Amaranth as a supplier of natural food colors – healing practice

health problems in several studies. Some dyes are said to reduce risk, among other things <strong>hyperactivity</strong>, <strong>allergies</strong> And <strong>Krebs</strong> increase. <strong>amaranth</strong> it could serve as a natural alternative, according to a recent study.</p>\r\n<p>researchers of <a rel="nofollow noopener" target="_blank" href="https://aces.illinois.edu/">University of Illinois</a> found in a recent study that the red dye <strong>Betalain</strong>, which can be obtained from amaranth, is suitable as a natural food colouring. The research results were recently published in the journal "<a rel="nofollow noopener" target="_blank" href="https://www.frontiersin.org/articles/10.3389/fpls.2022.932440/full">Frontiers in plant science</a>" submitted.</p>\r\n<h2><span class="ez-toc-section" id="Potenzielle_Risiken_durch_kuenstliche_Farbstoffe"/>Potential hazards from artificial dyes<span class="ez-toc-section-end"/></h2>\r\n<p>A recent study showed that Allura red AC food coloring (<strong>E129</strong>) a potential trigger of chronic bowel disease such as <strong>Crohn's disease</strong> And <strong>Ulcerative colitis</strong> (see: E129 food coloring can cause inflammatory bowel disease).</p>\r\n<p>Other research has linked food coloring to an increased risk of <strong>hyperactivity in children</strong>, <strong>allergies</strong> And <strong>some types of cancer</strong> connected. With that in mind, it makes sense to start thinking about natural alternatives to artificial food colors.</p>\r\n<h2><span class="ez-toc-section" id="Amarant_ist_eine_gute_Quelle_fuer_rote_Farbpigmente"/>Amaranth is a good source of red color pigments<span class="ez-toc-section-end"/></h2>\r\n<p>According to the University of Illinois working group, amaranth plants are a good source of red pigment. In 48 different amaranth varieties, the team discovered several promising candidates that could be used in the food industry.</p>\r\n<p><em>“Our work serves as a comprehensive review of plant amaranth to determine the hue, concentration, and chemical structure diversity of magenta dyes”</em>explains the study's lead author <strong>Jay Howard</strong>. According to him, the study results provide a solid basis for the commercial use of the natural coloring agent in the food industry.</p>\r\n<h2><span class="ez-toc-section" id="Farbstoffe_sind_ueber_Wochen_stabil"/>The dyes are stable for weeks<span class="ez-toc-section-end"/></h2>\r\n<p>The 48 selected amaranth varieties cover the entire leaf color spectrum, from deep burgundy to lime green. The color pigments were extracted from the stem and leaf tissue.</p>\r\n<p><em>"We created a chemical profile for each extract by looking at the ratio of dominant pigments"</em>adds the study co-author <strong>Chance Riggins</strong>. Some of the excerpts are <strong>stable for days or even weeks</strong> without fading.</p>\r\n<p>This is especially important for industry, as a natural dye that turns brown after just one day would be unusable for mass production.</p>\r\n<h2><span class="ez-toc-section" id="Betalain_wurde_bislang_aus_Rueben_gewonnen"/>Until now, betalin was obtained from beets<span class="ez-toc-section-end"/></h2>\r\n<p>Betalain is already known as a natural dye. Currently it is mainly obtained from beets. According to the working group, however, beets are problematic as a source of betalin, as the earthy flavors of the beetroot are often transferred to the product with the coloring agent. Most amaranth extracts, however, were <strong>odorless and tasteless</strong>.</p>\r\n<p>Another advantage of amaranth over beets is that the plant is very hardy and can therefore be grown under less favorable conditions than beets.</p>\r\n<h2><span class="ez-toc-section" id="Zulassung_duerfte_unproblematisch_sein"/>Approval shouldn't be a problem<span class="ez-toc-section-end"/></h2>\r\n<p><em>“Amaranth is already approved by the FDA for food use and may also be approved as a natural food color under these guidelines”</em>Riggins insists. Currently, the plant is mainly used as a <strong>gluten-free alternative to cereals</strong> cultivated.</p>\r\n<h2><span class="ez-toc-section" id="Amarant_als_natuerlicher_Farbstoff-Lieferant_geeignet"/>Amaranth suitable as a supplier of natural dyes<span class="ez-toc-section-end"/></h2>\r\n<p><em>“The move away from synthetic ingredients requires a broad range of natural options to enable the food industry to achieve the hue and stability of synthetic colors at an effective cost of ownership”</em>Howard clarified.</p>\r\n<p><em>“Amaranth is an interesting crop that meets all these needs: it is scalable, resistant, rich in antioxidants and produces impressive biomass yields”</em>, summarizes the author of the study. (vb)</p>\r\n<div id="quality-statement-container" class="clearfix">\r\n<h2>Author and source information</h2><div id="source-container">\r\n<button aria-labelledby="show-sources-label" class="button button-clear" id="show-sources-button" onclick="document.getElementById('source-container').classList.toggle('active')" type="button"><span id="show-sources-label" class="hpn-scope">Find out now</span></button>\r\n<div id="article-sources">\r\n<div class="quellen-details">\r\n<p class="details">This text corresponds to the specifications of the specialist medical literature, medical guidelines and current studies and has been reviewed by medical professionals.</p>\r\n</div>\r\n<div aria-labelledby="authors-label" class="source-section clearfix" role="directory">\r\n<p>Author:</p>\r\n<p>\r\n<span role="listitem">Graduate Editor (FH) Volker Blasek</span>\r\n</p>\r\n</div>\r\n<div aria-labelledby="sources-label" class="source-section clearfix" role="directory">\r\n<p>Sources:</p>\r\n<ul class="value"><li itemprop="citation" role="listitem">University of Illinois: Want Natural Food Coloring? Amaranth offers, according to the Illinois study (veröffentlicht: 01.09.2023), <a rel="nofollow noopener" target="_blank" href="https://aces.illinois.edu/news/want-natural-food-dye-amaranth-delivers-according-illinois-study">aces.illinois.edu</a></li><li itemprop="citation" role="listitem">Jay E. Howard, Maria B. Villamil, Chance W. Riggins, et al.: Amaranth as a source of natural food color: Germplasm investigation and optimization of extraction methods for betaline pigments; in: Frontiers in plant science (2023), <a rel="nofollow noopener" target="_blank" href="https://www.frontiersin.org/articles/10.3389/fpls.2022.932440/full">frontiersin.org</a></li><li itemprop="citation" role="listitem"> Kwon, YH, Banskota, S., Wang, H. et al. Chronic exposure to synthetic food dye Allura Red AC promotes susceptibility to experimental colitis via intestinal serotonin in mice. Nat Municipality 13, 7617 (2022). https://doi.org/10.1038/s41467-022-35309-y, <a rel="nofollow noopener" target="_blank" href="https://www.nature.com/articles/s41467-022-35309-y">nature.com</a></li></ul>\r\n</div>\r\n</div>\r\n</div><p class="wichtiger_hinweis"><strong>Important note:</strong><br/>This article contains general advice only and should not be used for self-diagnosis or treatment. It cannot replace a visit to the doctor.</p></div>\r\n</div> \r\n ?"> Submit