5. Food Dyes are color additives
used to add color to foods and
drinks.
They are available in a wide
variety of forms, including
liquids, powders, gels, and
pastes.
What are food dyes?
6. They are used in commercial food
production as well as in home
cooking for a variety of purposes,
some of which include enhancing
the appearance of food by giving it
an artificial color, making it more
attractive, palatable, appealing,
and appetizing.
7. Synthetic Food Dyes Natural Food Dyes
Synthetic food dyes are human-made
using chemical ingredients. While the
FDA has approved nine artificial food
dyes for use, three food dyes are most
commonly used, which are: Red No.
40, Yellow No. 5, and Yellow No. 6
Natural Food Dyes are derived from
plants, vegetables, minerals, and
animals. There are four primary
groups of plant pigments that are
grown specifically for the purpose of
coloring food products. Examples:
carotenoids, chlorophyllin,
anthocyanins , and betanin.
Types of Food Dyes
Food Dyes are classified into two major categories
8. Disadvantages of synthetic dyes :
Some dyes are toxic, carcinogenic and can
cause skin and eye irritation.
Many carcinogenic and allergic synthetic dyes
are banned now.
9. Disadvantages of synthetic dyes :
Most synthetic dyes are not biodegradable;
they accumulate on lands and in river
causing ecological problems.
The oceans face a threat from their
disposal, It is greatly endangered by
synthetic colors made from petroleum.
10. Safe and Healthy:
Natural food dyes are generally considered safe
for human consumption and less likely to cause
adverse health effects compared to synthetic food
dyes.
Enhance nutritional value:
They are often sourced from fruits, vegetables,
and other plant-based sources, which may contain
vitamins, minerals, and antioxidants that can
enhance the nutritional value of the food product.
Benefits of Natural Food dyes:
11. Environmentally friendly:
They are derived from renewable and sustainable
sources, making them more environmentally
friendly than synthetic.
Benefits of Natural Food dyes:
12. Bougainvillea glabra:
The genus Bougainvillea belonging to family
Nyctinaginacea, consisting of 14 species. It is a very
prevalent ornamental flowering plant genus explored
for the first time in Brazil in 18th century by Louis de
Bougainville.
Bougainvillea glabra, commonly known as (glory of the
garden or paper flower) is the most common plant of
this genus which is mostly cultivated as an ornamental
plant.
13. Utilization of Bougainvillea Pigment as
Natural safe food coloring agents rather
than synthetic ones.
Enhance nutritional value of food.
Production and evaluation of Jelly Candy.
The use of natural and locally available
plant promotes sustainability and supports
the local economy
Aims
14. Bougainvillea bracts were collected.
Drying of the plant by Microwave.
Grinding the dried plant using a grinder.
Extract Pigment with different concentrations.
Determination of Bioactive component of plant.
Drying conditions are:
Time: 7 min.
Watt: 900 W.
Materials and Methods
17. Processing of product
(Jelly Candy)
Extract pigment in
water.
(Extraction time
for 30 min.)
Filtration.
Adding gelatin,
sugar and
citric acid.
Cooking for
about 10 min.
(Low heat).
Adding the
flavor.
Pour in molds.
40. References
Sajda .S. Affat. (2021). Classifications, Advantages, Disadvantages, Toxicity Effects of
Natural and Synthetic Dyes: A review. University of Thi-Qar Journal of Science, 8(1),
130–13
Albuquerque B.R., Oliveira M.B.P.P., Barros L., Ferreira I.C.F.R. Could fruits be a
reliable source of food colorants? Pros and cons of these natural additives. Crit. Rev.
Food Sci. Nutr. 2020:1–31.
Rodriguez-Amaya D.B. Natural food pigments and colorants. Curr. Opin. Food Sci.
2016;7:20–26.
(Gobato et al., 2016) + Fabricant and Farnsworth, 2001).
Rahimi P., Abedimanesh S., Mesbah-Namin S.A., Ostadrahimi A. Betalains, the nature-
inspired pigments, in health and diseases
