One-Step, On-Site Chemical Printing of a 3D Plasmon-Coupled Silver Nanocoral Substrate toward SERS-Based POCT.

Surface-enhanced Raman scattering (SERS) with the advantages of high sensitivity, nondestructive analysis, and a unique fingerprint effect shows great potential in point-of-care testing (POCT). However, SERS faces challenges in rapidly constructing a substrate with high repeatability, homogeneity, and sensitivity, which are the key factors that restrict its practical applications. In this study, we propose a one-step chemical printing strategy for synthesizing a three-dimensional (3D) plasmon-coupled silver nanocoral (AgNC) substrate (only need about 5 min) without any pretreatments and complex instruments. The galvanic replacement between AgNO3 and Cu sheets will provide both Ag0 for the formation of silver nanostructures and Cu2+ for the polymerization of fish sperm DNA (FSDNA). The protection of AgNCs is facilitated by the crosslinked FSDNA, which can improve the stability of the substrate and promote the control of its coral-like morphology. The obtained substrate displays excellent capacity of signal enhancement due to the 3D plasmon coupling both between nanocoral tentacles and between nanocorals and Cu sheets as well. Therefore, the AgNC substrates display high activity (enhancement factor = 1.96 × 108) and uniformity (RSD < 6%). Food colorants have been widely used in various foods to improve their color, but the inevitable toxicity of colorants seriously threatens food safety. Therefore, the proposed AgNC substrates were used to directly quantify three kinds of weak-affinity food colorant molecules including Brilliant Blue, Allura Red, and Sunset Yellow assisted by the capture by cysteamine hydrochloride (CA), showing the detection limits (S/N = 3) of 0.053, 0.087, and 0.089 ppm, respectively. The SERS method has been further applied in the detection of the three kinds of food colorants in both complex food samples and urine with recoveries of 91-119%. The satisfactory detection results suggest that the facile preparation strategy of AgNC substrates will be widely used in SERS-based POCT to promote the development of food safety and on-site healthcare.

Using High-Throughput Screening to Evaluate Perturbations Potentially Linked to Neurobehavioral Outcomes: A Case Study Using Publicly Available Tools on FDA Batch-Certified Synthetic Food Dyes.

There is growing evidence from human and animal studies indicating an association between exposure to synthetic food dyes and adverse neurobehavioral outcomes in children. However, data gaps persist for potential mechanisms by which the synthetic food dyes could elicit neurobehavioral impacts. We developed an approach to evaluate seven US FDA-batch-certified food dyes using publicly available high-throughput screening (HTS) data from the US EPA's Toxicity Forecaster to assess potential underlying molecular mechanisms that may be linked to neurological pathway perturbations. The dyes were screened through 270 assays identified based on whether they had a neurological-related gene target and/or were mapped to neurodevelopmental processes or neurobehavioral outcomes, and were conducted in brain tissue, targeted specific hormone receptors, or targeted oxidative stress and inflammation. Some results provided support for neurological impacts found in human and animal studies, while other results showed a lack of correlation with in vivo findings. The azo dyes had a range of activity in assays mapped to G-protein-coupled receptors and were active in assays targeting dopaminergic, serotonergic, and opioid receptors. Assays mapped to nuclear receptors (androgen, estrogen, and thyroid hormone) also exhibited activity with the food dyes. Other molecular targets included the aryl hydrocarbon receptor, acetylcholinesterase, and monoamine oxidase. The Toxicological Prioritization Index tool was used to visualize the results of the Novascreen assays. Our results highlight certain limitations of HTS assays but provide insight into potential underlying mechanisms of neurobehavioral effects observed in in vivo animal toxicology studies and human clinical studies.

Development of a highly sensitive fluorescence method for tartrazine determination in food matrices based on carbon dots.

In this work, an ultrasensitive sensing system based on fluorescent carbon dots (CDs) was developed for the tartrazine (Tar) determination. The CDs were prepared via a simple one-pot hydrothermal method with m-phenylenediamine as the only precursor. The physical and chemical properties were in detail characterized by transmission electron microscopy (TEM), MALDI-TOF MS, UV-vis absorption and photoluminescence (PL) spectroscopy, elemental analysis, and Fourier transform infrared spectroscopy (FTIR). Upon exposure to Tar, the fluorescence of CDs was efficiently quenched via the dynamic interaction between CDs and Tar as well as the inner filter effect (IFE). With this information, the CDs were proposed as a fluorescence probe for Tar detection. It was found that CDs had high sensitivity and selectivity for Tar sensing, and the linear relationship was observed in the range of 0.01-25.0 µM with the corresponding detection limit (3σ/k) of 12.4 nM, which is much more sensitive than any of the existed CD-based sensing platform. The investigated sensing system was finally utilized for Tar sensing in various food matrices with a high degree of accuracy. The spiked recoveries were in a range of 96.4-105.2%, and the relative standard deviations (RSDs) were lower than 4.13%. This work highlights the great application prospects of CDs for Tar sensing in a rapid, simple, and sensitive way.

An electrochemical sensor for the determination of tartrazine based on CHIT/GO/MWCNTs/AuNPs composite film modified glassy carbon electrode.

A novel nanocomposite film of chitosan/graphene oxide (CHIT/GO)/multi-walled carbon nanotubes (MWCNTs)/gold nanoparticles (AuNPs) was applied to fabricate glassy carbon electrode (CHIT/GO/MWCNTs/AuNPs/GCE) for the determination of Tartrazine (TZ), synthetic dyes in food products. The electrochemical sensors found it to be highly sensitive by combining the signal amplification properties of GO and the excellent electronic and antifouling properties of MWCNTs. The CHIT/GO/MWCNTs/AuNPs/GCE exhibited as superior electron transfer materials and possesses intercalation properties which provide synergistic influence on the increment of the current signals. The optimum conditions were found at pH 7, 30 s, and 0.3 Vs-1. The modified GCE obtained with a linear response ranging from 10 to 100 mg mL-1 (r2 = 0.99037) with a sensitivity of 0.018 µA µM-1. The limit of detection (LOD) and quantification obtained were 1.45 and 4.83 mg mL-1, respectively. The determination of TZ in spiked samples was reliable with recovery percentage from 94.52 to 109.0%. The developed sensor successfully tested in the determination of TZ analyte in commercial candy, jelly, and soft drinks with acceptable results.

Magnetic Solid-Phase Extraction Based on Magnetic Sulfonated Reduced Graphene Oxide for HPLC-MS/MS Analysis of Illegal Basic Dyes in Foods.

In this study, a magnetic solid-phase extraction (MSPE) method coupled with High-Performance Liquid Chromatography Mass Spectrometry (HPLC-MS/MS) for the determination of illegal basic dyes in food samples was developed and validated. This method was based on Magnetic sulfonated reduced graphene oxide (M-S-RGO), which was sensitive and selective to analytes with structure of multiaromatic rings and negatively charged ions. Several factors affecting MSPE efficiency such as pH and adsorption time were optimized. Under the optimum conditions, the calibration curves exhibited good linearity, ranging from 5 to 60 µg/g with correlation coefficients >0.9950. The limits of detection of 16 basic dyes were in the range of 0.01-0.2 µg/L. The recoveries ranged from 70% to 110% with RSD% < 10%. The results indicate that M-S-RGO is an efficient and selective adsorbent for the extraction and cleanup of basic dyes. Due to the MSPE procedures, matrix effect and interference were eliminated in the analysis of HPLC-MS/MS without the matrix-matched standards. Thus, validation data showed that the proposed MSPE-HPLC-MS/MS method was rapid, efficient, selective, and sensitive for the determination of illegal basic dyes in foods.

Development and Validation of HPLC Method for Determination of Sodium Copper Chlorophyllin - A Food Colorant and Its Application in Pharmacokinetic Study.

A simple, accurate, and precise bioanalytical method was developed and validated for the determination of pharmacokinetic parameters of sodium copper chlorophyllin, a USFDA approved food additive and colorant in rat plasma. The column used was Luna® C18 250×4.6 mm, 100 Å, having particle size 4.5 µm, and the mobile phase used was methanol (MeOH), and 10 mM ammonium acetate buffer in the ratio of 90 : 10, the flow rate was 1 ml/min, and the injection volume of 20 µL. The retention time of sodium copper chlorophyllin was obtained at 9 min. The method was found to be linear at the range of 0.50-8.00 µg mL-1 .

Anthocyanin Pigments: Beyond Aesthetics.

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.

Quantitative Measure of Intestinal Permeability Using Blue Food Coloring.

BACKGROUND: Loss of intestinal barrier integrity plays a fundamental role in the pathogenesis of various gastrointestinal diseases and is implicated in the onset of sepsis and multiple organ failure. An array of methods to assess different aspects of intestinal barrier function suffers from lack of sensitivity, prolonged periods of specimen collection, or high expense. We have developed a technique to measure the concentration of the food dye FD&C Blue #1 from blood and sought to assess its utility in measuring intestinal barrier function in humans. MATERIALS AND METHODS: Four healthy volunteers and 10 critically ill subjects in the intensive care unit were recruited in accordance with an institutional review board approved protocol. Subjects were given 0.5 mg/kg Blue #1 enterally as an aqueous solution of diluted food coloring. Five blood specimens were drawn per subject: 0 h (before dose), 1, 2, 4, and 8 h. After plasma isolation, organic extracts were analyzed by high-performance liquid chromatography/mass spectrometry detecting the presence of unmodified dye. RESULTS: We found no baseline detectable absorption in healthy volunteers. After including the subjects in the intensive care unit, we compared dye absorption in the six subjects who met criteria for septic shock with the eight who did not. Septic patients demonstrated significantly greater absorption of Blue #1 after 2 h. CONCLUSIONS: We have developed a novel, easy-to-use method to measure intestinal barrier integrity using a food grade dye detectable by mass spectrometry analysis of patient blood following oral administration.

Highly sensitive and rapid determination of sunset yellow in drinks using a low-cost carbon material-based electrochemical sensor.

Starting from simple graphite flakes, an electrochemical sensor for sunset yellow monitoring is developed by using a very simple and effective strategy. The direct electrochemical reduction of a suspension of exfoliated graphene oxide (GO) onto a glassy carbon electrode (GCE) surface leads to the electrodeposition of electrochemically reduced oxide at the surface, obtaining GCE/ERGO-modified electrodes. They are characterized by cyclic voltammetry (CV) measurements and field emission scanning electron spectroscopy (FE-SEM). The GCE/ERGO electrode has a high electrochemically active surface allowing efficient adsorption of SY. Using differential pulse voltammetry (DPV) technique with only 2 min accumulation, the GCE/ERGO sensor exhibits good performance to SY detection with a good linear calibration for concentration range varying 50-1000 nM (R2 = 0.996) and limit of detection (LOD) estimated to 19.2 nM (equivalent to 8.9 µg L-1). The developed sensor possesses a very high sensitivity of 9 µA/µM while fabricated with only one component. This electrochemical sensor also displays a good reliability with RSD value of 2.13% (n = 7) and excellent reusability (signal response change < 3.5% after 6 measuring/cleaning cycles). The GCE/ERGO demonstrates a successful practical application for determination of sunset yellow in commercial soft drinks. Graphical abstract.

A Novel Modified Electrode for Detection of the Food Colorant Sunset Yellow Based on Nanohybrid of MnO2 Nanorods-Decorated Electrochemically Reduced Graphene Oxide.

The nanohybrid of electrochemically-reduced graphene oxide (ERGO) nanosheets decorated with MnO2 nanorods (MnO2 NRs) was modified on the surface of a glassy carbon electrode (GCE). Controlled potential reduction was applied for the reduction of graphene oxide (GO). The characterization was performed by scanning electron microscopy, X-ray diffraction and cyclic voltammetry. Compared with the poor electrochemical response at bare GCE, a well-defined oxidation peak of sunset yellow (SY) was observed at the MnO2 NRs-ERGO/GCE, which was attributed to the high accumulation efficiency as well as considerable electrocatalytic activity of ERGO and MnO2 NRs on the electrode surface. The experimental parameters for SY detection were optimized in detail. Under the optimized experiment conditions, the MnO2 NRs-ERGO/GCE showed good linear response to SY in concentration range of 0.01⁻2.0 µM, 2.0⁻10.0 µM and 10.0⁻100.0 µM with a detection limit of 2.0 nM. This developed method was applied for SY detection in soft drinks with satisfied detected results.

Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product.

(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.

Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality.

BACKGROUND: The 'clean label' trend is pushing the food industry to replace synthetic colorants with plant-based colorants. However, technological efficacy and undesirable side effects restrict the use of plant-based colorants in industrial applications. This research studied the production of fermented maize dough coloured by apigeninidin-rich red sorghum biocolorant, as practised for centuries in West Africa, as a model to assess the impact of the biocolorant on nutritional and sensorial quality of foods. RESULTS: A 3-day fermentation of a dyed maize dough (containing 327 µg g-1 dry matter of apigeninidin) by Pichia kudriavzevii and Lactobacillus fermentum led to a degradation of 69% of the apigeninidin content, causing a clearly visible colour difference (ΔE*00 17.4). The antioxidant activity of fermented dyed dough (DD) increased by 51% compared to fermented non-dyed dough (NDD). However, the phytate dephosphorylation and volatile organic compound concentrations were lower in DD than in NDD. This suggests a lower mineral solubility and change in the sensory quality of fermented DD. CONCLUSION: Apigeninidin extract from sorghum leaf sheaths proved to be a bioactive red biocolorant with potential in fermented foods. The formation of new antioxidant compounds needs further investigation, as does the impact on the development of volatile compounds. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Analysis of unauthorized Sudan dyes in food by high-performance thin-layer chromatography.

Food authenticity and food safety are of high importance to organizations as well as to the food industry to ensure an accurate labeling of food products. Respective analytical methods should provide a fast screening and a reliable cost-efficient quantitation. HPTLC was pointed out as key analytical technique in this field. A new HPTLC method applying caffeine-impregnated silica gel plates was developed for eight most frequently found fat-soluble azo dyes unauthorizedly added to spices, spice mixtures, pastes, sauces, and palm oils. A simple post-chromatographic UV irradiation provided an effective sample cleanup, which took 4 min for up to 46 samples in parallel. The method was trimmed to enable 23 simultaneous separations within 20 min for quantitation or 46 separations within 5 min for screening. Linear (4-40 ng/band) or polynomial (10-200 ng/band) calibrations of the eight azo dyes revealed high correlation coefficients and low standard deviations. Limits of detection and quantification were determined to be 2-3 and 6-9 ng/zone, respectively. After an easy sample extraction, recoveries of 70-120% were obtained from chili, paprika, and curcuma powder as well as from chili sauce, curry paste, and palm oil spiked at low (mainly 25-50 mg/kg) and high levels (150-300 mg/kg). For unequivocal identification, the compound in a suspect zone was eluted via a column into the mass spectrometer. This resulted in the hyphenation HPTLC-vis-HPLC-DAD-ESI-MS. Graphical abstract Simplified clean-up by UV irradiation for Sudan dye analysis in food by HPTLC-vis-HPLC-DAD-ESI-MS.

A sensitive fluorescence quenching method for the detection of tartrazine with acriflavine in soft drinks.

In this work, a simple, rapid, sensitive, selective spectrofluorimetric method was applied to detect tartrazine. The fluorescence of acriflavine could be efficiently quenched by tartrazine. The method manifested real time response as well as presented satisfied linear relationship to tartrazine. The linear response range of tartrazine (R2 = 0.9995) was from 0.056 to 5 µmol L-1 . The detection limit (3σ/k) was 0.017 µmol L-1 , indicating that this method could be applied to detect traces of tartrazine. The accuracy and precision of the method was further assured by recovery studies via a standard addition method, with percentage recoveries in the range of 96.0% to 103.0%. Moreover, a quenching mechanism was investigated systematically by the linear plots at varying temperatures based on the Stern-Volmer equation, fluorescence lifetime and UV-visible absorption spectra, all of which proved to be static quenching. This sensitive, selective assay possessed a great application prospect for the food industry owing to its simplicity and rapidity for the detection of tartrazine.

Modular fluidic resistors to enable widely tunable flow rate and fluidic switching period in a microfluidic oscillator.

Microfluidic systems with modular components are attractive alternatives to monolithically integrated microfluidic systems because of their flexibility. In this study, we apply the modular concept on a water-head-pressure-driven microfluidic oscillator and obtain a widely tunable flow rate and fluidic switching period. Modular fluidic resistors can be easily mounted onto and demounted from a main chip by means of plastic male connectors. The connectors enable a leak-free connection between the modular resistors and main chip (leakage pressure > 140 kPa). With modular resistors, we show independent control of the flow rate and flow switching period of the oscillator system in a wide range (2.5 s-6.4 h and 2 µL/min-2 mL/min). This modular approach can be used to enhance the flexibility of instruction-embedded microfluidic circuits in which their operational range is limited.

Spice use in food: Properties and benefits.

Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.

[Determination of indigo and brilliant blue in different types of food products by high performance liquid chromatography with solid phase extraction].

OBJECTIVE: To develop and validate a solid phase extraction-high performance liquid chromatographic( SPE-HPLC) method for the simultaneous determination of indigo and brilliant blue in different types of food products. METHODS: The artificial colors in food products were extracted by acetonitrile / water and purified by WAX SPE cartridges, The separation was achieved using a Waters Symmetry C_(18)( 5 µm, 4. 6 mm × 250 mm) column and a binary gradient mobile phase of methanol and 0. 02 mol/L ammonium acetate solution, detected by HPLC-PDA. RESULTS: The validated analytical method showed that there was a good linearity in the range of 0. 05- 20. 00 µg/mL for both indigo and brilliant blue( r > 0. 999). The lowest detection limits of indigo and brilliant blue were 0. 04 and 0. 02 mg/kg, respectively. The average recoveries were among 81. 8%- 101. 1%, with relative standard deviation( RSD) of 2. 1%- 4. 9%( n =6) for both artificial colors. CONCLUSION: The method has high selectivity, high sensitivity, good recovery and reproducibility. It is suitable to simultaneously monitor indigo and brilliant blue in several types of food products based on the food classification system of GB 2760-2014.

The Determination of Food Dyes in Vitamins by RP-HPLC.

Reversed-phase high performance liquid chromatography (RP-HPLC) for the determination of five synthetic food dyes (Quinoline Yellow E104, Sunset Yellow E110, Ponceau 4R E124, Tartrazine E102 and Carmine E120) in vitamins was used. The dyes were analyzed within 10 min using a column with stationary phase C 18 (250 mm × 4.6 mm, 5 µm) at 40 °C with isocratic elution, and the mobile phase contained acetonitrile and a mixture of CH3COONa:CH3OH (85:15, v/v) in a ratio of 10:90 (v/v) for yellow-colored capsules and 20:80 (v/v) for red-colored capsules, respectively. A diode-array detector was used to monitor the dyes between 190 and 800 nm. It was established that the analyzed samples contained synthetic dyes in a concentration range from 79.5 ± 0.01 µg/capsule of Ponceau 4R, E124 to 524 ± 0.01 µg/capsule of Tartrazine, E102. The obtained results were compared with existing acceptable daily intakes (ADIs) for individual dyes. This paper provides information about the content of dyes in samples of vitamins. This information is not generally available to consumers.

[Expansion of the range of anthocyanin food colorants from unconventional vegetal primary products].

The purpose of work to study the content of anthocyanins and other biologically active substances in residues of fruits of Sanberri from receivingjuice and mash. It is established that residues contained over 70% solids, more than 60% of dietary fiber, to 55.4 mg/% of ascorbic acid and up to 90.0 mg/% of anthocyanins. Furthermore, they possessed high antioxidant activity (156.8-399.4 mg/% dihydroquercetin equivalent) that allowed to recommend them as raw materials for receiving natural food colorants. The concentrated food dye from Sanberri's residue (50-51% soluble solids) had intensive color varying from dark-violet (at acidity of 1.0%) to claret-red (at acidity of 3.0%), possessed high antioxidant activity (1308.2-2223.5 mg/%) and contained a large amount of anthocyanins (666-976 mg/%).

Selective separation and determination of the synthetic colorants in beverages by magnetic solid-phase dispersion extraction based on a Fe3 O4 /reduced graphene oxide nanocomposite followed by high-performance liquid chromatography with diode array detection.

A facile adsorbent, a nanocomposite of Fe3 O4 and reduced graphene oxide, was fabricated for the selective separation and enrichment of synthetic aromatic azo colorants by magnetic solid-phase dispersion extraction. The nanocomposite was synthesized in a one-step reduction reaction and characterized by atomic force microscopy, scanning electron microscopy, Fourier transform infrared spectroscopy, Raman spectroscopy, X-ray diffraction and Brunauer-Emmett-Teller analysis. The colorants in beverages were quickly adsorbed onto the surface of the nanocomposite with strong π-π interactions between colorants and reduced graphene oxide, and separated with the assistance of an external magnetic field. Moreover, the four colorants in beverages were detected at different wavelengths by high performance liquid chromatography with diode array detection. A linear dependence of peak area was obtained over 0.05-10 µg/mL with the limits of detection of 10.02, 11.90, 10.41, 15.91 ng/mL for tartrazine, allure red, amaranth, and new coccine, respectively (signal to noise = 3). The recoveries for the spiked colorants were in the range of 88.95-95.89% with the relative standard deviation less than 2.66%. The results indicated that the nanocomposite of Fe3 O4 and reduced graphene oxide could be used as an excellent selective adsorbent for aromatic compounds and has potential applications in sample pretreatment.