Bio Colours Short Write Up PDF

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A short writeup is written on the topic of Bio Colours. ...

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BIO COLOURTHE FOOD INDUSTRY’S FUTURE. Write up by-Hiteshree Sarode

Bio colours the name itself indicates that the colouring agent used in food is obtained from nature i.e. from a biological source. Food colouring is one of the old-age practices. Food colour not only indicated the condition of food but also give quality to the food. In today's world, what attracts people toward food are there rich colours. More the brighter colour, more the people's interest. Colours and taste are closely related. The colour depicts what you are wishing to taste. Yellow ice cream will taste like Mango, an orange candy will taste sour. To make good food people add plenty of colours but when it comes to our health these artificial colours can harm us a lot. The most commonly used colour Yellow Orange S can lead to Kidney tumors, Chromosomal damage. Another one Brilliant blue FCF leads to Chromosomal damage and so on. So keeping our help in consideration bio colours are the only solution. Bio colours are a type of dye which we can obtain from different plants, vegetables, pigments, microorganism, etc. A perfect bio colour can be made by keeping all these factors in mind such as pH, light, heat, storage conditions, solubility, etc. The most important thing that the colour may not get reacted with the food it is being added. If we look into the research dated until today almost 26 colours are permitted to be used in food industries. Some of the most important benefits of using bio colours include• •

Inhibition of tumor development. Play an important role in protection from lethal photo-oxidation.

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Protecting cell by acting as an antioxidant

Some of the examples of bio colours•

Saffron, turmeric, beetroot extract- Red to yellow

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Avocados- pink

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Onion peels- green Spinach- purple

Bio colours are mainly divided into 3 subtypes1) Natural colours- The principal natural colours, most of which is a refined form used as additives 2) Browning colours- These are produced during cooking and processing and thus may not be of any direct importance in foods. 3) Additives- Food additive colours are based on ANTHOCYANIN derived from sources.

Anthocyanin is a natural, plant soluble pigment. Some common anthocyanin is cyanidin, malvidin, etc. Plum is a rich source of anthocyanin. If we process the waste of plum it has sufficient content of these pigments. Other examples include grape skin, hibiscus, red cabbage used in jams, fruit jellies, cold drinks, etc. Microbes are also the source of bio colour like carotene production by a pigmented strain of bacterium Bacillus sp., carotenoid Astaxanthin produced by yeast Phaffia rhodozyma which are considered as an important source of the natural pigment for colouring foods. Coming towards the production of bio colours. The first method is by using a biotechnological approach. In this we can do a genetic modification for producing pigment, Using plant tissue culture in In vivo pigment production, Improvement in pigment extraction traditional methods, colour characteristics can be enhanced giving good results. The next method is genetic modification. In this, there is an alteration of hereditary traits of plant, animal's cell which helps in getting better pigment or sources for good colours like genetic engineering using recombinant DNA-techniques. Traditional methods for extraction of pigments- include disruption of the source material, Solvent extraction from chlorophyll. These extractions can be improved by using suitable enzymes because they can facilitate extraction, increase pigment yield, etc. Not only in food industries, but bio colours can also be used in textile, polymer, cosmetics, and pharmaceutical industries. If we see bio colours are very beneficial to use and are also cost-effective. So if the use and production of bio colours continue we can get our food safety and a healthy body with no change in the presentations of the food items....