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Journal articles on the topic 'Coloring food'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

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1

GILMAN, VICTORIA. "FOOD COLORING." Chemical & Engineering News 81, no. 34 (2003): 34. http://dx.doi.org/10.1021/cen-v081n034.p034.

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2

VOITH, MELODY. "COLORING FOOD, NATURALLY." Chemical & Engineering News 86, no. 50 (2008): 18–19. http://dx.doi.org/10.1021/cen-v086n050.p018.

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3

Le, Quang-Ung, Horng-Liang Lay, Ming Chang Wu, and Thi Hong-Hanh Nguyen. "Natural plant colorants widely used in Vietnam traditional food culture." Journal of Food, Nutrition and Agriculture 1, no. 1 (2018): 40. http://dx.doi.org/10.21839/jfna.2018.v1i1.220.

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The artificial colorants have gradually been being replaced by natural pigments which are becoming increasingly important in Vietnam and other parts of the world due to the potential noxiousness of man-made food dyes to human health. This research covers colorant plants and sources used commonly in the food culture of ethnic communities in Vietnam with the current trend toward natural pigments and coloring foods. As a result, we reported 49 species which can be used as natural food pigments and of these, 7 colorant plants used mostly in Vietnam traditional food culture were detailed.

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Setiawan, Doni, Rivana Ariyadi, Euis Tia Istianah, et al. "Edukasi Zat Pewarna Pangan Berbahaya Di SMA Negeri 1 Sukadana." Daarul Ilmi: Jurnal Pengabdian Kepada Masyarakat 1, no. 2 (2023): 75–84. http://dx.doi.org/10.52221/daipkm.v1i2.410.

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Introduction: In general, food coloring can be obtained from natural dyes and safe synthetic food dyes. Natural dyes are sometimes considered less stable and less durable than synthetic food dyes. Although there are synthetic dyes that are safe for food, there are still people who use materials that are not suitable for use in food. The use of harmful food dyes must be monitored and recognized for their existence. Harmful food dyes that are commonly found are textile dyes such as Rhodamine B or methanyl yellow. Because it is not a proper food coloring, consumption of foods containing this ingr

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Millichap, J. Gordon. "Food Coloring and Behavior." Pediatric Neurology Briefs 8, no. 12 (1994): 92. http://dx.doi.org/10.15844/pedneurbriefs-8-12-6.

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6

Matt Blois. "Ditching artificial food coloring." C&EN Global Enterprise 103, no. 13 (2025): 24–29. https://doi.org/10.1021/cen-10313-cover.

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Mulati,, Mauro, Carla Lintzmayer, and Anderson Da Silva. "The Hybrid ColorAnt-RT Algorithms and an Application to Register Allocation." Inteligencia Artificial 18, no. 55 (2015): 81. http://dx.doi.org/10.4114/intartif.vol18iss55pp81-111.

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Ant Colony Optimization is a metaheuristic used to create heuristic algorithms to find good solutions for combinatorial optimization problems. This metaheuristic is inspired on the effective behavior present in some species of ants of exploring the environment to find and transport food to the nest. Several works have proposed using Ant Colony Optimization algorithms to solve problems such as vehicle routing, frequency assignment, scheduling and graph coloring. The graph coloring problem essentially consists in finding a number k of colors to assign to the vertices of a graph, so that there ar

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Rarassari, Madyasta Anggana, Ira Gusti Riani, Nia Boru Ritonga, and Gemala Cahya. "Sosialisasi Penyalahgunaan Zat Pewarna Dan Pengawet Makanan Berbahaya Sebagai Upaya Penjaminan Keamanan Pangan." Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal 6, no. 3 (2023): 398–403. http://dx.doi.org/10.33330/jurdimas.v6i3.2503.

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Abstract: The purpose of this service activity is to educate students about coloring agents and harmful preservatives used in food. It is expected that students can know in detail about the dangers of dyes and preservatives so that students' awareness of food vigilance can increase. The target to be achieved in this community service activity is that students can gain knowledge and information about coloring agents and preservatives found in food. The strategy used in providing knowledge about the dangers of coloring agents and preservatives in food is by directly giving direct lectures on var

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Wahyuningtias, Dianka. "The Application of Dragon Fruit Peels as a Dye in Red Velvet Cake." Binus Business Review 6, no. 3 (2015): 375. http://dx.doi.org/10.21512/bbr.v6i3.947.

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Red Dragon fruit peel that has a high antioxidant content is very useful and suitable processed into natural coloring in household industry are easily processed. One product to apply it is the Red Velvet Cake. Red Velvet Cake is basically uses natural coloring from the bits fruit and instant food coloring. This discussion will create a research that is attempting to replace the instant food coloring and natural food coloring from the bit that is commonly used in Red Velvet Cake by making use of the Dragon fruit that is considered to be food wastes. This research aims to provide a new alternati

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García, Ana, Eleonora Longo, Mª Murillo, and Ruperto Bermejo. "Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products." Molecules 26, no. 2 (2021): 297. http://dx.doi.org/10.3390/molecules26020297.

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Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food colorant in milk-based products. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of good properties and good stability in the pH range between 4.0 and 9.0. Coloring studies were conducted to demonstrate that samples carrying the pink extract could be used for simulating

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García, Ana Belén, Eleonora Longo, Mª Carmen Murillo, and Ruperto Bermejo. "Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products." Molecules 26, no. 2 (2021): 297. http://dx.doi.org/10.3390/molecules26020297.

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Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food colorant in milk-based products. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of good properties and good stability in the pH range between 4.0 and 9.0. Coloring studies were conducted to demonstrate that samples carrying the pink extract could be used for simulating

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12

Merinas-Amo, Rocío, María Martínez-Jurado, Silvia Jurado-Güeto, Ángeles Alonso-Moraga, and Tania Merinas-Amo. "Biological Effects of Food Coloring in In Vivo and In Vitro Model Systems." Foods 8, no. 5 (2019): 176. http://dx.doi.org/10.3390/foods8050176.

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(1) Background: The suitability of certain food colorings is nowadays in discussion because of the effects of these compounds on human health. For this reason, in the present work, the biological effects of six worldwide used food colorings (Riboflavin, Tartrazine, Carminic Acid, Erythrosine, Indigotine, and Brilliant Blue FCF) were analyzed using two model systems. (2) Methods: In vivo toxicity, antitoxicity, and longevity assays using the model organism Drosophila melanogaster and in vitro cytotoxicity, DNA fragmentation, and methylation status assays using HL-60 tumor human cell line were c

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Friska Mauludifia and Shanintya Dhivya Astrinia. "PRODUKSI SERBUK PEWARNA ALAMI DARI BUNGA TELANG (CLITORIA TERNATEA L.) DENGAN TRAY DRYER YANG DIDEHUMIDIFIKASI ZEOLIT." Media Informasi Penelitian Kabupaten Semarang 3, no. 2 (2020): 221–31. http://dx.doi.org/10.55606/sinov.v3i2.16.

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[Production of Natural Colorant Powder from Clitoria ternatea L. using Zeolite-Dehumidified Tray Dryer] One of food additives that are usually added to food is coloring agents. The use of synthetic colorant in food products often causes health problems. Telang flowers, or Clitoria ternatea L., have blue color that indicates the presence of anthocyanins. Referring to this, the flowers can potentially become natural coloring agents. This research aims to yield colorant powder, study the effect of pH and temperature on anthocyanin content, study the effect of temperature and addition of maltodext

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Rahmadani Rahmadani, Seva Bela Nata Asi, Shofa Tsuraya Salsabila, Tegar Fernanda Alfi, Tri Dewi Jayanti, and Yesika Yesika. "Analisis Rhodamin B Dalam Saos Pentol Tusuk di Wilayah Banjarmasin." An-Najat 1, no. 3 (2023): 08–15. http://dx.doi.org/10.59841/an-najat.v1i3.115.

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Food is one form of basic human needs. Food additives (BTP) can be found in food, one of which is food coloring. Food coloring is divided into two, namely natural and synthetic. However, there are still foods that use illegal BTP, such as food coloring derived from Rhodamin B. Rhodamin B is a dye that is usually used in the textile industry. If this substance is consumed it can cause poisoning, impaired liver function to cancer. to find out the presence of Rhodamin B in the sauce of pentol skewers in Banjarmasin.This study uses qualitative analysis methods and quantitative analysis. Results we

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Hidayati, Yuli, Yulianis Yulianis, and Medi Andriani. "Analysis of Methanol Yellow in Yellow Food Circulating in the Jambi City Market." KESANS : International Journal of Health and Science 1, no. 8 (2022): 776–86. http://dx.doi.org/10.54543/kesans.v1i8.81.

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Introduction: Metanil yellow is a synthetic dye commonly used in the textile, paper, paint industry, but is sometimes misused as a food coloring. The misuse of methanil yellow coloring includes noodles, crackers and snacks and tofu which has a striking yellow color. Research Objectives: To determine the presence of Methanyl Yellow dye in yellow food circulating in Angso Duo. Research Methods: By using the identification of Color Reaction, Thin Layer Chromatography (TLC) and UV-VIS Spectrophotometry. Research Results: Based on the results of research conducted on 9 yellow food samples circulati

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Nurshadrina, Trisya Risti, Elis Endang Nikmawati, and Yulia Rahmawati. "Acceptance of Burger Bun with the Addition of Kluwek as A Natural Color." Media Pendidikan Gizi dan Kuliner 17, no. 1 (2025): 17–28. https://doi.org/10.17509/mpgk.v17i1.83032.

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In 2012, burger buns with various colors gained popularity in Japan, attracting consumer attention due to their unique appearance. However, concerns have emerged regarding the potential health and environmental risks posed by the use of synthetic food colorings such as Chocolate Brown FH and Chocolate Brown HT. As an alternative, natural food colorings derived from animals, plants, and microbes have gained interest. One such natural source is kluwek seeds (Pangium edule), which contain tannins and flavonoids that can serve as natural coloring agents. This study aims to determine the appropriat

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17

Budipramana, Krisyanti, Vendra Setiawan, Ratih Ratih, and Yanatra Budi Pramana. "A Review of Fungal-Derived Natural Dyes: Chemical Diversity and Multifaceted Health Benefits." Jurnal Tumbuhan Obat Indonesia 17, no. 2 (2024): 75–86. https://doi.org/10.31002/jtoi.v17i2.1047.

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Various industrial sectors, from food and drug production to textiles, have widely used pigments or dyes as coloring agents. Generally, we can distinguish between two types of coloring agents: synthetic and natural. Currently, the use of synthetic colorings is a topic of debate due to their potential health risks, toxicity, and environmental pollution. This prompts a deeper exploration of natural resources as a more secure substitute for coloring agents. Plants, animals, microbes, and fungi can all provide natural coloring agents. Besides animals and microbes, some challenges in developing pla

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18

Farid, Ahmad, Hadi Wibowo, and Imron MK. "Analysis Of Thickness And Brightness Of Aluminum Layers In The Anodizing Process With Various Types Of Coloring And Process Times." Mestro: Jurnal Teknik Mesin dan Elektro 6, no. 02 (2024): 1–5. https://doi.org/10.47685/mestro.v6i02.565.

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The coloring process in anodizing can use solutions of inorganic materials or chemical or organic solutions. Chemical solutions produce waste that can be harmful to the environment, therefore it is hoped that there is another alternative, namely by using dyes produced from leaves, or from fruit, or from tubers, such as purple cassava, carrots or others. Of course, these natural ingredients are easy to obtain, cheap and environmentally friendly. The problem raised in this research is the results of the thickness and brightness of the surface of aluminum metal which is processed by anodizing usi

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19

Makeen, Hafiz A., Saad S. Alqahtani, Nawazish Alam, et al. "Parental Perception of the Role of Color Additives in Food on Children's Behavior in Jazan Region of Saudi Arabia." Current Topics in Nutraceutical Research 19, no. 3 (2020): 308–11. http://dx.doi.org/10.37290/ctnr2641-452x.19:308-311.

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Natural and artificial food colors are widely used in a variety of food products. This study was designed to assess the awareness and perception of coloring agents present in food and beverages on children's behavior among people of Jazan, Saudi Arabia. A cross-sectional study was conducted on representative samples of 387 married people from different places in Jazan region of Saudi Arabia from August to December 2019. The study utilized a validated questionnaire consisting of 12 questions to gather the information from 387 participants (52.9% males and 47.03% females). Approximately 77% were

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20

Zillich, Alan J., Robert J. Kuhn, and Thomas J. Petersen. "Skin Discoloration with Blue Food Coloring." Annals of Pharmacotherapy 34, no. 7-8 (2000): 868–70. http://dx.doi.org/10.1345/aph.19338.

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21

MacDougall, D. B. "Coloring of Food, Drugs, and Cosmetics." Food Quality and Preference 11, no. 3 (2000): 255. http://dx.doi.org/10.1016/s0950-3293(99)00075-0.

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22

Craig Bettenhausen. "Oterra eyes another food-coloring deal." C&EN Global Enterprise 99, no. 24 (2021): 16. http://dx.doi.org/10.1021/cen-09924-buscon11.

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23

Taufiq, Nuramaniyah, and Andis Sugrani. "PENYULUHAN BAHAYA BTP PEWARNA PADA ANAK ANAK DI UPT SPF SDN KOMPLEKS IKIP." Jurnal Ilmiah Pengabdian Kepada Masyarakat 2, no. 2 (2022): 71–75. http://dx.doi.org/10.55883/jipam.v2i2.46.

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School children do not understand how to choose healthy snacks so that it is bad for their own health. Children buy snacks according to their preferences without thinking about the ingredients contained in them. School children usually have more activities outside the home and often forget mealtimes so they buy snacks at school to block their stomachs, synthetic dyes which have advantages such as being more stable, resistant to various environmental conditions, the coloring power is stronger and has a wider color range and is easy to use. The first stage: conduct questions and answers to stude

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Bencherit, Djihad, Kheira Laoues, Imane Karboua, and Mohamed Lounis. "Survey of harmful dyes in food color additives in Algeria." Electronic Journal of Medical and Dental Studies 13, no. 3 (2023): em0106. http://dx.doi.org/10.29333/ejmds/13105.

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Food colors are pervasive in our diet. However, some of them are involved in health concerns reaching carcinogenicity and reproductive toxicity. This is a survey of prepackaged color additives marketed to the simple consumer in Algeria. This exploration aimed to assess the compliance of the labeling of color additives, as well as the investigation of the presence of harmful dyes, namely E102, E110, E 121, E122, E123, E124, E127, E129, E132, E133, E143, and E171, in their composition. Our findings reveal the labeling compliance of 50.5% of analyzed coloring products and the absence of ingredien

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Zaenab, Nurfitriani Azizah, Rafidah Rafidah, and Haerani Haerani. "Edukasi Bahaya Pewarna pada Makanan Jajanan terhadap Kesehatan Anak." SEGANTANG LADA : JURNAL PENGABDIAN KESEHATAN 2, no. 2 (2024): 92–99. https://doi.org/10.53579/segantang.v2i2.210.

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The lack of attention from various groups to the risks of food-related issues, such as food poisoning and cancer caused by harmful food additives, particularly affects the health of elementary school-aged children. The purpose of this community service program was to increase children's knowledge and understanding through education about the dangers of food coloring in snacks at UPT SPF SDN KIP Bara-Baraya II, Makassar City. The method of implementation included lectures in the form of educational sessions, demonstrations, pre- and post-tests, and the distribution of leaflets, aimed at assessi

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Castro, Tiago Alves, Bruna Santos Leite, Larissa Santos Assunção, et al. "Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review." Molecules 26, no. 23 (2021): 7125. http://dx.doi.org/10.3390/molecules26237125.

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Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directl

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Dewi, Yohana Sutiknyawati Kusuma, Dea Malyana Putri, Dzul Fadly, and Winda Rahmalia. "Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant." Indonesian Food Science and Technology Journal 7, no. 1 (2023): 9–16. http://dx.doi.org/10.22437/ifstj.v7i1.29836.

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The advantage of goat's milk, which produces a soft texture in processed foods, needs to be optimized for making soft candy, plus innovation in food products that are liked by children, such as attractive candy when given healthy natural colorant. Therefore, this research aims to produce innovative soft candy from goat's milk and annatto extract as colorant and antioxidant that consumers like. Soft candy product innovations were studied in random groups using a variety of annatto extract in goat’s milk soft candy formula, with 5 levels, namely 0%, 0.15%, 0.20%, 0.25% and 0.30% 5 levels. The re

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Kurniasari, Dieka Armanda, Rahayu Sri Pujiati, and Prehatin Trirahayu Ningrum. "Higiene sanitasi makanan dan analisis nomor P-IRT pada kerupuk berwarna merah (Studi pasar Kepanjen Kabupaten Malang)." Pustaka Kesehatan 9, no. 1 (2021): 1. http://dx.doi.org/10.19184/pk.v9i1.21063.

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Food sanitation hygiene has been done to control food factor, people, place and tools in order to prevent cross contamination between food and eater. Household food industry must possess household food industry certificate or SPP-IRT to aid supervision by involved parties. The aim of this research was to discover food sanitation hygiene and analysis P-IRT number on red-coloring crackers at Kepanjen Market in Malang. Thisresearch is descriptive research with observation and interview methods to cracker industry workers and there were 12 kinds of red-coloring crackers distributed around Kepanjen

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Patel, Parag, Karan Patel, Chilka Prajapati, Meghna Thakor, and Neha Raval. "EXTRACTION OF NATURAL DYE FROM BUTEA MONOSPERMA (LAM.) TAUB. FLOWER DYEING COTTON - POLYESTER FABRIC." International Journal of Advanced Research 9, no. 03 (2021): 618–20. http://dx.doi.org/10.21474/ijar01/12623.

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Natural dyes are emerging globally as eco-friendly synthetic colorant. Natural dyeing is process of applying coloring matter directly on fiber, yarn or fabric without any additives. Butea monosperma (Lam.)Taub. is one of most important ornamental plants mainly grow in forest and rich in orange pigments. In the present study, the dyeing pigments present in naturally drop flowers of Butea monosperma (Lam.) Taub. Extraction by using four different Mordant with aqueous extraction method and one Ethno botanical local method on cotton-polyester mix fabric. The result revealed that, different color l

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30

Matt Blois. "Phytolon raises funds for natural food coloring." C&EN Global Enterprise 100, no. 25 (2022): 14–15. http://dx.doi.org/10.1021/cen-10025-buscon12.

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31

Minkel, JR. "Hyperactive kid? Maybe it's the food coloring." Scientific American sp 17, no. 4 (2007): 5. http://dx.doi.org/10.1038/scientificamerican1207-5bsp.

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32

Yan, Jun. "Hyperactivity in Children Linked to Food Coloring." Psychiatric News 42, no. 21 (2007): 19. http://dx.doi.org/10.1176/pn.42.21.0019.

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Tian, Yun Kui, Xiao Xue Jin, and Li Li Song. "Chemical Pollution and Health of Coloring Food." Advanced Materials Research 573-574 (October 2012): 3–7. http://dx.doi.org/10.4028/www.scientific.net/amr.573-574.3.

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Food coloring pollution is most widely occurred in food safety affairs in our country. The abused food additives and illegal ingredients belong to industrial dyes or chemical bleaching agents, which have chemical pollutions to the food and affect health. This paper introduces the compositions, structures, and industrial use of these illegal ingredients and the possibly illegal ingredient-added kinds of food as well as the harms done to body health.

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Gautam, Nawaraj. "Food Colorants and their Toxicology: An Overview." Sunsari Technical College Journal 2, no. 1 (2016): 69–75. http://dx.doi.org/10.3126/stcj.v2i1.14803.

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There are many kinds of colorants, which have been already banned or are used under strict supervision of food safety authorities. Use of artificial colorants over natural ones has increased in modern world. Besides, it has also concerned on importance of toxicological studies. Acceptable daily intake (ADI) of different colorants will define the optimum level of coloring substances on food items. Molecular size of coloring agents and their absorption ratio have significant role in toxico-kinetics. Bigger molecular size has lower absorption capacity and toxicity while vice versa for the smaller

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Shkolnikova, M. N., and E. A. Kadritskaya. "Rationale for the use of buckwheat husk for the production of functional food colors." Processes and Food Production Equipment 10, no. 4 (2020): 22–28. http://dx.doi.org/10.17586/2310-1164-2020-10-4-22-28.

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The aim of the work was to substantiate the use of buckwheat husk for obtaining a functional food colorant melanin. The objects of the study were samples of buckwheat husk Fagopýrum esculéntum and isolated water-soluble melanin. The isolation of melanin was carried out by extraction of buckwheat husk with 4% NaOH at a hydraulic modulus of 1:20. The sorption capacity of the melanin extract was determined by its interaction with copper salt solutions in an alkaline medium. It has been established that a distinctive feature of buckwheat hulls is its low ash content, a rather high fiber content –

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Han, Le Nguyen Gia, Le Thi Minh Hanh, Huynh Huu Huy, Phan Thi Ngoc Hoa, Nguyen Khoa Hien, and Duong Tuan Quang. "Research on production of some natural food colorings." Hue University Journal of Science: Natural Science 127, no. 1D (2018): 23. http://dx.doi.org/10.26459/hueuni-jns.v127i1d.5042.

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<p class="03Abstract">Steming from the general trend of the world in the use of products from nature, some basic natural food colorings have been produced, including the red from <em>Momordica cochinchinensis</em> fruits, the yellow from <em>Gardenia jasminoides</em> seeds, and the green from <em>Boehmeria nivea</em> (<em>Ramie</em>) leaves. Unlike industrial techniques with usually using non-edible organic solvents, as well as traditional techniques with using hot or cold water extraction, this study used ethanol as a solvent for extractio

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Fardani, Roushandy Asri. "Analisis Kandungan Pewarna Sintetis Pada Jajanan Pasar Di Kota Mataram Dengan Kromatografi Kertas." JSN : Jurnal Sains Natural 1, no. 1 (2023): 23–31. http://dx.doi.org/10.35746/jsn.v1i1.289.

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Food Additives are ingredients that are usually not used, not the main ingredient of food, these ingredients are intentionally added to food. One food that is often added with food additive is jam. Jam is a food made simply from sour-tasting fruits such as strawberries, grapes, blueberries and pineapple. Jam making is strongly influenced by the type of fruit used, the temperature and the jam making process (Javanmard and Endan, 2010). The types of jam bread from various brands and unbranded ones can be found in traditional markets as well as in modern markets. Synthetic dyes are generally chea

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Soo, E. A., and I. E. Santosa. "A Simple Colorimeter for Measuring the Concentration of Multicomponent Food Coloring." Journal of Physics: Conference Series 2377, no. 1 (2022): 012089. http://dx.doi.org/10.1088/1742-6596/2377/1/012089.

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Built-in instruments are commonly employed in physics experiments. In this case, students are usually unaware of the instrument’s fundamental physics. Here we constructed a simple and compact colorimeter. A light-emitting diode (LED) was used as a light source. The light detector circuit consists of a photoresistor, a resistor, and a 9-V battery. During the experiment, we illuminated the solution of food coloring. The transmitted light was measured via the voltage in the resistor of the light detector to obtain the absorbance. The value was then used to determine the concentration of the solut

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39

Viera, Isabel, Antonio Pérez-Gálvez, and María Roca. "Green Natural Colorants." Molecules 24, no. 1 (2019): 154. http://dx.doi.org/10.3390/molecules24010154.

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Although there is no legal and clear definition of the term “natural food colorant”, the market trends, and consequently industrial and commercial interest, have turned to foods with added natural pigments. This progressive substitution of artificial colorants has faced chemical complications with some colors, with a lack of stable green hues being one of them. Several strategies have been applied for green color stabilization in processed foods, from the formation of metallochlorophylls to the microencapsulation of green pigments. However, at present, the utilization of green coloring foodstu

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Gracher-Teixeira, Liandra, Samara C. Silva Pituco, Giovana Colucci, et al. "Developing High-Coloring Natural Systems Using Double Emulsions with Daucus carota L. Extract to Meet High-Performance Requirements." Foods 13, no. 24 (2024): 4147. https://doi.org/10.3390/foods13244147.

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Daucus carota L. extract is attracting interest as a natural colorant alternative. However, the presence of anthocyanins (ACNs), which are sensitive to pH changes, limits its application. To tackle this issue, water-in-oil-in-water (W1/O/W2) double emulsions are emerging as innovative solutions. Nevertheless, the problem of reaching robust colorant systems for industrial use still needs to be overcome. One important target is to reach a high coloring power, minimizing its impact on the final product. In this context, the effect of colorant concentration and the volume of the primary emulsion,

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Palimbong, Sarlina, and Arlissha Sharon Pariama. "Potensi Ekstrak Bunga Telang (Clitoria ternatea Linn) sebagai Pewarna pada Produk Tape Ketan." Jurnal Sains dan Kesehatan 2, no. 3 (2020): 228–35. http://dx.doi.org/10.25026/jsk.v2i3.147.

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Telang flower or Clitoria ternatea L is a kind of legume that is vines and easily planted and has the potential as a source of antioxidants. The blue substance contained in telang flowers has high anthocyanin content. Anthocyanin can be useful for health and in the world of food. This study was conducted to determine the potential of telang flower extract as a colorant on tape. Telang flowers are extracted by maceration method using citric acid with variations concentration 0, 0,25, 0,50, 0,75 and 1%. After extracting, each extract of telang flowers was tested for antioxidants by the DPPH meth

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Sartika Daulay, Anny, Ridwanto Ridwanto, Alistraja Dison Silalahi, Sri Wahyuni, and Gabena Indrayani Dalimunthe. "Utilization Of Natural Materials As Universal Natural Food Colors Red Yellow Green In The Community Of Sidomulyo Village Biru-Biru District." Jukeshum: Jurnal Pengabdian Masyarakat 5, no. 1 (2025): 26–32. https://doi.org/10.51771/jukeshum.v5i2.1012.

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Food coloring is an additional ingredient used to produce food products so they are more attractive to consume. Synthetic food coloring comes from chemicals, can contain dangerous metals and/or benzene rings which have the potential to cause various diseases in humans. Meanwhile, natural dyes are obtained from natural ingredients so they are safer to use. The aim of this community service is to provide understanding to the public about the benefits of plants in the form of fruit, leaves and fruit skins that are no longer used as natural food coloring. This community service (PkM) is carried ou

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SATO, Hidemi, Keiko HATAE, and Atsuko SHIMADA. "Coloring Process of Food Surface by Convective Heating." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 46, no. 7 (1999): 454–61. http://dx.doi.org/10.3136/nskkk.46.454.

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Ideno, KT, and YL Dedo. "Alternatives to food coloring in enteral tube feedings." Critical Care Nurse 13, no. 5 (1993): 20–21. http://dx.doi.org/10.4037/ccn1993.13.5.20.

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Calvo, C. "Book Reviews: Coloring of Food, Drugs and Cosmetics." Food Science and Technology International 7, no. 1 (2001): 90. http://dx.doi.org/10.1106/mngk-5awg-aym7-jpl4.

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Sharma, Bhawna, Kallu Venkatesh, and Atul Kumar Dubey. "Development of latent fingerprints using food coloring agents." IP International Journal of Forensic Medicine and Toxicological Sciences 9, no. 4 (2024): 152–56. https://doi.org/10.18231/j.ijfmts.2024.031.

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: The current study aims to explore the effectiveness of food dyes as potential agents for the formation of latent fingerprints on non-porous substrates.: The development of fingerprints is a long-established forensic technique crucial for identifying perpetrators. Traditional methods often use various powders to reveal latent fingerprints on different surfaces, but these methods can be costly and pose health risks when exposed to humans. Consequently, there is an increasing demand for alternative techniques that are cost-effective while still providing high-resolution fingerprint visibility.I

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Kallu, Venkatesh, Dubey Atul Kumar, and Sharma Bhawna. "Development of Latent Fingerprints Using Food Coloring Agents." Journal of Forensic Science and Research 8, no. 1 (2024): 104–7. https://doi.org/10.29328/journal.jfsr.1001070.

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Aim and objective: The current study aims to explore the effectiveness of food dyes as potential agents for the formation of latent fingerprints on non-porous substrates. Introduction: The development of fingerprints is a long-established forensic technique crucial for identifying perpetrators. Traditional methods often use various powders to reveal latent fingerprints on different surfaces, but these methods can be costly and pose health risks when exposed to humans. Consequently, there is an increasing demand for alternative techniques that are cost-effective while still providing high-resol

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McKone, Harold T. "The history of food colorants before aniline dyes." Bulletin for the History of Chemistry, no. 10 (September 15, 1991): 25–31. https://doi.org/10.70359/bhc1991n10p025.

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Sultan, Siti Fatimah, and Oman Fathurohman. "Pewarna Makanan dari Serangga (Cochineal) Menurut Perspektif Halal dalam Konteks Farmasi." Schemata: Jurnal Pascasarjana UIN Mataram 13, no. 1 (2024): 69–76. https://doi.org/10.20414/schemata.v13i1.10164.

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This article discusses the use of Cochineal, a food coloring derived from insects, in the context of a halal perspective in the pharmaceutical industry. The purpose of this article highlights the importance of halal compliance in the production of pharmaceutical products, including the use of halal additives such as Cochineal. This method presents a literature review of fatwas and research related to the halal status of Cochineal as a food ingredient. This review uses primary and secondary data, including direct surveys to Cochineal manufacturers and halal certification bodies, as well as scie

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Soenjono, Steven, Budi Setiawan, Rahmah Siti Wulandari, Suyana Suyana, and Marta Atik Martiningsih. "Synthetic Food Coloring as an Alternative to Worm Egg Staining Ascaris lumbricoides." Open Access Macedonian Journal of Medical Sciences 9, B (2021): 1541–43. http://dx.doi.org/10.3889/oamjms.2021.7495.

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Examination of worm eggs is a way of diagnosing helminthiasis by giving 2% eosin as a dye, but this reagent is carcinogenic so an alternative is needed to replace it. Synthetic food coloring (carmoisin CI 14720) can staining worm eggs against a more contrasting background than eosin. The purpose of this study was to determine the synthetic food coloring with a concentration of 1%,2%,3%,4%,5% which can be used as an alternative to 2% eosin in the examination of Ascaris lumbricoides eggs. This type of research is observational with a cross sectional research design. Positive stool samples for As

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