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1
Pogarskaya, Viktoriya, Raisa Pavlyuk, Kateryna Balabai, Aleksey Pogarskiy, Tetyana Stukonozhenko, and Tetyana Abramova. "DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS." EUREKA: Life Sciences 3 (May 31, 2019): 54–60. http://dx.doi.org/10.21303/2504-5695.2019.00921.
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The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging the storage term of cottage cheese desserts and giving healthful properties to products. There is used and developed the new method of making healthful cottage cheese desserts, based on sour-milk cheese without artificial food additives with the record content of BAS – phytocomponents with using fruit-vegetable fine-dyspersated cryoadditives that are a source of BAS, structure creators, coloring agents and with using extracts of natural spices. It is offered to use two types of vegetable additives as an innovation at producing cottage cheese desserts. The first type of additives – cryopastes of fruit-vegetable raw materials: carotene-containing vegetables (pumpkin, apricot, sea buckthorn), chlorophyll-containing ones (spinach), lemons with zest and apples. Comparing with initial raw materials, the BAS content of fruit-vegetable cryoadditives (especially, β-carotene, chlorophyll, L-ascorbic acid, soluble pectin) is higher in 2,5…3,5 times. The use of fruit-vegetable cryoadditives at producing cottage cheese desserts gives a possibility to exclude food admixtures and synthetic additives. Introduction of the second type of vegetable additives as extracts of natural spices (cardamom and coriander, balm, lemon zest) in recipes of cottage cheese desserts favors the increase of their storage term in 2 times (comparing with an analogue). Such increase is connected with the high content of natural preservatives, detoxicants and substances with the bactericidal, bacteriostatic effect (aromatic, phenol compounds, tanning substances) in the aforesaid natural spices’ composition. The new method of producing healthful cottage cheese desserts differs from traditional ones by the fact that it includes mechanic destruction of cheese grain in the nanosize easily assimilated form. Fruit-vegetable cryoadditives are used as an innovation, as a source of BAS, natural thickeners and coloring agents and also extracts of natural spices for prolonging the storage term. There are developed the recipes of three types of healthful cottage cheese desserts with cryoadditives of carotene-containing, chlorophyll-containing fruit-vegetable raw materials, and also citruses, apples and ginger. New desserts are in the easily-assimilated nanosize form, differ by the record content of natural BAS of fruits and vegetables. They exceed known world analogues by their chemical composition.
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Pavlyuk, Raisa, Viktoriya Pogarska, Vadym Pavlyuk, Aleksey Pogarskiy, Iuliia Kakadii, Tetyana Stukonozhenko, and Oleksandr Telenkov. "THE DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHY ICE-CREAM-SORBET OF FRUITS AND VEGETABLES WITH A RECORD BAS CONTENT." EUREKA: Life Sciences 6 (November 30, 2018): 33–40. http://dx.doi.org/10.21303/2504-5695.2018.00805.
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The aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruits – apples, lemons with zest, vegetables – spinach, olives, pumpkin) and innovative technological methods, such as cryogenic “shock freezing” and low temperature comminution. There was offered and developed a new way of preparing healthy fruit-vegetable ice-cream-sorbet, based on using cryogenic “shock” freezing and fine-dyspersated comminution of vegetables and fruits as an innovative method of structure creation and getting sorbets with the record BAS content. The complex effect of these methods results in activation and extraction of hidden BAS from fruits and vegetables in the free form, and also in pectin transformation from the inactive form into the active one. A peculiarity of producing sorbets is the use of only natural ingredients (fruits, berries, vegetables) and also the absence of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on). The new method allows to preserve vitamins and other BAS of initial raw materials completely in sorbets. At the same time it gives a possibility to extract from raw materials hidden inactive BAS forms, bound in nanocomplexes with biopolymers and mineral substances, into the free, easily-assimilated nanoform. The mass share of BAS in sorbets is 2,5…3,5 times more that in fresh fruits and vegetables that is controlled by standard chemical methods. At the same time the new method allows to extract and transform into the soluble form pectin substances that are in fruits and vegetables in the inactive hidden form more completely (by 70 %). The mass share of soluble pectin in sorbets is 3,0…5,0 times more than in fresh raw materials. The following fruits and vegetables were chosen at preparing sorbets: apples, blackberry, cherry, apricots, sea buckthorn, pumpkin, spinach, olives, lemon with zest. They are known for their treating-prophylactic properties and first of all favor strengthening of the human organism’s immunity. The recipes of healthy sorbets were developed – 3 types of fruit-vegetable ice-cream with chlorophyll-containing, carotene-containing and anthocyan-containing fruits and vegetables. Natural fruit-vegetable raw materials at preparing ice-cream-sorbets act as five in one: a source of BAS, stiffeners, structure-creators, coloring agents and aromatizers. New types of sorbets are in the nanosize form and exceed analogues by BAS. Technological regimes of producing ice-cream-sorbets are developed at the stand semi-industrial equipment.
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Kurniawan, Johannes. "Yogurt Favorite Level Test Using Basic Ingredients Soybean Milk With Addition of Green Spinach (Amaranthus Tricolor L.)." TRJ Tourism Research Journal 4, no. 2 (October 31, 2020): 185. http://dx.doi.org/10.30647/trj.v4i2.87.
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Spinach is food that is easily wilted and easily damaged, so spinach that has been harvested must be immediately marketed and consumed. There are two methods to extend the shelf life of spinach, namely cooling and drying methods. This study uses the drying method. The advantages of drying compared to cooling are that the dried material is more durable, the volume and weight are reduced, resulting in lower costs for packaging, transportation and storage. Along with the development of food technology, vegetable milk began to be introduced as an alternative ingredient for making yogurt whose nutritional value is not inferior to animal milk yogurt. In order to be more attractive to increase income and add coloring, the natural coloring is green spinach, considering there has never been researched into making yogurt with the addition of green spinach as a natural coloring. The treatment of adding green spinach vegetable extracts by 15% and 25% affects the quality changes that occur in yogurt made from soy milk. By simply differentiating the addition of 15% and 25% can prove the influence of changes in yogurt quality made from soy milk.
Keywords: Organoleptic Test, Yoghurt, Green Spinach, Soy Milk
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Sheiko, Tamila, Serhii Tkachenko, Mikhailo Mushtruk, Volodymyr Vasyliv, Olena Deviatko, Roman Mukoid, Marina Bilko, and Mykola Bondar. "The Studying the processing of food dye from beet juice." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (August 28, 2019): 688–94. http://dx.doi.org/10.5219/1152.
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The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors – pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives.
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Bas-Bellver, Claudia, Cristina Barrera, Noelia Betoret, and Lucía Seguí. "Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry." Sustainability 12, no. 4 (February 11, 2020): 1284. http://dx.doi.org/10.3390/su12041284.
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Current food transformation processes must face the food waste issue by developing valorization processes to reintroduce by-products in the economic cycle and contribute to circular economy, generating social and economic value, and ensuring permanence of agricultural and rural activities. In the present paper, the results of a collaboration project between a regional agri-food cooperative and university are summarized. The project aimed to revalorize a series of vegetable wastes (carrot, leek, celery, and cabbage) from the fresh and ready-to-eat lines of the cooperative, by producing functional powders to be used as functional food ingredients. Vegetables residues were successfully transformed into functional ingredients by hot air drying or freeze-drying, and variables such as storage conditions and grinding intensity prior to drying were considered. Twenty-five vegetable powders were obtained and characterized in terms of physicochemical and antioxidant properties. Results showed that drying (mainly hot air drying) allowed obtaining stable powders, with very low water activity values, and a significantly increased functionality. Vegetable waste powders could be used in the food industry as coloring and flavoring ingredients, or natural preservatives, or either be used to reformulate processed foods in order to improve their nutritional properties.
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Petropoulos, Spyridon A., Shirley L. Sampaio, Francesco Di Gioia, Nikos Tzortzakis, Youssef Rouphael, Marios C. Kyriacou, and Isabel Ferreira. "Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables." Antioxidants 8, no. 12 (December 4, 2019): 617. http://dx.doi.org/10.3390/antiox8120617.
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During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.
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Azimova, F. Sh, and N. A. Shagina. "Method for Coloring Shebody Fur Coat With Vegetable Dye of Saint-John's-Wort." Proceedings of Higher Education Institutions. Textile Industry Technology, no. 2 (2021): 160–63. http://dx.doi.org/10.47367/0021-3497_2021_2_160.
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Pogarskaya, Viktoriya, Olga Yurieva, Aleksey Pogarskiy, Kateryna Balabai, and Nadiya Maksymova. "Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction." EUREKA: Life Sciences, no. 3 (May 31, 2021): 46–52. http://dx.doi.org/10.21303/2504-5695.2021.001877.
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The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of protein, BAR and phytocomponents in an easily digestible form.
A new generation of protein snacks has been developed to strengthen the immune system using cryogenic protein base and vegetable raw materials. Nano-additives from dried peas and specially processed soft brine cheese are used as a protein base. Pea nanoadditives obtained using non-enzymatic catalysis – mechanolysis, mechanical destruction contain 21.5 ... 23.0% of complete protein, which includes 49% of amino acids in a bound state and 51% in a free state. During the special processing of soft brine cheese with the help of mechanical destruction, 50 ... 55% of the bound amino acids of the protein are transformed into free α-amino acids in an easily digestible form.
The proposed method makes it possible to more fully reveal the biological potential of vegetable and protein raw materials, to transform protein, BAS and phytocomponents in a bound form into easily digestible nanocomponents into a free easily digestible form. In addition, the processed protein base and raw materials acquire new properties - structure formation, gelation, coloring ability.
The obtained protein snacks are natural, differ from the traditional ones by their high content of complete protein and the absence of synthetic impurities (preservatives, thickeners, colorants, etc.). In addition, 100 g of new products can satisfy the daily requirement for biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds)
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Carvalho Lemos, Reimer, and Wormit. "Color for Life: Biosynthesis and Distribution of Phenolic Compounds in Pepper (Capsicum annuum)." Agriculture 9, no. 4 (April 19, 2019): 81. http://dx.doi.org/10.3390/agriculture9040081.
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Fruits and vegetables are an important supplier of biological active substances, such as vitamins and secondary metabolites (SM) for human nutrition, but also for further industrial applications. Pepper (Capsicum annuum) is grown and consumed all over the world as a fresh vegetable or dried as a spice. It is also used as a coloring agent, as well for medical purposes. Pepper fruits are considered as an attractive source of health-related compounds, but other organs like the leaves and stem also contain considerable amounts of antioxidants, e.g., phenolic compounds. This indicates potential for valorization of residual biomass from horticultural production by using innovative bioeconomic concepts. Herein, we present an overview about the biosynthesis of phenolic compounds, with a special focus on flavonoids and their regulation in pepper, the current knowledge of amounts and distribution of these valuable substances, as well as possible strategies for: (1) increasing flavonoid contents in pepper, (2) improving the nutritional value of fruits, and (3) new concepts for utilization of residual biomass from horticultural production.
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Riddhi Bhanushali Vallabhji and Vishaka Karnad AshishT. "Dyeing of cotton and silk using vegetable kitchen waste: A step towards sustainability." International Journal for Modern Trends in Science and Technology 06, no. 9S (October 16, 2020): 214–33. http://dx.doi.org/10.46501/ijmtst0609s33.
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Vegetable wastes occur throughout the supply chain. Globally, around 20% loss occurs at consumer levels, of which post-harvest and food processing level wastages account for 80% share. Wastes pose environmental threats and call for the development of a model to recycle this unutilized waste in potential avenues. The study focuses on sourcing of vegetable & fruit kitchen waste and extracts the dyes from waste to create a concrete framework in managing the kitchen waste towards using it for textile dyeing. The study will compare microwave extraction and conventional extraction method (exhaustion) and dyeing processes in terms of depth of shade and hue. The present results have demonstrated that the affinity of vegetable kitchen waste material as a source of natural coloring agents for dyeing proteinic silk fabric is higher than cellulosic cotton fabric by using both conventional and microwave assisted dyeing. Compared to conventional the microwave-assisted extraction and dyeing technique is highly effective in terms of saving the processing time, energy, and resources. Other additional features about microwave is that it is cheaper, more economical, energy saving and thereby eco-friendly. Consumers believed as expressed in the opinion survey that this research idea is excellent and will help in reducing waste.
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Verma, Krishna K., Archana Jain, Bhushan Sahasrabuddhey, Kalpana Gupta, and Sanjeev Mishra. "Solid-Phase Extraction Cleanup for Determining Ascorbic Acid and Dehydroascorbic Acid by Titration with 2,6-Dichlorophenolindophenol." Journal of AOAC INTERNATIONAL 79, no. 5 (September 1, 1996): 1236–43. http://dx.doi.org/10.1093/jaoac/79.5.1236.
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Abstract Ascorbic acid is frequently determined by titration with 2,6-dichlorophenolindophenol. The determination is rapid, but the method is neither specific for ascorbic acid nor very sensitive. The coloring matter in the assay solution interferes with the visual endpoint, and iron(ll), copper(l), sulfite, and sulfhydryl substances such as cysteine and glutathione interfere with the color reaction. Sample cleanup by solid-phase extraction with C18 bonded silica was developed to remove the coloring matter. Extraction sorbent impregnated with 2,2′-bipyridyl, 2,9-dimethyl-1,10-phenanthroline (neocuproine) and Jv-ethylmaleimide removes Fe(ll), Cu(l), and sulfhydryl compounds, respectively. The procedure was applied to highly colored multivitamin pharmaceuticals, soft drinks, and fruit and vegetable juices. In contrast to the results from the original method, which is not applicable to such samples, the results obtained by the method incorporating cleanup were accurate and selective for ascorbic acid. The sample cleanup also permitted determination of dehydroascorbic acid by reducing it to ascorbic acid with cysteine and titrating the ascorbic acid formed with indophenol. As little as 3 μg ascorbic acid was determined by the method incorporating cleanup.
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Kulyasov, P., A. Bekieva, B. Nayminov, B. Gilgeev, and B. Zodbaev. "An improved method of dyeing of bakery yeast according to Gram." Glavnyj zootehnik (Head of Animal Breeding), no. 2 (February 1, 2020): 44–50. http://dx.doi.org/10.33920/sel-03-2002-06.
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Knowledge and practical skills of working with microorganisms are required for mastering the modern level of development of veterinary and biological sciences. Microorganisms are the main objects of biotechnology, molecular biology and genetics, and they constantly accompany human and animals in the environment and cohabit inside the body. Direct acquaintance with them and the development of the principles of microbiological research will not only improve their professional level, but also to acquire knowledge and skills are not superfl uous in everyday life. The microscopic method involves the study of living or killed representatives of the microbial (bacteria, bacilli, clostridiums and plectridia) and yeast (bakery, fruit and vegetable, berry and grape yeast) world in a colored or unpainted state using a binocular light microscope. An improved technique of the famous Danish microbiologist G. K. Gram for coloring bakery’s yeast has been presented in the article. On the basis of laboratory researches it has been shown that the diff erentiated coloring according to Gram can be changed on color scale, depending on dyes. Classically according to Gram used: gentian violet, Lugol solution, fuchsin Pfeiff er (based on carbolic fuchsin), but in our technique instead of gentian violet methylene blue has been used, Lugol solution, instead of fuchsin Pfeiff er took red safranin and additionally in the manufacture of the third drug – diamond green dye. It has been shown that the coloring of microbial or yeast cultures has being achieved through the latter dye. So, for example with methylene blue, microbes or yeast are colored blue, with safranin in red and with diamond green in green.
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Pulcini, Domitilla, Fabrizio Capoccioni, Simone Franceschini, Marco Martinoli, and Emilio Tibaldi. "Skin Pigmentation in Gilthead Seabream (Sparus aurata L.) Fed Conventional and Novel Protein Sources in Diets Deprived of Fish Meal." Animals 10, no. 11 (November 17, 2020): 2138. http://dx.doi.org/10.3390/ani10112138.
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The pattern of yellowish pigmentation of the skin was assessed in gilthead seabream (Sparus aurata) fed for 12 weeks iso-proteic (45%) and iso-lipidic (20%) diets deprived of fish meal and containing either a blend of vegetable protein-rich ingredients or where graded levels of the vegetable protein blend were replaced by insect (Hermetia illucens—10%, 20% or 40%) pupae meal, poultry by-product meal (20%, 30% or 40%), red swamp crayfish meal (10%) and marine microalgae (Tisochrysis lutea and Tetraselmis suecica—10%) dried biomass. Digital images of fish fed diets differing in protein sources were analyzed by means of an automatic and non-invasive image analysis tool, in order to determine the number of yellow pixels and their dispersion on the frontal and lateral sides of the fish. The relationship between the total carotenoid concentration in the diet and the number of yellow pixels was investigated. Test diets differently affected gilthead seabream skin pigmentation both in the forefront and the operculum, due to their carotenoid content. The highest yellow pixels’ number was observed with the diet containing microalgae. Fish fed poultry by-product meal were characterized by the lowest yellow pixels’ number, diets containing insect meal had an intermediate coloring capacity. The vegetable control, the microalgae mix diet and the crayfish diet had significantly higher values of yellow pixels at both inspected skin sites.
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Dintcheva, Tsvetanka, Hriska Boteva, Nasya Tomlekova, and Slavka Kalapchieva. "Selection of perspective early mutant lines of bean (Phaseolus vulgaris L.) in drought conditions." Agricultural Sciences 13, no. 30 (September 20, 2021): 46–52. http://dx.doi.org/10.22620/agrisci.2021.30.007.
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In 2020 a field experiment was conducted with mutant lines of common bean from M4 generations at the Maritsa Vegetable Crops Research Institute, Plovdiv. The aim of the study was to determine the productivity of plants in drought conditions. Twenty four mutant lines were studied in two variants: optimal (non-treated) and reduced (treated) irrigation regimes. A description of the mutant lines was made according to the following features: color: coloring of the flag; beans - length without beak; bean shape in cross section (through the seed); beans-basic coloring; flowering time. Phenological data were collected for phenophases: budding, flowering, fruit size, consumption and botanical maturity. At consumption maturity, biometric measurements were made of 5 plants per repetition on the following indicators: fresh weight (g) of a plant; number and fresh mass (g) of green beans per plant; length (cm) and width (cm) of beans, total fresh biomass (g). The highest productivity found among the treated plants in consumption maturity were the early mutant lines M 564-193-9-1-1 and 564-193-9-1-2, followed by M 564-190-1-1-1, M 564-110-1-2, and M 564-191-1-1-2, compared to the parent line L 564 and all the rest of early mutant lines. The treated plants developed the phenophases 7-10 days later than those with optimal watering.
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Syahadat, Ray March, and Ismail Saleh. "PENILAIAN PERFORMA DAUN DAN TAJUK Cosmos sulphureus Cav. TERHADAP PEMUPUKAN ORGANIK DAN ANORGANIK." Jurnal Pertanian Presisi (Journal of Precision Agriculture) 4, no. 1 (2020): 29–38. http://dx.doi.org/10.35760/jpp.2020.v4i1.2804.
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Cosmos sulphureus Cav. Known as a horticultural plant that has many benefits. Several studies reported its benefits as a vegetable plant, natural coloring, biopesticide, apiary, therapeutic plant, and ornamental plants. Research on its function as a landscape plant is still rarely studied. Though this plant has a characteristic of growth that is different from other types of cosmos/kenikir. This study aims to assess the appearance of leaves and canopy of C. sulphureus plants as landscape plant in organic and inorganic fertilizing. The analytical methods used in this study were chi-square, Kendall's W test, scenic beauty estimation, semantic differential, and paired comparison. The results shows fertilized of C. sulphureus leaf and canopy appearance significantly differ than not fertilized C. sulphureus. Fertilization with organic fertilizer shows the preferred results by 36 respondents because it has impression of height on its appearance.
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Andreeva, Elena, Sofia Evseeva, Albert Nugmanov, and Igor Aleksanian. "Hygroscopic Parameters of Raffinate as an Object of Dehydration after Extraction of Coloring Components from Fruit and Vegetable Raw Materials." Food Industry 6, no. 1 (March 17, 2021): 75–82. http://dx.doi.org/10.29141/2500-1922-2021-6-1-9.
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Zhang, Tingting, Feng Hu, and Lei Ma. "Phosphate-solubilizing bacteria from safflower rhizosphere and their effect on seedling growth." Open Life Sciences 14, no. 1 (July 10, 2019): 246–54. http://dx.doi.org/10.1515/biol-2019-0028.
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AbstractPhosphate-solubilizing bacteria (PSB) can convert insoluble rhizosphere phosphorus into forms that are absorbable by plants and thus enhance the growth of plants. Safflower is a cash crop that is a source of vegetable oils, food coloring and flavoring agents. This study sought to isolate PSB in safflower rhizosphere soil and investigate their effects on seedling growth. The isolated PSB were identified as belonging to the genera Pseudomonas, Sinorhizobium, Staphylococcus, Acinetobacter and Enterobacter using 16S rRNA gene sequence analysis. Acinetobacter sp RC04. showed the best performance in phosphate solubilization, with the efficiency of the process being influenced by carbon source, nitrogen source, cultivation temperature and initial culture pH. Acinetobacter sp. RC04 and Sinorhizobium sp. RC02 showed the ability to improve safflower seed germination and, when co-inoculated, improved seedling growth. Hence, we suggest that Acinetobacter sp. RC04 and Sinorhizobium sp. RC02 could be developed for field application to promote safflower growth. The results from this study will help drive novel biofertilizer discovery and could be included in integrated nutrient management regimes for safflower and other important economic crops.
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Ivanova, M. I., K. L. Alekseeva, V. N. Zelenkov, A. V. Kornev, and A. I. Kashleva. "BIOCHEMICAL COMPOSITION OF APIUM GRAVEOLENS VAR. RAPACEUM (MILL.) GAUD." Vegetable crops of Russia, no. 3 (June 14, 2019): 91–95. http://dx.doi.org/10.18619/2072-9146-2019-3-91-95.
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Celeriac (Apium graveolens L., Apiaceae), originating from the Mediterranean basin, is a two-yearold species grown worldwide. The article presents the content of chlorophylls a and b, β-carotene and anthocyanin in various celery root varieties, and an assessment of their resistance to septoriosis and the yield of root crops. The studies were carried out on the basis of the All-Russian Scientific Research Institute of Vegetable Growing, a branch of the Federal Scientific Vegetable Center (Moscow Region, Ramensky District) in 2014-2016. The total content of anthocyanins in the leaves in varieties with anthocyanin coloring on the leaf stem is on average 1.32 mg / 100 g, in the varieties with a green stem, 0.90 mg / 100 g, β-carotene – 1.82 and 1.67 mg / 100 g, chlorophyll a – 86.5 and 81.4 mg / 100 g, chlorophyll b – 43.1 and 44.9 mg / 100 g wet weight, respectively. Linear correlation analysis allowed to establish a reliable (at 5% significance level) positive relationship between the yield of root crops and the total content of anthocyanins in celery leaves (r = 0.53), the total content of anthocyanins and chlorophyll a in leaves (r = 0.55), a negative relationship between the degree of development septoria and root mass (r = -0.62), as well as the yield of root crops (r = -0.71), between the chlorophyll a content in the leaves and the degree of septoria development (r = -0.54). The revealed variability in chlorophyll, β-carotene, the total content of anthocyanins reflects genetic heterogeneity among the studied celery varieties and plant responses to the environment. For breeding for resistance to septoria and crop yields of root crops, varieties of celeriac Kornevoy Gribovskiy, Maxim, Kupidon were selected.
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Andreeva, Elena Viktorovna, Sofia Sergeevna Evseeva, and Igor Yuryevich Aleksanian. "DETERMINATION OF THERMAL AND STRUCTURAL-MECHANICAL CHARACTERISTICS OF RAFFINATE AS AN OBJECT OF DEHYDRATION AFTER THE EXTRACTION OF COLORING COMPONENTS FROM FRUIT VEGETABLE RAW MATERIALS." Sovremennaya nauka i innovatsii, no. 3 (2020): 202–9. http://dx.doi.org/10.37493/2307-910x.2020.3.26.
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da Silva, Liliana Primo, Eliana Pereira, Miguel A. Prieto, Jesus Simal-Gandara, Tânia C. S. P. Pires, Maria José Alves, Ricardo Calhelha, Lillian Barros, and Isabel C. F. R. Ferreira. "Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product." Molecules 24, no. 11 (June 10, 2019): 2181. http://dx.doi.org/10.3390/molecules24112181.
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(1) Background: Color has been considered to be the flashiest attribute of foodstuffs and researchers have shown a great interest in the extraction of pigmented compounds from vegetal products, with the purpose to provide alternative counterparts to the food industry; (2) Methods: This study aimed to explore Rubus ulmifolius Schott fruits as a potential source of anthocyanins, optimizing the extraction method, evaluating the bioactivity and incorporating the rich extract into a bakery food product; (3) Results: After the extraction optimization, results showed R. ulmifolius fruits to be a great source of anthocyanins, obtaining an amount of 33.58 mg AT/g E, with an extraction yield of 62.08%. The rich anthocyanin extract showed antitumor and antimicrobial potential in some tumor cell lines and strains, respectively, as well as the absence of toxicity; (4) Conclusions: The extract when incorporated in a bakery product showed a good coloring capacity, maintaining the nutritional value, revealing its use to be a great approach for replacing artificial colorants.
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Di Gioia, Francesco, Nikolaos Tzortzakis, Youssef Rouphael, Marios C. Kyriacou, Shirley L. Sampaio, Isabel C.F.R. Ferreira, and Spyridon A. Petropoulos. "Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables." Antioxidants 9, no. 2 (January 23, 2020): 97. http://dx.doi.org/10.3390/antiox9020097.
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The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.
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Scrob, Stancuta, Sevastita Muste, Crina Muresan, Anca Farcas, Sonia Socaci, and Romina Vlaic. "Evaluation of Extraction Methods for the Analysis of Carotenoids for Different Vegetable Matrix." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 2 (November 13, 2013): 145. http://dx.doi.org/10.15835/buasvmcn-fst:9500.
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In this study, different solvents were used to achieve the maximum extractibility of total carotenoids. The extracted total carotenoids were estimated using UV- visible spectrophotometer. Carotenoids from vegetable matrix can be used as a food colorant, food additive, cosmetics, antioxidants and nutraceuticals.
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Fatmasari, Diyah, Setiadji Musthofa, and Bedjo Santoso. "EFEKTIFITAS BUAH BIT (BETA VULGARIS) SEBAGAI DISCLOSING SOLUTION (BAHAN IDENTIFIKASI PLAK)." ODONTO : Dental Journal 1, no. 2 (December 1, 2014): 6. http://dx.doi.org/10.30659/odj.1.2.6-9.
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Background: Bit fruit (Beta vulgaris) is plants as group of vegetables, has potencial as a source of natural dyes for food products. In dental health, a coloring agent which has contrast color with teeth is used for dental plaque identification. Disclosing solution is the most common used material for this purpose. Purpose of this study was to identify if bit fruit can substitute disclosing solution as coloring agent for plaque identification. Method: Research design was Quasi Eksperimental Research.with Posttest Only Control Group Design. Samples was 36 elementary students which divided into 2 groups. Group 1 was 18 students given disclosing solution while group 2 was given bit fruit solution. Independent t test was used to determine diferences between two groups. Result: Research results showed mean of plaque index after application of bit fruit and disclosing solution was 3,75 and 2,66 , with independent t-test resulten significancy 0,000 < 0,05. There was differences of plaque index after two group of application. Conclusion: the bit fruit was more effective to determine plaque compared to disclosing solution.
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Martínez-Pineda, Montserrat, Cristina Yagüe-Ruiz, and Antonio Vercet. "How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?" Foods 9, no. 5 (May 13, 2020): 626. http://dx.doi.org/10.3390/foods9050626.
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Tempura-fried vegetables are widely consumed and are greatly appreciated because of their characteristic dry and crispy crust, flavor and a golden–brown color. This study examined the effect of slice thickness, frying time and partial ingredient substitution in tempura batter with maltodextrin, ethanol, baking powder and cornflour on the rheological characteristics, moisture, oil uptake, color, texture and sensory characteristics of tempura-fried zucchini. The results showed an improved golden–brown coloring of the crust without affecting oil uptake when maltodextrin was included in the batter formulation. Moreover, dough viscosity and % pick-up lowered with maltodextrin addition. The partial substitution of water and wheat flour with ethanol, cornflour and baking powder resulted in a crispier and rougher crust that remained more stable over time but with less moisture and higher oil uptake. The substitution of certain tempura batter ingredients depending on the desired purpose could represent an interesting strategy to improve the quality of battered fried vegetables.
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Astanov, Salikh, Siddik Kakhkharov, Munira Akhrorova, Rustam Shamsiyev, and Bakhrom Shoyimardonov. "THE METHOD OF OBTAINING CAROTENOID-CONTAINING DYE AND FOOD ADDITIVES." Scientific Reports of Bukhara State University 5, no. 2 (May 24, 2021): 16–29. http://dx.doi.org/10.52297/2181-1466/2021/5/2/2.
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Introduction. The developed technology for obtaining natural dye is based on the physical process of formation of phase separation observed in the juice space of some vegetables and melons. The technological mode is selected in such a way as to preserve the biological active substances available in the cheese as much as possible. The process of phase separation in the juice space is scientifically justified. It is shown that the resulting natural dye, carrot flour, and transparent juice are applicable in the food industry. In order to widely apply the developed dye production technology, the juice phase separator plant was created. Spectroscopic studies have established that the main coloring pigment of carrot dye is β-carotene.
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Silva, Gabriel F. Pantuzza, Eliana Pereira, Bruno Melgar, Dejan Stojković, Marina Sokovic, Ricardo C. Calhelha, Carla Pereira, Rui M. V. Abreu, Isabel C. F. R. Ferreira, and Lillian Barros. "Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies." Applied Sciences 11, no. 1 (December 25, 2020): 151. http://dx.doi.org/10.3390/app11010151.
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Consumers are very concerned with following a healthy diet, along with some precautions that may influence environmental impact. Solanum melongena L. is one of the most consumed vegetables due to its excellent nutritional value and antioxidant action. Associated with its high consumption, considerable amounts of agro-food wastes are produced. This work targets the valorization of this matrix, through the use of its bio-residues to study the obtention of coloring pigments, applying innovative technologies. Its nutritional value, chemical composition, and bioactive potential were evaluated, and the ultrasound-assisted extraction to obtain coloring pigments of high industrial interest was optimized. Considering the results, low contents of fat and carbohydrates and energy value were evident, as well as the presence of compounds of interest (free sugars, organic acids, unsaturated fatty acids, and phenolic acids). In addition, the antioxidant and antimicrobial potential was detected. Response surface methodology was performed to optimize the extraction of natural pigments, showing a concentration of 11.9 mg/g of anthocyanins/g of extract, applying optimal conditions of time, solvent, and solid/liquid ratio of 0.5 min, 68.2% (v/v) and 5 g/L, respectively. S. melongena proved to be a good source of bioactive compounds and natural pigments, which can generate great interest in the food industry.
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Anggraini, Refida Fitria, Aries Chandra Ananditha, Latifiyan Nurnaningtiyas Aminoto, and Oski Illiandri. "The Relationship between Modification of Food Presentation and Changes in Appetite of Toddler Children at Puskesmas Mojo Surabaya." MAGNA MEDICA Berkala Ilmiah Kedokteran dan Kesehatan 1, no. 3 (February 19, 2021): 18. http://dx.doi.org/10.26714/magnamed.1.3.2016.18-30.
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Background: Modification of food presentation is one way to attract toddlers to increase their appetite with attractive colors or cute shapes to increase the child's appetite. Modification of food presentation can also affect appetite changes in children under five, so it takes a unique and exciting food creation that can be an attraction/pleasure for children under five to increase appetite. Children's stability under five depends a lot on their parents or caregivers because the parents must be the main scourge / main factor in increasing the child's appetite. So, it can be said that the development of children under five is very dependent on how their parents manage their child's food—providing a variety of foods, especially vegetables, which children usually do not like so that they become liked by them. There are many things or ways to attract toddlers to like vegetables, namely by adding side dishes that have been mixed with vegetables and rice that can be cooked and mixed with coloring from the vegetables themselves. Objective: To explore the relationship between food presentation modification and appetite changes for children under five at Puskesmas Mojo Surabaya.Method: Analytical Cross-Sectional Observational Research DesignResult: Most of the modification of food presentation for children under five at Puskesmas Mojo Surabaya received it well. Changes in appetite for children under five at Puskesmas Mojo Surabaya are mostly changes in appetite.Conclusion: There is a relationship between modification of food presentation and appetite changes for children under five at Puskesmas Mojo Surabaya.
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Dolca, Cristina. "TEXTILES COLOURED WITH NATURAL DYES OF VEGETAL ORIGIN." Scientific Bulletin Series D : Mining, Mineral Processing, Non-Ferrous Metallurgy, Geology and Environmental Engineering 32, no. 2 (2018): 81–89. http://dx.doi.org/10.37193/sbsd.2018.2.09.
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Spontaneous flora offers a wide variety of plants with different types of tinctures, which can be used to obtain pleasing, harmonious, non-reproducible, wash-resistant and light-resistant colors. In each plant we find one or more pigments, from roots, grains, stems, twigs, flowers, fruits or wood. The colorant is extracted using various methods, from fresh or dried plants. The natural dye is fixed on the fibers by treating in different phases of the dyeing process with a mordant, resulting in a "resistant" and insoluble "varnish". During millenia, the human eye has discovered, through an empirical work. other means of dyeing textiles, finding natural sources of dyeing materials in plants, molluscs and insects. Painting natural fiber textiles with plant-based dyes is not complicated but requires patience in obtaining dye, patience that is rewarded with a variety of vivid, warm, persistent, incomparable palette of colors that are in harmony with each other!
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Alappat, Bindhu, and Jayaraj Alappat. "Anthocyanin Pigments: Beyond Aesthetics." Molecules 25, no. 23 (November 24, 2020): 5500. http://dx.doi.org/10.3390/molecules25235500.
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Anthocyanins are polyphenol compounds that render various hues of pink, red, purple, and blue in flowers, vegetables, and fruits. Anthocyanins also play significant roles in plant propagation, ecophysiology, and plant defense mechanisms. Structurally, anthocyanins are anthocyanidins modified by sugars and acyl acids. Anthocyanin colors are susceptible to pH, light, temperatures, and metal ions. The stability of anthocyanins is controlled by various factors, including inter and intramolecular complexations. Chromatographic and spectrometric methods have been extensively used for the extraction, isolation, and identification of anthocyanins. Anthocyanins play a major role in the pharmaceutical; nutraceutical; and food coloring, flavoring, and preserving industries. Research in these areas has not satisfied the urge for natural and sustainable colors and supplemental products. The lability of anthocyanins under various formulated conditions is the primary reason for this delay. New gene editing technologies to modify anthocyanin structures in vivo and the structural modification of anthocyanin via semi-synthetic methods offer new opportunities in this area. This review focusses on the biogenetics of anthocyanins; their colors, structural modifications, and stability; their various applications in human health and welfare; and advances in the field.
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Ashok, Vipin, Nitasha Agrawal, Abhilasha Durgbanshi, Josep Esteve-Romero, and Devasish Bose. "Determination of Adulteration of Malachite Green in Green Pea and Some Prepared Foodstuffs by Micellar Liquid Chromatography." Journal of AOAC INTERNATIONAL 97, no. 5 (September 1, 2014): 1387–92. http://dx.doi.org/10.5740/jaoacint.13-285.
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Abstract A simple, fast, and robust micellar LC method was developed for the separation and identification of the nonpermitted color malachite green in green pea and some ready-to-eat foodstuffs. Malachite green (4-[(4-dimethylaminophenyl) phenyl-methyl]-N,N-dimethylaniline) is a hazardous dye that is used to treat fungal and protozoan infections in fish and is a common adulterant (coloring agent) in green pea and other green vegetables because of its green color. In the present work, malachite green was determined in various foodstuffs using a direct injection technique on an RP C18 column with isocratic elution. The optimum mobile phase consisted of 0.15 M sodium dodecyl sulfate (SDS), 6% pentanol buffered at pH 5. Detection was carried out at 620 nm. Malachite green was eluted in 9.2 min without any interference caused by endogenous compounds. Linearities (r > 0.9999), intraday and interday precision (RSD less than 1.00%) in micellar media, and robustness were studied for method validation. LOD and LOQ were 0.10 and 0.25 ppm, respectively. The simplicity of the developed method makes it useful for routine analysis in the area of food QC.
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Wallace and Giusti. "Anthocyanins—Nature’s Bold, Beautiful, and Health-Promoting Colors." Foods 8, no. 11 (November 4, 2019): 550. http://dx.doi.org/10.3390/foods8110550.
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Anthocyanins are among the most interesting and vigorously studied plant compounds, representing a large class of over 700 polyphenolic pigments within the flavonoid family that exist ubiquitously in the human diet. They are “nature’s colors,” responsible for providing the beautiful red-orange to blue-violet hues present in many leaves, flowers, vegetables, and fruits, especially berries. The beginning of the 21st century has witnessed a renaissance in research activities on anthocyanins in several areas, mainly related to their potential health-promoting properties and their increased use as alternatives to synthetic food colors. There is increasingly convincing scientific evidence that supports both a preventative and therapeutic role of anthocyanins towards certain chronic disease states. Many anthocyanin-based extracts and juice concentrates from crop and/or food processing waste have become commercially available as colorants and/or value-added food ingredients. There is a large and evolving peer-reviewed literature on how anthocyanin chemistry and concentration may affect their coloring properties in food. Equally as important is the food matrix, which can have large impacts on anthocyanin color expression, stability and degradation, particularly regarding the applications of anthocyanins as food colorants and their health-promoting properties. This Special Edition of Foods, titled “Anthocyanins in Foods,” presents original research that extends our understanding of these exciting and complex compounds.
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Pogarskaya, Viktoriya, Raisa Pavlyuk, Aleksey Pogarskiy, Ekaterina Dudnyk, and Svitlana Loseva. "DEVELOPMENT OF THE NEW PRODUCTION METHOD OF HEALTHFUL CRYOFROZEN NANOADDITIVES OF CHLOROPHYLL-CONTAINING VEGETABLES USING CRYOMECHANICAL PROCESSES." EUREKA: Life Sciences 6 (November 30, 2019): 44–49. http://dx.doi.org/10.21303/2504-5695.2019.001065.
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The aim of the work is to develop the new production method of healthful cryofrozen nanoadditives of chlorophyll-containing vegetables (CCV) in the nanosize form, using liquid and gas-like nitrogen with a high degree of chlorophyll preservation, without losses at defrost and without synthetic admixtures. The new method is based on using cryogenic “shock” freezing and low-temperature comminution as an innovation. Their joint use is accompanied by cryodestruction and cryomechanochemistry processes. The offered method gives a possibility not only to preserve chlorophylls, carotenoids and other BAS of initial raw materials, but also to transform hidden forms of BAS, bound with biopolymers, in free more completely. Chlorophyll-containing vegetables were used as raw materials: spinach leaves, verdure of celery and parsley. There is offered and developed the new production method of healthful cryofrozen nanoadditives of CCV, allowing not only to preserve chlorophyll, β-carotene and other BAS of initial raw materials, but also to release their hidden, inactive forms more fully. The last ones are bound in fresh CCV in nanoassociates and nanopolymers. At getting cryofrozen additives, there takes extraction (or release) of BAS into the free nanoform, easily assimilated by the human organism. It is established, that fresh CCV contain 3.0…3.5 times more bound inactive chlorophyll, than free one. It is established, that the use of the new method of processing CCV in cryofrozen additives at cryogenic “shock” freezing to temperature within a product –35…–40 °С and fine-dispersed comminution result in the high degree of releasing hidden forms of chlorophylls and other BAS from vegetables. Their mass share is 2.5…3.5 times more than in fresh vegetables. At developing the new method of getting cryofrozen additives, the essential amount of hidden (bound) forms of chlorophylls and other BAS in CCV were discovered – hidden reserves of raw materials, unknown to the scientific community. It is established, that the storage term of obtained cryofrozen additives of CCV is 12 months, during which chlorophyll is fully preserved. At the same time it is demonstrated, that at defrost of additives with CCV, losses of chlorophyll and other BAS are not observed. There are also studied enzymatic processes at CCV cryoprocessing, especially the activity of oxidizing enzymes (peroxidase and polyphenol oxidase) that influence a preservation degree of chlorophyll and other BAS. It is established, that at freezing CCV to –18 °С in a product, inactivation of oxidizing enzymes doesn’t take place. At that at further defrost of CCV, there takes place the increase of enzymatic activity in 1.4…1.5 times, comparing with fresh chlorophyll-containing vegetables. It is established, that at cryodestruction of CCV to –35…–40 °С there takes place the complete inactivation of oxidizing enzymes, which activity is not renewed at defrosting a product. The obtained cryofrozen additives with CCV in the nanosize form are a source of the unique complex of phytocomponents – chlorophyll, β-carotene, vitamin C, polyphenol compounds and other BAS and don’t have analogues in the world. Cryoadditives with CCV are five in one: BAS source, coloring agents, stiffeners, structure-formers and gel-formers. A green line of healthy products is developed, using cryoadditives of CCV: nanosorbets, nanobeverages, sponge cakes, sauces-dressings, cheese desserts and so on
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Lombardelli, Claudio, Ilaria Benucci, Caterina Mazzocchi, and Marco Esti. "A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction." Foods 10, no. 2 (January 24, 2021): 236. http://dx.doi.org/10.3390/foods10020236.
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Food waste management plays a central role in the circular economy. To our knowledge, only a few studies have investigated the use of unsold fruit and vegetables from supermarkets as a substitute source for the extraction of natural colorants. Thus, the aim of this paper was to suggest a green, tailored protocol that avoids the use of organic solvents for the recovery of betalains from unsold red beets for use as a food colorant. The recovery of such pigments was carried out by a tailored enzymatic mix, blended considering the polysaccharide composition of the beetroot cell wall; thus, it consisted of: cellulase (37%), xylanase (35%), and pectinase (28%). The enzyme-assisted extraction protocol was optimized, and the most suitable conditions (in terms of pigment yield and color attributes) for the recovery of betalains from unsold beets appeared to be: 25 U/g total dose of enzymatic mix, temperature 25 °C, and processing time 240 min.
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Andrade, Fabíola Magalhães, and Roberto Wagner Lourenço. "Uso do Solo e Cobertura Vegetal na Bacia Hidrográfica do Rio Una – Ibiúna/SP." Geography Department University of Sao Paulo 32 (December 27, 2016): 48. http://dx.doi.org/10.11606/rdg.v2i0.116342.
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Este artigo apresenta resultados de uma pesquisa sobre a evolução espaço temporal do uso do solo e cobertura vegetal na bacia hidrográfica do Rio Una localizada no município de Ibiúna, Estado de São Paulo, entre os anos de 2004, 2008 e 2012. Através de técnicas de geoprocessamento e sensoriamento remoto, em imagens dos satélites Landsat 5 e Spot 5 e após as etapas básicas de georreferenciamento e composição colorida foi empregado o método de Classificação Supervisionada Multivariada de Máxima Verossimilhança, sendo possível delimitar as classes temáticas presentes e observá-las no que se refere à expansão de categorias como áreas urbanas e agricultura sobre a categoria floresta. Além disso, a composição da matriz de transição de uso do solo permitiu a realização de exame a respeito das mudanças quantitativas entre as classes, bem como a verificação de acurácia entre os mapeamentos produzidos e as imagens referência em cada um dos anos analisados.
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J.M, Aswathy, Bosco Lawarence, and Murugan K. "ANTHOCYANIN, THE NATURAL COLORANT AND ITS IMPLICATIONS IN HEALTH AND FOOD INDUSTRY: A SEARCH." Kongunadu Research Journal 4, no. 2 (December 30, 2017): 65–72. http://dx.doi.org/10.26524/krj205.
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Anthocyanins are unique plant pigments since they are critical for most of the red, purple and blue pigmentation of flowers, fruits and vegetables. Meanwhile, they are reactive in nature, anthocyanins degrade easily, or react with other compounds such as reactive metals such as iron, aluminum, and tin in the media, toform colorless or brown colored by products. Anthocyanins are glycosides of anthocyanidins (aglycones) and sugars. Anthocyanidins are almost always glycosylated in the 3-position, though glycosylation in other positions and in more than one position at a time is also encountered. Furthermore, the sugar moiety may be acylated with aliphatic or aromatic acids. Anthocyanidins are less in number but anthocyanins show much diversity offered by glycosylation and acylation. 635 anthocyanins were identified in nature, featuring six common aglycones and various types of glycosylations and acylations. Reports suggest that dietary consumption of anthocyanins is good for health. Based upon many cell-line studies, animal models, and human clinical trials, it has been suggested that anthocyanins possess anti-inflammatory and anticarcinogenic activity, cardiovascular disease prevention, obesity control, and diabetes alleviation properties,all of which are more or less associated with their potent antioxidant property. Evidence suggests that absorption of anthocyanins occurs in the stomach and small intestine. Epithelial tissue uptake seems to be highly efficient, yet transportation into circulation, tissue distribution, and urine excretion are very limited.The bioactivity of bioavailable anthocyanins should be a focus of future research regarding their putative health-promoting effects.
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Espinosa-Acosta, Guillermo, Ana Ramos-Jacques, Gustavo Molina, Jose Maya-Cornejo, Rodrigo Esparza, Angel Hernandez-Martinez, Itari Sánchez-González, and Miriam Estevez. "Stability Analysis of Anthocyanins Using Alcoholic Extracts from Black Carrot (Daucus Carota ssp. Sativus Var. Atrorubens Alef.)." Molecules 23, no. 11 (October 24, 2018): 2744. http://dx.doi.org/10.3390/molecules23112744.
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Anthocyanins are used for food coloring due their low toxicity and health benefits. They are extracted from different sources, but black carrot has higher anthocyanin content compared with common fruits and vegetables. Here, we study alcoholic anthocyanin extracts from black carrot to enhance their stability. The objective of our research is to determine if microencapsulation with tetraethyl orthosilicate (TEOS) is a feasible option for preventing black carrot anthocyanin degradation. Extraction solvents were solutions of (1) ethanol/acetic acid and (2) ethanol/citric acid. Samples were purified through a resin column and microencapsulated using TEOS. Fourier Transformed Infrared Spectroscopy (FTIR) spectra of samples were obtained, and degradation studies were performed under different conditions of UV radiation, pH and temperature. Antioxidant activity was evaluated with radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging and electrochemical cupric reducing antioxidant capacity (CUPRAC). Color evaluation on food models were performed with CIE Lab at the beginning of experiments and after 25 days of storage. Results indicate that the more stable extracts against pH media changes are samples obtained with ethanol/acetic acid solution as extraction solvent. Extract purification through resin and TEOS microencapsulation had no significant effect on extract stability. In conclusion, although TEOS microencapsulation has proven to be effective for some dried materials from natural extracts in our previous research, we do not recommend its use for black carrot extracts considering our results in this particular case.
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Janiszewska-Turak, Emilia, Katarzyna Rybak, Ewelina Grzybowska, Ewelina Konopka, and Dorota Witrowa-Rajchert. "The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products." Molecules 26, no. 12 (June 16, 2021): 3683. http://dx.doi.org/10.3390/molecules26123683.
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Vegetable processing pomace contains valuable substances such as natural colors that can be reused as functional ingredients. Due to a large amount of water, they are an unstable material. The aim of our research was to assess how the pretreatment method (thermal or nonthermal) affects the properties of powders obtained from beet juice and pomace after the freeze-drying process. The raw material was steamed or sonicated for 10 or 15 min, and then squeezed into juice and pomace. Both squeezed products were freeze-dried. The content of dry substance; L*, a*, and b* color parameters; and the content of betalain pigments were analyzed. Pretreatments increased the proportion of red and yellow in the juices. Steam and ultrasound caused a significant reduction in parameter b* in the dried pomace. A significant increase in betanin in lyophilizates was observed after pretreatment with ultrasound and steam for 15 min. As a result of all experiments, dried juices and pomaces can also be used as a colorant source. However, there is higher potential with pomaces due to their additional internal substances as well as better storage properties. After a few hours, juice was sticky and not ready to use.
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HÜSEYIN, BENLI. "An investigation of dyeability of wool fabric with red cabbage (Brassica oleracea L. var.) extract." Industria Textila 68, no. 02 (March 1, 2017): 108–15. http://dx.doi.org/10.35530/it.068.02.1306.
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In this study, woollen fabrics were dyed with the aqueous extract of fresh red cabbage leaves, containing kaempferol and quercetin as the main colorant species. Brassica vegetables are rich in polyphenols, flavonoids and glucosinolates. The dyeing was carried out with and without metal salts as mordants, such as KAl(SO4)2.12H2O, CuSO4.5H2O, FeSO4.7H2O and K2Cr2O7. Pre-and meta-mordanting methods were used in this study. Mordanted wool fabrics were dyed in a dyebath prepared with different pH values. The pH values of bath were 3, 5, 7, 9 and 11, respectively. Different colors and shades can be obtained within different pH values. The dyed fabrics were evaluated through color measurements and standard wash, perspiration, light and rub fastness tests. The dye absorbed by the fabrics and color properties were measured using a spectrophotometer. The color yield of dyed fabrics is expressed by K/S, and CIELAB (L*, a* and b*) values. The effects of mordant, methods of mordanting and pH value of the dye bath on the color values were studied. Finally, satisfactory results were obtained
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Sciubba, Fabio, Alberta Tomassini, Giorgio Giorgi, Elisa Brasili, Gabriella Pasqua, Giorgio Capuani, Walter Aureli, and Alfredo Miccheli. "NMR-Based Metabolomic Study of Purple Carrot Optimal Harvest Time for Utilization as a Source of Bioactive Compounds." Applied Sciences 10, no. 23 (November 27, 2020): 8493. http://dx.doi.org/10.3390/app10238493.
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The carrot (Daucus carota L.), one of the most important vegetable crops in the world, is recognized as a source of different compounds with healthy properties. Due to their high content of anthocyanins, purple carrots have been used as a natural colorant source to face the increasing demand of consumers for non-synthetic products. However, the root developmental stage can greatly affect the phytochemical composition and, in this regard, the identification of chemical biomarkers for the optimal harvest time would be of paramount interest both from a nutritional point of view and for the agri-food industry. In the present work, the metabolic profiling of purple carrots was monitored over four months using high-resolution 1H NMR spectroscopy. Several metabolites were identified, and their quantitative variations allowed for the investigation of the carrot development processes. The metabolic profile analysis showed an increase in amino acid, NAD, and caffeic acid levels during carrot development. A more tardive harvest in December entailed an increase in levels of luteolin-7-O-glucoside, chlorogenic acid, falcarinol, and γ-aminobutyrate, and a decrease in carotenoids and ω-6 fatty acid. The results showed how the harvest time affects the composition in terms of flavonoids, phenols, and polyacetylenes, therefore, improving the bioactive compound content.
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Junior, Antonio Pereira, and Alberto Marinho dos Santos. "ANÁLISE MULTITEMPORAL DA SUPRESSÃO VEGETAL NO MUNICÍPIO DE XINGUARA-PARÁ." Revista Eletrônica de Gestão e Tecnologias Ambientais 4, no. 2 (December 14, 2016): 260. http://dx.doi.org/10.9771/gesta.v4i2.15376.
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<p>A Amazônia Legal Brasileira é considerada a região mais rica em biodiversidade do mundo, todavia, é impactada de maneira negativa pelo desflorestamento em massa, realizado de maneira indiscriminada e ilegal. Com isso, esse fenômeno deve ser monitorado, a fim de serem tomadas as providências cabíveis com vistas a combatê-lo. Dessa feita, o objetivo deste estudo é analisar, em escala multitemporal, as alterações na biomassa vegetal do município de Xinguara (PA), a partir do confronto de dois tipos de dados: aqueles obtidos pela quantificação do desflorestamento com uso do processamento digital de imagens de sensoriamento remoto, para os períodos de 1985, 1990, 1995, 2000, 2005 e 2010; e aqueles levantados a partir de revisão de literatura sobre a dinâmica do desflorestamento na Amazônia brasileira. A metodologia concernente à quantificação do desflorestamento foi feita a partir do processamento digital de imagens, que se subdividiu em etapas distintas, a saber: composição colorida; georreferenciamento, classificação supervisionada de imagens, conversão de pixels, e cálculo das áreas desflorestadas feito por meio da calculadora geométrica do software Esri ArcGis 10.1. Os resultados mostraram que, entre 1985 e 2005, o desflorestamento em Xinguara cresceu de forma linear, sendo que, em 1985, a área desflorestada correspondia a 28,81% do território municipal e, em 2005, a 77,64%. De 2005 a 2010 houve redução para 64,21% do território municipal. Concluiu-se que as bases para os índices de desflorestamento alcançados no município foram reflexo dos momentos econômicos ocorridos no Brasil, da inaplicabilidade da legislação ambiental brasileira, bem como das atividades que baseiam a economia Xinguarense: extração de madeira, agricultura e, principalmente, pecuária bovina.</p>
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Mazzanti Arquitectos, Mazzanti. "Institución educativa Flor del Campo. Bolívar, Antioquía. Colombia." EN BLANCO. Revista de Arquitectura 5, no. 12 (September 20, 2013): 64. http://dx.doi.org/10.4995/eb.2013.6597.
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<p>Este proyecto se plantea como la secuencia y relación de cuatro configuraciones a las que llamaremos “anillos”. Cada uno se define por un perímetro de dos niveles con diferentes espesores y un patio vegetal de actividades. En ellos es tan importante el perímetro construido, como el espacio vacío interior y la relación con los demás anillos. Mientras los perímetros construyen una sombra perimetral y acogen el programa “duro” del edificio, los patios se siembran con diversas especies de árboles y vegetación arbustiva tropical y nativa que permiten sugerir las actividades que en ellos se llevarán a cabo: esparcimiento, juegos, deportes, intercambios educativos, etc. La imagen proyectada es la de una arquitectura colorida, sinuosa, liviana y tranquila, que contiene en ella una división transparente que conecta el espacio público exterior con el interior del edificio.</p>
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Mitrea, Laura, Lavinia-Florina Călinoiu, Gheorghe-Adrian Martău, Katalin Szabo, Bernadette-Emoke Teleky, Vlad Mureșan, Alexandru-Vasile Rusu, Claudia-Terezia Socol, and Dan-Cristian Vodnar. "Poly(vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products." Polymers 12, no. 3 (March 2, 2020): 532. http://dx.doi.org/10.3390/polym12030532.
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In the current work the physicochemical features of poly(vinyl alcohol) (PVOH) biofilms, enriched with eco-friendly polyols and with carotenoid-rich extracts, were investigated. The polyols, such as glycerol (Gly), 1,3-propanediol (PDO), and 2,3-butanediol (BDO) were used as plasticizers and the tomato-based pigments (TP) as coloring agents. The outcomes showed that β-carotene was the major carotenoid in the TP (1.605 mg β-carotene/100 DW), which imprinted the orange color to the biofilms. The flow behavior indicated that with the increase of shear rate the viscosity of biofilm solutions also increased until 50 s−1, reaching values at 37 °C of approximately 9 ± 0.5 mPa·s for PVOH, and for PVOH+TP, 14 ± 0.5 mPa·s in combination with Gly, PDO, and BDO. The weight, thickness, and density of samples increased with the addition of polyols and TP. Biofilms with TP had lower transparency values compared with control biofilms (without vegetal pigments). The presence of BDO, especially, but also of PDO and glycerol in biofilms created strong bonds within the PVOH matrix by increasing their mechanical resistance. The novelty of the present approach relies on the replacement of synthetic colorants with natural pigments derived from agro-industrial by-products, and the use of a combination of biodegradable polymers and polyols, as an integrated solution for packaging application in the bioplastic industry.
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Melo, José Robson de Lima, Mônica Tejo Cavalcanti, and José Nilton Silva. "PROSPECÇÃO TECNOLÓGICA COMO FERRAMENTA DE ESTUDO PARA ELABORAÇÃO DE EXTRATOS HIDROSSOLÚVEIS DO ARROZ VERMELHO." Cadernos de Prospecção 10, no. 2 (June 30, 2017): 237. http://dx.doi.org/10.9771/cp.v10i2.17910.
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A elaboração de novos produtos com grãos de arroz como matéria prima é considerada propícia, em razão de que nos grãos são encontrados carboidratos, proteínas, gorduras, sais minerais, vitaminas, fibras, enzimas entre outras substâncias. Os grãos de arroz com pericarpo colorido apresentam propriedades nutricionais diferenciadas em relação ao arroz integral branco. O extrato hidrossolúvel é uma bebida de origem vegetal. O trabalho foi realizado através do mapeamento de patentes depositadas nas bases de dados do INPI, ESPACENET, USPTO e GOOGLE PATENTES relacionada ao extrato hidrossolúvel de arroz vermelho. Observou-se que há um baixo número de patentes nas bases, relacionadas ao arroz vermelho, e esse resultado indica ser inédita a utilização como matéria prima na elaboração de extratos. Além do mais, como efeito técnico, o extrato de arroz vermelho pode ser considerado um alimento com baixa caloria e hipoalérgico, podendo ser consumido por pessoas que apresentam doença celíaca, intolerância à lactose.
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Snapp, S. S. "Innovations in Extension from Malawi." HortTechnology 14, no. 1 (January 2004): 8–13. http://dx.doi.org/10.21273/horttech.14.1.0008.
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Extension services around the globe face increasingly limited financial support, yet rural populations require services, training and access to information. In sub-Saharan African countries the demands are particularly severe. Farmer to extension staff ratios are generally over 2000 to 1 and resource constraints are severe, which greatly restricts outreach efforts. Examples are presented of recent innovations from the southern Africa country of Malawi. These include collaboration across private and public institutions. Some extension agents have shifted from a transferring technology mode to a catalytic role where agents help link up diverse stakeholders, from farmers and researchers to potential buyers and input suppliers. Extension has helped farmers respond to new market opportunities, including a food colorant, the paprika pepper (Capsicum annuum), and a multi-use grain and vegetable, pigeon pea (Cajanus cajan). Product quality is critical for these markets and industry organizations have invested in training that involves government extension staff, private crop advisors and farmers. A collaborative team approach across industry, nongovernmental organizations and government services has facilitated farmer access to inputs, new cultivars and training in improved crop management and post-harvest techniques. Many challenges remain, such as outreach to farmers located far from infrastructure and those with limited formal education or no experience with entrepreneurship. Extension must continue to reinvent itself to reach all farmers.
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Yaacob, Jamilah Syafawati, Nur Asniyati Abdul Halim, Sharmilla Ashokhan, Hanisah Ali, and Rashidi Othman. "Distribution of carotenoids and vitamin A activity in aerial organs of selected underutilized Malaysian “ulam” or traditional vegetables (Averrhoa carambola, Manihot esculenta and Ipomoea batatas)." Pigment & Resin Technology 48, no. 2 (February 21, 2019): 148–55. http://dx.doi.org/10.1108/prt-02-2018-0019.
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Purpose The purpose of this study is to evaluate the pattern of carotenoids distribution in three underutilized Malaysian ‘ulam’ or traditional vegetables in Malaysia (Averrhoa carambola, Manihot esculenta and Ipomoea batatas) and their valuable pro-vitamin A activities. These assessments will yield valuable knowledge and insight into the importance of these underutilized traditional vegetables and highlight their potential for applications in medicinal and functional colorant industries. Design/methodology/approach In this study, the authors have evaluated the distribution of carotenoid compounds in aerial organs of three underutilized traditional vegetables (Averrhoa carambola, Manihot esculenta and Ipomoea batatas). The content of the individual carotenoids were quantified using high-performance liquid chromatography (HPLC) and the organ with the highest accumulation of these compounds were identified. Their valuable pro-vitamin A activities were also reported to indicate their medicinal potential which can further be exploited as pharmacologically active natural colorants and in other applications. Findings In total, three major chromatographic peaks corresponding to lutein, violaxanthin and β-carotene were observed through HPLC. Among the compounds detected, lutein and β-carotene were the most abundant carotenoids found in both shoots and petioles of all three species. Violaxanthin was only detected in I. batatas shoots. Overall, carotenoid content was observed to be higher in the shoots than in the petioles, where I. batatas contained the highest amount of total carotenoid, followed by M. esculenta and A. carambola. The opposite trend was observed in the petioles, where A. carambola petioles had the highest carotenoid content, while I. batatas contained the least. Research limitations/implications The distribution and abundance of these individual carotenoids suggested that the petioles contained the highest amount of carotenoid, contributing to its high pro-vitamin A activity, and could be potentially useful for medicinal application, as it can act as storage site that is not as prone to natural drying or degradation during harvest and sample storage. Future research work should include improvements in the extraction and purification procedures as well as robust identification methods which may lead to better detection and identification of other compounds that could attribute to its bioactivity, to complement the findings of the current study. Practical implications This analysis provides valuable information on the importance of underutilized traditional vegetables as important biofactories for sustainable production of valuable pigments (such as carotenoids) with medicinal benefits and can further be exploited in various industries, such as in formulation of functional natural colorants. This study also highlights the importance of petiole as a storage site of pharmacologically active compounds that is not as prone to natural drying or degradation during harvest and sample storage. Originality/value To date, there is no previous report found on comparative analysis of carotenoid content and quantification of individual carotenoid concentration in the edible aerial parts of Averrhoa carambola, Manihot esculenta and Ipomoea batatas, although they have been traditionally consumed as “ulam” in Malaysia. Therefore, the results reported in this study provide new insights on carotenoid accumulation in the selected ‘ulam’ species.
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Hashimoto, R. Y., E. S. K. Menon, and J. Fiorillo. "Analysis of Metallic Pigments Used in 19th Century Japanese Prints." Microscopy and Microanalysis 5, S2 (August 1999): 594–95. http://dx.doi.org/10.1017/s1431927600016299.
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Japanese color woodblock prints ("ukiyo-e") from the Edo (1615-1868) and Meiji periods (1868- 1912) are among the most celebrated examples of color printmaking in the world. Full-color prints became technically and commercially viable around 1765. Traditional ukiyo-e colorants were watersoluble, uniform, translucent, organic (vegetal) and inorganic pigments of very small particle size. (Synthetic colorants were also introduced from the West in the 19th C, probably beginning with "Prussian blue" in the 1820s.) A pigment was applied with a brush to a color block, and then rice flour paste was mixed with the pigment to thicken it, facilitate control and rubbing into the paper, improve the uniformity of the colorant, and avoid a dry or granular texture. The dampened paper, sized with cooked bovine skins and alum, was then placed on the block (aligning with registration marks cut into the blocks). The colorants were then pressed into the paper by rubbing a bamboo pad against the back of the paper so that the colors were absorbed on the front surface.
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Schmidt, Fabiana. "Crescimento e produção de arroz irrigado de pericarpo colorido em função da aplicação de nitrogênio e potássio." Scientia Agraria 18, no. 1 (April 12, 2017): 34. http://dx.doi.org/10.5380/rsa.v18i1.48718.
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O potássio (K) estimula o aproveitamento do nitrogênio (N) pelas plantas possibilitando que as produtividades sejam maiores. Objetivou-se com este trabalho avaliar o efeito da aplicação de N e K sobre o crescimento, produção de grãos e assimilação do N e K de genótipos de tipos especiais de arroz irrigado. O experimento foi realizado em casa de vegetação, em vasos com 9 kg de amostras da camada de 0-0,2m de um Gleissolo Háplico. Nos dois genótipos de tipos especiais de arroz (SCS119 Rubi, de pericarpo vermelho e SCS120 Ônix, de pericarpo preto) foram testadas: omissão individual e completa (0%) de N e K e aplicação combinada destes nutrientes, em esquema fatorial 2x2. As quatro combinações de N e K, em mg dm-3 foram: 0-0; 0-60; 180-0; 180-60. O N e o K foram fornecidos como ureia e cloreto de potássio, respectivamente. O delineamento experimental foi de blocos ao acaso, com 3 repetições. A adição de K à adubação nitrogenada para o SCS119 Rubi foi fundamental para maximizar o perfilhamento, o crescimento da parte aérea na fase vegetativa do arroz e a produção de grãos. Alta dose de N com a omissão da aplicação de K ocasionou desiquilíbrio nutricional das plantas evidenciado pelas altas concentrações de N no tecido vegetal. Os genótipos de arroz diferiram quanto ao aproveitamento do N e K para o perfilhamento e crescimento sendo considerado responsivo o SCS119 Rubi e não responsivo o SCS120 Ônix.
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Barchenger, Derek W., Zong-Ming Sheu, Sanjeet Kumar, Shih-Wen Lin, Rishi R. Burlakoti, and Paul W. Bosland. "Race Characterization of Phytophthora Root Rot on Capsicum in Taiwan as a Basis for Anticipatory Resistance Breeding." Phytopathology® 108, no. 8 (August 2018): 964–71. http://dx.doi.org/10.1094/phyto-08-17-0289-r.
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Peppers (Capsicum sp.) are an increasingly important crop because of their use as a vegetable, spice, and food colorant. The oomycete Phytophthora capsici is one of the most devastating pathogens to pepper production worldwide, causing more than $100 million in losses annually. Developing cultivars resistant to P. capsici is challenging because of the many physiological races that exist and new races that are continuously evolving. This problem is confounded by the lack of a universal system of race characterization. As a basis to develop a global anticipatory breeding program, New Mexico recombinant inbred lines (NMRILs) functioned as a host differential for Phytophthora root rot to characterize the race structure of P. capsici populations in Taiwan. Using the NMRILs, 24 new races were identified, illustrating the utility and usefulness of the NMRILs for anticipatory breeding. Virulence of P. capsici was observed to be geographically specific and in two virulence clusters. Interestingly, all but two isolates collected in 2016 were the A2 mating type, which is a shift from the predominantly A1 mating type isolates collected prior to 2008. The NMRILs host differential provides an approach for scientists to work together on a global scale when breeding for resistance as well as on a local level for regional gene deployment. Additionally, we propose that the current race numbering system, which has no biological meaning, be supplemented with the virulence phenotype, based on the susceptible NMRILs to a given isolate. This work provides insights into the population dynamics of P. capsici and interactions within the highly complex Capsicum−Phytophthora pathosystem, and offers a basis for similar research in other crops.
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Monroy, Rafael, and Hortensia Colín. "El guamúchil Pithecellobium dulce (Roxb.) Benth, un ejemplo de uso múltiple." Madera y Bosques 10, no. 1 (September 1, 2016): 35–53. http://dx.doi.org/10.21829/myb.2004.1011278.
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Los componentes arbóreos de la selva baja caducifolia que reciben un uso múltiple resultan de especial interés por su potencial contribución en la solución de diversos problemas socioambientales.Tal es el caso del guamúchil (Pithecellobium dulce ( Roxb.) Benth), árbol de uso múltiple que tiene entre sus funciones la de servir como cerco vivo en los campos de cultivo. El presente trabajo se realizó en el municipio de Xochitepec, Morelos, en la zona metropolitana de Cuernavaca (ZMC), particularmente en los terrenos de cultivo que han resistido el crecimiento de la marcha urbana. En estas condiciones de cambio se planteó la pregunta sobre ¿Cuál es el conocimiento que tienen los campesinos de Xochitepec acerca del guamúchil? Así se tuvo como objetivo la sistematización del conocimiento de los campesinos de Xochitepec relacionado con el uso múltiple del guamúchil, de manera que sirva de punto de partida para conservar este árbol y la cultura vinculada a él. Se realizaron entrevistas con los campesinos además de transectos para calcular la abundancia de las especies que se utilizan como cerco vivo. Se identificaron seis categorías de uso para el guamúchil, destacando el medicinal y el maderable. En tanto que el guamúchil resulto ser la especie con mayor valor de importancia en los cercos, seguida por el colorín. El uso múltiple del guamúchil que ha resultado de la relación sociedad naturaleza, sustenta el aprovechamiento de prácticamente todas las estructuras vegetales de esta especie.
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Erdem Ismal, Özlenen, and Leyla Yıldırım. "An overview of faba bean: utilisation of husks in natural dyeing." International Journal of Clothing Science and Technology 32, no. 2 (August 30, 2019): 188–96. http://dx.doi.org/10.1108/ijcst-02-2019-0014.
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Purpose The purpose of this paper is to reveal the potential use of faba bean husk as natural dye, to create a color gamut and to observe the effect of different mordants. Dyeing properties of polyamide/elastane fabric using faba been husk were investigated. The effect of alum [KAl(SO4)2], iron II sulfate Fe(SO4)7H2O, tin II chloride (SnCI22H2O), copper II sulfate (CuSO4), citric acid (C6H8O7), tartaric acid (C4H6O6), oxalic acid (H2C2O4), ammonium sulfate [(NH4)2SO4], sodium acetate (C2H3NaO2), combination of alum-iron, iron-tin and alum-tin were evaluated in terms of color yield, color coordinates and wash fastness. Design/methodology/approach Mainly, dyeings were conducted in accordance with a simultaneous mordanting method. However, pre-mordanted dyeings were also implemented with selected concentration (0.8 g/L) of metallic mordants to enrich color gamut. Control sample (without mordant) was used as a reference for examining the effect of different mordants. Dyed samples were compared mutually in the light of visual evaluation and color measurements and alternatives to metallic mordants were also assessed. Findings Significant differences occurred in color coordinates of dyed samples. The biggest color difference and completely different color shades were achieved with tin II chloride. The type of acid did not create visible color differences. As alternatives to metallic mordants; all of them may be used instead of alum (0.8 g/L). Tartaric acid and oxalic acid, instead of iron II sulfate (0.2 g/L), and ammonium sulfate (0.2 g/L) and sodium acetate (0.8 g/L), instead of alum (0.8 g/L), can be used. Sodium acetate cannot be replaced with iron. A combination of alum-iron and iron-tin can be the alternative to 0.2 and 0.8 g/L copper, respectively. All the samples provided good wash fastness (4/5) values. Originality/value Valorization of industrial, agricultural and domestic wastes as novel natural dye sources is an ecological and sustainable approach. Moreover, the use of man-made fibers in natural dyeing is an issue that needs to be developed and expanded. Few literatures have been found concerning the use of husks of faba bean as a natural colorant. In this initial study, husks of faba been as a vegetable waste were utilized in natural dyeing of polyamide/elastane fabric. It is suggested that this waste can be turned into an economic value through its valorization in natural dyeing.