Search Results (171)

Microbial pigments are gaining acceptance as a green, sustainable substitute for synthetic food pigments due to growing health issues and their adverse health impacts. This review provides an overview of the potential of microbial pigments as natural food colorants and the advantages of microbial pigments over synthetic pigments. Microbial pigments are a natural source of color with medicinal properties like anticancer, antimicrobial, and antioxidant activity. Important pigments covered are astaxanthin, phycocyanin, prodigiosin, riboflavin, β-carotene, violacein, melanin, and lycopene, and their microbial origins and characteristics. The review also covers commercial production of microbial pigments, i.e., strain development and fermentation processes. Microbial pigments also find extensive applications in food industries, including preservatives for food. Also covered are their pharmacological activity and other applications, such as in the formation of nanoparticles. Finally, the challenges and future directions of microbial pigment production are covered, including the need for cost-effective production, regulatory acceptability, and the potential of genetic engineering and fermentation-based technologies to enhance pigment yield and quality. Full article

A rapid, traceable, and highly sensitive method was developed for the simultaneous separation and quantification of 24 water-soluble synthetic colorants in premade cocktails, utilizing ultra-performance liquid chromatography coupled with diode array detection (UPLC-DAD). The purity of each colorant was individually confirmed through multi-wavelength analysis. Chromatographic conditions, including mobile phase composition and gradient elution, were meticulously optimized, achieving the separation of the 24 colorants on a BEH C18 column using a linear gradient elution within 16 min. The mobile phase consisted of an ammonium acetate solution (100 mmol/L, pH 6.25) and a mixed organic solvent of methanol and acetonitrile (2:8, v/v). The method exhibited excellent linearity across the concentration range of 0.005–10 μg/mL, with limits of detection (LODs) ranging from 0.66 to 27.78 μg/L for all 24 colorants. The method also demonstrated good precision (0.1–4.9%) at various concentration levels and recoveries ranging from 87.8% to 104.5% at spiked concentrations of 0.1, 0.5, and 1.0 μg/mL. A comparison with other published methods for colorant determination in food samples using HPLC-DAD and LC-MS (2014–2024) revealed that the proposed method offers superior performance in terms of the number of analytes detected, lower limits of detection, and reduced analytical time. Finally, the method was successfully applied to the analysis of colorants in premade cocktails from different sources. Full article

Historically, natural pigments have been used to color textiles, food, and cosmetics, but the rise of synthetic dyes in the 19th century reduced their use. Recently, interest in plant-based pigments has surged due to health and environmental concerns. Among Thailand’s ethnic groups, the Karen use plant colorants extensively, but their practices remain understudied. In this study, we document the knowledge of plant colorants of the Karen community in Chiang Mai province, assess the color stability of the plant colorants, and evaluate their cytotoxicity in HepG2 cells. Interviews with 113 informants revealed 52 plant species used for dyeing, primarily through hot water extraction. The most common color was brown, and Strobilanthes cusia had the highest color use value (0.93). The study identified 10 color shades, with blue showing the highest consensus. Color stability was tested at room and elevated temperatures, which showed that colorants from Oroxylum indicum were the most stable, and those of Strobilanthes cusia had the lowest toxicity (CC₅₀ = 994.1 µg/mL), while Artocarpus lacucha had the highest toxicity (CC₅₀ = 63.96 µg/mL). Oroxylum indicum, which has excellent color stability and moderate cytotoxicity (CC₅₀ = 294.4 µg/mL), is recommended as a promising natural colorant. This study provides valuable insights into preserving traditional knowledge in Karen communities. Full article

In this study, an extract of white grape marc (GME), a by-product obtained during the winemaking process, was applied to the surface of gilthead seabream (Sparus aurata) fillets, which were then stored under refrigeration (4 °C) for a period of 14 days. The effects of GME were compared with those of ascorbic acid (one of the few additives authorized for fresh fish in the EU) and distilled water (as a control batch). Samples were taken at 1, 2, 4, 7, 9, 11, and 14 days postmortem (dpm) cold storage, and several objective quality parameters were measured (instrumental color, pH, water holding capacity, texture profile analysis—TPA, lipid oxidation, and microbial spoilage). The results showed that the grape extract significantly improved several of the parameters studied, not only compared to the control batch, but even compared to the ascorbic acid batch. Thus, GME slowed down the proliferation of psychrophilic bacteria, prevented the oxidation of muscle lipids, and even improved the firmness of the fillets compared to the other two experimental groups. On the other hand, minor effects on color, pH, or water retention capacity were observed. In the context of the scarcity of approved food additives for fresh fish in the EU and the strong consumer rejection of synthetic substances for this purpose, this grape extract could well represent a viable alternative. In addition to its natural origin, the use of GME as a food additive could also contribute to the valorization of winery by-products as part of a circular bioeconomy strategy. Full article

Because of their diversity, microplastics (MPs), which are synthetic particles smaller than 5 mm, are highly bioavailable and widely distributed. The prevalence of microplastics in aquatic habitats has been extensively studied but less is known about their presence in terrestrial environments and biota. This study examined MP intake in terrestrial environments utilizing gastrointestinal tracts (GITs), with a particular focus on the Turkish worm lizard (Blanus strauchi). Suspected particles discovered in the GITs were removed, measured, and characterized based on size, shape, color, and polymer type in order to evaluate MP ingestion. Out of 118 samples analyzed, 29 specimens (or 24.57%) had microplastic particlesMP length did not significantly correlate with snout–vent length (SVL) and weight. These correlations were tested to determine whether the size or weight of Blanus strauchi influenced the amount or size of MPs found within the GITs. Also, MP consumption by the worm lizard did not correlate with the year of sampling. All particles identified as fibers through FT-IR spectroscopy analysis. The most common type of microplastic was polyethylene terephthalate (PET). The most often detected color was blue, with mean MP lengths ranging from 133 µm to 2929 µm. It has been demonstrated that worm lizards inhabiting soil or sheltering under stones in bushy areas with sparse vegetation consume MPs. Predation is regarded to be the most likely way through which MPs infiltrate terrestrial food webs. Full article

The effect of various natural antioxidants—grape seed extract (GSE), ascorbic acid (AA), α-tocopherol (TP), a combination of GSE and AA, and a combination of GSE and TP—on pH, water activity, color change, lipid oxidation, antioxidant capacity, total bacterial count, protein content and free fatty acids was studied in sausages during the drying process. The model sausage system was prepared according to a traditional Bulgarian recipe for “lukanka”. AA and KNO₃ were used in the recipe as antioxidants and preservatives, respectively. The results obtained with natural antioxidants were compared with the results of samples prepared according to the traditional recipe and with a synthetic antioxidant, butylated hydroxytoluene. The samples with a combination of GSE and AA showed the highest antilipid potential, the lowest malondialdehyde values (0.41 mg/kg MDA), the highest antimicrobial capacity (TBC 78.50 × 10³ cfu/g), the lowest color change, and the lowest change in antioxidant activity (17.74%), through the sausage drying process. There was an obviously synergistic effect between GSE and AA, and their antioxidant activity was highly effective. The sample with 0.05% GSE ranked second. The samples with a synthetic antioxidant and a combination of KNO₃ and AA gave similar results, but KNO₃ had a toxic effect. The samples with α-tocopherol had lower results. It was found that grape seed extracts and the combination of GSE and AA were the most effective and could successfully replace synthetic antioxidants, improve the quality of sausages, and provide healthier foods to consumers. Full article

This review focuses on the potential health risks of artificial food additives, especially their effects on lung health. Preservatives, synthetic colorants, and flavor enhancers, which are commonly used in processed foods, play roles in worsening respiratory diseases, such as asthma and chronic obstructive pulmonary disease (COPD). These additives cause oxidative stress, systemic inflammation, and immune dysregulation, often through the gut-lung axis. The preservatives sodium nitrite and sulfites have the risk of causing bronchial hyper-responsiveness and allergic reactions. The synthetic colorant, Ponceau 4R, is also related to immune-mediated lung inflammation. Flavoring agents such as diacetyl contribute to occupational respiratory diseases like bronchiolitis obliterans. In animal models, prenatal exposure to additives, such as titanium dioxide (E171), might disrupt the development of respiratory neural networks, with long-term consequences. Ultra-processed foods (UPFs), which also contain a high concentration of additives, lead to systemic inflammation and impair lung function. Despite their wide usage, the use of these additives has become a warning sign due to their safety issue, particularly in sensitive people like children, pregnant women, and patients with pre-existing respiratory and chronic conditions. The review highlights the serious need for strict regulation and further research on the long-term effects of food additives on respiratory health. Policymakers should ban these food additives that are more harmful to human health. As an alternative to artificial additives, natural flavors and colors from fruits and vegetables, safe preservatives, and minimally processed ingredients can be used. Full article

Bioactive protein hydrolysates from Dosidicus gigas, obtained via Bacillus subtilis fermentation (20 °C, 4–8 h), were assessed for functional properties and their impact on jumbo squid sausage preservation. The hydrolysates exhibited strong antioxidant activity (742.17 μmol TE/g) and inhibited key metabolic enzymes: α-glucosidase (93.29%), α-amylase (20.87%), lipase (35.44%), and ACE-I (88.96%), indicating potential benefits for managing diabetes, obesity, and hypertension. Sausages enriched with 0.1% hydrolysates, stored at 4 °C, had a 95.5% longer shelf life (43 vs. 22 days), reduced microbial spoilage (TVC: 3.68 vs. 5.42 Log CFU/g), and 35.6% lower total volatile bases. Water-holding capacity improved (88.21% vs. 87.15%), and oxidative browning was delayed, preserving color stability. These results highlight D. gigas hydrolysates as multifunctional bioactive compounds with potential as natural stabilizers in clean-label formulations. Their capacity to enhance food stability and replace synthetic preservatives offers a sustainable, innovative strategy for the functional food industry. Full article

In this present study, bovine blood plasma suspensions (12 w/v%) were HHP-treated at 300, 400, 450, 500, 550 and 600 MPa for 5 min. The effect of HHP treatment on the color, rheological properties and digestibility of the samples was investigated. The changes in proteins due to HHP treatment were monitored using SDS-PAGE. Furthermore, the HHP-treated samples were subjected to a 44-day storage experiment and the development of mesophilic aerobic bacterial counts was investigated. Even the application of 300 MPa of pressure induced a significant change in the color of the samples. With the application of a pressure of 300–550 MPa, dilatational rheological behavior was observed, while at 600 MPa, the sample was characterized by pseudoplastic flow properties. The SDS-PAGE study found that there was no significant effect of HHP treatment on the protein fractions in plasma. The application of 450 MPa of pressure improved the digestibility of the plasma suspension. Blood plasma produced in this way has better nutritional value in accordance with consumer needs. The study of mesophilic aerobic bacteria count found that HHP treatments at 550 and 600 MPa improved the shelf life of the samples by 30 days. Additionally, the observed microbial stability improvements suggest that HHP-treated blood plasma could be a viable alternative for extending shelf life in processed food applications, reducing the need for synthetic preservatives. These results suggest that HHP treatment can enhance the functional properties of blood plasma suspensions, enabling their use in food formulations such as protein supplements, emulsifiers and texturizing agents. This approach aligns with the industry’s need for sustainable protein sources and clean-label ingredients. Full article

Background/Objectives: Tartrazine (TRZ), a synthetic red azo dye derived from coal tar, is widely used as a food colorant in various food products, pharmaceuticals, and cosmetics. This study aims to investigate the impact of TRZ on the expression levels of DNA methyltransferases (DNMT1, DNMT3a, and DNMT3b) and histone deacetylases (HDAC5 and HDAC6). Additionally, we evaluate genomic DNA stability using the alkaline comet assay in three human cell lines: immortalized human keratinocyte (HaCaT), human hepatocellular carcinoma (HepG2), and human lung adenocarcinoma (A549). The research question focuses on whether TRZ exposure alters epigenetic regulation and DNA integrity, potentially implicating its role in carcinogenesis. Methods: The selected human cell lines were exposed to different concentrations of TRZ (20 µM, 40 µM, and 80 µM), with DMBA serving as a positive control. After treatment, we quantified the expression levels of DNMT1, DNMT3a, DNMT3b, HDAC5, and HDAC6 using quantitative real-time PCR. Additionally, we assessed DNA fragmentation via the alkaline comet assay to determine the extent of DNA damage resulting from TRZ exposure. Results: Our findings indicate that TRZ significantly upregulates the expression of HDAC5, HDAC6, DNMT1, DNMT3a, and DNMT3b in comparison to the control group. Furthermore, TRZ exposure leads to a notable increase in DNA damage, as evidenced by elevated tail moments across all examined human cell lines. Conclusions: These results suggest that TRZ may play a role in carcinogenesis and epigenetic modifications. The observed upregulation of DNMTs and HDACs, coupled with increased DNA damage, highlights the potential risks associated with TRZ exposure. Further research is necessary to explore these mechanisms and assess their implications for human health. Full article

Beetroot (Beta vulgaris), a root vegetable known for its vivid natural color and nutritional profile, is a source of a wide range of bioactive compounds, including betalains, phenolics, vitamins, and antioxidants. These bioactive compounds are associated with many health-promoting properties, including antihypertensive, antioxidant, anti-inflammatory, and anticancer effects. The beetroot processing industry produces substantial by-products abundant in phytochemicals and betalains, presenting valuable opportunities for utilization. Therefore, it can replace synthetic additives and enhance the nutritional value of foods. By reducing waste and supporting a circular economy, beetroot by-products improve resource efficiency, cut production costs, and lessen the food industry’s environmental impact. Beetroot and its by-products are rich in phytochemicals that provide various wellness advantages. They support cardiovascular health, inhibit microbe-induced food spoiling, aid liver function, and reduce inflammation and oxidative stress. This paper presents a detailed review of current knowledge on beetroot and its by-products, focusing on their biochemical components, extraction and stabilization techniques, health benefits, and potential applications in the food industry. It underscores the versatility and importance of red beetroot and its derivatives, advocating for further research into optimized processing methods and innovative uses to enhance their industrial and nutritional value. By providing valuable insights, this review aims to inspire food scientists, nutritionists, and the agricultural sector to integrate beetroot and its by-products into more sustainable and health-oriented food systems. Full article

In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The optimal TAC was achieved at 2.5 min, 345 W, pH 3, and 22.12 g/L. The fruit sample (without seeds) (BVFF) and its optimized extract (BVE) were characterized in terms of chemical composition and bioactivities. Delphinidin-3-O-glucoside was identified as the predominant anthocyanin. BVE exhibited a total phenolic content of 290.72 mg/g. Additionally, both BVFF and BVE presented significant antioxidant, antibacterial, and antifungal activity, especially in the case of BVE, which inhibited the growth of several foodborne bacteria and fungi and even showed bactericidal capacity against most of the tested bacteria, particularly against E. cloacae, E. coli, P. aeruginosa, and B. cereus. These results highlight the richness of BVFF and BVE in bioactive compounds, especially anthocyanins, underscoring their potential as natural food colorants that can be used in food product formulations instead of synthetic azo colorants. Full article

Nowadays, natural antioxidants, especially those found in fruits, are preferred over synthetic ones when used in a variety of meat products. Natural alternatives are preferred by consumers because synthetic additives in meat products have been connected to allergic reactions and other health-related problems. Fruits are abundant in phenolic compounds, providing them with particularly powerful antioxidants. Lipid oxidation is inhibited, allowing meat products to have an extended shelf life when enriched with fruit-derived components. The present study explores the potential of bioactive compounds derived from fruits, specifically phenolics, to improve the quality of meat products by virtue of their antimicrobial, antioxidant, and color-stabilizing qualities. In this review, the effects of 18 fruits on oxidative stability, antimicrobial activity, and color enhancement in meat products were investigated. The first section of this paper focuses on a presentation of the phytochemical composition and overall biological characteristics of the fruits. The thiobarbituric acid test, the peroxide value, and oxidative protein changes were used to assess oxidative stability. By scavenging free radicals or chelating metals, the phenolic compounds not only prevent lipid peroxidation but also protect myoglobin from oxidation, thereby improving the color of meat substitutes. Phenolic compounds provide antimicrobial actions by compromising bacterial cell walls, disrupting membrane integrity, or inhibiting essential enzymes necessary for microbial growth. Fruit extracts have shown effectiveness against foodborne pathogens and spoiling bacteria. Adding fruits to meat products is a promising way to improve their nutritional profile, sustainability, and quality. In order to guarantee consumer safety, future studies must concentrate on thorough toxicological analyses of fruit extracts meant to be used in food. Full article

Essential oils (EOs) and oleoresins (ORs) are plant-derived extracts that contain both volatile and non-volatile compounds used for flavoring, coloring, and preservation. In the food industry, they are increasingly used to replace synthetic additives, aligning with consumer demand for natural ingredients, by substituting artificial flavors, colorants, and preservatives. Microcapsules can be added to a vast range of foods and beverages, including bakery products, candies, meat products, and sauces, as well as active food packages. However, incorporating EOs and ORs into foods and beverages can be difficult due to their hydrophobic nature and poor stability when exposed to light, oxygen, moisture, and temperature. Microencapsulation techniques address these challenges by enhancing their stability during storage, protecting sensitive molecules from reacting in the food matrix, providing controlled release of the core ingredient, and improving dispersion in the medium. There is a lack of articles that research, develop, and optimize formulations of microencapsulated EOs and ORs to be incorporated into food products. Microencapsulated ORs are overlooked by the food industry, whilst presenting great potential as natural and more stable alternatives to synthetic flavors, colorants, and preservatives than the pure extract. This review explores the more common microencapsulation methods of EOs and ORs employed in the food industry, with spray drying being the most widely used at an industrial scale. New emerging techniques are explored, with a special focus on spray drying-based technologies. Categories of wall materials and encapsulated ingredients are presented, and their applications in the food and beverage industry are listed. Full article

Lignocellulosic biomass (LCB) in the form of agricultural, forestry, and agro-industrial wastes is globally generated in large volumes every year. The chemical components of LCB render them a substrate valuable for biofuel production. It is hard to dissolve LCB resources for biofuel production because the lignin, cellulose, and hemicellulose parts stick together rigidly. This makes the structure complex, hierarchical, and resistant. Owing to these restrictions, the junk production of LCB waste has recently become a significant worldwide environmental problem resulting from inefficient disposal techniques and increased persistence. In addition, burning LCB waste, such as paddy straws, is a widespread practice that causes considerable air pollution and endangers the environment and human existence. Besides environmental pollution from LCB waste, increasing industrialization has resulted in the production of billions of tons of dyeing wastewater from several industries, including textiles, pharmaceuticals, tanneries, and food processing units. The massive use of synthetic dyes in various industries can be detrimental to the environment due to the recalcitrant aromatic structure of synthetic dyes, similar to the polymeric phenol lignin in LCB structure, and their persistent color. Synthetic dyes have been described as possessing carcinogenic and toxic properties that could be harmful to public health. Environmental pollution emanating from LCB wastes and dyeing wastewater is of great concern and should be carefully handled to mitigate its catastrophic effects. An effective strategy to curtail these problems is to learn from analogous systems in nature, such as termites, where woody lignocellulose is digested by wood-feeding termites and humus-recalcitrant aromatic compounds are decomposed by soil-feeding termites. The termite gut system acts as a unique bioresource consisting of distinct bacterial species valued for the processing of lignocellulosic materials and the degradation of synthetic dyes, which can be integrated into modern biorefineries for processing LCB waste and bioremediation applications for the treatment of dyeing wastewaters to help resolve environmental issues arising from LCB waste and dyeing wastewaters. This review paper provides a new strategy for efficient management of recalcitrant pollutants by exploring the potential application of termite gut bacteria in biorefinery and bioremediation processing. Full article