Recovery of Red Pigments from Monascus purpureus FTC 5357 by Extraction of Fermented Solids: Operational Conditions and Kinetics

Abstract Solvent extraction of red pigments from fermented solids is reported. The pigments were produced by solid-state fermentation of oil palm frond (OPF) biomass with the food-safe fungus Monascus purpureus FTC 5357. The effects of extraction solvent and other operational conditions (pH, temperature, agitation rate, contact time) on the recovery of pigments are discussed. The recovery was maximized using aqueous ethanol (60% ethanol by vol) as solvent at pH 6, 30 °C, with an extraction time of 16 h and an agitation rate of 180 rpm. A fermented solids dry mass of 1 g was used for each 160 mL of solvent during extraction. The kinetics of extraction were assessed by fitting the experimental data to different models. Peleg's model proved to be the best for describing solid-liquid extraction of the pigments under the above specified conditions. The highest extraction yield of red pigments under the above specified optimal conditions was 207(6.08 AU g(1 dry fermented solids.

Determination of 9 artificial synthetic colorants in the hard capsule shells by HPLC-DAD method / 国际药学研究杂志

Objective: To establish an HPLC-DAD method for the determination of 9 artificial synthetic colorants used in shells of hard capsule, with traditional Chinese materia medica Yigan Jiedu capsule used as a case study. Methods: Nine water-sol uble colorants, tartrazine, sunset yellow, amaranth, ponceau 4R, erythrosine, brilliant blue, quinoline yellow, azorubine and allura red, were determined by the HPLC-DAD method. The column was Agilent Zorbax Extend C 18(250 mm×4.6 mm, 5 μm), the mobile phase was the methanol-20 mmol/L ammonium acetate solution in gradient elution, the flow rate was 1.0 ml/min, the column tempera ture was 35℃, and the injected sample solution volume was 5 μl. Results: The chromatographic peaks of all colorants were well sep arated and showed a good linearity in the range of 8.74-960 ng(r=0.9997~1.0000), and the recovery of nine colorants was 90.42%-104.07%. Total 1-5 kinds of colorants were detected in 26 batches of samples, among which, more than 3 kinds of colorants were de tected in 13 batches of samples and 15 batches of samples contained more than 0.5% of total colorant content. Conclusion: The use of colorant in capsule shells needs to be standardized, and the present method might be used for the quality control of hard capsule shells used in the drugs and health products.

Color stability of three dimensional-printed denture teeth exposed to various colorants / 대한치과보철학회지

PURPOSE: This study evaluated color stability of Dentca 3D-printed denture teeth, in comparison to color stabilities of four conventional types of denture teeth, upon being immersed in various colorants.MATERIALS AND METHODS: Four types of conventional prefabricated denture teeth (Surpass, GC, Artic 6, Heraeus Kulzer, Premium 6, Heraeus Kulzer, Preference, Candulor), 3D-printed denture teeth (Dentca); and Z250 (Filtek Z250, 3M ESPE) were prepared for testing. The samples were immersed in erythrosine 3%, coffee, cola, and distilled water (DW) at 37℃. Color change (ΔE) was measured by spectrophotometer before immersion and at 7, 14, and 21 days after immersion. One-way analysis of variance was performed along with Tukey's honestly significant difference multiple comparisons test (P<.05).RESULTS: No great difference was observed between the color change of Dentca denture teeth and that of conventional denture teeth in most cases (P>.05). The color change of Dentca denture teeth immersed in erythrosine 3% was greater than that of Surpass (ΔE = 0.67 ± 0.25) after 1 week; Artic 6 (ΔE = 1.44 ± 0.38) and Premium 6 (ΔE = 1.69 ± 0.35) after 2 weeks; and Surpass (ΔE = 1.79 ± 0.49), Artic 6 (ΔE = 2.07 ± 0.21), Premium 6 (ΔE = 2.03 ± 0.75), and Preference (ΔE = 2.01 ± 0.75) after 3 weeks (P<.05).CONCLUSION: A color change was observed in Dentca denture teeth when immersed in some colorants; however, the maximum value of ΔE for Dentca denture teeth was within the clinically acceptable range.

Measurement uncertainty assessment of magnesium trisilicate column for determination of Sudan colorants in food by HPLC using C8 column / 华中科技大学学报（医学）（英德文版）

This study aimed to conduct measurement uncertainty assessment of a new method for determination of Sudan colorants (Sudan I, II, III and IV) in food by high performance liquid chromatography (HPLC). Samples were extracted with organic solvents (hexane, 20% acetone) and first purified by magnesium trisilicate (2MgO·3SiO2). The Sudan colorants (Sudan I-IV) were also initially separated on C8 by gradient elution using acetonitrile and 0.1% (v/v) formic acid aqueous solution as the mobile phases and detected with diode-array detector (DAD). The uncertainty of mathematical model of Sudan I, II, III and IV is based on EURACHEM guidelines. The sources and components of uncertainty were calculated. The experiment gave a good linear relationship over the concentration from 0.4 to 4.0 μg/mL and spiked recoveries were from 74.0% to 97.5%. The limits of determination (LOD) were 48, 61, 36, 58 μg/kg for the four analytes, respectively. The total uncertainty of Sudan colorants (Sudan I, II, III and IV) was 810±30.8, 790±28.4, 750±27.0, 730±50.0 μg/kg, respectively. The recovery uncertainty was the most significant factor contributing to the total uncertainty. The developed method is simple, rapid, and highly sensitive. It can be used for the determination of trace Sudan dyes in food samples. The sources of uncertainty have been identified and uncertainty components have been simplified and considered.

Exposición de seres humanos a alimentos y cosméticos que contienen colorantes: un estudio de encuestas / Human beings’ exposure to food and cosmetics containing colorants: a study based on surveys / Exposição de seres humanos a alimentos e cosméticos que contêm corantes: um estudo de pesquisas

La mayor parte de la población de Argentina se concentra en ciudades y consume productos industrializados que contienen aditivos, entre los que se incluyen los colorantes. Los colorantes más utilizados en cosméticos y productos de higiene personal coinciden con los más utilizados en alimentos. Se realizaron encuestas para evaluar preliminarmente el consumo de los productos citados por parte de diferentes muestras poblacionales. Se realizó además el análisis de los rótulos de dichos productos para conocer el listado de colorantes declarados. Los resultados muestran consumos similares en encuestas en papel realizadas en San Martín y en otras realizadas on line. Encuestas realizadas en Caleta Olivia fueron de un tamaño de muestra de prueba. Los alimentos más consumidos fueron las golosinas y las bebidas gaseosas; los cosméticos y productos de higiene personal más consumidos fueron pasta dental, jabón, champú y acondicionador de cabello. La tartrazina y otros colorantes azoicos fueron principalmente declarados en gran cantidad de productos. En cosméticos se agregó el azul brillante. El dióxido de titanio fue importante en algunas categorías de productos. Nuevas encuestas sobre frecuencias y cantidades consumidas, y la cuantificación de los colorantes en los productos permitirán conocer su incorporación diaria posible por personas de las franjas etarias seleccionadas.

Most people in Argentina nowadays live in cities and consume industrialized products containing additives, including colorants. Colorants more frequently used in cosmetics and personal care products are usually the same as the ones used in food. Preliminary surveys were carried out to evaluate the consumption of the cited products by different population samples. Colorants declared in the food labels of these products were also investigated. The results show similar patterns in surveys filled on paper sheets carried out in San Martín city and in surveys filled "on line". Other surveys, carried out in Caleta Olivia city were considered as proof surveys, due to their small sample size. Sweets and carbonated beverages reached the highest percentages of food consumption, and tooth pastes, soaps, shampoos and hair conditioners were the cosmetic and personal care products most consumed by respondents. Tartrazine and other azo-compounds were highly distributed in the ingredient section of the products. Brilliant blue was also highly declared in cosmetics and personal care products. Titanium dioxide was important in selected categories of products. Further investigations on the frequency of intake of these products and the quantification of colorants there will make it possible to calculate the possible daily intake for these selected age groups.

A maior parte da população da Argentina concentra-se em cidades e consome produtos industrializados que contêm aditivos, incluindo corantes. Os corantes mais utilizados em cosméticos e produtos de higiene pessoal coincidem com os mais utilizados em alimentos. Pesquisas para avaliar de forma preliminar o consumo dos produtos mencionados foram realizadas por parte de diferentes amostras populacionais. Também foram analisados os rótulos de tais produtos para conhecer a listagem de corantes declarados. Os resultados apresentam consumos similares em pesquisas de campo realizadas em San Martin e em outras realizadas online. Pesquisas realizadas em Caleta Olivia foram de um tamanho de amostra de prova. Os alimentos mais consumidos foram guloseimas e refrigerantes; os cosméticos e produtos de higiene pessoal mais consumidos foram pasta de dentes, sabonete, shampoo e condicionador de cabelo. A tartrazina e outros corantes azoicos foram principalmente declarados em grande quantidade de produtos. Em cosméticos se adicionou o azul brilhante. O dióxido de titânio foi importante em algumas categorias de produtos. Novas pesquisas sobre frequências e quantidades consumidas, e a quantificação dos corantes nos produtos, permitirão conhecer sua possível incorporação diária por pessoas das faixas etárias selecionadas.

Improvement of submerged culture conditions to produce colorants by Penicillium purpurogenum

Safety issues related to the employment of synthetic colorants in different industrial segments have increased the interest in the production of colorants from natural sources, such as microorganisms. Improved cultivation technologies have allowed the use of microorganisms as an alternative source of natural colorants. The objective of this work was to evaluate the influence of some factors on natural colorants production by a recently isolated from Amazon Forest, Penicillium purpurogenum DPUA 1275 employing statistical tools. To this purpose the following variables: orbital stirring speed, pH, temperature, sucrose and yeast extract concentrations and incubation time were studied through two fractional factorial, one full factorial and a central composite factorial designs. The regression analysis pointed out that sucrose and yeast extract concentrations were the variables that influenced more in colorants production. Under the best conditions (yeast extract concentration around 10 g/L and sucrose concentration of 50 g/L) an increase of 10, 33 and 23% respectively to yellow, orange and red colorants absorbance was achieved. These results show that P. purpurogenum is an alternative colorants producer and the production of these biocompounds can be improved employing statistical tool.

HPLC-DAD for simultaneous determination of 20 colorants in hair dyes / 第二军医大学学报

Objective: To develop a high-performance liquid chromatography (HPLC)-diode array detector (DAD) method for determination of 20 colorants in hair dyes, so as to improve the method for determining oxidative hair dyes in Hygienic Standard for Cosmetics. Methods: After ultrasonic extraction with ethanol-water, samples were analyzed by HPLC. The separation was achieved on an Agilent Zorbax Bonus-RP column (4.6mm × 250mm, 5μm) using a gradient mobile phase system of A: acetonitrile and B: 4mmol/L PBS (pH = 6.0) containing 0.1 % 1-octanesulfonic acid sodium salt solution at a flow rate of 1 mL/min. The gradient elution program was as follows: 0-24 min, 10% A; 24-26 min, 10%-40% A; 26-45 min, 40% A; 45-47 min, 40%-80% A; 47-52 min, keep 80% A unchanged. The detection wavelength was set at 280 nm, the temperature of column was 15°C, and the injection volume was 5 μL. Results: All the components were separated at baseline within 50 min. Within the concentration range of 10.0-500.0 mg/L, the peak areas and concentrations of colorants had good linear relationship, with the linear correlation coefficients being higher than 0.999. The intra-day and inter-day precisions were within 4% and the average recoveries ranged from 81.90% to 119.88%. Conclusion: The present method is simple, rapid and accurate and is suitable for determination of colorants in oxidative hair dyes.

Produção e extração de colorantes naturais de Penicillium purpurogenum DPUA 1275 / Production and extraction of natural colorants from Penicillium purpurogenum DPUA 1275

Há interesse mundial no desenvolvimento de pesquisas envolvendo produção e extração de colorantes naturais, devido a sérios problemas de segurança industrial associados ao uso de colorantes sintéticos. Este trabalho objetivou produzir colorantes naturais de Penicillium purpurogenum DPUA 1275 por cultivo submerso (em frascos agitados e em biorreator) e estudar a extração dos colorantes vermelhos. Para a produção, os estudos iniciais mostraram que 5 discos de micélio, sacarose e extrato de levedura como fontes de carbono e nitrogênio, respectivamente, e 336 horas de cultivo eram condições adequadas para a produção dos colorantes. Visando à otimização da produção, realizaram-se planejamentos fatoriais, com as variáveis independentes: tempo de cultivo; velocidade de agitação; pH; temperatura; concentração de sacarose e de extrato de levedura. As variáveis-respostas foram produção de colorantes amarelos, laranjas e vermelhos. Dos resultados obtidos, as variáveis mais significativas ao processo foram concentrações de extrato de levedura e de sacarose. A produção dos colorantes vermelhos foi otimizada, alcançando a produção de 2,97 UA490nm, nas condições 48,90 e 11,80 g/L de sacarose e extrato de levedura, respectivamente, 30°C, pH 4,5 150 rpm e 336 horas de cultivo. Nos experimentos em biorreator, o melhor resultado foi obtido na frequência de agitação de 500 rpm e na mudança do pH do meio para 8,0, após 96 horas de bioprocesso. Ademais, avaliou-se a estabilidade dos colorantes vermelhos presentes no meio fermentado em diferentes condições (pH, temperatura, sais, polímeros e tensoativos). Referente a pH e temperatura, os colorantes vermelhos mostraram-se mais estáveis nas condições alcalinas e a 70 °C. Tanto os sais (NaCl e Na2SO4) quanto os polímeros (PEG 1.000, 6.000 e 10.000 g/mol e NaPA 8.000 g/mol a 5 e 15%) e os tensoativos (Tween 20, CTAB e SDS) não causaram perda da cor nas condições avaliadas. Estudos de solubilidade e de coeficiente de partição octanol-água mostraram que os colorantes vermelhos apresentam solubilidade superior em solventes polares e característica mais hidrofílica. Nos estudos de extração, as técnicas avaliadas foram Sistemas Poliméricos de Duas Fases Aquosas (SPDFA) formados pelo sistema PEG/NaPA e Colloidal Gas Aphrons (CGA). Pela primeira técnica, os colorantes vermelhos migraram preferencialmente para a fase PEG. Os polímeros PEG 6.000 g/mol, na presença de NaCl 0,1 e 0,5 M, e PEG 10.000 g/mol, com Na2SO4 0,5M, se destacaram dentre as condições analisadas com coeficiente de partição (K) próximo a 13, em ambos os casos, e seletividade de proteínas (SeP) próximas a 3. Para a técnica de CGA, o CTAB proporcionou os melhores resultados, seguido do Tween 20. Porém, o valor de K foi inferior ao obtido com SPDFA, com um máximo de 5 (CTAB 2 mM/pH 9,0). Os resultados obtidos demonstram um novo produtor de colorantes naturais, as quais têm potencial de aplicação em diversos segmentos industriais. Ademais, os resultados obtidos mostraram a eficiência das técnicas utilizadas para extração dos colorantes vermelhos, com destaque para SPDFA, que apresentou maiores valores de K

There is worldwide interest in developing research projects involving the production and extraction of natural colorants due to serious safety problems associated with industrial use of synthetic ones. The aim of this work was to investigate the production of natural colorants from Penicillium purpurogenum DPUA 1275 by submerged culture (rotatory shaker and bioreactor) besides studying the red colorants extraction. To the production step, initial studies showed that 5 agar mycelial discs, sucrose and yeast extract as carbon and nitrogen sources, respectively, and 336 hours of bioprocess promoted the best results. To optimize the colorants production a serie of factorial designs were performed. The independent variables studied were: fermentation time, agitation speed, pH, temperature, sucrose and yeast extract concentration under the responses production of yellow, orange and red colorants. From these results, the most significant variables for the process were sucrose and yeast extract concentration. The red colorants production was optimized achieving 2.97 UA490nm, in the following conditions: 48.90 and 11.80 g/L of sucrose and yeast extract, respectively, 30 °C, 4.5 pH, 150 rev min-1 and 336 hours of culture. In the experiments performed in bioreactor, the condition that promoted the best results was 500 rpm and pH adjusted for 8.0 after 96 hours of bioprocess. Furthermore, we evaluated the red colorants stability at different conditions (pH, temperature, salts, polymers and surfactants). Concerning to pH and temperature, the red colorants were more stable under basic conditions and 70 °C; not only the salts (NaCl and Na2SO4) but also the polymers (PEG 1000, 6000 and 10000 g/mol and NaPA 8000 g/mol) and the surfactants (Tween 20, CTAB and SDS) not promoted loss of color upon the conditions evaluated. Studies of red colorants solubility and octanol water coefficient showed that these compounds exhibit a higher solubility in polar solvents and present hydrophilic characteristics. Subsequently, the extraction of red colorant was evaluated through two extraction methods: Polymeric Systems Aqueous Two Phase (ATPS) composed by PEG and NaPA and Colloidal Gas Aphrons (CGA). For the first technique, the red colorant preferentially migrated to the PEG phase. The best results were obtained with PEG 6000 g/mol in the presence of 0.1 to 0.5 M NaCl and with PEG 10000 g/mol with 0.5 M Na2SO4. To both cases the partition coefficient (K) was close to 13 and the Selectivity in terms of proteins (SeP) was close to 3. For the CGA technique, CTAB gave the best results followed by Tween 20. However, the K values were lower than the ones obtained with ATPS with a maximum of 5 in the following condition: CTAB 2 mM/pH 9.0. For the SeP, the values obtained for both techniques were close. The results above show a new producer of natural colorants which have potential application in various industries. Moreover, the results show the efficiency of the techniques used to extract the red colorants, especially to ATPS that presented higher K values

Effect of ageing and immersion in different beverages on properties of denture lining materials

OBJECTIVES: To evaluate the color stability and hardness of two denture liners obtained by direct and indirect techniques, after thermal cycling and immersion in beverages that can cause staining of teeth. MATERIAL AND METHODS: Seventy disc-shaped specimens (18 x 3 mm) processed by direct (DT) and indirect techniques (IT) were made from Elite soft (n=35) and Kooliner (n=35) denture liners. For each material and technique, 10 specimens were subjected to thermal cycling (3,000 cycles) and 25 specimens were stored in water, coffee, tea, soda and red wine for 36 days. The values of color change, Shore A hardness (Elite soft) and Knoop hardness (Kooliner) were obtained. The data were subjected to ANOVA, Tukey's multiple-comparison test, and Kruskal-Wallis test (P<0.05). RESULTS: The thermal cycling promoted a decrease on hardness of Kooliner regardless of the technique used (Initial: 9.09± 1.61; Thermal cycling: 7.77± 1.47) and promoted an increase in the hardness in the DT for Elite Soft (Initial: 40.63± 1.07; Thermal cycling: 43.53± 1.03); hardness of Kooliner (DT: 8.76± 0.95; IT: 7.70± 1.62) and Elite Soft (DT: 42.75± 1.54; IT=39.30± 2.31) from the DT suffered an increase after the immersion in the beverages. The thermal cycling promoted color change only for Kooliner in the IT. Immersion in the beverages did not promote color change for Elite in both techniques. The control group of the DT of Kooliner showed a significant color change. Wine and coffee produced the greatest color change in the DT only for Elite Soft when compared to the other beverages. CONCLUSION: The three variation factors promoted alteration on hardness and color of the tested denture lining materials.

Las antocianina como colorantes naturales y compuestos bioactivos: revisión / Anthocyanins As Natural Colorants And Bioactive Compounds: A Review

En la actualidad existe una demanda considerable de colorantes naturales alternativos a los colorantes sintéticos, como el rojo No. 40, debido a su toxicidad en alimentos, cosméticos y productos farmacéuticos. Las antocianinas son pigmentos vegetales con gran potencial para el reemplazo competitivo de colorantes sintéticos; por tanto es de gran importancia conocer los aspectos bioquímicos que enmarcan estos pigmentos. El objetivo de esta revisión es ofrecer un esquema actualizado sobre el potencial de las antocianinas como colorantes de origen natural, y de sus propiedades químicas y bioactivas. Las antocianinas son pigmentos responsables de la gama de colores que abarcan desde el rojo hasta el azul de muchas frutas, vegetales y cereales. El interés en estos pigmentos se ha intensificado gracias a sus posibles efectos terapéuticos y benéficos, dentro de los cuales se encuentran la reducción de la enfermedad coronaria, los efectos anticancerígenos, antitumorales, antiinflamatorios y antidiabéticos; además del mejoramiento de la agudeza visual y del comportamiento cognitivo. Las propiedades bioactivas de las antocianinas abren una nueva perspectiva para la obtención de productos coloreados con valor agregado para el consumo humano.

At present there is a considerable demand for natural colorants to replace synthetic ones such red No. 40 due to their toxicity when added to food products, pharmaceuticals or cosmetics. Anthocyanins are vegetable pigments with high potential for replacement of synthetic dyes. Consequently, it is important to know the biochemical aspects that characterize these pigments. The objective of this review is to offer an updated overview of the potential of anthocyanins as natural colorants and their chemical and bioactive properties. Anthocyanins are pigments responsible for colors varying between red and purple in many fruits, vegetables and cereals. Interest in these pigments has intensified due not only to their potential as natural colorants, but also because of their therapeutic properties. Health benefits associated with anthocyanin extracts include reduced risk of coronary heart disease, anticarcinogen and antitumoral activity, anti-inflammatory and antidiabetic effects, improved visual acuity, and improved cognitive behavior. The bioactive properties of anthocyaninas open new perspectives for the use of these pigments in obtaining value-added colored products for human consumption.

Sustitución de colorantes en alimentos / Substitution of colorants in food

Los alimentos funcionales marcan las nuevas tendencias en producción y desarrollo del mercado. Entre ellos, los que tienen propiedades antioxidantes ocupan un importante segmento. Esto, unido a la necesidad de encontrar sustitutos para algunos ingredientes potencialmente tóxicos o alérgenos, obliga a la búsqueda permanente de productos naturales. En el caso de colorantes, el betacaroteno reúne dos propiedades importantes: es un poderoso antioxidante y a la vez posee poder pigmentante que varía desde el rojo hasta el amarillo. Se plantea la posibilidad de sustituir el colorante sintético tartrazina por uno igualmente sintético pero imitando al natural, el b-caroteno, evaluando su estabilidad y capacidad de pigmentación, además de sus potenciales propiedades funcionales.

Functional foods are the newest tendency in production and market development. Among them, those with antioxidant properties have a very important position. This, along with the fact that we need to find substitutes for some potentially toxic or allergenic ingredients, compels us to keep looking for natural products. In the case of colorants, betacarothene gathers two important characteristics: It is a powerful antioxidant and also has a coloring power from red to yellow. It is proposed to replace the synthetic colorant tartrazine with another synthetic but that imitates the natural, the bcarothene, evaluating its stability and coloring capability, and also its potential functional properties.

Color stability of ceromers in three food colorants / 대한치과보철학회지

STATEMENT OF PROBLEM: Ceramic and composite resin have been used to fulfill the demand for esthetic prosthesis. However, ceramic is easy to break and wears off the opposite natural teeth. Conventional composite resin also has low abrasive resistance and color stability. Ceramic Optimized Polymer (ceromer) was developed in mid-1990s to overcome the shortfalls of ceramic and composite resin. Ceromer has similar abrasiveness with the natural tooth and has relatively high strength. Color stability affects esthetics and long-term prognosis of the prosthesis. PURPOSE: The purpose of this study was to compare color stability of ceromers(2 types : Artglass., Targis.) with ceramics(Vintage.-polishing, Vintage.-glazing). MATERIAL AND METHOD: The color difference(E*) was measured by spectrophotometer with different immersion time. Twenty disks, 3mm in thickness and 10mm in diameter, were fabricated for each specimen in shade A2(Vita Lumin shade guide). Specimens(5 samples in each group) were immersed in the food colorants(Red no.3, Yellow no.4, Blue no.1, Distilled water) for 24 hours, 48 hours and 72 hours respectively. L*, a* and b* value were measured with spectrophotometer (CM 503i : Minolta Co., Japan) and mean E* value was calculated for statistical analysis. RESULTS: The results of this study were obtained as follows. 1. The E* values of all test samples increased with the time of immersion. 2. The E* values of all materials increased in order of Distilled Water, Yellow no.4, Blue no.1 and Red no.3. There was significant difference between Red no.3 and the other food colorants(p<0.05). 3. The E* values increased in order of Vintage-glazing, Vintage-polishing, Artglass and Targis. There was significant difference between Vintage.-glazing and the other materials (p<0.05). CONCLUSION: By means of the above results, immersion time was found to be a critical factor for color stability of ceromer. For the long-term color stability of prosthesis it is recommended patients having ceromer prosthesis(Artglass., Targis.) to reduce the habitual intake of Red no.3 colorants con taining foods.