetin Applications: Baked goods Beverages Breakfast cereals Chewing gums Dairy product Egg products Fats and oils Sauces Nutritional benefits of Luetin Antioxidants in marigolds help fight and prevent cancer Boosts immunity Improves ocular health Excellent wound healer by rubbing on burns or Lutein in marigold along with zeaxanthin are potential antioxidants deposited in the retina of eyes and prevent macular degeneration
- 28. EXTRACTION: Hoznik M etal,. Fresh marigold patels Added in distilled water Boiling at 85˚C for 2 hours with regular stirring Filtered using muslin cloth Reheated for next half an hour Kept in hot air oven at 60˚C overnight Final extract is collected using muslin cloth Vacuum dried if required in powdered form
- 29. GRAPE EXTRACT Source: Cherry,raspberry, strawberry Colour: Blue purple Colour pigment: Anthocyanins Applications: Fruit filling pie Gelatin desserts Jam, jelly and squashes Ice cream Candy Sweets. Anthocyanins and flavonols are the most important grape polyphenols as they possess many biological activities, such as antioxidant cardioprotective, anticancer , anti-inflammation, antiaging and antimicrobial properties (Xia et al 2010)
- 30. Nutritional benefits ofAnthocyanins Anti-inflammatory and Anti- allergic Antibacterial Antiviral Anti-carcinogenic Vasodilator actions Visual acuity Francis (2000). Atia et al.,(2013), A study was conducted on six types of berries(wild blueberry, bilberry, cranberry, elderberry, raspberry seeds, and strawberry) and found that presence of anthcyanins possess antioxidant efficacy, anticytotoxic potential, cellular uptake and anti-angiogenic properties.
- 31. Acidified ethanol extraction Aqueoustwo-phase extraction combined with column chromatography EXTRACTION OF ANTHOCYANIN Baqchi et al,. (2014).
- 32. PAPRIKA OLEORESIN Source: Redpepper (Capsicum annuum) Colour: Bright orange to red-orange in food products Colour pigment: Capsanthin and Capsorubin Applications: ◦ Seasonings ◦ Snacks ◦ Salad dressings ◦ Popcorn ◦ Beverages Its active pigments accounts for 30–60% of total carotenoids in fully ripe fruits which comprises of 11conjugated double bonds, single keto group, and a cyclopentane ring. These structural characteristics give rise to free radical scavanging ability and prevent colon carcinogenesis. They also have stronger antioxidative effects than carotene. (Derera. 2005)
- 33. Nutritional benefits ofCapsanthin Anti-inflammatory and Antioxidant properties Natural sources of omega3 fatty acid Fight against gastritis and acidity Decreases motion sickness and nausea Rich source of Vit C Relaxes respiratory muscles Recent evidence reveals that Capsanthin present in red pepper contains beta-carotene, a precursor of vit A. These Vit A plays a crucial role in the maintenance of healthy skin and prevents prevalence of wrinkles. Shah S N M et al,. (2013).
- 34. Supercritical carbondioxide filtration Vacuum filtration Soxlet extraction EXTRACTION OF PAPRIKA Koleva et al,.
- 35. TURMERIC OLEORESIN (CURCUMIN) Source:Turmeric (Cucurma longa L.) Colour: Yellow orange Colour pigment: Curcumin and curcuminoids Applications: Preserved foods like pickle Baked foods Confectionary Turmeric (Curcuma longa) has been used for 4,000 years to treat a variety of conditions. Studies show that turmeric may help fight infections and some cancers, reduce inflammation, and treat digestive problems (Krishnaswamy 2008)
- 36. Shah S NM et al,. (2013). Nutritional benefits of Curcumin
- 37. PHYCOCYANIN Source: Blue greenalgae or Spirulina Colour: Light greenish blue to intensely dark blue colour Colour pigment: Phycocyanin and Cyanobacteria Applications: Dairy industry: Ice cream, Yogurt, Frozen Desserts, Cheese. Beverages Industry: fruit drinks, Soup Mix. Confectionery: Coated soft candy. Bakery: Baked Goods, Baking Mix. Among all microalgae, genus Spirulina are the most inexpensive source of pigment- phycocyanin. It has many commercial applications like in food as colourants, cosmetics and in biomedical research. It is also a potential pharmaceutical in oxidative stress-induced diseases as it has antioxidant and anti- inflammatory properties. (Deng, 2010)
- 38. http://www.lifeextension.com.Benefits-from- In recent studies,researchers has observed that the usual increase of systolic blood pressure in stroke-prone rats was suppressed by Phycocyanin treatment.
- 39. EXTRACTION OF PHYCOCYANIN Inorganic acid extraction Hexane extraction process combined with high pressure Seo et al,. (2013) Http://www.ncbi.nlm.nih.gov/pmc/articles/PMC356534 7/
- 40. SAFFRON Source: Crocus sativusflower (saffron crocus) Colour: Golden yellow Flavour forming compound: Picrocrocin, and Safranal. Applications: ◦ As seasonings ◦ Desserts ◦ Sweets ◦ Health drinks ◦ Traditional food items The high antioxidant activity of safranal compound in saffron possesses bioactive properties and free radicals scavenging ability at cellular level, thereby alleviating various metabolic syndromes.
- 41. Studies shows thatsaffron have the potential of reducing blood pressure and mood swings along with preventing morning sickness during pregnancy NUTRITIONAL BENEFITS OF SAFFRON Gohari et al,. (2013)
- 42. EXTRACTION OF SAFFRON Ultrasoundassisted extraction (UAE) Rapid solid-liquid dynamic extraction (RSDE) Seo et al,. (2013) Http://www.ncbi.nlm.nih.gov/pmc/articles/PMC356534 7/
- 43. INDIAN COMPANIES THATPRODUCE NATURAL COLOURS Anju Phytochemicals private limited ; Bangaluru India International flavours an Fragnances ; Chennai India L Liladhar and company ; Navi mumbai India SAF East company private company ; Mumbai India Snowfield Plante naturalle ; Thane India Vin Flavours ; Vadodara India
- 44. FUTURE PROSPECTS OFNATURAL FOOD COLOURS Microencapsulation: Increased light stability will be achieved with encapsulation of some sensitive colours (annatto and paprika) Addition of antioxidants: To increase nutritional value of some food colours, external antioxidants ( like tocopherols, ascorbic acid and rosemary extract) can be fortified. Emulsions: By formulating an easy to disperse colour emulsion to remain stable in many different food applications ( gums or modified starches) Development of new sources: Extensive research should be done in introducing new colouring agents in the market. Moshfeghi et al,. (2013) recently introduced Dragon Fruit Coloring Powder (DFCP) as a natural food additive in Malaysian market which is rich in vitamin C and minerals (potassium, sodium, calcium, iron, and phosphorus)
- 45. LIMITATIONS OF USINGNATURAL FOOD COLOUR Some sources of natural colours have their own flavour which may affect the taste of the finished product. (Turmeric) Actual colour may not retain as such when subjected to high temperatures. (Grape juice extract) Can cause allergic reactions (Cochineal extract, Annatto) Natural food colour are costlier than artificial colourings (Saffron) At times raw ingredients remains scarce. (Marigold extract) Require in large quantities when compared to Artificial dyes. (Cochineal extract)
- 46.