Sensitive determination of Tartrazine (E 102) based on Chitosan/Nanoparticles/MWCNTs Modified Gold Electrode in food and beverage products

Food dyes can be categorized into natural and synthetic color. Tartrazine (E 102) which belong to the family of azo dyes and commonly used in food industry. Tartrazine imparts positive and negative benefits as well, by giving attractive physical appearance and consumer acceptance for over centuries. However, excessively intake of food Tartrazine can cause toxicity and pathogenicity to human. Due to arising of the health issues to mankind, researchers gave attentions for determination of Tartrazine by using analytical and advance methods. Currently, there are several analytical methods available, however, these methods are required skilled persons, time consuming and high cost. Herein, an electrochemical sensor was developed based on the combination of nanomaterials (chitosan, calcium nanoparticles and multiwall carbon nanotubes) for detection of Tartrazine. Electrochemical behavior of the modified gold electrode in the presence of Tartrazine was studied by using cyclic voltammetry and differential pulse voltammetry. Under optimal conditions, the DPV was detected with different concentrations of Tartrazine in the range of 0.1 to 10 ppm, with low detection limit (3.3s/s)

Extraction, analytical and advanced methods for detection of allura red AC (E129) in food and beverages products

Allura Red AC (E129) is an azo dye that widely used in drinks, juices, bakery, meat, and sweets products. High consumption of Allura Red has claimed an adverse effects of human health including allergies, food intolerance, cancer, multiple sclerosis, attention deficit hyperactivity disorder, brain damage, nausea, cardiac disease and asthma due to the reaction of aromatic azo compounds (R = R′ = aromatic). Several countries have banned and strictly controlled the uses of Allura Red in food and beverage products. This review paper is critically summarized on the available analytical and advanced methods for determination of Allura Red and also concisely discussed on the acceptable daily intake, toxicology and extraction methods

Recent Biosensors Technologies for Detection of Mycotoxin in Food Products

Mycotoxins are chemically diverse and capable of inducing a wide diversity of acute and chronic symptoms, ranging from feed refusal to rapid death. Accurate detection and monitoring of mycotoxins is an essential component of the prevention, diagnosis, and remediation of mycotoxin-related issues in livestock and human food. Current trends in food analysis are focusing on the application of fast, simple procedure needed, and low-cost biosensor technologies that can detect with high sensitivity and selectivity different compounds associated with food safety. This chapter discussed the recent analytical methods-based biosensor technology for quantification of mycotoxins in food products. Mainly focus on the biosensor technology based on the immobilization of antibodies onto various nanomaterials such as nanoparticles, graphite, carbon nanotubes, and quantum dots. The nanomaterials are able to be functionalized with various biomolecules such as enzymes, antibodies, nucleic acids, DNA/RNA aptamers, bio- or artificial receptors that make them suitable for detection of various substances such as food toxins, bacteria, and other compounds important in food analysis. All the nanomaterials provide an effective platform for achieving high sensitivity that is similar and, in some cases, even better than conventional analytical methods. We believe that future trends will be emphasized on improving biosensor properties toward practical application in the food industry

Highly sensitive determination of sunset yellow FCF (E110) in food products based on Chitosan/Nanoparticles/MWCNTs with modified gold electrode

Sunset Yellow belongs to the family of azo dyes, commonly used in food industry. High consumption of Sunset Yellow can cause health problem to human. Due to arising of the health issues, there are several analytical methods available for determination of Sunset Yellow. However, these methods are required skilled manpower, complicated procedures, time consuming and high cost. Herein, an electrochemical sensor was developed based on the combination of chitosan (CHIT), calcium oxide nanoparticles (CaONPs) and multiwall carbon nanotubes (MWCNTs) sensing film for detection of Sunset Yellow in food products. Electrochemical behavior of the modified gold electrode in the presence of Sunset Yellow was studied by using cyclic voltammetry (CV) and differential pulse voltammetry (DPV). The morphological characteristics of CHIT/CaONPs/MWCNTs were observed under scanning electron microscope and transmission electron microscope. Under optimal conditions, the DPV was detected with different concentrations of Sunset Yellow in the range of 0.9 to 10 ppm, with detection limit of 0.8 ppm. The developed method has successfully applied for monitoring the presence of Sunset Yellow with different food products including candy, royal jelly, ice cream and soft drink with satisfactory results

3D food printing of as the new way of preparing food: A review

The 3D printing technology has been applied to directly to construct physical model from 3D modelling without any aid of mold. Several industries such as automobile, aerospace including and recently food industry has utilize this technology to manufacture a complicated and intricate part required in the industry. It is foreseeable that 3D food printing (3DP) are possible to produce complex food model with unique internal pattern. A 3D food printing technique is composed of an extrusion-based printing, selective laser sintering and inkjet (liquid binding) printing. The food materials such as sugar, gelatin-based chocolate, and are used to create designed shape based on layer-by-layer method. This paper presents a review of 3D food printing techniques. This review is to categorize, printability, productivity, properties of printable material and mechanism of 3D food printing techniques, as well as to propose the future direction of this novel technology

Awareness and attitude towards 3D food printing technology: the case of consumer responses from Klang Valley, Malaysia

This study aimed to investigate the Malaysian consumer response to 3D food printing. The objectives were to evaluate the awareness of consumers on 3D food printing and identify the factors that influence consumers’ final attitude towards 3D food printing and assess consumers’ change in attitude towards 3D food printing after being further informed about the technology. An online consumer survey was conducted in Klang Valley which involved 394 Malaysians of age between 24 to 55 years old. From the survey, the respondents showed a relatively low awareness of 3D food printing. Their initial attitudes toward the technology indicated a neutral (mean 3.99±0.98) due to the lack of knowledge and experience on 3D food printing. Multiple linear regression analysis indicated that consumers’ willingness to consume 3D printed food (B = 0.397) and their benefit perception towards 3D food printing (B = 0.308) significantly led to a positive attitude. Food technology neophobia (B = -0.202) and familiarity (B = -0.180) were the factors that significantly contributed to a negative attitude among the respondents. From the paired t-test, it was found that the respondents’ overall attitude has improved significantly (mean 0.707±0.904) with the aid of an infographic included in the survey as the medium for the respondents to know more about 3D food printing. This shows that information delivery is important in influencing consumers’ attitudes towards 3D food printing. A well-designed communication strategy that is appropriate to the target consumers may be able to develop a positive response to 3D food printing among the consumers

Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)

Instant noodles are consumed worldwide, but instant noodles are often unhealthy. Therefore, in the current study, instant noodles were produced with composite flour (a blend of wheat flour and potato starch at weight ratios of 9:1, 8:2, and 7:3) incorporated with red seaweed powder (Eucheuma denticulatum) in proportions of 0, 5, 7.5, 10, 12.5, and 15%. The noodles’ sensory, physicochemical, and cooking properties were then determined. The incorporation of 7.5–15% of seaweed powder significantly (p < 0.05) increased the cooking yield, reduced the cooking loss, lengthened the cooking time, and decreased the pH values and water activity. The addition of seaweed powder weakened the tensile strength and softened the noodles. Seaweed noodles were denser and greener than control noodles. Among the three seaweed noodles (F2, F5, and F12) selected through the ranking test, panelists preferred F2 and F5 (both scoring 4.63 on a 7-point hedonic scale for overall acceptability) more than F12. Overall, F5 (at a wheat flour: potato starch ratio of 9:1; 15% seaweed powder) is the best-formulated seaweed noodle in this study, owing to its highest cooking yield and lowest cooking loss even with prolonged cooking, lowest water activity, and acceptable sensory qualities

Methods for the analysis of Sunset Yellow FCF (E110) in food and beverage products-a review

Food colorants are categorized into natural and synthetic dyes. One of the famous synthetic food dyes is Sunset Yellow FCF (E110) which belongs to the family of azo dyes and widely used in food industry. However, Sunset Yellow has positive and negative effects as well, by giving attractive physical appearance and consumer acceptance. At the same time, it can cause as attention deficit hyperactivity disorder (ADHD), is a group of behavioural symptoms that include inattentiveness, hyperactivity and impulsiveness, cancer and some other health effects with an excess consumption. Due to the arising of the health issues for mankind, researchers should give more priority to develop advance techniques for determination of Sunset Yellow in food and beverage products. The main aim of this review paper is critically discussed on the acceptable daily intake (ADI), toxicology, extraction methods, and analytical and electrochemical sensor methods for determination of Sunset Yellow

Development of biodegradable hybrid polymer film for detection of formaldehyde in seafood products

Despite the enormous accomplishments of current sensing methods, portable and sensitive sensing materials remains a challenging issue. Herein, a novel of a biodegradable hybrid polymer film was developed for quantitative analysis of formaldehyde seafood, including Lutjanus erythropterus, Euthynnus affinis, Caranx indicus, and Penaeus monodon at Sabah, Malaysia. In this research, starch and chitosan were introduced as the substrate to entrap Nash colorimetric reagents for the fabrication of biodegradable films for detection of formaldehyde. Under optimal conditions, excellent linearity (R2 = 0.9918) of colorimetric response was obtained in formaldehyde concentration ranges of 100 to 0 ppm, with a limit of detection and quantification calculated to be 5 and 16.8 ppm, respectively. The developed film was successfully applied to the identification and quantification of formaldehyde in four different seafood samples with satisfactory recoveries, and RSD values obtained range between 98.80%–104.65% and 0.12%–1.21%, respectively. The present research demonstrated short response time (within 5 min) that provides reliable methods for application in biosensing, which exhibited the advantage of this well-performing platform for application in the food, environmental, and medical disciplines sensing