Lab 1 Food Safety
Lab 1 Food Safety
Lab 1 Food Safety
Colour is potentially the most important sensory property in the food and beverages
industry. Food colour gives consumers an almost immediate impression about the
freshness, flavour and quality of a product. This affects a consumers decision to
purchase that product or select something that looks more appealing. Colorants are
essentially artificial or natural additions, such as pigments and dyes, that are used to
provide colour or mask a substance's intensity. Colorants are essentially pigments or
dyes that are utilised in a variety of industries, including ceramics, paints, textiles,
plastics, printing, and photography. While pigments are insoluble substances that are
extensively used by the ceramics, plastics, and painting industries, dyes are water-
soluble substances that are largely employed in the textile business.
Colorants are mostly used to make items aesthetically pleasing and appealing. They
are additionally utilised to provide certain products more bulk and durability. The
following are some more applications for colourants:
OBJECTIVES
MATERIAL
Micropipette
Micropipette tips
PTFE syringe filter (0.45 μm)
C18 HPLC column
Acetate buffer pH 6.7
HPLC grade methanol
Sunset yellow standard
METHOD
Sample preparation
HPLC conditions
RESULT
Slope Intercept
488.8793143 16.36428571
TABLE 3 : PEAK AREA AND CONCENTRATION OF FOOD SAMPLE
Concentration
Sample Peak Area (mg/L)
SNACK 1 192.76 0.361
SNACK 2 183.45 0.342
DISCUSSION
Because it may provide good repeatability and adequate sensitivity with the
conventional UV-vis detection, the high performance liquid chromatography (HPLC)
method is frequently used to identify the presence of synthetic food colours.
However, the majority of HPLC techniques that have been developed for colourant
analysis have poor separation capabilities and take a long time, especially when a
variety of food colourants must be determined simultaneously. In order to calculate
uniformity, the HPLC method is essentially utilised to plot the chromatographic peak
area and calibration graph peak area against the dye concentration.
CONCLUSION
Food dye consumption has been linked to a number of conditions, including allergies,
food intolerance, cancer, ADHD, brain damage, nausea, and cardiac disease. High
levels of Sunset Yellow ingestion can have a number of negative effects, including
cancer, asthma, ADHD, and hypersensitivity. The public's growing interest in healthy
foods draws attention to issues of food safety and quality, which can be of significant
interest to the food business and regulatory agencies in their efforts to identify dyes
in foods both qualitatively and quantitatively. Leaching and supercritical fluid
extraction, solvent extraction, enzymatic digestion, membrane filtration, and solid
phase extraction techniques are just a few of the analytical extraction techniques
highlighted in this review. Sunset Yellow was also determined using analytical and
advanced methods.The majority of these techniques actually involve time-consuming
stages, expensive equipment, and sophisticated pre-concentration. Before Sunset
Yellow colour can be approved for usage in items that are marketed, it is advised
that a quick, sensitive, and trustworthy procedure be developed. Another suggestion
is that the government establish legislation prohibiting the food industry from
introducing unapproved harmful chemicals into the meals and beverages we
consume every day. A healthy nation is a wealthy nation because the needed to
protect the health of our population in general, including the health of infants, young
children, adolescents, and adults as well as the health of our next generation.
REFERENCE
Martins, Natália, et al. “Food Colorants: Challenges, Opportunities and Current Desires of
in Food Science & Technology, vol. 52, June 2016, pp. 1–15,
10.1016/j.tifs.2016.03.009.
Rovina, Kobun, et al. “Methods for the Analysis of Sunset Yellow FCF (E110) in Food and
Beverage Products- a Review.” TrAC Trends in Analytical Chemistry, vol. 85, Dec.