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Pharmaceutical Natural and Synthetic Colorants, Pigments, Dyes, and Lakes: Applications, Perspectives, and Regulatory Aspects
Published in Debarshi Kar Mahapatra, Swati Gokul Talele, Tatiana G. Volova, A. K. Haghi, Biologically Active Natural Products, 2020
Debarshi Kar Mahapatra, Sanjay Kumar Bharti
These are the group of chemically dissimilar component that is either procured from nature through various extractive techniques or synthesized chemically in the laboratory through modified procedures [24]. In the old era, vegetable extracts are regularly employed as diluted preparation. For example, β-carotene which is a very common natural coloring ingredient available from Mother Nature, however, the synthetic origin or often termed as ‘nature identical’ is widely available due to its low-cost [25]. Even some of the products which are not a part of normal human diets such as annatto or cochineal are also termed as ‘natural’ which is not at all good [26]. Their wide acceptability did not help them in achieving the hall of fame as they are not stable towards the light. Three ingredients: carmine (aluminum lake of cochineal), cochineal (dried insect), and caramel (black viscid mass of water-soluble carbohydrates) are classic examples of natural coloring agents [27]. Curcumin, riboflavin, annatto, paprika oleoresin, anthocyanins, beet-root red, etc., are other examples.
Recent Techniques for Packing and Storage of Spray-Dried Food Products
Published in M. Selvamuthukumaran, Handbook on Spray Drying Applications for Food Industries, 2019
Hilal Şahin Nadeem, Mehmet Koç, Dilara Konuk Takma, Mustafa Duran
Another important factor that affects the powder quality is RH. RH directly influences water activity that is responsible for many physical, chemical, and biochemical changes. Chin et al. (2010) studied the flavor stability of the spray-dried durian powder. The study found that ethyl propanoate and ethyl 2-methyl butanoate esters showed greater release rate at higher RH, whereas release rates of propanethiol and diethyl disulfide were less dependent on the RH of the storage environment. Rascón et al. (2011) studied the storage stability of carotenoid in paprika powder during 35 days with different aw values at 35° C. Results have shown that gum arabic added powder was found to be stable at low water activities; however, above the aw 0.318, the degradation rate of carotenoid increased substantially. Even at aw 0.743, microcapsules become unable to keep their structural integrity and the gradual dissolution of the walls was also observed. On the other hand, soy protein isolate (SPI) as wall material showed very good protective qualitys against oxidation in paprika oleoresin microcapsules at high water activities and the structure of the capsules was not damaged at the water activity even up to 0.743.
Impact of Nanomaterials on Food Functionality
Published in V. Chelladurai, Digvir S. Jayas, Nanoscience and Nanotechnology in Foods and Beverages, 2018
V. Chelladurai, Digvir S. Jayas
Marinating chicken breast fillets with nanosize (30 nm) paprika oleoresin improved the surface color of the chicken breast fillets (Yusop et al. 2012). The use of nanoparticle paprika oleoresin also increased the absorption of marinade and reduced the cooking losses while using homogenized milk as an ingredient carrier solution. The chicken fillet marinated with nanosize paprika oleoresin in homogenized milk had higher yellow and red color value while testing with CIELAB color scores, and the sensory evaluation of the cooked chicken fillets resulted in higher scores for nanoparticle marinated fillets than the regular paprika-oleoresin-marinated fillets (Yusop et al. 2012). In the meat industry, ginger is used as a natural tenderizer, and the use of nanosize ginger particles improved the penetration into the meat and resulted in tenderizing meat in shorter time with the lower amount of tenderizing material (nanosize ginger powder) compared to the use of normal particle size ginger (Zhao et al. 2009). Bioactive components like fatty acids and vitamins can be added into meat products (like cured meat and sausages) by using nanosized micelles (average size of 30 nm), and Aquanova (Darmstadt, Germany) is commercially producing this nanosize micelle with the commercial name Novasol. Using the Novasol micelles to encapsulate coloring agent enhanced the stability of the sausage color with a lower cost and processing time (Alfadul and Elneshwy 2010).
High power short time microwave finish drying of paprika (Capsicum annuum L.): Development of models for moisture diffusion and color degradation
Published in Drying Technology, 2019
Paprika, a pulverized product of red pepper (Capsicum annuum L.) is widely used because of its unique color, flavor and vitamin C.[1,2] Besides, it is an excellent source of phytochemicals and antioxidants which delays the aging process as well as plays a crucial role in protection against cancer-causing components.[3] The commercial quality of paprika is evaluated based on the strength of red color.[4] The unique color characteristic of paprika is due to the carotenoids, which are vulnerable when processed with the application of heat.[5] The literature review reveals that the color degradation rate of paprika increases with a rise in process temperature.[6] In addition, the chromatic parameters such as redness of paprika (a*), saturation index or intensity of color (Chroma, Ch) and hue angle (h°) need to be considered as these parameters affected by temperature, which contributes to the discoloration of paprika during processing and storage. Moreover, the chroma (Ch) and hue angle (h°) provides additional information about the spatial distribution of colors than direct values of tristimulus measurements.[7] To overcome the color degradation issues arising during heat involved processes like drying, roasting, and sterilization, knowledge about the effect of different process parameters on the color loss of paprika is essential.[8] The production of paprika from the naturally dried red pepper is most likely to be contaminated with aflatoxins due to the inadequate drying.[9] The monolayer moisture content, water activity, and glass transition temperature (Tg) can be considered as a reference parameter to determine the stability, quality, and safety of dried food.[10] Also, it has been reported that the rate of various oxidation and chemical reactions becomes sluggish as the water activity of the product decreases.[11] The drying is most commonly used to retard the moisture associated deteriorative reactions and inhibit the microbial growth. Besides, during the drying process, when the temperature of the product (T) is higher than Tg, the exponential increase in molecular mobility and reduction in viscosity are destined to happen whereas, if T is less than Tg, food components are relatively immobile, and the product is more stable.[12] Generally, moisture content present in paprika acts as a plasticizer and considered as molecular mobility enhancer, which leads to the significant increase in free volume and decrease in viscosity.[13] The water plasticization effect in food products can be assessed by Gordon and Taylor’s model constants, which shows the strength of interaction between food components and its thermodynamic significance.[14] It has been reported that Tg is very sensitive to the change in moisture content and temperature during drying.[15] Therefore, the difference between T and Tg of paprika needs to be considered to understand the change in moisture diffusion and color deterioration.[16]