21 CFR 25.32 - Foods, food additives, and color additives.

Code of Federal Regulations, 2012 CFR

2012-04-01

... use in food, drugs, devices, or cosmetics. (d) Testing and certification of batches of a color... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Foods, food additives, and color additives. 25.32 Section 25.32 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL...

21 CFR 25.32 - Foods, food additives, and color additives.

Code of Federal Regulations, 2013 CFR

2013-04-01

... use in food, drugs, devices, or cosmetics. (d) Testing and certification of batches of a color... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Foods, food additives, and color additives. 25.32 Section 25.32 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL...

21 CFR 25.32 - Foods, food additives, and color additives.

Code of Federal Regulations, 2010 CFR

2010-04-01

... use in food, drugs, devices, or cosmetics. (d) Testing and certification of batches of a color... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Foods, food additives, and color additives. 25.32 Section 25.32 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL...

21 CFR 25.32 - Foods, food additives, and color additives.

Code of Federal Regulations, 2014 CFR

2014-04-01

... use in food, drugs, devices, or cosmetics. (d) Testing and certification of batches of a color... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Foods, food additives, and color additives. 25.32 Section 25.32 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL...

9 CFR 381.119 - Declaration of artificial flavoring or coloring.

Code of Federal Regulations, 2013 CFR

2013-01-01

... Containers § 381.119 Declaration of artificial flavoring or coloring. (a) When an artificial smoke flavoring or a smoke flavoring is added as an ingredient in the formula of any poultry product, there shall... “Artificial Smoke Flavoring Added” or “Smoke Flavoring Added,” as applicable, and the ingredient statement...

9 CFR 381.119 - Declaration of artificial flavoring or coloring.

Code of Federal Regulations, 2012 CFR

2012-01-01

... Containers § 381.119 Declaration of artificial flavoring or coloring. (a) When an artificial smoke flavoring or a smoke flavoring is added as an ingredient in the formula of any poultry product, there shall... “Artificial Smoke Flavoring Added” or “Smoke Flavoring Added,” as applicable, and the ingredient statement...

9 CFR 381.119 - Declaration of artificial flavoring or coloring.

Code of Federal Regulations, 2014 CFR

2014-01-01

... Containers § 381.119 Declaration of artificial flavoring or coloring. (a) When an artificial smoke flavoring or a smoke flavoring is added as an ingredient in the formula of any poultry product, there shall... “Artificial Smoke Flavoring Added” or “Smoke Flavoring Added,” as applicable, and the ingredient statement...

The combined effect of food-simulating solutions, brushing and staining on color stability of composite resins

PubMed Central

Silva, Tânia Mara Da; Sales, Ana Luísa Leme Simões; Pucci, Cesar Rogerio; Borges, Alessandra Bühler; Torres, Carlos Rocha Gomes

2017-01-01

Abstract Objective: This study evaluated the effect of food-simulating media associated with brushing and coffee staining on color stability of different composite resins. Materials and methods: Eighty specimens were prepared for each composite: Grandio SO (Voco), Amaris (Voco), Filtek Z350XT (3M/ESPE), Filtek P90 (3M/ESPE). They were divided into four groups according to food-simulating media for 7 days: artificial saliva (control), heptane, citric acid and ethanol. The composite surface was submitted to 10,950 brushing cycles (200 g load) in an automatic toothbrushing machine. The specimens were darkened with coffee solution at 37 °C for 24 h. After each treatment, color measurements were assessed by spectrophotometry, using CIE L*a*b* system. The overall color change (ΔE) was determined for each specimen at baseline (C1) and after the treatments (food-simulating media immersion/C2, brushing/C3 and dye solution/C4). Data were analyzed by two-way repeated measures ANOVA and Tukey’s tests (p < .05). Results: The results of RM-ANOVA showed significant differences for composites (p = .001), time (p = .001) and chemical degradation (p = .002). The mean of ΔE for composites were: Z350XT (5.39)a, Amaris (3.89)b, Grandio (3.75)bc, P90 (3.36)c. According to food-simulating media: heptane (4.41)a, citric acid (4.24)a, ethanol (4.02)ab, artificial saliva (3.76)b. For the treatments: dye solution (4.53)a, brushing (4.26)a, after food-simulating media (3.52)b. Conclusions: The composite resin Filtek Z350XT showed significantly higher staining than all other composite resin tested. The immersion in heptane and citric acid produced the highest color alteration than other food-simulating media. The exposure of samples to brushing protocols and darkening in coffee solution resulted in significant color alteration of the composite resins. PMID:28642926

The Color Red Supports Avoidance Reactions to Unhealthy Food.

PubMed

Rohr, Michaela; Kamm, Friederike; Koenigstorfer, Joerg; Groeppel-Klein, Andrea; Wentura, Dirk

2015-01-01

Empirical evidence suggests that the color red acts like an implicit avoidance cue in food contexts. Thus specific colors seem to guide the implicit evaluation of food items. We built upon this research by investigating the implicit meaning of color (red vs. green) in an approach-avoidance task with healthy and unhealthy food items. Thus, we examined the joint evaluative effects of color and food: Participants had to categorize food items by approach-avoidance reactions, according to their healthfulness. Items were surrounded by task-irrelevant red or green circles. We found that the implicit meaning of the traffic light colors influenced participants' reactions to the food items. The color red (compared to green) facilitated automatic avoidance reactions to unhealthy foods. By contrast, approach behavior toward healthy food items was not moderated by color. Our findings suggest that traffic light colors can act as implicit cues that guide automatic behavioral reactions to food.

21 CFR 146.126 - Frozen concentrate for colored lemonade.

Code of Federal Regulations, 2011 CFR

2011-04-01

... food, including artificial coloring, used in conformity with regulations established pursuant to... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Frozen concentrate for colored lemonade. 146.126 Section 146.126 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...

Verification of rapid method for estimation of added food colorant type in boiled sausages based on measurement of cross section color

NASA Astrophysics Data System (ADS)

Jovanović, J.; Petronijević, R. B.; Lukić, M.; Karan, D.; Parunović, N.; Branković-Lazić, I.

2017-09-01

During the previous development of a chemometric method for estimating the amount of added colorant in meat products, it was noticed that the natural colorant most commonly added to boiled sausages, E 120, has different CIE-LAB behavior compared to artificial colors that are used for the same purpose. This has opened the possibility of transforming the developed method into a method for identifying the addition of natural or synthetic colorants in boiled sausages based on the measurement of the color of the cross-section. After recalibration of the CIE-LAB method using linear discriminant analysis, verification was performed on 76 boiled sausages, of either frankfurters or Parisian sausage types. The accuracy and reliability of the classification was confirmed by comparison with the standard HPLC method. Results showed that the LDA + CIE-LAB method can be applied with high accuracy, 93.42 %, to estimate food color type in boiled sausages. Natural orange colors can give false positive results. Pigments from spice mixtures had no significant effect on CIE-LAB results.

Modeling of Carbon Mortar Color Expression Using Artificial Neural Network.

PubMed

Jang, Hong-Seok; Kim, Ju-Hee; Shuli, Xing; So, Seung-Young

2018-09-01

Colored concrete uses pigments and white Portland cement (WPC) to perform decorative functions together with structural function. Pigments are used in permanent coloring of concrete with colors different from the natural color of the cement or the aggregates with mixing WPC. In this study, an artificial neural networks study was carried out to predict the color evaluation of black mortar using pigment and carbon black. A data set of a laboratory work, in which a total of 9 mortars were produced, was utilized in the Artificial Neural Networks (ANNs) study. The mortar mixture parameters were nine different pigment and carbon black ratios. Each mortar was measured at ten locations on the surface and averaged. Color can be evaluated by measurements of tristimulus values L* , a* and b* , represented in the chromatic space CIELAB. The L* value is a measure of luminosity (0 darkness), from completely opaque (0) to completely transparent (100); a* is a measure of redness (-a* greenness) and b* of yellowness (-b* blueness). ANN model is constructed, trained and tested using these data. The data used in the ANN model are arranged in a format of three input parameters that cover the pigment, carbon black and WPC and, an output parameter which is the color parameters of the black colored mortar. The results showed that ANN can be an alternative approach for the predicting the color parameters using mortar ingredients as input parameters.

Thermostable phycocyanin from the red microalga Cyanidioschyzon merolae, a new natural blue food colorant.

PubMed

Rahman, D Y; Sarian, F D; van Wijk, A; Martinez-Garcia, M; van der Maarel, M J E C

2017-01-01

The demand for natural food colorants is growing as consumers question the use of artificial colorants more and more. The phycobiliprotein C-phycocyanin of Arthospira platensis is used as a natural blue colorant in certain food products. The thermoacidophilic red microalga Cyanidioschyzon merolae might provide an alternative source of phycocyanin. Cyanidioschyzon merolae belongs to the order Cyanidiophyceae of the phylum Rhodophyta. Its natural habitat are sulfuric hot springs and geysers found near volcanic areas in, e.g., Yellowstone National Park in the USA and in Java, Indonesia. It grows optimally at a pH between 0.5 and 3.0 and at temperatures up to 56 °C. The low pH at which C . merolae grows minimizes the risk of microbial contamination and could limit production loss. As C . merolae lacks a cell wall, phycocyanin with a high purity number of 9.9 could be extracted by an osmotic shock using a simple ultrapure water extraction followed by centrifugation. The denaturation midpoint at pH 5 was 83 °C, being considerably higher than the A . platensis phycocyanin (65 °C). The C . merolae phycocyanin was relatively stable at pH 4 and 5 up to 80 °C. The high thermostability at slightly acidic pH makes the C . merolae phycocyanin an interesting alternative to A . platensis phycocyanin as a natural blue food colorant.

The Effect of pH and Color Stability of Anthocyanin on Food Colorant

NASA Astrophysics Data System (ADS)

Wahyuningsih, S.; Wulandari, L.; Wartono, M. W.; Munawaroh, H.; Ramelan, A. H.

2017-04-01

Anthocyanins are naturally occurring pigments of red and purple. Red anthocyanin pigments provide a strong and sharp and widely applied in various industries such as food coloring or drink. Anthocyanins isolated by maceration, extraction and thin layer chromatography (TLC). The extract has been obtained from the initial stages of maceration then separated into several fractions by chromatography to isolate fractions colored dark red. Identification of chemical compounds with TLC (Thin Layer Chromatography) is able to distinguish the fraction of anthocyanin produced. FTIR (Fourier Transform Infrared Spectroscopy) used to identification of the functional group of a compound. The UV-Vis absorption spectra have to produce maximum absorbance values that describe the intensity of anthocyanin spectra in different colors for different pH. Anthocyanins are more stable at low pH (acidic conditions) which gives a red pigment. Meanwhile, the higher the pH value of anthocyanin will provide color fading of the color blue. So as a food colorant, anthocyanin with a low pH or height pH has a significant effect on the food colorant.

Color stability and flexural strength of poly (methyl methacrylate) and bis-acrylic composite based provisional crown and bridge auto-polymerizing resins exposed to beverages and food dye: an in vitro study.

PubMed

Gujjari, Anil K; Bhatnagar, Vishrut M; Basavaraju, Ravi M

2013-01-01

To evaluate the color stability and flexural strength of poly (methyl methacrylate) (PMMA) and bis-acrylic composite based provisional crown and bridge auto-polymerizing resins exposed to tea, coffee, cola, and food dye. Two provisional crown and bridge resins, one DPI self-cure tooth molding powder (PMMA) (Group A), and one Protemp 4 Temporization Material (bis-acrylic composite) (Group B) were used. Disk-shaped specimens for color stability testing (n = 30 for each material) and bar-shaped specimens for flexural strength testing (n = 30 for each material) were fabricated using a metal mold. The specimens were immersed in artificial saliva, artificial saliva + tea, artificial saliva + coffee, artificial saliva + cola, and artificial saliva + food dye solutions and stored in an incubator at 37°C. Color measurements were taken before immersion, and then after 3 and 7 days of immersion. Flexural strength was evaluated after 7 days of immersion. Group A showed significantly higher color stability as compared to Group B, and artificial saliva + coffee solution had the most staining capacity for the resins. Test solutions had no effect on the flexural strength of Group A, but Group B specimens immersed in artificial saliva + cola showed significantly lower flexural strength values as compared to the control group. The findings of the study showed that for materials used in the study, PMMA was more color stable than bis-acrylic composite based resin. Also, material based on PMMA was more resistant to damage from dietary beverages as compared to bis-acrylic composite based provisional crown and bridge resin.

Health safety issues of synthetic food colorants.

PubMed

Amchova, Petra; Kotolova, Hana; Ruda-Kucerova, Jana

2015-12-01

Increasing attention has been recently paid to the toxicity of additives used in food. The European Parliament and the Council published the REGULATION (EC) No. 1333/2008 on food additives establishing that the toxicity of food additives evaluated before 20th January 2009 must be re-evaluated by European Food Safety Authority (EFSA). The aim of this review is to survey current knowledge specifically on the toxicity issues of synthetic food colorants using official reports published by the EFSA and other available studies published since the respective report. Synthetic colorants described are Tartrazine, Quinoline Yellow, Sunset Yellow, Azorubine, Ponceau 4R, Erythrosine, Allura Red, Patent Blue, Indigo Carmine, Brilliant Blue FCF, Green S, Brilliant Black and Brown HT. Moreover, a summary of evidence on possible detrimental effects of colorant mixes on children's behaviour is provided and future research directions are outlined. Copyright © 2015 Elsevier Inc. All rights reserved.

78 FR 14664 - Food and Color Additives; Technical Amendments

Federal Register 2010, 2011, 2012, 2013, 2014

2013-03-07

..., 176, 177, 178, 184, and 189 [Docket No. FDA-2012-N-0010] Food and Color Additives; Technical... Food and Drug Administration (FDA) is amending certain regulations regarding food and color additives... of Food Additive Safety.'' Where appropriate, we also are updating the street address to reflect our...

Evaluation of the color stability of two techniques for reproducing artificial irides after microwave polymerization

PubMed Central

GOIATO, Marcelo Coelho; dos SANTOS, Daniela Micheline; MORENO, Amália; GENNARI-FILHO, Humberto; PELLIZZER, Eduardo Piza

2011-01-01

The use of ocular prostheses for ophthalmic patients aims to rebuild facial aesthetics and provide an artificial substitute to the visual organ. Natural intemperate conditions promote discoloration of artificial irides and many studies have attempted to produce irides with greater chromatic paint durability using different paint materials. Objectives The present study evaluated the color stability of artificial irides obtained with two techniques (oil painting and digital image) and submitted to microwave polymerization. Material and Methods Forty samples were fabricated simulating ocular prostheses. Each sample was constituted by one disc of acrylic resin N1 and one disc of colorless acrylic resin with the iris interposed between the discs. The irides in brown and blue color were obtained by oil painting or digital image. The color stability was determined by a reflection spectrophotometer and measurements were taken before and after microwave polymerization. Statistical analysis of the techniques for reproducing artificial irides was performed by applying the normal data distribution test followed by 2-way ANOVA and Tukey HSD test (α=.05). Results Chromatic alterations occurred in all specimens and statistically significant differences were observed between the oil-painted samples and those obtained by digital imaging. There was no statistical difference between the brown and blue colors. Independently of technique, all samples suffered color alterations after microwave polymerization. Conclusion The digital imaging technique for reproducing irides presented better color stability after microwave polymerization. PMID:21625733

Artificial selection for structural color on butterfly wings and comparison with natural evolution

PubMed Central

Wasik, Bethany R.; Liew, Seng Fatt; Lilien, David A.; Dinwiddie, April J.; Noh, Heeso; Cao, Hui; Monteiro, Antónia

2014-01-01

Brilliant animal colors often are produced from light interacting with intricate nano-morphologies present in biological materials such as butterfly wing scales. Surveys across widely divergent butterfly species have identified multiple mechanisms of structural color production; however, little is known about how these colors evolved. Here, we examine how closely related species and populations of Bicyclus butterflies have evolved violet structural color from brown-pigmented ancestors with UV structural color. We used artificial selection on a laboratory model butterfly, B. anynana, to evolve violet scales from UV brown scales and compared the mechanism of violet color production with that of two other Bicyclus species, Bicyclus sambulos and Bicyclus medontias, which have evolved violet/blue scales independently via natural selection. The UV reflectance peak of B. anynana brown scales shifted to violet over six generations of artificial selection (i.e., in less than 1 y) as the result of an increase in the thickness of the lower lamina in ground scales. Similar scale structures and the same mechanism for producing violet/blue structural colors were found in the other Bicyclus species. This work shows that populations harbor large amounts of standing genetic variation that can lead to rapid evolution of scales’ structural color via slight modifications to the scales’ physical dimensions. PMID:25092295

Artificial selection for structural color on butterfly wings and comparison with natural evolution.

PubMed

Wasik, Bethany R; Liew, Seng Fatt; Lilien, David A; Dinwiddie, April J; Noh, Heeso; Cao, Hui; Monteiro, Antónia

2014-08-19

Brilliant animal colors often are produced from light interacting with intricate nano-morphologies present in biological materials such as butterfly wing scales. Surveys across widely divergent butterfly species have identified multiple mechanisms of structural color production; however, little is known about how these colors evolved. Here, we examine how closely related species and populations of Bicyclus butterflies have evolved violet structural color from brown-pigmented ancestors with UV structural color. We used artificial selection on a laboratory model butterfly, B. anynana, to evolve violet scales from UV brown scales and compared the mechanism of violet color production with that of two other Bicyclus species, Bicyclus sambulos and Bicyclus medontias, which have evolved violet/blue scales independently via natural selection. The UV reflectance peak of B. anynana brown scales shifted to violet over six generations of artificial selection (i.e., in less than 1 y) as the result of an increase in the thickness of the lower lamina in ground scales. Similar scale structures and the same mechanism for producing violet/blue structural colors were found in the other Bicyclus species. This work shows that populations harbor large amounts of standing genetic variation that can lead to rapid evolution of scales' structural color via slight modifications to the scales' physical dimensions.

The Chemistry of Food Dyes. Palette of Color Monograph Series.

ERIC Educational Resources Information Center

Epp, Dianne N.

Dyes aren't just for fabrics--colorants have been added to food for centuries to enhance its appearance. This monograph and teaching guide investigates both the compounds that give foods their natural color and synthetic colorants currently approved for use in foods. Problem-solving inquiry based activities involve high school level students in…

21 CFR 70.10 - Color additives in standardized foods and new drugs.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Color additives in standardized foods and new... SERVICES GENERAL COLOR ADDITIVES General Provisions § 70.10 Color additives in standardized foods and new... proposes the inclusion of a color additive in the standardized food, the provisions of the regulations in...

21 CFR 70.10 - Color additives in standardized foods and new drugs.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Color additives in standardized foods and new... SERVICES GENERAL COLOR ADDITIVES General Provisions § 70.10 Color additives in standardized foods and new... proposes the inclusion of a color additive in the standardized food, the provisions of the regulations in...

21 CFR 70.10 - Color additives in standardized foods and new drugs.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Color additives in standardized foods and new... SERVICES GENERAL COLOR ADDITIVES General Provisions § 70.10 Color additives in standardized foods and new... proposes the inclusion of a color additive in the standardized food, the provisions of the regulations in...

21 CFR 70.10 - Color additives in standardized foods and new drugs.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Color additives in standardized foods and new... SERVICES GENERAL COLOR ADDITIVES General Provisions § 70.10 Color additives in standardized foods and new... proposes the inclusion of a color additive in the standardized food, the provisions of the regulations in...

21 CFR 70.10 - Color additives in standardized foods and new drugs.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Color additives in standardized foods and new... SERVICES GENERAL COLOR ADDITIVES General Provisions § 70.10 Color additives in standardized foods and new... proposes the inclusion of a color additive in the standardized food, the provisions of the regulations in...

The application of computer color matching techniques to the matching of target colors in a food substrate: a first step in the development of foods with customized appearance.

PubMed

Kim, Sandra; Golding, Matt; Archer, Richard H

2012-06-01

A predictive color matching model based on the colorimetric technique was developed and used to calculate the concentrations of primary food dyes needed in a model food substrate to match a set of standard tile colors. This research is the first stage in the development of novel three-dimensional (3D) foods in which color images or designs can be rapidly reproduced in 3D form. Absorption coefficients were derived for each dye, from a concentration series in the model substrate, a microwave-baked cake. When used in a linear, additive blending model these coefficients were able to predict cake color from selected dye blends to within 3 ΔE*(ab,10) color difference units, or within the limit of a visually acceptable match. Absorption coefficients were converted to pseudo X₁₀, Y₁₀, and Z₁₀ tri-stimulus values (X₁₀(P), Y₁₀(P), Z₁₀(P)) for colorimetric matching. The Allen algorithm was used to calculate dye concentrations to match the X₁₀(P), Y₁₀(P), and Z₁₀(P) values of each tile color. Several recipes for each color were computed with the tile specular component included or excluded, and tested in the cake. Some tile colors proved out-of-gamut, limited by legal dye concentrations; these were scaled to within legal range. Actual differences suggest reasonable visual matches could be achieved for within-gamut tile colors. The Allen algorithm, with appropriate adjustments of concentration outputs, could provide a sufficiently rapid and accurate calculation tool for 3D color food printing. The predictive color matching approach shows potential for use in a novel embodiment of 3D food printing in which a color image or design could be rendered within a food matrix through the selective blending of primary dyes to reproduce each color element. The on-demand nature of this food application requires rapid color outputs which could be provided by the color matching technique, currently used in nonfood industries, rather than by empirical food

Does maternal exposure to artificial food coloring additives increase oxidative stress in the skin of rats?

PubMed

Başak, K; Başak, P Y; Doğuç, D K; Aylak, F; Oğuztüzün, S; Bozer, B M; Gültekin, F

2017-10-01

Glutathione-S-transferase (GST) and cytochrome P450 family 1 subfamily A polypeptide 1 (CYP1A1) metabolize and detoxify carcinogens, drugs, environmental pollutants, and reactive oxygen species. Changes of GST expression in tissues and gene mutations have been reported in association with many neoplastic skin diseases and dermatoses. Widely used artificial food coloring additives (AFCAs) also reported to effect primarily behavioral and cognitive function and cause neoplastic diseases and several inflammatory skin diseases. We aimed to identify the changes in expression of GSTs, CYP1A1, and vascular endothelial growth factor (VEGF) in rat skin which were maternally exposed AFCAs. A rat model was designed to evaluate the effects of maternal exposure of AFCAs on skin in rats. "No observable adverse effect levels" of commonly used AFCAs as a mixture were given to female rats before and during gestation. Immunohistochemical expression of GSTs, CYP1A1, and VEGF was evaluated in their offspring. CYP1A1, glutathione S-transferase pi (GSTP), glutathione S-transferase alpha (GSTA), glutathione S-transferase mu (GSTM), glutathione S-transferase theta (GSTT), and VEGF were expressed by epidermal keratinocytes, dermal fibroblasts, sebaceous glands, hair follicle, and subcutaneous striated muscle in the normal skin. CYP1A1, GSTA, and GSTT were expressed at all microanatomical sites of skin in varying degrees. The expressions of CYP1A1, GSTA, GSTT, and VEGF were decreased significantly, while GSTM expression on sebaceous gland and hair follicle was increased. Maternal exposure of AFCAs apparently effects expression of the CYP1A1, GSTs, and VEGF in the skin. This prominent change of expressions might play role in neoplastic and nonneoplastic skin diseases.

Color stability of maxillofacial silicone with nanoparticle pigment and opacifier submitted to disinfection and artificial aging.

PubMed

Filié Haddad, Marcela; Coelho Goiato, Marcelo; Micheline Dos Santos, Daniela; Moreno, Amália; Filipe D'almeida, Nuno; Alves Pesqueira, Aldiéris

2011-09-01

The purpose of this study was to evaluate the color stability of a maxillofacial elastomer with the addition of a nanoparticle pigment and∕or an opacifier submitted to chemical disinfection and artificial aging. Specimens were divided into four groups (n = 30): group I: silicone without pigment or opacifier, group II: ceramic powder pigment, group III: Barium sulfate (BaSO(4)) opacifier, and group IV: ceramic powder and BaSO(4) opacifier. Specimens of each group (n = 10) were disinfected with effervescent tablets, neutral soap, or 4% chlorhexidine gluconate. Disinfection was done three times a week during two months. Afterward, specimens were submitted to different periods of artificial aging. Color evaluation was initially done, after 60 days (disinfection period) and after 252, 504, and 1008 h of artificial aging with aid of a reflection spectrophotometer. Data were analyzed by three-way ANOVA and Tukey test (α = 0.05). The isolated factor disinfection did not statistically influence the values of color stability among groups. The association between pigment and BaSO(4) opacifier (GIV) was more stable in relationship to color change (△E). All values of △E obtained, independent of the disinfectant and the period of artificial aging, were considered acceptable in agreement with the norms presented in literature.

Color matching of fabric blends: hybrid Kubelka-Munk + artificial neural network based method

NASA Astrophysics Data System (ADS)

Furferi, Rocco; Governi, Lapo; Volpe, Yary

2016-11-01

Color matching of fabric blends is a key issue for the textile industry, mainly due to the rising need to create high-quality products for the fashion market. The process of mixing together differently colored fibers to match a desired color is usually performed by using some historical recipes, skillfully managed by company colorists. More often than desired, the first attempt in creating a blend is not satisfactory, thus requiring the experts to spend efforts in changing the recipe with a trial-and-error process. To confront this issue, a number of computer-based methods have been proposed in the last decades, roughly classified into theoretical and artificial neural network (ANN)-based approaches. Inspired by the above literature, the present paper provides a method for accurate estimation of spectrophotometric response of a textile blend composed of differently colored fibers made of different materials. In particular, the performance of the Kubelka-Munk (K-M) theory is enhanced by introducing an artificial intelligence approach to determine a more consistent value of the nonlinear function relationship between the blend and its components. Therefore, a hybrid K-M+ANN-based method capable of modeling the color mixing mechanism is devised to predict the reflectance values of a blend.

Food color is in the eye of the beholder: the role of human trichromatic vision in food evaluation.

PubMed

Foroni, Francesco; Pergola, Giulio; Rumiati, Raffaella Ida

2016-11-14

Non-human primates evaluate food quality based on brightness of red and green shades of color, with red signaling higher energy or greater protein content in fruits and leafs. Despite the strong association between food and other sensory modalities, humans, too, estimate critical food features, such as calorie content, from vision. Previous research primarily focused on the effects of color on taste/flavor identification and intensity judgments. However, whether evaluation of perceived calorie content and arousal in humans are biased by color has received comparatively less attention. In this study we showed that color content of food images predicts arousal and perceived calorie content reported when viewing food even when confounding variables were controlled for. Specifically, arousal positively co-varied with red-brightness, while green-brightness was negatively associated with arousal and perceived calorie content. This result holds for a large array of food comprising of natural food - where color likely predicts calorie content - and of transformed food where, instead, color is poorly diagnostic of energy content. Importantly, this pattern does not emerged with nonfood items. We conclude that in humans visual inspection of food is central to its evaluation and seems to partially engage the same basic system as non-human primates.

76 FR 71248 - Animal Food Labeling; Declaration of Certifiable Color Additives

Federal Register 2010, 2011, 2012, 2013, 2014

2011-11-17

.... FDA-2009-N-0025] Animal Food Labeling; Declaration of Certifiable Color Additives AGENCY: Food and... amending its regulations regarding the declaration of certified color additives on the labels of animal... common or usual names of all color additives required to be certified by FDA. An additional purpose of...

Influence of artificial accelerated aging on the color stability and opacity of composites of different shades.

PubMed

Mundim, F M; Da Fonseca Roberti Garcia, L; Silva Sousa, A B; Cruvinel, D R; De Carvalho Panzeri Pires-De-Souza, F

2010-10-01

The aim of this study was to evaluate the influence of artificial accelerated aging on the color stability and opacity of composites of different shades. Four composites for direct use (Heliomolar, 4 Seasons, Tetric EvoCeram; QuiXfil) and one for indirect use (SR Adoro) in two shades were used: light (A2) and dark (C3 for direct, and D4 for indirect composite). QuiXfil was obtained in Universal shade. A Teflon matrix (12 X 2 mm) was used to obtain 54 specimens (N=6), which were submitted to color and opacity analysis (Spectrophotometer PCB 6807, Byk Gardner) before and after artificial accelerated aging for 384 hours. After the statistical analysis (2-way ANOVA - Bonferroni - P<0.05), significant color alteration was observed in the light and dark composites studied (P<0.05), with the exception of QuiXfil. Composite 4 Seasons/C3 showed less color alteration (ΔE=0.91). The opacity alteration (ΔOP) was higher for light composites. Artificial accelerated aging interfered in the optical properties assessed; however, the alterations seemed to be more related to the composites composition than to their shade.

Lack of genotoxicity in vivo for food color additive Tartrazine.

PubMed

Bastaki, Maria; Farrell, Thomas; Bhusari, Sachin; Pant, Kamala; Kulkarni, Rohan

2017-07-01

Tartrazine is approved as a food color additive internationally with INS number 102, in the United States as food color subject to batch certification "Food, Drug, and Cosmetic" (FD&C) Yellow No. 5, and in Europe as food color additive with E number 102. In their evaluation of the color (2013), the European Food Safety Authority (EFSA) expressed concerns of potential genotoxicity, based primarily on one genotoxicity study that was not conducted according to Guidelines. The present in vivo genotoxicity study was conducted according to OECD Guidelines in response to EFSA's request for additional data. The animal species and strain, and the tissues examined were selected specifically to address the previously reported findings. The results of this study show clear absence of genotoxic activity for Tartrazine, in the bone marrow micronucleus assay and the Comet assay in the liver, stomach, and colon. These data addressed EFSA's concerns for genotoxicity. The Joint WHO/FAO Committee on Food Additives (JECFA) (2016) also reviewed these data and concluded that there is no genotoxicity concern for Tartrazine. Negative findings in parallel genotoxicity studies on Allura Red AC and Ponceau 4R (published separately) are consistent with lack of genotoxicity for azo dyes used as food colors. Copyright © 2017 Elsevier Ltd. All rights reserved.

Evaluation of the Effect of Surface Polishing, Oral Beverages and Food Colorants on Color Stability and Surface Roughness of Nanocomposite Resins.

PubMed

Kumari, R Veena; Nagaraj, Hema; Siddaraju, Kishore; Poluri, Ramya Krishna

2015-07-01

Subgroup C, fourth in Subgroup D, and fifth in Subgroup E. Each was immersed in the respective test solution for 10 min, twice a day for 30 days. Group A - Tea, Group B - Coffee, Group C - Cola, Group D - Turmeric, Group E - Control (artificial saliva). Post immersion profilometric value was recorded to evaluate roughness bought about by the solutions (Ra3) and spectrophotometric value was recorded to evaluate the color change in samples (ΔE2). Results were statistically analyzed using ANOVA. Higher mean roughness (Ra2-Ra1) value was recorded in Sof-Lex, followed by Diamond polishing paste and Control group. Comparison of surface roughness caused due to beverages and food colorant solution showed subgroup C (Coca Cola) increased surface roughness in all groups (Group I, II, III). Subgroup D (Turmeric) had the highest discoloration potential (P < 0001) in all groups, followed by coffee, tea, coca-cola and artificial saliva. Sof-Lex polishing System showed most color stability. Polishing procedures significantly roughen the surface of the restoration compared to the unpolished Mylar controls. One-step polishing system (diamond polishing paste) produces a smoother surface compared to a multi-step system (Sof-Lex polishing disks). Turmeric solution caused maximum staining of the samples, to a visually perceptible level.

The role of natural color additives in food allergy.

PubMed

Lucas, C D; Hallagan, J B; Taylor, S L

2001-01-01

A critical evaluation of the available information demonstrates that reactions to natural color additives are rare. Studies of turmeric and carotenoid pigments administered in mixtures with other food colorings failed to definitely identify reactions to either color additive. For carotenoids, the one case report of an adverse reaction was not conclusive. An anaphylactic reaction to saffron does suggest an IgE-mediated reaction, but the high use of saffron as compared with this single report of an adverse reaction suggests that sensitivity to saffron is extremely rare. Numerous reports of reactions to grapes or grape products have been reported in the literature, but no reports of sensitivities to grape skin extract or grape color extract were found. In rare cases, annatto dye may provoke a severe, adverse reaction in individuals with an uncommon hypersensitivity, and may aggravate the symptoms of patients suffering from recurrent urticaria. In its long history of use, there has been only one reported case of anaphylaxis resulting from the ingestion of annatto. Studies designed to investigate the role of annatto in recurrent urticaria sufferers were limited due to the absence of double-blind challenge and placebo controls. A number of cases of adverse reactions to carmine following ingestion have been reported in the literature. These adverse reactions suggest an IgE-mediated hypersensitivity. In many of the reported cases, the cause of sensitization to carmine was topical exposure from the use of carmine-containing cosmetics or occupational exposure to carmine and not from ingestion of carmine-containing foods and beverages. Following sensitization, affected individuals would be sensitive to carmine and the amounts present in foods and beverages could elicit allergic reactions. It is not known whether all individuals with carmine sensitivity induced through topical use are sensitive to the ingestion of carmine in foods. However, reactions to carmine solely because

Effect of varying core thicknesses and artificial aging on the color difference of different all-ceramic materials.

PubMed

Dikicier, Sibel; Ayyildiz, Simel; Ozen, Julide; Sipahi, Cumhur

2014-11-01

Clinicians should reserve all-ceramics with high translucency for clinical applications in which high-level esthetics are required. Furthermore, it is unclear whether a correlation exists between core thickness and color change. The aim of this study was to examine the effects of different core thicknesses and artificial aging on the color stability of three all-ceramic systems. Ninety disc-shaped cores with different thicknesses (0.5 mm, 0.8 mm and 1.0 mm) were prepared from three all-ceramic systems, In-Ceram Alumina (IC), IPS e.max Press (EM) and Katana (K). The colors of the samples were measured with a spectrophotometer and the color parameters (L*, a*, b*, ΔE) were calculated according to the CIE L*a*b* (Commission Internationale de L'Eclairage) color system before and after aging. The effects of aging on color parameters were statistically significant (p < 0.001), regardless of core thickness. For all systems, the CIE a* values increased as the thickness of the core increased. Conversely, such increases in core porcelain thickness were correlated with decreasing CIE L* and b* values. Core thickness had a statistically significant effect on color change among the groups. Different core thicknesses (from 1.0-0.5 mm) and artificial aging affected color stability of the all-ceramic materials tested.

Effects of artificial sweeteners on body weight, food and drink intake.

PubMed

Polyák, Eva; Gombos, K; Hajnal, B; Bonyár-Müller, K; Szabó, Sz; Gubicskó-Kisbenedek, A; Marton, K; Ember, I

2010-12-01

Artificial sweeteners are widely used all over the world. They may assist in weight management, prevention of dental caries, control of blood glucose of diabetics, and also can be used to replace sugar in foods. In the animal experimentation mice were given oral doses of water solutions of table top artificial sweeteners (saccharin, cyclamate based, acesulfame-K based, and aspartame) the amount of maximum Acceptable Daily Intake (ADI) ad libitum. The controls received only tap water with the same drinking conditions as the treated groups. The mice were fed chow ad libitum.We measured food intake and body weight once a week, water and solutions of artificial sweeteners intake twice a week. The data were analysed by statistical methods (T-probe, regression analysis).Consumption of sweeteners resulted in significantly increased body weight; however, the food intake did not change.These results question the effect of non-caloric artificial sweeteners on weight-maintenance or body weight decrease.

21 CFR 73.1 - Diluents in color additive mixtures for food use exempt from certification.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Diluents in color additive mixtures for food use... HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.1 Diluents in color additive mixtures for food use exempt from certification. The following substances may be...

21 CFR 73.1 - Diluents in color additive mixtures for food use exempt from certification.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Diluents in color additive mixtures for food use... HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.1 Diluents in color additive mixtures for food use exempt from certification. The following substances may be...

21 CFR 73.1 - Diluents in color additive mixtures for food use exempt from certification.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Diluents in color additive mixtures for food use... HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.1 Diluents in color additive mixtures for food use exempt from certification. The following substances may be...

21 CFR 73.1 - Diluents in color additive mixtures for food use exempt from certification.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Diluents in color additive mixtures for food use... HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.1 Diluents in color additive mixtures for food use exempt from certification. The following substances may be...

21 CFR 73.1 - Diluents in color additive mixtures for food use exempt from certification.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Diluents in color additive mixtures for food use... HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.1 Diluents in color additive mixtures for food use exempt from certification. The following substances may be...

Evaluation of the Effect of Surface Polishing, Oral Beverages and Food Colorants on Color Stability and Surface Roughness of Nanocomposite Resins

PubMed Central

Kumari, R Veena; Nagaraj, Hema; Siddaraju, Kishore; Poluri, Ramya Krishna

2015-01-01

sample in Subgroup A, second in Subgroup B, third in Subgroup C, fourth in Subgroup D, and fifth in Subgroup E. Each was immersed in the respective test solution for 10 min, twice a day for 30 days. Group A - Tea, Group B - Coffee, Group C - Cola, Group D - Turmeric, Group E - Control (artificial saliva). Post immersion profilometric value was recorded to evaluate roughness bought about by the solutions (Ra3) and spectrophotometric value was recorded to evaluate the color change in samples (ΔE2). Results were statistically analyzed using ANOVA. Results: Higher mean roughness (Ra2-Ra1) value was recorded in Sof-Lex, followed by Diamond polishing paste and Control group. Comparison of surface roughness caused due to beverages and food colorant solution showed subgroup C (Coca Cola) increased surface roughness in all groups (Group I, II, III). Subgroup D (Turmeric) had the highest discoloration potential (P < 0001) in all groups, followed by coffee, tea, coca-cola and artificial saliva. Sof-Lex polishing System showed most color stability. Conclusion: Polishing procedures significantly roughen the surface of the restoration compared to the unpolished Mylar controls. One-step polishing system (diamond polishing paste) produces a smoother surface compared to a multi-step system (Sof-Lex polishing disks). Turmeric solution caused maximum staining of the samples, to a visually perceptible level. PMID:26229373

Color change of composite resins subjected to accelerated artificial aging.

PubMed

Tornavoi, Denise Cremonezzi; Agnelli, José Augusto Marcondes; Panzeri, Heitor; Dos Reis, Andréa Cândido

2013-01-01

The aim of this study was to evaluate the influence of accelerated artificial aging (AAA) on the color change of composite resins used in dentistry. Three composite resins were evaluated: Two microhybrids and one hybrid of higher viscosity, with different amounts and sizes of filler particles, shades C2 and B2. A total of 54 specimens were obtained (18 for each composite resin), made of a Teflon matrix (15 mm in diameter and 2 mm in height). The color measurements were obtained with a Spectrophotometer, (PCB 6807 BYK Gardner) before and after AAA. Data were submitted to the Kolmogorov-Smirnov test (α >0.05), ANOVA and Tukey test (α <0.05). After statistical analysis, the color difference among composite resins with the same shades was analyzed. All composite resins showed unacceptable color changes after AAA (ΔE > 3). Considering the variable ∆E, it was observed that the color tone C2 was already statistically different for the microhybrid composite resin prior to AAA (P < 0.05) and in shade B2 for hybrid of higher viscosity and microhybrid with barium glass fluoride aluminum and silica dioxide (P < 0.01). After this process, a statistically significant difference was observed only for shade B2 between microhybrid composite resins (P < 0.01) and for hybrid of higher viscosity and microhybrid with barium glass fluoride aluminum and silica dioxide (P < 0.05). Regarding the color difference within a same composite resin group, before aging the composite resin hybrid of higher viscosity B2 showed the highest color variation rate and microhybrid with zirconium/silica C2 showed the lowest. All composite resins presented unacceptable color changes after 382 h of aging and different composite resins with same hue, presented different colors before being subjected to the aging process (B2 and C2) and after (B2). It was also observed color difference within a group of the same composite resin and same hue.

Lack of genotoxicity in vivo for food color additive Allura Red AC.

PubMed

Bastaki, Maria; Farrell, Thomas; Bhusari, Sachin; Pant, Kamala; Kulkarni, Rohan

2017-07-01

Allura Red AC is an approved food color additive internationally with INS number 129, in the United States as food color subject to batch certification "Food, Drug, and Cosmetic" (FD&C) Red No. 40, and in Europe as food color additive with E number 129. In their evaluation of the color (2013), the European Food Safety Authority (EFSA) expressed concerns of potential genotoxicity, based primarily on one genotoxicity study that was not conducted according to Guidelines. The present in vivo genotoxicity study was conducted according to OECD Guidelines in response to EFSA's request for additional data. The animal species and strain, and the tissues examined were selected specifically to address the previously reported findings. The results show clear absence of genotoxic activity for Allura Red AC, in the bone marrow micronucleus assay and the Comet assay in the liver, stomach, and colon. These data addressed EFSA's concerns for genotoxicity. The Joint WHO/FAO Committee on Food Additives (JECFA) (2016) also reviewed the study and concluded that there is no genotoxicity concern for Allura Red AC. Negative findings in parallel genotoxicity studies on Tartrazine and Ponceau 4R (published separately) are consistent with lack of genotoxicity for azo dyes used as food colors. Copyright © 2017 Elsevier Ltd. All rights reserved.

Food color and appearance measurement, specification and communication, can we do better?

NASA Astrophysics Data System (ADS)

Hutchings, John; Singleton, Mark; Plater, Keith; Dias, Benjamin

2002-06-01

Conventional methods of color specification demand a sample that is flat, uniformly colored, diffusely reflecting and opaque. Very many natural, processed and manufactured foods, on the other hand, are three-dimensional, irregularly shaped unevenly colored and translucent. Hence, spectrophotometers and tristimulus colorimeters can only be used for reliable and accurate color measurement in certain cases and under controlled conditions. These techniques are certainly unsuitable for specification of color patterning and other factors of total appearance in which, for example, surface texture and gloss interfere with the surface color. Hence, conventional techniques are more appropriate to food materials than to foods themselves. This paper reports investigations on the application of digital camera and screen technologies to these problems. Results indicated that accuracy sufficient for wide scale use in the food industry is obtainable. Measurement applications include the specification and automatic measurement and classification of total appearance properties of three-dimensional products. This will be applicable to specification and monitoring of fruit and vegetables within the growing, storage and marketing supply chain and to on-line monitoring. Applications to sensory panels include monitoring of color and appearance changes occurring during paneling and the development of physical reference scales based pigment chemistry changes. Digital technology will be extendable to the on-screen judging of real and virtual products as well as to the improvement of appearance archiving and communication.

Aqueous biphasic systems in the separation of food colorants.

PubMed

Santos, João H P M; Capela, Emanuel V; Boal-Palheiros, Isabel; Coutinho, João A P; Freire, Mara G; Ventura, Sónia P M

2018-04-25

Aqueous biphasic systems (ABS) composed of polypropylene glycol and carbohydrates, two benign substances are proposed to separate two food colorants (E122 and E133). ABS are promising extractive platforms, particularly for biomolecules, due to their aqueous and mild nature (pH and temperature), reduced environmental impact and processing costs. Another major aspect considered, particularly useful in downstream processing, is the "tuning" ability for the extraction and purification of these systems by a proper choice of the ABS components. In this work, our intention is to show the concept of ABS as an alternative and volatile organic solvent-free tool to separate two different biomolecules in a simple way, so simple that teachers can effectively adopt it in their classes to explain the concept of bioseparation processes. Informative documents and general information about the preparation of binodal curves and their use in the partition of biomolecules is available in this work to be used by teachers in their classes. In this sense, the students use different carbohydrates to build ABS, then study the partition of two food color dyes (synthetic origin), thus evaluating their ability on the separation of both food colorants. Through these experiments, the students get acquainted with ABS, learn how to determine solubility curves and perform extraction procedures using colorant food additives, that can also be applied in the extraction of various (bio)molecules. © 2018 by The International Union of Biochemistry and Molecular Biology, 2018. © 2018 The International Union of Biochemistry and Molecular Biology.

The color red reduces snack food and soft drink intake.

PubMed

Genschow, Oliver; Reutner, Leonie; Wänke, Michaela

2012-04-01

Based on evidence that the color red elicits avoidance motivation across contexts (Mehta & Zhu, 2009), two studies investigated the effect of the color red on snack food and soft drink consumption. In line with our hypothesis, participants drank less from a red labeled cup than from a blue labeled cup (Study 1), and ate less snack food from a red plate than from a blue or white plate (Study 2). The results suggest that red functions as a subtle stop signal that works outside of focused awareness and thereby reduces incidental food and drink intake. Copyright © 2012 Elsevier Ltd. All rights reserved.

Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods.

PubMed

Giménez, Pedro J; Fernández-López, José A; Angosto, José M; Obón, José M

2015-12-01

There is a great interest in natural yellow colorants due to warnings issued about certain yellow food colorings of synthetic origin. However, no comparative studies have been reported of their thermal stability. For this reason, the thermal stabilities of six natural yellow colorants used in foods--lutein, riboflavin, curcumin, ß-carotene, gardenia yellow and Opuntia betaxanthins--were studied in simple solutions over a temperature range 30-90 °C. Spectral properties and visual color were investigated during 6 h of heat treatment. Visual color was monitored from the CIEL*a*b* parameters. The remaining absorbance at maximum wavelength and the total color difference were used to quantify color degradation. The rate of color degradation increased as the temperature rose. The results showed that the thermal degradation of the colorants followed a first-order reaction kinetics. The reaction rate constants and half-life periods were determined as being central to understanding the color degradation kinetics. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. Activation energies ranged from 3.2 kJmol(-1) (lutein) to 43.7 kJmol(-1) (Opuntia betaxanthins). ß-carotene and lutein exhibited high thermal stability, while betaxanthins and riboflavin degraded rapidly as temperature increased. Gardenia yellow and curcumin were in an intermediate position.

Artificial Nutrition (Food) and Hydration (Fluids) at the End of Life

MedlinePlus

Artificial Nutrition (Food) and Hydration (Fluids) at the End of Life It is very common for doctors to provide ... or recovering from surgery. This is called “artificial nutrition and hydration” and like all medical treatments, it ...

Foods The Indians Gave Us. Coloring Book.

ERIC Educational Resources Information Center

Hail, Raven

This children's coloring book devotes a page to each of twenty of the most familiar American Indian plant foods: avocado, green beans, black walnuts, cocoa, corn, peanuts, pecans, chile peppers, pineapples, popcorn, potatoes, pumpkins, squash, strawberries, sugar maple, sunflowers, sweet potatoes, tapioca, tomatoes, and vanilla. Illustrating each…

A preliminary study for identification of candidate AFLP markers under artificial selection for shell color in pearl oyster Pinctada fucata.

PubMed

Zou, Keshu; Zhang, Dianchang; Guo, Huayang; Zhu, Caiyan; Li, Min; Jiang, Shigui

2014-05-25

Pearl oyster Pinctada fucata is widely cultured to produce seawater pearl in South China, and the quality of pearl is significantly affected by its shell color. Thus the Pearl Oyster Selective Breeding Program (POSBP) was carried out for the shell color and growth traits. The black (B), gold (G), red (R) and white (W) shell strains with fast growth trait were achieved after five successive generation selection. In this study, AFLP technique was used to scan genome of four strains with different shell colors to identify the candidate markers under artificial selection. Eight AFLP primer combinations were screened and yielded 688 loci, 676 (98.26%) of which were polymorphic. In black, gold, red and white strains, the percentage of polymorphic loci was 90.41%, 87.79%, 93.60% and 93.31%, respectively, Nei's gene diversity was 0.3225, 0.2829, 0.3221 and 0.3292, Shannon's information index was 0.4801, 0.4271, 0.4825 and 0.4923, and the value of FST was 0.1805. These results suggested that the four different shell color strains had high genetic diversity and great genetic differentiation among strains, which had been subjected to the continuous selective pressures during the artificial selective breeding. Furthermore, six outlier loci were considered as the candidate markers under artificial selection for shell color. This study provides a molecular evidence for the inheritance of shell color of P. fucata. Copyright © 2014 Elsevier B.V. All rights reserved.

Evaluation of the effect of various beverages and food material on the color stability of provisional materials - An in vitro study.

PubMed

Gupta, Gaurav; Gupta, Tina

2011-07-01

THIS STUDY EVALUATED THE COLOR STABILITY OF FOUR PROVISIONAL MATERIALS: 1) Poly-methyl methacrylates (DPI); 2) Bis-acryl composite (ProtempTM II - 3M ESPE); 3) Bis-acryl composite (Systemp® c and b - Ivoclar Vivadent) and 4) Light polymerized composite resin (Revotek LC- GC). The color and color difference of each specimen after immersion in different staining solutions i.e. 1) tea and artificial saliva, 2) coffee and artificial saliva, 3) Pepsi and artificial saliva, 4) turmeric solution and artificial saliva was measured using reflectance spectrophotometer with CIELAB system before immersion and after immersion at 2, 5 ,7 , 10 and 15 days. Revotek LC- GC (light polymerized composite resin) was found to be the most color stable provisional restorative material followed by Protemp II (Bis-acryl composite), Systemp (Bis-acryl composite) and DPI (Methylmethacrylate resin). Turmeric solution had the maximum staining potential followed by coffee, tea and Pepsi.

Food coloring agents and plant food supplements derived from Vitis vinifera: a new source of human exposure to ochratoxin A.

PubMed

Solfrizzo, Michele; Piemontese, Luca; Gambacorta, Lucia; Zivoli, Rosanna; Longobardi, Francesco

2015-04-08

Grape pomaces are increasingly being used as starting material in the industrial production of plant food supplements (PFS), food coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analyzed 24 commercial PFS and 13 food coloring samples derived from Vitis vinifera, mainly pomaces, using a HPLC-FLD method for OTA determination. OTA was found in 75% of PFS samples and 69% of food coloring samples at levels of <1.16-20.23 μg/kg and <1.16-32.00 μg/kg, respectively. The four commercial leavening agents containing tartrates were found to be negative for OTA. All eight samples collected in two distilleries that use grape pomaces and wine lees to produce tartrates and other byproducts contained OTA at levels of <1.16-240.93 μg/kg. The high incidence of OTA contamination in PFS and food coloring agents derived from V. vinifera suggests that maximum permitted level(s) should be established for this mycotoxin in these products.

37 CFR 1.776 - Calculation of patent term extension for a food additive or color additive.

Code of Federal Regulations, 2010 CFR

2010-07-01

... extension for a food additive or color additive. 1.776 Section 1.776 Patents, Trademarks, and Copyrights... Calculation of patent term extension for a food additive or color additive. (a) If a determination is made pursuant to § 1.750 that a patent for a food additive or color additive is eligible for extension, the term...

37 CFR 1.776 - Calculation of patent term extension for a food additive or color additive.

Code of Federal Regulations, 2014 CFR

2014-07-01

... extension for a food additive or color additive. 1.776 Section 1.776 Patents, Trademarks, and Copyrights... Calculation of patent term extension for a food additive or color additive. (a) If a determination is made pursuant to § 1.750 that a patent for a food additive or color additive is eligible for extension, the term...

37 CFR 1.776 - Calculation of patent term extension for a food additive or color additive.

Code of Federal Regulations, 2011 CFR

2011-07-01

... extension for a food additive or color additive. 1.776 Section 1.776 Patents, Trademarks, and Copyrights... Calculation of patent term extension for a food additive or color additive. (a) If a determination is made pursuant to § 1.750 that a patent for a food additive or color additive is eligible for extension, the term...

37 CFR 1.776 - Calculation of patent term extension for a food additive or color additive.

Code of Federal Regulations, 2012 CFR

2012-07-01

... extension for a food additive or color additive. 1.776 Section 1.776 Patents, Trademarks, and Copyrights... Calculation of patent term extension for a food additive or color additive. (a) If a determination is made pursuant to § 1.750 that a patent for a food additive or color additive is eligible for extension, the term...

37 CFR 1.776 - Calculation of patent term extension for a food additive or color additive.

Code of Federal Regulations, 2013 CFR

2013-07-01

... extension for a food additive or color additive. 1.776 Section 1.776 Patents, Trademarks, and Copyrights... Calculation of patent term extension for a food additive or color additive. (a) If a determination is made pursuant to § 1.750 that a patent for a food additive or color additive is eligible for extension, the term...

Anthocyanins as Functional Food Colors

NASA Astrophysics Data System (ADS)

Motohashi, Noboru; Sakagami, Hiroshi

Anthocyanins, a proanthocyanidin-type of flavonoid, contain an abundance of functional phytochemicals and occur in fruits such as cranberry, blueberry, orange, apple and in vegetables such as tomato, sweet pepper, spinach, and radishes. Functional and essential diets have been ingested in daily life since the primitive era of history. When anthocyanins are coupled with some water-soluble sugar molecules, their color becomes red, yellow, violet, or blue. It is very intriguing that anthocyanins provide the colorful variety of pigments for pansies, petunias, plums, and other diverse flowers. Chlorophyll in various fruits and vegetables is the main green phyto-component, while anthocyanins are probably the most important visible plant pigments in the natural kingdom having specific colors. Anthocyanins have been clinically used in many folklore medicines worldwide. Anthocyanins could provide health benefits for age-related diseases as well as other diseases. Anthocyanins have higher antioxidant capacity against oxidative stress induced by excess reactive oxygen species (ROS) such as superoxide radicals, hydrogen peroxide, and thus the human body might be protected from oxidative injury by anthocyanins. On the basis of these facts, we review the synthesis of plant flavonoids and their ability to scavenge oxidants, inhibit or activate enzymes, and the safety of proanthocyanidins and anthocyanidins present in common foods.

Color stability of sealed composite resin restorative materials after ultraviolet artificial aging and immersion in staining solutions.

PubMed

Catelan, Anderson; Briso, André Luiz Fraga; Sundfeld, Renato Hermann; Goiato, Marcelo Coelho; dos Santos, Paulo Henrique

2011-04-01

The color alteration of resin-based materials is one of the most common reasons to replace esthetic dental restorations. This study assessed the influence of surface sealant (Biscover) on the color stability of nanofilled (Supreme XT) and microhybrid (Vit-l-escence and Opallis) composite resins after artificial aging. One hundred disc-shaped (6 × 1.5 mm) specimens were made for each composite resin. After 24 hours, all specimens were polished and sealant was applied to 50 specimens of each material. Baseline color was measured according to the CIE L*a*b* system using a reflection spectrophotometer. Ten specimens of each group were aged for 252 h in an ultraviolet (UV)-accelerated aging chamber or immersed for 4 weeks in cola soft drink, orange juice, red wine staining solutions or distilled water as control. Color difference (ΔE) after aging was calculated based on the color coordinates before (baseline) and after aging/staining treatment. Data were analyzed with 2-way ANOVA and Fisher's test (α=.05). The results showed significant changes in color after artificial aging in all the groups (P<.05). Independent of the material studied, red wine resulted in the highest level of discoloration. Intermediate values were found for orange juice, UV accelerated aging, and the cola soft drink. The lowest values of ΔE were found for specimens stored in distilled water. All composite resins showed some color alteration after the aging methods. The surface sealant did not alter the color stability of the tested materials. Copyright © 2011 The Editorial Council of the Journal of Prosthetic Dentistry. Published by Mosby, Inc. All rights reserved.

Color Stability of CAD/CAM Fabricated Inlays after Accelerated Artificial Aging.

PubMed

Karaokutan, Isil; Yilmaz Savas, Tuba; Aykent, Filiz; Ozdere, Eda

2016-08-01

To investigate the influence of accelerated artificial aging on the color stability of three different inlay restorations produced with a CAD/CAM system. Thirty non-carious human mandibular molar teeth were used. The teeth were embedded in autopolymerizing acrylic resin blocks. Standard Class I inlay cavities were prepared, and the teeth were randomly divided into three groups (n = 10) to fabricate inlay restorations: (1) a feldspathic-ceramic group, (2) a resin nano-ceramic group, and (3) a leucite glass-ceramic group. Optical impressions were made with CEREC software, and the restorations were designed and then milled. The inlays were adhesively cemented with a dual-polymerizing resin cement and left in distilled water at room temperature for 1 week. Color measurements were performed with a spectrophotometer before and after accelerated aging in a weathering machine with a total energy of 150 kJ/m(2) . Changes in color (∆E, ∆L, ∆a, ∆b, ∆C) were determined using the CIE L*a*b* system. The results were assessed using a one-way ANOVA and Tukey's HSD test (p = 0.05). The color changes of the materials ranged from 2.1 to 9.29. The highest color change was seen in the resin nano-ceramic material. This change was not clinically acceptable (∆E > 5.5). No significant differences were found in the ∆L and ∆a values of the test groups. Color changes were observed in each evaluated material after accelerated aging. All CAD/CAM inlays became darker in appearance, more saturated, a little reddish, and more yellow. © 2015 by the American College of Prosthodontists.

Artificial selection for food colour preferences

PubMed Central

Cole, Gemma L.; Endler, John A.

2015-01-01

Colour is an important factor in food detection and acquisition by animals using visually based foraging. Colour can be used to identify the suitability of a food source or improve the efficiency of food detection, and can even be linked to mate choice. Food colour preferences are known to exist, but whether these preferences are heritable and how these preferences evolve is unknown. Using the freshwater fish Poecilia reticulata, we artificially selected for chase behaviour towards two different-coloured moving stimuli: red and blue spots. A response to selection was only seen for chase behaviours towards the red, with realized heritabilities ranging from 0.25 to 0.30. Despite intense selection, no significant chase response was recorded for the blue-selected lines. This lack of response may be due to the motion-detection mechanism in the guppy visual system and may have novel implications for the evolvability of responses to colour-related signals. The behavioural response to several colours after five generations of selection suggests that the colour opponency system of the fish may regulate the response to selection. PMID:25740894

Bleaching agent action on color stability, surface roughness and microhardness of composites submitted to accelerated artificial aging.

PubMed

Rattacaso, Raphael Mendes Bezerra; da Fonseca Roberti Garcia, Lucas; Aguilar, Fabiano Gamero; Consani, Simonides; de Carvalho Panzeri Pires-de-Souza, Fernanda

2011-04-01

The purpose of this study was to evaluate the bleaching agent action on color stability, surface roughness and microhardness of composites (Charisma, Filtek Supreme and Heliomolar - A2) submitted to accelerated artificial aging (AAA). A Teflon matrix (12 x 2 mm) was used to fabricate 18 specimens (n=6) which, after polishing (Sof-Lex), were submitted to initial color reading (ΔE), Knoop microhardness (KHN) (50 g/15 s load) and roughness (R(a)) (cut-off 0.25 mm) tests. Afterwards, the samples were submitted to AAA for 384 hours and new color, microhardness and roughness readings were performed. After this, the samples were submitted to daily application (4 weeks) of 16% Carbamide Peroxide (NiteWhite ACP) for 8 hours and kept in artificial saliva for 16 hours. New color, microhardness and roughness readings were made at the end of the cycle, and 15 days after bleaching. Comparison of the ΔE means (2-way ANOVA, Bonferroni, P<.05) indicated clinically unacceptable color alteration for all composites after AAA, but without significant difference. Statistically significant increase in the KHN values after AAA was observed, but without significant alterations 15 days after bleaching. For R(a) there was no statistically significant difference after AAA and 15 days after bleaching. The alterations promoted by the bleaching agent and AAA are material dependent.

Hyperspectral image analysis using artificial color

NASA Astrophysics Data System (ADS)

Fu, Jian; Caulfield, H. John; Wu, Dongsheng; Tadesse, Wubishet

2010-03-01

By definition, HSC (HyperSpectral Camera) images are much richer in spectral data than, say, a COTS (Commercial-Off-The-Shelf) color camera. But data are not information. If we do the task right, useful information can be derived from the data in HSC images. Nature faced essentially the identical problem. The incident light is so complex spectrally that measuring it with high resolution would provide far more data than animals can handle in real time. Nature's solution was to do irreversible POCS (Projections Onto Convex Sets) to achieve huge reductions in data with minimal reduction in information. Thus we can arrange for our manmade systems to do what nature did - project the HSC image onto two or more broad, overlapping curves. The task we have undertaken in the last few years is to develop this idea that we call Artificial Color. What we report here is the use of the measured HSC image data projected onto two or three convex, overlapping, broad curves in analogy with the sensitivity curves of human cone cells. Testing two quite different HSC images in that manner produced the desired result: good discrimination or segmentation that can be done very simply and hence are likely to be doable in real time with specialized computers. Using POCS on the HSC data to reduce the processing complexity produced excellent discrimination in those two cases. For technical reasons discussed here, the figures of merit for the kind of pattern recognition we use is incommensurate with the figures of merit of conventional pattern recognition. We used some force fitting to make a comparison nevertheless, because it shows what is also obvious qualitatively. In our tasks our method works better.

Common food colorants and allergic reactions in children: Myth or reality?

PubMed

Feketea, Gavriela; Tsabouri, Sophia

2017-09-01

Various additives, including food colorants (FCs), are used in the food industry to make food appealing to consumers and to add variety. Despite the widespread usage of FCs, adverse reactions related to their consumption, including reactions triggered by immune (immediate and delayed-type hypersensitivity) and non-immune (intolerance) mechanisms, are considered rare. There is a discrepancy between the perception of patients and parents (7.4%) and the reported prevalence of adverse reactions to additives (0.01-0.23%), which is higher in atopic individuals (2-7%). Documented reactions are mild, involving mainly the skin, and, rarely, anaphylaxis. A major problem in diagnosing reactions to FCs is identification of the offending agent(s), which is based on careful dietary history taking. Allergy testing is usually unrevealing, except for reaction to some natural colorants. Treatment consists of avoidance of the offending colorant as no successful desensitization procedures have been reported. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Estimates of dietary exposure of children to artificial food colours in Kuwait.

PubMed

Husain, A; Sawaya, W; Al-Omair, A; Al-Zenki, S; Al-Amiri, H; Ahmed, N; Al-Sinan, M

2006-03-01

To assess the intake of artificial food colour additives by 5-14-year-old children in the State of Kuwait, a 24-h dietary recall was conducted twice on 3141 male and female Kuwaiti and non-Kuwaiti children from 58 schools. The determination of colour additives in 344 foods items consumed was performed using high-performance liquid chromatography with diode array detector. A comparison with the Food and Agriculture Organization and World Health Organization acceptable daily intakes (ADIs) was undertaken to evaluate the potential risk associated with the consumption of artificial colour additives by children in Kuwait. The results indicated that out of nine permitted colours, four exceeded their ADIs by factors of 2-8: tartrazine, sunset yellow, carmoisine and allura red. Further, follow-up studies to provide insight into potential adverse health effects associated with the high intakes of these artificial colour additives on the test population are warranted.

Listing of color additives for coloring sutures; [phthalocyaninato(2-)] copper. Food and Drug Administration, HHS. Final rule.

PubMed

1999-04-30

The Food and Drug Administration (FDA) is amending the color additive regulations to provide for the safe use of [phthalocyaninato(2-)] copper in coloring nonabsorbable sutures for general and ophthalmic surgery made from a blend of poly(vinylidene fluoride) and poly(vinylidene fluoride-co-hexafluoropropylene). This action responds to a petition filed by Ethicon, Inc.

Applications of color machine vision in the agricultural and food industries

NASA Astrophysics Data System (ADS)

Zhang, Min; Ludas, Laszlo I.; Morgan, Mark T.; Krutz, Gary W.; Precetti, Cyrille J.

1999-01-01

Color is an important factor in Agricultural and the Food Industry. Agricultural or prepared food products are often grade by producers and consumers using color parameters. Color is used to estimate maturity, sort produce for defects, but also perform genetic screenings or make an aesthetic judgement. The task of sorting produce following a color scale is very complex, requires special illumination and training. Also, this task cannot be performed for long durations without fatigue and loss of accuracy. This paper describes a machine vision system designed to perform color classification in real-time. Applications for sorting a variety of agricultural products are included: e.g. seeds, meat, baked goods, plant and wood.FIrst the theory of color classification of agricultural and biological materials is introduced. Then, some tools for classifier development are presented. Finally, the implementation of the algorithm on real-time image processing hardware and example applications for industry is described. This paper also presented an image analysis algorithm and a prototype machine vision system which was developed for industry. This system will automatically locate the surface of some plants using digital camera and predict information such as size, potential value and type of this plant. The algorithm developed will be feasible for real-time identification in an industrial environment.

Evaluation of the effect of various beverages and food material on the color stability of provisional materials – An in vitro study

PubMed Central

Gupta, Gaurav; Gupta, Tina

2011-01-01

Aim: This study evaluated the color stability of four provisional materials: 1) Poly-methyl methacrylates (DPI); 2) Bis-acryl composite (ProtempTM II – 3M ESPE); 3) Bis-acryl composite (Systemp® c and b – Ivoclar Vivadent) and 4) Light polymerized composite resin (Revotek LC- GC). Materials and Methods: The color and color difference of each specimen after immersion in different staining solutions i.e. 1) tea and artificial saliva, 2) coffee and artificial saliva, 3) Pepsi and artificial saliva, 4) turmeric solution and artificial saliva was measured using reflectance spectrophotometer with CIELAB system before immersion and after immersion at 2, 5 ,7 , 10 and 15 days. Results: Revotek LC- GC (light polymerized composite resin) was found to be the most color stable provisional restorative material followed by Protemp II (Bis-acryl composite), Systemp (Bis-acryl composite) and DPI (Methylmethacrylate resin). Turmeric solution had the maximum staining potential followed by coffee, tea and Pepsi. PMID:22025835

Inaccurate Color Discrimination by Pollinators Promotes Evolution of Discrete Color Polymorphism in Food-Deceptive Flowers.

PubMed

Kagawa, Kotaro; Takimoto, Gaku

2016-02-01

Many plant species employing a food-deceptive pollination strategy show discrete or continuous floral polymorphism within their populations. Previous studies have suggested that negative frequency-dependent selection (NFDS) caused by the learning behavior of pollinators was responsible for the maintenance of floral polymorphism. However, NFDS alone does not explain why and when discrete or continuous polymorphism evolves. In this study, we use an evolutionary simulation model to propose that inaccurate discrimination of flower colors by pollinators results in evolution of discrete flower color polymorphism. Simulations showed that associative learning based on inaccurate discrimination in pollinators caused disruptive selection of flower colors. The degree of inaccuracy determined the number of discrete flower colors that evolved. Our results suggest that animal behavior based on inaccurate discrimination may be a general cause of disruptive selection that promotes discrete trait polymorphism.

Artificial selection for food colour preferences.

PubMed

Cole, Gemma L; Endler, John A

2015-04-07

Colour is an important factor in food detection and acquisition by animals using visually based foraging. Colour can be used to identify the suitability of a food source or improve the efficiency of food detection, and can even be linked to mate choice. Food colour preferences are known to exist, but whether these preferences are heritable and how these preferences evolve is unknown. Using the freshwater fish Poecilia reticulata, we artificially selected for chase behaviour towards two different-coloured moving stimuli: red and blue spots. A response to selection was only seen for chase behaviours towards the red, with realized heritabilities ranging from 0.25 to 0.30. Despite intense selection, no significant chase response was recorded for the blue-selected lines. This lack of response may be due to the motion-detection mechanism in the guppy visual system and may have novel implications for the evolvability of responses to colour-related signals. The behavioural response to several colours after five generations of selection suggests that the colour opponency system of the fish may regulate the response to selection. © 2015 The Author(s) Published by the Royal Society. All rights reserved.

Applications of artificial neural networks (ANNs) in food science.

PubMed

Huang, Yiqun; Kangas, Lars J; Rasco, Barbara A

2007-01-01

Artificial neural networks (ANNs) have been applied in almost every aspect of food science over the past two decades, although most applications are in the development stage. ANNs are useful tools for food safety and quality analyses, which include modeling of microbial growth and from this predicting food safety, interpreting spectroscopic data, and predicting physical, chemical, functional and sensory properties of various food products during processing and distribution. ANNs hold a great deal of promise for modeling complex tasks in process control and simulation and in applications of machine perception including machine vision and electronic nose for food safety and quality control. This review discusses the basic theory of the ANN technology and its applications in food science, providing food scientists and the research community an overview of the current research and future trend of the applications of ANN technology in the field.

Visual illusions and plate design: the effects of plate rim widths and rim coloring on perceived food portion size.

PubMed

McClain, A D; van den Bos, W; Matheson, D; Desai, M; McClure, S M; Robinson, T N

2014-05-01

The Delboeuf Illusion affects perceptions of the relative sizes of concentric shapes. This study was designed to extend research on the application of the Delboeuf illusion to food on a plate by testing whether a plate's rim width and coloring influence perceptual bias to affect perceived food portion size. Within-subjects experimental design. Experiment 1 tested the effect of rim width on perceived food portion size. Experiment 2 tested the effect of rim coloring on perceived food portion size. In both experiments, participants observed a series of photographic images of paired, side-by-side plates varying in designs and amounts of food. From each pair, participants were asked to select the plate that contained more food. Multilevel logistic regression examined the effects of rim width and coloring on perceived food portion size. Experiment 1: participants overestimated the diameter of food portions by 5% and the visual area of food portions by 10% on plates with wider rims compared with plates with very thin rims (P<0.0001). The effect of rim width was greater with larger food portion sizes. Experiment 2: participants overestimated the diameter of food portions by 1.5% and the visual area of food portions by 3% on plates with rim coloring compared with plates with no coloring (P=0.01). The effect of rim coloring was greater with smaller food portion sizes. The Delboeuf illusion applies to food on a plate. Participants overestimated food portion size on plates with wider and colored rims. These findings may help design plates to influence perceptions of food portion sizes.

21 CFR 133.124 - Cold-pack cheese food.

Code of Federal Regulations, 2010 CFR

2010-04-01

... cheese food is not below 4.5. (2) Water. (3) Salt. (4) Harmless artificial coloring. (5) Spices or... chapter and a declaration of any spice that characterizes the product. (h) Each of the ingredients used in...

Color and opacity of composites protected with surface sealants and submitted to artificial accelerated aging.

PubMed

Aguilar, Fabiano Gamero; Roberti Garcia, Lucas da Fonseca; Cruvinel, Diogo Rodrigues; Sousa, Ana Beatriz Silva; de Carvalho Panzeri Pires-de-Souza, Fernanda

2012-01-01

To evaluate the color similarity, stability and opacity of composites (TPH, Charisma, and Concept, shade A2) protected with surface sealants (Fortify Plus and Biscover) and cyanoacrylate (Super Bonder). Forty specimens of each composite were made and separated into 4 groups (n=10) according to the surface protection: GI - without sealant; GII - cyanoacrylate; GIII - Fortify Plus; GIV - Biscover. Color and opacity readings were taken before and after Artificial Acelerated Aging (AAA) and the values obtained for color stability were submitted to statistical analysis by 2-way ANOVA and Bonferroni's test (P<.05). The values acquired for color similarity were submitted to 1-way ANOVA and Tukey's test (P<.05). The specimen sufaces were compared before and after AAA using Scanning Electronic Microscopy (SEM). Studied composites did not present the same values for the coordinates L*, a* and b * before AAA, indicating that there was no color similarity among them. All composites presented color alteration after AAA with clinically unacceptable values. Protected groups presented lower opacity variation after AAA, in comparison with the control goup. SEM evaluation demonstrated that AAA increased the surface irregularities in all of the studied groups. Surface sealants were not effective in maintaining composite color, but were able to maintain opacity.

Colored potatoes (Solanum tuberosum L.) dried into antioxidant-rich value-added foods

USDA-ARS?s Scientific Manuscript database

Colored potatoes (Solanum tuberosum L.) are a significant source of antioxidants from polyphenols, carotenoids, tocopherol and ascorbic acid. In this study, retention of total antioxidants in fresh colored potatoes and processed potato flakes prepared as potential ingredients for snack foods was stu...

Visual illusions and plate design: The effects of plate rim widths and rim coloring on perceived food portion size

PubMed Central

McClain, Arianna; van den Bos, Wouter; Matheson, Donna; Desai, Manisha; McClure, Samuel M.; Robinson, Thomas N.

2013-01-01

OBJECTIVE The Delboeuf Illusion affects perceptions of the relative sizes of concentric shapes. This study was designed to extend research on the application of the Delboeuf illusion to food on a plate by testing whether a plate’s rim width and coloring influence perceptual bias to affect perceived food portion size. DESIGN AND METHODS Within-subjects experimental design. Experiment 1 tested the effect of rim width on perceived food portion size. Experiment 2 tested the effect of rim coloring on perceived food portion size. In both experiments, participants observed a series of photographic images of paired, side-by-side plates varying in designs and amounts of food. From each pair, participants were asked to select the plate that contained more food. Multi-level logistic regression examined the effects of rim width and coloring on perceived food portion size. RESULTS Experiment 1: Participants overestimated the diameter of food portions by 5% and the visual area of food portions by 10% on plates with wider rims compared to plates with very thin rims (P<0.0001). The effect of rim width was greater with larger food portion sizes. Experiment 2: Participants overestimated the diameter of food portions by 1.5% and the visual area of food portions by 3% on plates with rim coloring compared to plates with no coloring (P=0.01). The effect of rim coloring was greater with smaller food portion sizes. CONCLUSION The Delboeuf illusion applies to food on a plate. Participants overestimated food portion size on plates with wider and colored rims. These findings may help design plates to influence perceptions of food portion sizes. PMID:24005858

A Global Perspective on the History, Use, and Identification of Synthetic Food Dyes

ERIC Educational Resources Information Center

Sharma, Vinita; McKone, Harold T.; Markow, Peter G.

2011-01-01

This article presents a brief history of the artificial coloration of foods, a discussion of the worldwide use of synthetic food dyes, and methods for separating and identifying 14 dyes in common use globally. The United States Food and Drug Administration presently has certified seven synthetic dyes for use in foods. An additional seven synthetic…

76 FR 47210 - Notices of Filing of Petitions for Food Additives and Color Additives; Relocation in the Federal...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-08-04

...] Notices of Filing of Petitions for Food Additives and Color Additives; Relocation in the Federal Register...) is notifying the public that notices of filing of petitions for food additives and color additives... additive petition approval process for food additives for use in human and animal food. Section 409(b)(5...

Assessing the use of food coloring as an appropriate visual guide for homogenously mixed capsule powders in extemporaneous compounding.

PubMed

Hoffmann, Brittany; Carlson, Christie; Rao, Deepa A

2014-01-01

The purpose of this work was to assess the use of food colors as a visual aid to determine homogeneous mixing in the extemporaneous preparation of capsules. Six different batches of progesterone slow-release 200-mg capsules were prepared by different mixing methods until visually determined as homogeneous based on yellow food coloring distribution in the preparation by the Central Iowa Compounding Pharmacy, Des Moines, Iowa. UV-Vis spectrophotometry was used to extract and evaluate yellow food coloring content in each of these batches and compared to an in-house, small-batch geometric dilution preparation of progesterone slow- release 200-mg capsules. Of the 6 batches tested, only one, which followed the principles of additive dilution and an appropriate mixing time, was both visually and quantitatively homogeneous in the detection of yellow food coloring. The use of food coloring alone is not a valid quality-assurance tool in determining homogeneous mixing. Principles of geometric and/or additive dilution and appropriate mixing times along with the food color can serve as a quality-assurance tool.

Evaluation of photo-mutagenicity and photo-cytotoxicity of food coloring agents.

PubMed

Arimoto-Kobayashi, Sakae; Machida, Masaki; Okamoto, Keinosuke; Yamaguchi, Akie

2005-05-01

Pigments extracted from natural products are widely used for food coloration in Japan. An investigation concerning the photo-mutagenicity and photo-carcinogenicity of frequently used colorants in Japan was performed. Colorants examined were from Laccifer lacca (lac-color), Coccus cacti (cochineal-color), Carthamus tinctorius (carthamus yellow), Gardenia augusta (gardenia yellow and gardenia blue), Monascus anka and Monascus purpureus (monascus red), the skin of Vitis vinifera and Vitis labrusca (grape-skin color), Tamarindus indica (tamarind brown) and Beta vulgaris (beet red). No significant increase in bacterial mutation was found when Salmonella typhimurium TA98, TA100 and TA102 were simultaneously treated with colorants and subjected to UVA irradiation for 30 min. When colorant solutions were subjected to UVA irradiation for 4 h, irradiated solutions containing lac-color became slightly mutagenic toward S.typhimurium TA98 without metabolic activation. A decrease in cell survival resulted when WTK-1 cells were subjected to UVA irradiation for 60 min in the presence of purpurin at 1 mg/ml. Delayed cytotoxicity was also observed following 24 h incubation in fresh medium of samples that were subjected to UVA irradiation for 60 min in the presence of colorant (carthamus yellow, grape-skin color, gardenia blue, cochineal-color, monascus red or purpurin).

Separation and recovery of food coloring dyes using aqueous biphasic extraction chromatographic resins.

PubMed

Huddleston, J G; Willauer, H D; Boaz, K R; Rogers, R D

1998-06-26

Aqueous biphasic systems (ABS) and aqueous biphasic extraction chromatographic (ABEC) resins are currently under investigation for their utility in the removal of color from textile plant wastes. The structures of several widely used food colorings, suggest that these dyes would also be retained on the resins. In work currently in progress, we have begun to investigate the retention and resolution of several common food colorings including indigo carmine, amaranth, carminic acid. erythrosin B, tartrazine and quinoline yellow. The relationship between the uptake of these dyes on ABEC resins in terms of the binding strengths and capacities of the resins and their partitioning behavior in ABS is illustrated. Some possible theoretical and practical approaches to the prediction of the partitioning and retention behavior is discussed.

Automatic food detection in egocentric images using artificial intelligence technology

USDA-ARS?s Scientific Manuscript database

Our objective was to develop an artificial intelligence (AI)-based algorithm which can automatically detect food items from images acquired by an egocentric wearable camera for dietary assessment. To study human diet and lifestyle, large sets of egocentric images were acquired using a wearable devic...

Color Analysis

NASA Astrophysics Data System (ADS)

Wrolstad, Ronald E.; Smith, Daniel E.

Color, flavor, and texture are the three principal quality attributes that determine food acceptance, and color has a far greater influence on our judgment than most of us appreciate. We use color to determine if a banana is at our preferred ripeness level, and a discolored meat product can warn us that the product may be spoiled. The marketing departments of our food corporations know that, for their customers, the color must be "right." The University of California Davis scorecard for wine quality designates four points out of 20, or 20% of the total score, for color and appearance (1). Food scientists who establish quality control specifications for their product are very aware of the importance of color and appearance. While subjective visual assessment and use of visual color standards are still used in the food industry, instrumental color measurements are extensively employed. Objective measurement of color is desirable for both research and industrial applications, and the ruggedness, stability, and ease of use of today's color measurement instruments have resulted in their widespread adoption.

``Peeps,'' cream, heads, and food coloring in a vacuum jar

NASA Astrophysics Data System (ADS)

DePino, Andrew

2001-01-01

This note describes some methods of adding interest to the standard vacuum jar demonstrations. Marshmallow animals, shaving cream, doll heads, and food coloring add some spark to these demos. These new twists have been well received by the students.

Color-Coded Front-of-Pack Nutrition Labels-An Option for US Packaged Foods?

PubMed

Dunford, Elizabeth K; Poti, Jennifer M; Xavier, Dagan; Webster, Jacqui L; Taillie, Lindsey Smith

2017-05-10

The implementation of a standardized front-of-pack-labelling (FoPL) scheme would likely be a useful tool for many consumers trying to improve the healthfulness of their diets. Our objective was to examine what the traffic light labelling scheme would look like if implemented in the US. Data were extracted from Label Insight's Open Access branded food database in 2017. Nutrient levels and the proportion of products classified as "Red" (High), "Amber" (Medium) or "Green" (Low) in total fat, saturated fat, total sugar and sodium for food and beverage items were examined. The proportion of products in each category that had each possible combination of traffic light colors, and met the aggregate score for "healthy" was examined. Out of 175,198 products, >50% of all US packaged foods received a "Red" rating for total sugar and sodium. "Confectionery" had the highest mean total sugar (51.9 g/100 g) and "Meat and meat alternatives" the highest mean sodium (781 mg/100 g). The most common traffic light label combination was "Red" for total fat, saturated fat and sodium and "Green" for sugar. Only 30.1% of products were considered "healthy". A wide variety ( n = 80) of traffic light color combinations were observed. A color coded traffic light scheme appears to be an option for implementation across the US packaged food supply to support consumers in making healthier food choices.

Consumption of fast food, sugar-sweetened beverages, artificially-sweetened beverages and allostatic load among young adults.

PubMed

van Draanen, Jenna; Prelip, Michael; Upchurch, Dawn M

2018-06-01

This study investigates the associations between recent consumption of fast foods, sugar-sweetened beverages, and artificially-sweetened beverages on level of allostatic load, a measure of cumulative biological risk, in young adults in the US. Data from Wave IV of the National Longitudinal Study of Adolescent to Adult Health were analyzed. Negative binomial regression models were used to estimate the associations between consumption of fast foods, sugar-sweetened, and artificially-sweetened beverages and allostatic load. Poisson and logistic regression models were used to estimate the associations between these diet parameters and combined biomarkers of physiological subsystems that comprise our measure of allostatic load. All analyses were weighted and findings are representative of young adults in the US, ages 24-34 in 2008 (n = 11,562). Consumption of fast foods, sugar-sweetened, and artificially-sweetened beverages were associated with higher allostatic load at a bivariate level. Accounting for demographics and medication use, only artificially-sweetened beverages remained significantly associated with allostatic load. When all three dietary components were simultaneously included in a model, both sugar- and artificially-sweetened beverage consumption were associated with higher allostatic load. Differences in allostatic load emerge early in the life course and young adults consuming sugar- or artificially-sweetened beverages have higher allostatic load, net of demographics and medication use. Public health messages to young adults may need to include cautions about both sugar- and artificially-sweetened beverages.

Warning color changes in response to food deprivation in the pipevine swallowtail butterfly, Battus philenor.

PubMed

Pegram, Kimberly V; Nahm, Alexandra C; Rutowski, Ronald L

2013-01-01

Predation on distasteful animals should favor warning coloration that is relatively conspicuous and phenotypically invariable. However, even among similarly colored individuals there can be variation in their warning signals. In butterflies, individual differences in larval feeding history could cause this variation. The warning signal of the pipevine swallowtail butterfly, Battus philenor L. (Lepidoptera: Papilionidae) consists of both a blue iridescent patch and pigmentbased orange spots on the ventral hindwing. B. philenor males also display a dorsal surface iridescent patch that functions as a sexual indicator signal. A previous study of iridescence in B. philenor found that the iridescent blue on both the dorsal and ventral hind wings is variable and significantly different between lab-reared and field-caught individuals. These differences could be the result of larval food deprivation in the field. Through experimental manipulation of larval diet, larval food deprivation was evaluated as a potential cause of the differences observed between lab and field individuals, and if food deprivation is a source of inter-individual variation in warning signals. B. philenor larvae were food restricted starting at two points in the last larval instar, and one group was fed through pupation. Adult coloration was then compared. Food deprivation led to poorer adult condition, as indicated by lower adult body mass, forewing length, and fat content of stressed individuals. As the level of food deprivation increased, the hue of the iridescent patches on both the dorsal and ventral hind wing shifted to shorter wavelengths, and the chroma of the orange spots decreased. The shifts in iridescent color did not match the differences previously found between lab and field individuals. However, the treatment differences indicate that food deprivation may be a significant source of warning color variation. The differences between the treatment groups are likely detectable by predators

Color-Coded Front-of-Pack Nutrition Labels—An Option for US Packaged Foods?

PubMed Central

Dunford, Elizabeth K.; Poti, Jennifer M.; Xavier, Dagan; Webster, Jacqui L.; Taillie, Lindsey Smith

2017-01-01

The implementation of a standardized front-of-pack-labelling (FoPL) scheme would likely be a useful tool for many consumers trying to improve the healthfulness of their diets. Our objective was to examine what the traffic light labelling scheme would look like if implemented in the US. Data were extracted from Label Insight’s Open Access branded food database in 2017. Nutrient levels and the proportion of products classified as “Red” (High), “Amber” (Medium) or “Green” (Low) in total fat, saturated fat, total sugar and sodium for food and beverage items were examined. The proportion of products in each category that had each possible combination of traffic light colors, and met the aggregate score for “healthy” was examined. Out of 175,198 products, >50% of all US packaged foods received a “Red” rating for total sugar and sodium. “Confectionery” had the highest mean total sugar (51.9 g/100 g) and “Meat and meat alternatives” the highest mean sodium (781 mg/100 g). The most common traffic light label combination was “Red” for total fat, saturated fat and sodium and “Green” for sugar. Only 30.1% of products were considered “healthy”. A wide variety (n = 80) of traffic light color combinations were observed. A color coded traffic light scheme appears to be an option for implementation across the US packaged food supply to support consumers in making healthier food choices. PMID:28489037

Analysis of the Influence of Food Colorings in Esthetic Orthodontic Elastomeric Ligatures.

PubMed

Dias da Silva, Vanessa; de Lima, Eduardo Martinelli S; Dias, Caroline; Osório, Leandro Berni

2016-01-01

The purpose of this study was to evaluate in vitro the color changes of esthetic orthodontic elastomeric ligatures of different shades when exposed to four food colorings commonly found in the diet of patients. The sample consisted of esthetic orthodontic elastomeric ligatures in the colors pearl, pearl blue, pearl white and colorless, which were immersed for 72 hours in five different solutions: distilled water (control group), coffee, tea, Coca-Cola ® and wine. The color changes of the esthetic orthodontic elastomeric ligatures were measured with the aid of a spectrophotometer, at T1 - as provided by the manufacturer; and T2 - after colorings process. The results indicated that the esthetic orthodontic elastomeric ligatures of all initial hues are susceptible to pigmentation. Among the evaluated colors, all changed the finished look and the color of the samples tested. In ascending order, the color of the samples was as follows: distilled water, Coca-Cola ® , black tea, wine and coffee. The substances that have a greater potential for pigmentation in esthetic orthodontic elastomeric ligatures were black tea, wine and coffee, respectively. All shades of esthetic orthodontic elastomeric ligatures are susceptible to color change.

Color stability of silorane-based composites submitted to accelerated artificial ageing--an in situ study.

PubMed

Pires-de-Souza, Fernanda de Carvalho Panzeri; Garcia, Lucas da Fonseca Roberti; Roselino, Lourenço de Moraes Rego; Naves, Lucas Zago

2011-07-01

To assess the in situ color stability, surface and the tooth/restoration interface degradation of a silorane-based composite (P90, 3M ESPE) after accelerated artificial ageing (AAA), in comparison with other dimethacrylate monomer-based composites (Z250/Z350, 3M ESPE and Esthet-X, Dentsply). Class V cavities (25 mm(2) × 2 mm deep) were prepared in 48 bovine incisors, which were randomly allocated into 4 groups of 12 specimens each, according to the type of restorative material used. After polishing, 10 specimens were submitted to initial color readings (Easyshade, Vita) and 2 to analysis by scanning electronic microscopy (SEM). Afterwards, the teeth were submitted to AAA for 384 h, which corresponds to 1 year of clinical use, after which new color readings and microscopic images were obtained. The values obtained for the color analysis were submitted to statistical analysis (1-way ANOVA, Tukey, p<0.05). With regard to color stability, it was verified that all the composites showed color alteration above the clinically acceptable levels (ΔE ≥ 3.3), and that the silorane-based composite showed higher ΔE (18.6), with a statistically significant difference in comparison with the other composites (p<0.05). The SEM images showed small alterations for the dimethacrylate-based composites after AAA and extensive degradation for the silorane-based composite with a rupture at the interface between the matrix/particle. It may be concluded that the silorane-based composite underwent greater alteration with regard to color stability and greater surface and tooth/restoration interface degradation after AAA. Copyright © 2011 Elsevier Ltd. All rights reserved.

Indigo Dye Derived from Indigofera Tinctoria as Natural Food Colorant

NASA Astrophysics Data System (ADS)

Wahyuningsih, S.; Ramelan, A. H.; Wardani, D. K.; Aini, F. N.; Sari, P. L.; Tamtama, B. P. N.; Kristiawan, Y. R.

2017-04-01

Recently, the uses of dyes are increasingly widespread especially in foods and beverages as food colors to attract the consumers. The dye that currently attracts is indigo. Indigo is a group of carbonyl compounds, one of the oldest known dyes in terms of natural blue dye derived from the Indigofera tinctoria plant. The use of indigo as a natural food dye intended to reduce the use of synthetic dyes are carcinogenic impact. The method used in this study includes the analysis of indigo using UV-Vis spectrophotometry and FTIR analysis. Based on the UV-Vis Spectrophotometer analysis results with the various concentrations of 0.002 mg/mL; 0.004 mg/mL; 0.006 mg/mL and 0.008 mg/mL were obtained maximum absorption peak at wavelength of 550-700 nm. The indigo dyes in various concentrations produce a stable pH at an average pH 9, therefore it can make the colors not easily fade (strong staining). Based on infrared spectrophotometer measurement were obtained absorption spectrum at 3100-3500 cm-1 as primary N-H and secondary amine, 1600 cm-1 as aromatic C=C, 1000-1350 cm-1 as aromatic C-N, 690-900 cm-1 as aromatic C-H.

The food colorant erythrosine is a promiscuous protein-protein interaction inhibitor.

PubMed

Ganesan, Lakshmi; Margolles-Clark, Emilio; Song, Yun; Buchwald, Peter

2011-03-15

Following our observation that erythrosine B (FD&C Red No. 3) is a relatively potent inhibitor of the TNF-R-TNFα and CD40-CD154 protein-protein interactions, we investigated whether this inhibitory activity extends to any other protein-protein interactions (PPI) as well as whether any other approved food colors possess such inhibitory activity. We found erythrosine, a poly-iodinated xanthene dye, to be a non-specific promiscuous inhibitor of a number of PPIs within the tumor necrosis factor superfamily (TNF-R-TNFα, CD40-CD154, BAFF-R-BAFF, RANK-RANKL, OX40-OX40L, 4-1BB-4-1BBL) as well as outside of it (EGF-R-EGF) with a remarkably consistent median inhibitory concentration (IC(50)) in the 2-20 μM (approximately 2-20mg/L) range. In agreement with this, erythrosine also showed cellular effects including clear cytotoxic effects around this concentration range (IC₅₀≈50 μM). Among the seven FDA-approved food colorants, only erythrosine showed consistent PPI inhibitory activity in the sub-100 μM range, which might also explain (at least partially) why it also has the lowest approved acceptable daily intake (ADI) (0.1 mg/kg body weight/day). Among a number of xanthene structural analogs of erythrosine tested for activity, rose Bengal, a food colorant approved in Japan, showed similar, maybe even more pronounced, promiscuous inhibitory activity, whereas fluorescein was inactive and gallein, phloxine, and eosin were somewhat active in some of the assays. Copyright © 2011 Elsevier Inc. All rights reserved.

Meta-analysis of attention-deficit/hyperactivity disorder or attention-deficit/hyperactivity disorder symptoms, restriction diet, and synthetic food color additives.

PubMed

Nigg, Joel T; Lewis, Kara; Edinger, Tracy; Falk, Michael

2012-01-01

The role of diet and of food colors in attention-deficit/hyperactivity disorder (ADHD) or its symptoms warrants updated quantitative meta-analysis, in light of recent divergent policy in Europe and the United States. Studies were identified through a literature search using the PubMed, Cochrane Library, and PsycNET databases through February 2011. Twenty-four publications met inclusion criteria for synthetic food colors; 10 additional studies informed analysis of dietary restriction. A random-effects meta-analytic model generated summary effect sizes. Restriction diets reduced ADHD symptoms at an effect of g = 0.29 (95% CI, 0.07-0.53). For food colors, parent reports yielded an effect size of g = 0.18 (95% CI, 0.08-0.24; p = .0007), which decreased to 0.12 (95% CI, 0.01-0.23; p < .05) after adjustment for possible publication bias. The effect was reliable in studies restricted to food color additives (g = 0.21, 95% CI = 0.06-0.36) but did not survive correction for possible publication bias and was not reliable in studies confined to Food and Drug Administration-approved food colors. Teacher/observer reports yielded a nonsignificant effect of 0.07 (95% CI = -0.03 to 0.18; p = .14). However, high-quality studies confined to color additives yielded a reliable effect (g = 0.22, 95% CI = 0.10-0.41, p = .030) that survived correction. In psychometric tests of attention, the summary effect size was 0.27 (95% CI = 0.07-0.47; p = .007) and survived correction. An estimated 8% of children with ADHD may have symptoms related to synthetic food colors. A restriction diet benefits some children with ADHD. Effects of food colors were notable were but susceptible to publication bias or were derived from small, nongeneralizable samples. Renewed investigation of diet and ADHD is warranted. Copyright © 2012 American Academy of Child and Adolescent Psychiatry. Published by Elsevier Inc. All rights reserved.

Meta-Analysis of Attention-Deficit/Hyperactivity Disorder or Attention-Deficit/Hyperactivity Disorder Symptoms, Restriction Diet, and Synthetic Food Color Additives

PubMed Central

Nigg, Joel T.; Lewis, Kara; Edinger, Tracy; Falk, Michael

2015-01-01

Objective The role of diet and of food colors in attention-deficit/hyperactivity disorder (ADHD) or its symptoms warrants updated quantitative meta-analysis, in light of recent divergent policy in Europe and the United States. Method Studies were identified through a literature search using the PubMed, Cochrane Library, and PsycNET databases through February 2011. Twenty-four publications met inclusion criteria for synthetic food colors; 10 additional studies informed analysis of dietary restriction. A random-effects meta-analytic model generated summary effect sizes. Results Restriction diets reduced ADHD symptoms at an effect of g = 0.29 (95% CI, 0.07–0.53). For food colors, parent reports yielded an effect size of g = 0.18 (95% CI, 0.08–0.24; p = .0007), which decreased to 0.12 (95% CI, 0.01–0.23; p < .05) after adjustment for possible publication bias. The effect was reliable in studies restricted to food color additives (g = 0.21, 95% CI = 0.06–0.36) but did not survive correction for possible publication bias and was not reliable in studies confined to Food and Drug Administration–approved food colors. Teacher/observer reports yielded a nonsignificant effect of 0.07 (95% CI = −0.03 to 0.18; p = .14). However, high-quality studies confined to color additives yielded a reliable effect (g = 0.22, 95% CI = 0.10–0.41, p = .030) that survived correction. In psychometric tests of attention, the summary effect size was 0.27 (95% CI = 0.07–0.47; p = .007) and survived correction. An estimated 8% of children with ADHD may have symptoms related to synthetic food colors. Conclusions A restriction diet benefits some children with ADHD. Effects of food colors were notable were but susceptible to publication bias or were derived from small, nongeneralizable samples. Renewed investigation of diet and ADHD is warranted. PMID:22176942

A colored avocado seed extract as a potential natural colorant.

PubMed

Dabas, Deepti; Elias, Ryan J; Lambert, Joshua D; Ziegler, Gregory R

2011-01-01

There is an increasing consumer demand for and scientific interest in new natural colorants. Avocado (Persea americana) seed when crushed with water develops an orange color (= 480 nm) in a time-dependent manner. Heat treatment of the seed prevented color development, whereas the addition of exogenous polyphenol oxidase (PPO), but not peroxidase restored color development. Color development was also inhibited by the addition of tropolone, an inhibitor of PPO. Color formation resulted in a decrease in the concentration of polyphenols indicating utilization for color formation. The orange color intensified as the pH was adjusted from 2.0 to 11.0, and these changes were only partially reversible when pH was adjusted from 7.5 to 11.0 in the presence of oxygen, but completely reversible when the pH was changed in the absence of oxygen. The color was found to be stable in solution at -18 °C for 2 mo. These results suggest that the avocado seed may be a potential source of natural colorant, and that color development is PPO-dependent. There is growing public and scientific interest in the development of natural alternatives to synthetic colorants in foods. Extracts of turmeric, paprika, and beets are examples of food-derived natural colorants. Avocado seeds, which represent an under-utilized waste stream, form a stable orange color when crushed in the presence of air. Our data indicate that avocado seed represents a potential source of new natural colorants for use in foods. © 2011 Institute of Food Technologists®

Usefulness of multiple chalk-based food colorings for inducing better gene silencing by feeding RNA interference in planarians.

PubMed

Hattori, Miki; Miyamoto, Mai; Hosoda, Kazutaka; Umesono, Yoshihiko

2018-01-01

Planarians have become widely recognized as one of the major animal models for regeneration studies in invertebrates. To induce RNA interference (RNAi) by feeding in planarians, the widely accepted protocol is one in which animals undergo two or three feedings of food containing double-stranded RNA (dsRNA) plus visible food coloring (e.g., blood) for confirmation of feeding by individual animals. However, one possible problem is that incorporated food coloring is often retained within the gut for several days, which makes it difficult to confirm the success of each round of dsRNA feeding based on the difference of the color density within the gut before and after feeding. As a consequence, the difference of appetite levels among individuals undergoing dsRNA feeding leads to phenotypic variability among them due to insufficient knockdown. In our attempts to overcome this problem, we have developed a novel method for achieving robust confirmation of the success of dsRNA feeding in individuals fed multiple times by means of including a combination of three different colored chalks (pink, yellow and blue) as food coloring. Notably, we found that this method is superior to the conventional method for positively marking individuals that actively consumed the dsRNA-containing food during four times of once-daily feeding. Using these selected animals, we obtained stable and sufficiently strong RNAi-induced phenotypes. We termed this improved multi-colored chalk-spiked method of feeding RNAi "Candi" and propose its benefits for gene function analysis in planarians. © 2017 Japanese Society of Developmental Biologists.

Withholding the artificial administration of fluids and food from elderly patients with dementia: ethnographic study

PubMed Central

The, Anne-Mei; Pasman, Roeline; Onwuteaka-Philipsen, Bregje; Ribbe, Miel; van der Wal, Gerrit

2002-01-01

Objective To clarify the practice of withholding the artificial administration of fluids and food from elderly patients with dementia in nursing homes. Design Qualitative, ethnographic study in two phases. Setting 10 wards in two nursing homes in the Netherlands. Participants 35 patients with dementia, eight doctors, 43 nurses, and 32 families. Results The clinical course of dementia was considered normal and was rarely reason to begin the artificial administration of fluids and food in advanced disease. Fluids and food seemed to be given mainly when there was an acute illness or a condition that needed medical treatment and which required hydration to be effective. The medical condition of the patient, the wishes of the family, and the interpretations of the patients' quality of life by their care providers were considered more important than living wills and policy agreements. Conclusions Doctors' decisions about withholding the artificial administration of fluids and food from elderly patients with dementia are influenced more by the clinical course of the illness, the presumed quality of life of the patient, and the patient's medical condition than they are by advanced planning of care. In an attempt to understand the wishes of the patient doctors try to create the broadest possible basis for the decision making process and its outcome, mainly by involving the family. What is already known on this topicDebate has focused on whether it is beneficial to withhold the artificial administration of fluids and food from patients with advanced dementiaWhat this study addsThe course of dementia, the patient's quality of life, and the patient's current medical condition influence doctors' decision making more than advanced planning of careDoctors try to create the broadest possible basis for the decision making process and its outcome, mainly by involving the family PMID:12468479

Use of Color-Coded Food Photographs for Meal Planning by Adults with Mental Retardation.

ERIC Educational Resources Information Center

Gines, Deon J.; And Others

1990-01-01

Ten adults with mild mental retardation used color-coded food photographs and meal code cards to plan nutritionally balanced meals. Subjects spent an average of nine minutes to plan three meals. Errors, which were primarily omissions, occurred mostly in food groups requiring four servings daily. (JDD)

Alteration of blue pigment in artificial iris in ocular prosthesis: effect of paint, drying method and artificial aging.

PubMed

Goiato, Marcelo Coelho; Fernandes, Aline Úrsula Rocha; dos Santos, Daniela Micheline; Hadadd, Marcela Filié; Moreno, Amália; Pesqueira, Aldiéris Alves

2011-02-01

The artificial iris is the structure responsible for the dissimulation and aesthetics of ocular prosthesis. The objective of the present study was to evaluate the color stability of artificial iris of microwaveable polymerized ocular prosthesis, as a function of paint type, drying method and accelerated aging. A total of 40 discs of microwaveable polymerized acrylic resin were fabricated, and divided according to the blue paint type (n = 5): hydrosoluble acrylic, nitrocellulose automotive, hydrosoluble gouache and oil paints. Paints where dried either at natural or at infrared light bulb method. Each specimen was constituted of one disc in colorless acrylic resin and another colored with a basic sclera pigment. Painting was performed in one surface of one of the discs. The specimens were submitted to an artificial aging chamber under ultraviolet light, during 1008 h. A reflective spectrophotometer was used to evaluate color changes. Data were evaluated by 3-way repeated-measures ANOVA and the Tukey HSD test (α = 0.05). All paints suffered color alteration. The oil paint presented the highest color resistance to artificial aging regardless of drying method. Copyright © 2010 British Contact Lens Association. Published by Elsevier Ltd. All rights reserved.

Oxone/Fe[superscript 2+] Degradation of Food Dyes: Demonstration of Catalyst-Like Behavior and Kinetic Separation of Color

ERIC Educational Resources Information Center

Nalliah, Ruth E.

2015-01-01

A demonstration of the degradation of food coloring dyes by oxidation via the Fenton reaction can be substituted with a simpler demonstration using the oxidant oxone with iron(II) ions as an activator. The addition of small amounts of solid oxone and iron(II) sulfate to solutions containing mixtures of food coloring results in successive…

What Type of Food Can Older Adults Masticate?: Evaluation of Mastication Performance Using Color-Changeable Chewing Gum.

PubMed

Wada, Shinichi; Kawate, Nobuyuki; Mizuma, Masazumi

2017-10-01

This study determines if older adults can masticate regular foods via a simple test conducted using a color-changeable chewing gum. Seventy-nine consecutive inpatients of our clinic receiving rehabilitation and general medicine were assessed for eligibility. The inclusion criterion was >65 years. Thirty patients consented to participate. The main outcome variable was the food bolus texture at the swallowing threshold for five regular foods. The main explanatory variable was the a* value of the color-changeable chewing gum after 120 s of chewing (a* represents the degree of color between red and green, and a positive a* value indicates red). The mean age ± standard deviation of the participants was 81.6 ± 8.6 years, and 40% were men. Participants being able to prepare the food with suitable texture for swallowing was positively associated with the a* values in boiled rice, ginger-fried pork loin, boiled fish-paste, and rice cracker (Crude OR 1.18, 1.15, 1.17, and 1.50; P < 0.001, = 0.026, <0.001, and <0.001, respectively). The cut-off a* values had markedly high specificities (1.0) for boiled rice and boiled fish-paste and high sensitivities (0.86-0.94) for three foods, except boiled rice. We believe that mastication evaluation using the color-changeable chewing gum is not only useful but also extremely practical, even for older adults in a wide range of settings, including an individual's home. This approach would lead to a reduction in unnecessary mechanically altered or pureed food for older adults who can eat pureed food and safely provide palatable food.

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.

PubMed

Khoo, Hock Eng; Azlan, Azrina; Tang, Sou Teng; Lim, See Meng

2017-01-01

Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations : CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor.

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

PubMed Central

Khoo, Hock Eng; Azlan, Azrina; Tang, Sou Teng; Lim, See Meng

2017-01-01

ABSTRACT Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor PMID:28970777

Impaired color naming of food and body shape words: weight phobia or distinct affective state?

PubMed

Green, M W; Elliman, N A; Rogers, P J; Welch, D A

1997-01-01

The current study investigated whether a concern with body shape and weight represents a distinct affective state, or whether it is better conceptualized as a highly specific form of anxiety. The color-naming performance of women with a high Drive for Thinness score was examined under three experimental conditions: when a photograph of chocolate was present, when actual chocolate was present, and a control condition. High Drive for Thinness subjects demonstrated relatively impaired color naming of body shape words in the picture condition, but not in the food or control conditions. Although there was a significant impairment in the color naming of food words, this was unaffected by condition or degree of Drive for Thinness. The results are interpreted as supporting an analogy between weight/body shape concerns and subclinical phobic anxiety.

Color me healthy: food diversity in school community gardens in two rapidly urbanising Australian cities.

PubMed

Guitart, Daniela A; Pickering, Catherine M; Byrne, Jason A

2014-03-01

Community garden research has focused on social aspects of gardens, neglecting systematic analysis of what food is grown. Yet agrodiversity within community gardens may provide health benefits. Diverse fruit and vegetables provide nutritional benefits, including vitamins, minerals and phytochemicals. This paper reports research that investigated the agro-biodiversity of school-based community gardens in Brisbane and Gold Coast cities, Australia. Common motivations for establishing these gardens were education, health and environmental sustainability. The 23 gardens assessed contained 234 food plants, ranging from 7 to 132 plant types per garden. This included 142 fruits and vegetables. The nutritional diversity of fruits and vegetable plants was examined through a color classification system. All gardens grew fruits and vegetables from at least four food color groups, and 75% of the gardens grew plants from all seven color groups. As places with high agrodiversity, and related nutritional diversity, some school community gardens can provide children with exposure to a healthy range of fruit and vegetables, with potential flow-on health benefits. Copyright © 2014 Elsevier Ltd. All rights reserved.

Light and Color Research Continues in Arkansas.

ERIC Educational Resources Information Center

Sydoriak, Diane

1984-01-01

Describes a research project that will measure whether student achievement, blood pressure, height, and weight gain are influenced by the choice of color and/or the source of artificial light in the classroom. Four third-grade classrooms will be the treatment groups involving two colors and three different artificial light sources. (MLF)

Functional groupings and food web of an artificial reef used for sea cucumber aquaculture in northern China

NASA Astrophysics Data System (ADS)

Xu, Qinzeng; Zhang, Libin; Zhang, Tao; Zhang, Xuelei; Yang, Hongsheng

2017-01-01

Artificial reef is considered as a useful tool to remodel habitats in coastal and estuarine area. Some artificial reefs (ARs) were conducted in Shandong Peninsula for sea cucumber Apostichopus japonicus integrated multi-trophic aquaculture (IMTA). Little is known about the main feeding type and food resources of living organisms in this IMTA ecosystem. Neither is the information about other animals competing food with A. japonicus. Functional group (FG) and their food resources of mobile organisms and epifauna in ARs area were investigated. There were three types of food resources and five FGs within two trophic levels in studied area. Particle organic matter (POM), seaweed detritus and sediment were considered to be the main food resources. The first three FGs were primary consumers and were mainly epifauna, while the other two FGs were secondary consumers. FG 1 species were filter feeders, and group 2 was all deposit feeders and A. japonicus was in this group. FG 2 contained few species and this indicated that A. japonicus had few food competitors. FG 3 contained most epifauna species which were detritus feeders and this result implied that the artificial oyster shell reed can retain detritus effectively. The food sources of group 4 were complex. Species of group 5, mostly fish, occupied the top trophic level and fed primarily on species of FG 1 and FG 2. This kind of ARs can retain detritus effectively and provide suitable habitat to epifauna and surrounding natural fauna community.

Colorful Chemistry.

ERIC Educational Resources Information Center

Williams, Suzanne

1991-01-01

Described is an color-making activity where students use food coloring, eyedroppers, and water to make various colored solutions. Included are the needed materials and procedures. Students are asked to write up the formulas for making their favorite color. (KR)

21 CFR 73.169 - Grape color extract.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Grape color extract. 73.169 Section 73.169 Food... COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.169 Grape color extract. (a) Identity. (1) The...-dextrin. (2) Color additive mixtures for food use made with grape color extract may contain only those...

21 CFR 73.169 - Grape color extract.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Grape color extract. 73.169 Section 73.169 Food... COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.169 Grape color extract. (a) Identity. (1) The...-dextrin. (2) Color additive mixtures for food use made with grape color extract may contain only those...

21 CFR 73.169 - Grape color extract.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Grape color extract. 73.169 Section 73.169 Food... COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.169 Grape color extract. (a) Identity. (1) The...-dextrin. (2) Color additive mixtures for food use made with grape color extract may contain only those...

21 CFR 178.3297 - Colorants for polymers.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., pigment, or other substance that is used to impart color to or to alter the color of a food-contact material, but that does not migrate to food in amounts that will contribute to that food any color apparent... intended to affect the color of a food-contact material. (b) The colorant must be used in accordance with...

Statement Summarizing Research Findings on the Issue of the Relationship Between Food-Additive-Free Diets and Hyperkinesis in Children.

ERIC Educational Resources Information Center

Lipton, Morris; Wender, Esther

The National Advisory Committee on Hyperkinesis and Food Additives paper summarized some research findings on the issue of the relationship between food-additive-free diets and hyperkinesis in children. Based on several challenge studies, it is concluded that the evidence generally refutes Dr. B. F. Feingold's claim that artificial colorings in…

[A rapid dialysis method for analysis of artificial sweeteners in food].

PubMed

Tahara, Shoichi; Fujiwara, Takushi; Yasui, Akiko; Hayafuji, Chieko; Kobayashi, Chigusa; Uematsu, Yoko

2014-01-01

A simple and rapid dialysis method was developed for the extraction and purification of four artificial sweeteners, namely, sodium saccharin (Sa), acesulfame potassium (AK), aspartame (APM), and dulcin (Du), which are present in various foods. Conventional dialysis uses a membrane dialysis tube approximately 15 cm in length and is carried out over many hours owing to the small membrane area and owing to inefficient mixing. In particular, processed cereal products such as cookies required treatment for 48 hours to obtain satisfactory recovery of the compounds. By increasing the tube length to 55 cm and introducing efficient mixing by inversion at half-hour intervals, the dialysis times of the four artificial sweeteners, spiked at 0.1 g/kg in the cookie, were shortened to 4 hours. Recovery yields of 88.9-103.2% were obtained by using the improved method, whereas recovery yields were low (65.5-82.0%) by the conventional method. Recovery yields (%) of Sa, AK, APM, and Du, spiked at 0.1 g/kg in various foods, were 91.6-100.1, 93.9-100.1, 86.7-100.0 and 88.7-104.7 using the improved method.

Color naming across languages reflects color use

PubMed Central

Gibson, Edward; Futrell, Richard; Mahowald, Kyle; Bergen, Leon; Ratnasingam, Sivalogeswaran; Gibson, Mitchell; Piantadosi, Steven T.; Conway, Bevil R.

2017-01-01

What determines how languages categorize colors? We analyzed results of the World Color Survey (WCS) of 110 languages to show that despite gross differences across languages, communication of chromatic chips is always better for warm colors (yellows/reds) than cool colors (blues/greens). We present an analysis of color statistics in a large databank of natural images curated by human observers for salient objects and show that objects tend to have warm rather than cool colors. These results suggest that the cross-linguistic similarity in color-naming efficiency reflects colors of universal usefulness and provide an account of a principle (color use) that governs how color categories come about. We show that potential methodological issues with the WCS do not corrupt information-theoretic analyses, by collecting original data using two extreme versions of the color-naming task, in three groups: the Tsimane', a remote Amazonian hunter-gatherer isolate; Bolivian-Spanish speakers; and English speakers. These data also enabled us to test another prediction of the color-usefulness hypothesis: that differences in color categorization between languages are caused by differences in overall usefulness of color to a culture. In support, we found that color naming among Tsimane' had relatively low communicative efficiency, and the Tsimane' were less likely to use color terms when describing familiar objects. Color-naming among Tsimane' was boosted when naming artificially colored objects compared with natural objects, suggesting that industrialization promotes color usefulness. PMID:28923921

Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential

USDA-ARS?s Scientific Manuscript database

Black beans contain anthocyanins that could be used as colorants in foods with associated health benefits. The objective was to optimize anthocyanins extraction from black bean coats and evaluate their physicochemical stability and antidiabetes potential. Optimal extraction conditions were 24% ethan...

21 CFR 178.3297 - Colorants for polymers.

Code of Federal Regulations, 2013 CFR

2013-04-01

... to alter the color of a food-contact material, but that does not migrate to food in amounts that will contribute to that food any color apparent to the naked eye. For the purpose of this section, the term... themselves be colored, but whose use is intended to affect the color of a food-contact material. (b) The...

21 CFR 178.3297 - Colorants for polymers.

Code of Federal Regulations, 2012 CFR

2012-04-01

... to alter the color of a food-contact material, but that does not migrate to food in amounts that will contribute to that food any color apparent to the naked eye. For the purpose of this section, the term... themselves be colored, but whose use is intended to affect the color of a food-contact material. (b) The...

Effect of opacifiers and UV absorbers on pigmented maxillofacial silicone elastomer, part 1: color stability after artificial aging.

PubMed

Han, Ying; Powers, John M; Kiat-Amnuay, Sudarat

2013-06-01

Much dissatisfaction with the color instability and reduced lifetime of extraoral maxillofacial prostheses due to degradation has been reported. The purpose of this study was to compare the effect of a UV mineral-based light protecting agent (LP) on the color stability of pigmented maxillofacial silicone elastomer MDX-4210/Type A after artificial aging to 2 widely used opacifiers. Forty-five groups were established (n=225 total). Three different types of opacifiers (LP, titanium white dry pigment [TW], or silicone intrinsic white [SW]) were added to silicone MDX-4210/type A at 3 concentrations (5%, 10%, or 15%) and subsequently combined with each of 5 colors (no pigments [control], red, blue, yellow, or mixed pigments). Artists' oil pigment was used with LP and TW, while intrinsic silicone pigment was used to color SW. Before and after an energy exposure of 450 kJ/m(2), CIE L*a*b* values were measured with a spectrophotometer. The CIELAB 50:50% perceptibility (ΔE*=1.1) and acceptability threshold (ΔE*=3.0) were used to interpret color changes (ΔE*). Color differences after aging were subjected to 3-way ANOVA. Means were compared by the Fisher PLSD intervals at α=.05. The ΔE* values of all groups were below the acceptability threshold of ΔE*=3.0, except for the control group of SW at 10%, which showed the greatest color change (ΔE*=3.1). When mixed pigment groups were considered, at 5% concentration, LP showed the smallest color change, followed by SW and TW (P<.05); at 10%, no significant differences among the 3 opacifiers were noted (P>.05); at 15%, LP showed the smallest color change, followed by TW and SW (P<.05). All 3 opacifiers at all concentrations protected pigmented silicone MDX4-4210/Type A from color degradation. The LP group showed the smallest color changes. Copyright © 2013 The Editorial Council of the Journal of Prosthetic Dentistry. Published by Mosby, Inc. All rights reserved.

Determination of food colorants in a wide variety of food matrices by microemulsion electrokinetic capillary chromatography. Considerations on the found concentrations and regulated consumption limits.

PubMed

Bordagaray, Ane; Garcia-Arrona, Rosa; Vidal, Maider; Ostra, Miren

2018-10-01

Color additives are used widely by the food industry to confer a desirable appearance. Some of the most used colorants (Tartrazine (E102), Sunset Yellow (E110), Red Allure (E129) and Blue Brilliant (E133)) were determined in this study using microemulsion electrokinetic capillary chromatography (MEEKC). Regression coefficients were greater than 0.9981; intra- and inter-day precisions, in terms of percentage RSD, were less than 7.01% and 8.55%, respectively; recoveries were between 90 and 100% in most cases. LODs and LOQs ranged from 0.24 to 1.21 mg L -1 and from 0.80 to 4.03 mg L -1 , respectively. Moreover, MEEKC consumed less solvent than HPLC, making the analysis more environmentally friendly. The proposed method is suitable for the determination of colorants in a wide variety of foods. Results showed that consumers should be aware of colorants to avoid consumption exceeding recommended amounts. Copyright © 2018 Elsevier Ltd. All rights reserved.

A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods.

PubMed

Tatebe, Chiye; Zhong, Xining; Ohtsuki, Takashi; Kubota, Hiroki; Sato, Kyoko; Akiyama, Hiroshi

2014-09-01

A simple and rapid high-performance liquid chromatography (HPLC) method to determine basic colorants such as pararosaniline (PA), auramine O (AO), and rhodamine B (RB) in various processed foods was developed. Linearity of the calibration curves ranged from 0.05 to 50 μg/mL for PA and 0.05-100 μg/mL for AO and RB. The detection and quantification limits (LOD and LOQ) of the basic colorants, which were evaluated as signal-to-noise ratios of 3 for LOD and 10 for LOQ, ranged from 0.0125 to 0.05 and 0.025 to 0.125 μg/g, respectively. The recoveries and relative standard deviations of three basic colorants in six processed foods, namely, chili sauce, curry paste, gochujang (hot pepper paste), tandoori chicken (roasted chicken prepared with yogurt and spices), powder soup, and shrimp powder ranged from 70.2% to 102.8% and 0.8% to 8.0%, respectively. The intraday precision of the recovery test ranged from 1.7% to 4.5%, whereas the interday precision ranged from 3.7% to 7.7%. The reported method has been successfully applied to basic colorant determination in various processed foods such as fat-based food matrices (curry paste and tandoori chicken), chili products (gochujang and chili sauce), and protein-based products (shrimp powder and powder soup). Thin layer chromatography and liquid chromatography/mass spectrometry methods for the determination of basic colorants in processed foods were also developed for rapid analysis and identification, respectively. These methods are very useful for monitoring unauthorized basic colorants in inspection centers or quarantine laboratories in many countries.

Automatic food detection in egocentric images using artificial intelligence technology.

PubMed

Jia, Wenyan; Li, Yuecheng; Qu, Ruowei; Baranowski, Thomas; Burke, Lora E; Zhang, Hong; Bai, Yicheng; Mancino, Juliet M; Xu, Guizhi; Mao, Zhi-Hong; Sun, Mingui

2018-03-26

To develop an artificial intelligence (AI)-based algorithm which can automatically detect food items from images acquired by an egocentric wearable camera for dietary assessment. To study human diet and lifestyle, large sets of egocentric images were acquired using a wearable device, called eButton, from free-living individuals. Three thousand nine hundred images containing real-world activities, which formed eButton data set 1, were manually selected from thirty subjects. eButton data set 2 contained 29 515 images acquired from a research participant in a week-long unrestricted recording. They included both food- and non-food-related real-life activities, such as dining at both home and restaurants, cooking, shopping, gardening, housekeeping chores, taking classes, gym exercise, etc. All images in these data sets were classified as food/non-food images based on their tags generated by a convolutional neural network. A cross data-set test was conducted on eButton data set 1. The overall accuracy of food detection was 91·5 and 86·4 %, respectively, when one-half of data set 1 was used for training and the other half for testing. For eButton data set 2, 74·0 % sensitivity and 87·0 % specificity were obtained if both 'food' and 'drink' were considered as food images. Alternatively, if only 'food' items were considered, the sensitivity and specificity reached 85·0 and 85·8 %, respectively. The AI technology can automatically detect foods from low-quality, wearable camera-acquired real-world egocentric images with reasonable accuracy, reducing both the burden of data processing and privacy concerns.

21 CFR 501.22 - Animal foods; labeling of spices, flavorings, colorings, and chemical preservatives.

Code of Federal Regulations, 2010 CFR

2010-04-01

..., meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes... products, or fermentation products thereof, whose significant function in food is flavoring rather than... or retard deterioration thereof, but does not include common salt, sugars, vinegars, spices, or oils...

Influence of finishing/polishing on color stability and surface roughness of composites submitted to accelerated artificial aging.

PubMed

Pinto, Gustavo Da Col dos Santos; Dias, Kleber Campioni; Cruvinel, Diogo Rodrigues; Garcia, Lucas da Fonseca Roberti; Consani, Simonides; Pires-De-Souza, Fernanda de Carvalho Panzeri

2013-01-01

To assess the influence of finishing/polishing procedure on color stability (ΔE ) and surface roughness (R(a)) of composites (Heliomolar and Tetric - color A2) submitted to accelerated artificial aging (AAA). Sixty test specimens were made of each composite (12 mm × 2 mm) and separated into six groups (n = 10), according to the type of finishing/polishing to which they were submitted: C, control; F, tip 3195 F; FF, tip 3195 FF; FP, tip 3195 F + diamond paste; FFP, tip 3195 FF + diamond paste; SF, Sof-Lex discs. After polishing, controlled by an electromechanical system, initial color (spectrophotometer PCB 6807 BYK GARDNER) and R(a) (roughness meter Surfcorder SE 1700, cut-off 0.25 mm) readings were taken. Next, the test specimens were submitted to the AAA procedure (C-UV Comexim) for 384 hours, and at the end of this period, new color readings and R(a) were taken. Statistical analysis [2-way analysis of variance (ANOVA), Bonferroni, P < 0.05] showed that all composites demonstrated ΔE alteration above the clinically acceptable limits, with the exception of Heliomolar composite in FP. The greatest ΔE alteration occurred for Tetric composite in SF (13.38 ± 2.10) statistically different from F and FF (P < 0.05). For R(a), Group F showed rougher samples than FF with statistically significant difference (P < 0.05). In spite of the surface differences, the different finishing/polishing procedures were not capable of providing color stability within the clinically acceptable limits.

Food Additives and Hyperkinesis: A Controlled Double-Blind Experiment. (Includes NIE Staff Critique).

ERIC Educational Resources Information Center

Conners, C. Keith; And Others

Fifteen hyperkinetic children (6-12 years old) were involved in a pilot study to test B. Feingold's hypothesis that hyperkinesis may be caused by artificial flavors and colors in food. Prior to treatment, parents and teachers completed bi-weekly questionnaires regarding each Ss' behavior both on medication (pretreatment period) and when medication…

Jagua blue derived from Genipa americana L. fruit: A natural alternative to commonly used blue food colorants?

PubMed

Brauch, J E; Zapata-Porras, S P; Buchweitz, M; Aschoff, J K; Carle, R

2016-11-01

Due to consumers' increasing health awareness, food industry aims at replacing synthetic dyes by natural counterparts. The substitution of blue synthetic dyes is particularly challenging since current natural alternatives such as phycocyanin (Spirulina) suffer from poor stability. Jagua blue (produced from Genipa americana L. fruit) might represent a potential novel blue pigment source. However, only little is known about its color properties, and application in food systems. Therefore, the blue color and the stability of Jagua blue were assessed for the first time and compared to commonly used colorants, namely, Spirulina, brilliant blue FCF (Blue no. 1), and indigo carmine (Blue no. 2). The reaction rate of Jagua blue was independent of its concentration, confirming thermal degradation to follow first-order kinetics. Between pH 3.6 and 5.0, the color hue of Jagua blue solutions was similar to that of Blue no. 2. However, Jagua blue revealed markedly higher storage stabilities (t 1/2 =86-105days) than Blue no. 2 (t 1 /2 ≤9days) and was less susceptible to acidic pH of 3.6 (t 1 /2 =86days) than Spirulina (t 1 /2 =70days). High negative b* values (blueness) of colored gelatin gels were only obtained for Jagua blue and Spirulina, and the former exhibited higher light stabilities (t 1 /2 =15days) than Spirulina gels (t 1 /2 =4days). Our findings indicate Jagua blue to be a most promising alternative to synthetic dyes, providing relevant information regarding potential food applications. Copyright © 2016 Elsevier Ltd. All rights reserved.

21 CFR 73.169 - Grape color extract.

Code of Federal Regulations, 2011 CFR

2011-04-01

... diluents listed in this subpart as safe and suitable in color additive mixtures for coloring foods. (b... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Grape color extract. 73.169 Section 73.169 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF...

21 CFR 73.169 - Grape color extract.

Code of Federal Regulations, 2010 CFR

2010-04-01

... diluents listed in this subpart as safe and suitable in color additive mixtures for coloring foods. (b... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Grape color extract. 73.169 Section 73.169 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF...

Artificial food lump from porous neoprene and the method of its use for the evaluation of adaptation patients to the dental constructions

NASA Astrophysics Data System (ADS)

Reshetnikov, A.; Urakov, A.; Kasatkin, A.; Soiher, M. G.; Kopylov, M.

2016-04-01

New dental product called artificial food lump is offered for dental practices. In its size and shape it is similar to the natural food bolus, which is formed in adult's mouth when chewing white bread. This innovative product resembles an inedible and non-swallowable chewing gum. Artificial lump is made of porous neoprene; it is elastic and has food flavor. It is not destroyed by chewing and has stable elasticity during chewing. Besides, artificial lump is manufactured in a way that it can be attached to the patient's clothes with a braid line. New medical device is intended to create the masticatory loading in patients' mouth in order to evaluate the quality of mounted dental restorations as well as patient's adaptation to it during the chewing process.

Mineral loss and color change of enamel after bleaching and staining solutions combination.

PubMed

de Araújo, Larissa Sgarbosa Napoleão; dos Santos, Paulo Henrique; Anchieta, Rodolfo Bruniera; Catelan, Anderson; Fraga Briso, André Luiz; Fraga Zaze, Ana Carolina Soares; Sundfeld, Renato Herman

2013-10-01

Pigments of food and beverages could affect dental bleaching efficacy. The aim of this investigation was to evaluate color change and mineral loss of tooth enamel as well as the influence of staining solutions normally used by adolescent patients undergoing home bleaching. Initial hardness and baseline color were measured on enamel blocks. Specimens were divided into five groups (n=5): G1 (control) specimens were kept in artificial saliva throughout the experiment (3 weeks); G2 enamel was exposed to 10% carbamide peroxide for 6 h daily, and after this period, the teeth were cleaned and stored in artificial saliva until the next bleaching session; and G3, G4, and G5 received the same treatments as G2, but after bleaching, they were stored for 1 h in cola soft drink, melted chocolate, or red wine, respectively. Mineral loss was obtained by the percentage of hardness reduction, and color change was determined by the difference between the data obtained before and after treatments. Data were subjected to analysis of variance and Fisher's test (α=0.05). G3 and G5 showed higher mineral loss (92.96 ± 5.50 and 94.46 ± 1.00, respectively) compared to the other groups (p ≤ 0.05). G5 showed high-color change (9.34 ± 2.90), whereas G1 presented lower color change (2.22 ± 0.44) (p ≤ 0.05). Acidic drinks cause mineral loss of the enamel, which could modify the surface and reduce staining resistance after bleaching.

Learning performance and brain structure of artificially-reared honey bees fed with different quantities of food

PubMed Central

Spaethe, Johannes; Steffan-Dewenter, Ingolf; Härtel, Stephan

2017-01-01

Background Artificial rearing of honey bee larvae is an established method which enables to fully standardize the rearing environment and to manipulate the supplied diet to the brood. However, there are no studies which compare learning performance or neuroanatomic differences of artificially-reared (in-lab) bees in comparison with their in-hive reared counterparts. Methods Here we tested how different quantities of food during larval development affect body size, brain morphology and learning ability of adult honey bees. We used in-lab rearing to be able to manipulate the total quantity of food consumed during larval development. After hatching, a subset of the bees was taken for which we made 3D reconstructions of the brains using confocal laser-scanning microscopy. Learning ability and memory formation of the remaining bees was tested in a differential olfactory conditioning experiment. Finally, we evaluated how bees reared with different quantities of artificial diet compared to in-hive reared bees. Results Thorax and head size of in-lab reared honey bees, when fed the standard diet of 160 µl or less, were slightly smaller than hive bees. The brain structure analyses showed that artificially reared bees had smaller mushroom body (MB) lateral calyces than their in-hive counterparts, independently of the quantity of food they received. However, they showed the same total brain size and the same associative learning ability as in-hive reared bees. In terms of mid-term memory, but not early long-term memory, they performed even better than the in-hive control. Discussion We have demonstrated that bees that are reared artificially (according to the Aupinel protocol) and kept in lab-conditions perform the same or even better than their in-hive sisters in an olfactory conditioning experiment even though their lateral calyces were consistently smaller at emergence. The applied combination of experimental manipulation during the larval phase plus subsequent behavioral

Perspective: the evolution of warning coloration is not paradoxical.

PubMed

Marples, Nicola M; Kelly, David J; Thomas, Robert J

2005-05-01

Animals that are brightly colored have intrigued scientists since the time of Darwin, because it seems surprising that prey should have evolved to be clearly visible to predators. Often this self-advertisement is explained by the prey being unprofitable in some way, with the conspicuous warning coloration helping to protect the prey because it signals to potential predators that the prey is unprofitable. However, such signals only work in this way once predators have learned to associate the conspicuous color with the unprofitability of the prey. The evolution of warning coloration is still widely considered to be a paradox, because it has traditionally been assumed that the very first brightly colored individuals would be at an immediate selective disadvantage because of their greater conspicuousness to predators that are naive to the meaning of the signal. As a result, it has been difficult to understand how a novel conspicuous color morph could ever avoid extinction for long enough for predators to become educated about the signal. Thus, the traditional view that the evolution of warning coloration is difficult to explain rests entirely on assumptions about the foraging behavior of predators. However, we review recent evidence from a range of studies of predator foraging decisions, which refute these established assumptions. These studies show that: (1) Many predators are so conservative in their food preferences that even very conspicuous novel prey morphs are not necessarily at a selective disadvantage. (2) The survival and spread of novel color morphs can be simulated in field and aviary experiments using real predators (birds) foraging on successive generations of artificial prey populations. This work demonstrates that the foraging preferences of predators can regularly (though not always) result in the increase to fixation of a novel morph appearing in a population of familiar-colored prey. Such fixation events occur even if both novel and familiar prey

Facile Synthesis of Monodispersed Polysulfide Spheres for Building Structural Colors with High Color Visibility and Broad Viewing Angle.

PubMed

Li, Feihu; Tang, Bingtao; Wu, Suli; Zhang, Shufen

2017-01-01

The synthesis and assembly of monodispersed colloidal spheres are currently the subject of extensive investigation to fabricate artificial structural color materials. However, artificial structural colors from general colloidal crystals still suffer from the low color visibility and strong viewing angle dependence which seriously hinder their practical application in paints, colorimetric sensors, and color displays. Herein, monodispersed polysulfide (PSF) spheres with intrinsic high refractive index (as high as 1.858) and light-absorbing characteristics are designed, synthesized through a facile polycondensation and crosslinking process between sodium disulfide and 1,2,3-trichloropropane. Owing to their high monodispersity, sufficient surface charge, and good dispersion stability, the PSF spheres can be assembled into large-scale and high-quality 3D photonic crystals. More importantly, high structural color visibility and broad viewing angle are easily achieved because the unique features of PSF can remarkably enhance the relative reflectivity and eliminate the disturbance of scattering and background light. The results of this study provide a simple and efficient strategy to create structural colors with high color visibility, which is very important for their practical application. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

21 CFR 886.3200 - Artificial eye.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Artificial eye. 886.3200 Section 886.3200 Food and... OPHTHALMIC DEVICES Prosthetic Devices § 886.3200 Artificial eye. (a) Identification. An artificial eye is a device resembling the anterior portion of the eye, usually made of glass or plastic, intended to be...

21 CFR 886.3200 - Artificial eye.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Artificial eye. 886.3200 Section 886.3200 Food and... OPHTHALMIC DEVICES Prosthetic Devices § 886.3200 Artificial eye. (a) Identification. An artificial eye is a device resembling the anterior portion of the eye, usually made of glass or plastic, intended to be...

Establishing Standards on Colors from Natural Sources.

PubMed

Simon, James E; Decker, Eric A; Ferruzzi, Mario G; Giusti, M Monica; Mejia, Carla D; Goldschmidt, Mark; Talcott, Stephen T

2017-11-01

Color additives are applied to many food, drug, and cosmetic products. With up to 85% of consumer buying decisions potentially influenced by color, appropriate application of color additives and their safety is critical. Color additives are defined by the U.S. Federal Food, Drug, and Cosmetic Act (FD&C Act) as any dye, pigment, or substance that can impart color to a food, drug, or cosmetic or to the human body. Under current U.S. Food and Drug Administration (FDA) regulations, colors fall into 2 categories as those subject to an FDA certification process and those that are exempt from certification often referred to as "natural" colors by consumers because they are sourced from plants, minerals, and animals. Certified colors have been used for decades in food and beverage products, but consumer interest in natural colors is leading market applications. However, the popularity of natural colors has also opened a door for both unintentional and intentional economic adulteration. Whereas FDA certifications for synthetic dyes and lakes involve strict quality control, natural colors are not evaluated by the FDA and often lack clear definitions and industry accepted quality and safety specifications. A significant risk of adulteration of natural colors exists, ranging from simple misbranding or misuse of the term "natural" on a product label to potentially serious cases of physical, chemical, and/or microbial contamination from raw material sources, improper processing methods, or intentional postproduction adulteration. Consistent industry-wide safety standards are needed to address the manufacturing, processing, application, and international trade of colors from natural sources to ensure quality and safety throughout the supply chain. © 2017 Institute of Food Technologists®.

Classification of Weed Species Using Artificial Neural Networks Based on Color Leaf Texture Feature

NASA Astrophysics Data System (ADS)

Li, Zhichen; An, Qiu; Ji, Changying

The potential impact of herbicide utilization compel people to use new method of weed control. Selective herbicide application is optimal method to reduce herbicide usage while maintain weed control. The key of selective herbicide is how to discriminate weed exactly. The HIS color co-occurrence method (CCM) texture analysis techniques was used to extract four texture parameters: Angular second moment (ASM), Entropy(E), Inertia quadrature (IQ), and Inverse difference moment or local homogeneity (IDM).The weed species selected for studying were Arthraxon hispidus, Digitaria sanguinalis, Petunia, Cyperus, Alternanthera Philoxeroides and Corchoropsis psilocarpa. The software of neuroshell2 was used for designing the structure of the neural network, training and test the data. It was found that the 8-40-1 artificial neural network provided the best classification performance and was capable of classification accuracies of 78%.

Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks.

PubMed

León-Roque, Noemí; Abderrahim, Mohamed; Nuñez-Alejos, Luis; Arribas, Silvia M; Condezo-Hoyos, Luis

2016-12-01

Several procedures are currently used to assess fermentation index (FI) of cocoa beans (Theobroma cacao L.) for quality control. However, all of them present several drawbacks. The aim of the present work was to develop and validate a simple image based quantitative procedure, using color measurement and artificial neural network (ANNs). ANN models based on color measurements were tested to predict fermentation index (FI) of fermented cocoa beans. The RGB values were measured from surface and center region of fermented beans in images obtained by camera and desktop scanner. The FI was defined as the ratio of total free amino acids in fermented versus non-fermented samples. The ANN model that included RGB color measurement of fermented cocoa surface and R/G ratio in cocoa bean of alkaline extracts was able to predict FI with no statistical difference compared with the experimental values. Performance of the ANN model was evaluated by the coefficient of determination, Bland-Altman plot and Passing-Bablok regression analyses. Moreover, in fermented beans, total sugar content and titratable acidity showed a similar pattern to the total free amino acid predicted through the color based ANN model. The results of the present work demonstrate that the proposed ANN model can be adopted as a low-cost and in situ procedure to predict FI in fermented cocoa beans through apps developed for mobile device. Copyright © 2016 Elsevier B.V. All rights reserved.

Effect of artificial toothbrushing and water storage on the surface roughness and micromechanical properties of tooth-colored CAD-CAM materials.

PubMed

Flury, Simon; Diebold, Elisabeth; Peutzfeldt, Anne; Lussi, Adrian

2017-06-01

Because of the different composition of resin-ceramic computer-aided design and computer-aided manufacturing (CAD-CAM) materials, their polishability and their micromechanical properties vary. Moreover, depending on the composition of the materials, their surface roughness and micromechanical properties are likely to change with time. The purpose of this in vitro study was to investigate the effect of artificial toothbrushing and water storage on the surface roughness (Ra and Rz) and the micromechanical properties, surface hardness (Vickers [VHN]) and indentation modulus (E IT ), of 5 different tooth-colored CAD-CAM materials when polished with 2 different polishing systems. Specimens (n=40 per material) were cut from a composite resin (Paradigm MZ100; 3M ESPE), a feldspathic ceramic (Vitablocs Mark II; Vita Zahnfabrik), a resin nanoceramic (Lava Ultimate; 3M ESPE), a hybrid dental ceramic (Vita Enamic; Vita Zahnfabrik), and a nanocomposite resin (Ambarino High-Class; Creamed). All specimens were roughened in a standardized manner and polished either with Sof-Lex XT discs or the Vita Polishing Set Clinical. Surface roughness, VHN, and E IT were measured after polishing and after storage for 6 months (tap water, 37°C) with periodic, artificial toothbrushing. The surface roughness, VHN, and E IT results were analyzed with a nonparametric ANOVA followed by Kruskal-Wallis and exact Wilcoxon rank sum tests (α=.05). Irrespective of polishing system and of artificial toothbrushing and storage, Lava Ultimate generally showed the lowest surface roughness and Vitablocs Mark II the highest. As regards micromechanical properties, the following ranking of the CAD-CAM materials was found (from highest VHN/E IT to lowest VHN/E IT ): Vitablocs Mark II > Vita Enamic > Paradigm MZ100 > Lava Ultimate > Ambarino High-Class. Irrespective of material and of artificial toothbrushing and storage, polishing with Sof-Lex XT discs resulted in lower surface roughness than the Vita Polishing

Effect of salmon type and presence/absence of bone on color, sensory characteristics, and consumer acceptability of pureed and chunked infant food products.

PubMed

DeSantos, F A; Ramamoorthi, L; Bechtel, P; Smiley, S; Brewer, M S

2010-08-01

Salmon-based infant food (puree) and toddler food (puree plus chunks) were manufactured from pink salmon, with and without bone, and from Sockeye salmon, with and without bone, to contain 45% salmon, 55% water, and 5% starch. Products were retort processed at 118 to 121 degrees C for 55 min in a steam-jacketed still retort. A trained descriptive panel (n = 7) evaluated infant and toddler foods separately. Instrumental color, pH, and water activity were also determined. Infant and toddler foods were also evaluated by a consumer panel (n = 104) of parents for product acceptability. During the manufacturing process (cooking, homogenization, retort processing), salmon infant food from pink salmon lost much of its characteristic pink color while that from sockeye salmon retained a greater amount. Bitterness was more evident in samples with bones. In the toddler food formulation containing chunks, the odor and flavor characteristics were influenced primarily by the type of salmon. The presence of bone affected visual pink color and lightness, and salmon odor only. Consumers scored products made with sockeye salmon as more acceptable despite the fact that they had more off-flavor than products from pink salmon. The appearance and thickness of the pureed infant food was more acceptable than the toddler food with chunks despite the chunky toddler product having more acceptable salmon flavor. This indicates that the color and appearance of the prototypes were the main drivers for liking. Of the total number of parents surveyed, 73% would feed this salmon product to their children.

Blood color is influenced by inflammation and independently predicts survival in hemodialysis patients: quantitative evaluation of blood color.

PubMed

Shibata, Masanori; Nagai, Kojiro; Doi, Toshio; Tawada, Hideo; Taniguchi, Shinkichi

2012-11-01

Blood color of dialysis patients can be seen routinely. Darkened blood color is often observed in critically ill patients generally because of decreased oxygen saturation, but little is known about the other factors responsible for the color intensity. In addition, quantitative blood color examination has not been performed yet. Therefore, no one has evaluated the predictive power of blood color. The aim of this study was to evaluate if blood color darkness reflects some medical problems and is associated with survival disadvantage. Study design is a prospective cohort study. One hundred sixty-seven patients were enrolled in this study. Quantification of blood color was done using a reflected light colorimeter. Demographic and clinical data were collected to find out the factors that can be related to blood color. Follow-ups were performed for 2 years to analyze the risk factors for their survival. Regression analysis showed that C-reactive protein and white blood cell count were negatively correlated with blood color. In addition, blood color was positively correlated with mean corpuscular hemoglobin concentration and serum sodium concentration as well as blood oxygen saturation. During a follow-up, 34 (20.4%) patients died. Cox regression analysis revealed that darkened blood color was an independent significant risk factor of mortality in hemodialysis patients as well as low albumin and low Kt/V. These results suggest that inflammation independently affects blood color and quantification of blood color is useful to estimate prognosis in patients undergoing hemodialysis. It is possible that early detection of blood color worsening can improve patients' survival. © 2012, Copyright the Authors. Artificial Organs © 2012, International Center for Artificial Organs and Transplantation and Wiley Periodicals, Inc.

21 CFR 70.45 - Allocation of color additives.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Allocation of color additives. 70.45 Section 70.45 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVES Safety Evaluation § 70.45 Allocation of color additives. Whenever, in the consideration of a...

21 CFR 70.45 - Allocation of color additives.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Allocation of color additives. 70.45 Section 70.45 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVES Safety Evaluation § 70.45 Allocation of color additives. Whenever, in the consideration of a...

21 CFR 70.45 - Allocation of color additives.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Allocation of color additives. 70.45 Section 70.45 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVES Safety Evaluation § 70.45 Allocation of color additives. Whenever, in the consideration of a...

21 CFR 70.45 - Allocation of color additives.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Allocation of color additives. 70.45 Section 70.45 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVES Safety Evaluation § 70.45 Allocation of color additives. Whenever, in the consideration of a...

Comparison of conventional and plant-extract disinfectant solutions on the hardness and color stability of a maxillofacial elastomer after artificial aging.

PubMed

Guiotti, Aimée Maria; Goiato, Marcelo Coelho; Dos Santos, Daniela Micheline; Vechiato-Filho, Aljomar José; Cunha, Bruno Guandalini; Paulini, Marcela Borghi; Moreno, Amália; de Almeida, Margarete Teresa Gottardo

2016-04-01

Silicone elastomers undergo physical and chemical degradation with disinfecting solutions. Phytotherapy may be a suitable solution for disinfection. However, its effect on the properties of the silicone material is unknown. The purpose of this in vitro study was to evaluate the effect of disinfection with conventional and plant-extract solutions and of artificial aging on the hardness and color stability of a facial silicone associated with pigments and an opacifier. Four hundred specimens of silicone (MDX4-4210) were fabricated (5×6 mm). Two pigment shades and 1 dry opacifier were combined in the tested material, and 4 groups (n=10) were obtained: colorless (GI), colorless with opacifier (GII), medium pigment with opacifier (GIII), and black pigment with opacifier (GIV). Specimens were subjected to disinfection (30 days) using saline solution, water, and neutral soap (digital friction, 30 seconds), chlorhexidine 4%, Hydrastis canadensis, and Cymbopogon nardus extracts (immersion, 10 minutes). Shore A hardness (ASTM D2240) and color analyses were performed before and after disinfection. Specimens were then exposed to 1008 hours of artificial aging (ASTM 53) and subjected to final hardness and color readings. The results were analyzed with ANOVA and the Tukey significant difference test (α=.05). The opacifier increased the hardness (GII). For GII, the H. canadensis solution and the friction with water and soap promoted significantly reduced hardness; the friction also promoted a reduction in this property for GIV. The GIII was not affected after disinfection. A significant difference was found between the ΔE values of the specimens disinfected with H. canadensis, C. nardus, and chlorhexidine, and specimens subjected to saline solution and neutral soap. The hardness of MDX4-4210 after the experimental procedure was considered clinically acceptable for facial prostheses. All groups showed clinically unacceptable color alterations regardless of the disinfecting

Surface Tension Demonstration using Water and Food Coloring in the U.S. Laboratory

NASA Image and Video Library

2003-01-19

ISS006-E-18431 (19 January 2003) --- View of surface tension demonstration using water that is being held in place by a metal loop. Food coloring has been added to the water for demonstration purposes only. Astronaut Donald R. Pettit, Expedition Six NASA ISS science officer, photographed these demonstrations for educational purposes. The experiment took place in the Destiny laboratory on the International Space Station (ISS).

Surface Tension Demonstration using Water and Food Coloring in the U.S. Laboratory

NASA Image and Video Library

2003-01-19

ISS006-E-18446 (19 January 2003) --- View of surface tension demonstration using water that is being held in place by a metal loop. Food coloring has been added to the water for demonstration purposes only. Astronaut Donald R. Pettit, Expedition Six NASA ISS science officer, photographed these demonstrations for educational purposes. The experiment took place in the Destiny laboratory on the International Space Station (ISS).

Surface Tension Demonstration using Water and Food Coloring in the U.S. Laboratory

NASA Image and Video Library

2003-01-19

ISS006-E-18405 (19 January 2003) --- View of surface tension demonstration using water that is being held in place by a metal loop. Food coloring has been added to the water for demonstration purposes only. Astronaut Donald R. Pettit, Expedition Six NASA ISS science officer, photographed these demonstrations for educational purposes. The experiment took place in the Destiny laboratory on the International Space Station (ISS).

Surface Tension Demonstration using Water and Food Coloring in the U.S. Laboratory

NASA Image and Video Library

2003-01-19

ISS006-E-18432 (19 January 2003) --- View of surface tension demonstration using water that is being held in place by a metal loop. Food coloring has been added to the water for demonstration purposes only. Astronaut Donald R. Pettit, Expedition Six NASA ISS science officer, photographed these demonstrations for educational purposes. The experiment took place in the Destiny laboratory on the International Space Station (ISS).

Identification and classification of similar looking food grains

NASA Astrophysics Data System (ADS)

Anami, B. S.; Biradar, Sunanda D.; Savakar, D. G.; Kulkarni, P. V.

2013-01-01

This paper describes the comparative study of Artificial Neural Network (ANN) and Support Vector Machine (SVM) classifiers by taking a case study of identification and classification of four pairs of similar looking food grains namely, Finger Millet, Mustard, Soyabean, Pigeon Pea, Aniseed, Cumin-seeds, Split Greengram and Split Blackgram. Algorithms are developed to acquire and process color images of these grains samples. The developed algorithms are used to extract 18 colors-Hue Saturation Value (HSV), and 42 wavelet based texture features. Back Propagation Neural Network (BPNN)-based classifier is designed using three feature sets namely color - HSV, wavelet-texture and their combined model. SVM model for color- HSV model is designed for the same set of samples. The classification accuracies ranging from 93% to 96% for color-HSV, ranging from 78% to 94% for wavelet texture model and from 92% to 97% for combined model are obtained for ANN based models. The classification accuracy ranging from 80% to 90% is obtained for color-HSV based SVM model. Training time required for the SVM based model is substantially lesser than ANN for the same set of images.

7 CFR 58.719 - Coloring.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Coloring. 58.719 Section 58.719 Agriculture... Material § 58.719 Coloring. Coloring shall be Annatto or any other cheese or butter color which is approved by the Food and Drug Administration. ...

7 CFR 58.719 - Coloring.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Coloring. 58.719 Section 58.719 Agriculture... Material § 58.719 Coloring. Coloring shall be Annatto or any other cheese or butter color which is approved by the Food and Drug Administration. ...

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review.

PubMed

Arimboor, Ranjith; Natarajan, Ramesh Babu; Menon, K Ramakrishna; Chandrasekhar, Lekshmi P; Moorkoth, Vidya

2015-03-01

Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

Recent developments of artificial intelligence in drying of fresh food: A review.

PubMed

Sun, Qing; Zhang, Min; Mujumdar, Arun S

2018-03-01

Intellectualization is an important direction of drying development and artificial intelligence (AI) technologies have been widely used to solve problems of nonlinear function approximation, pattern detection, data interpretation, optimization, simulation, diagnosis, control, data sorting, clustering, and noise reduction in different food drying technologies due to the advantages of self-learning ability, adaptive ability, strong fault tolerance and high degree robustness to map the nonlinear structures of arbitrarily complex and dynamic phenomena. This article presents a comprehensive review on intelligent drying technologies and their applications. The paper starts with the introduction of basic theoretical knowledge of ANN, fuzzy logic and expert system. Then, we summarize the AI application of modeling, predicting, and optimization of heat and mass transfer, thermodynamic performance parameters, and quality indicators as well as physiochemical properties of dried products in artificial biomimetic technology (electronic nose, computer vision) and different conventional drying technologies. Furthermore, opportunities and limitations of AI technique in drying are also outlined to provide more ideas for researchers in this area.

Simultaneous identification of synthetic and natural dyes in different food samples by UPLC-MS

NASA Astrophysics Data System (ADS)

Mandal, Badal Kumar; Mathiyalagan, Siva; Dalavai, Ramesh; Ling, Yong-Chien

2017-11-01

Fast foods and variety food items are populating among the food lovers. To improve the appearance of the food product in surviving gigantic competitive environment synthetic or natural food dyes are added to food items and beverages. Although regulatory bodies permit addition of natural colorants due to its safe and nontoxic nature in food, synthetic dyes are stringently controlled in all food products due to their toxicity by regulatory bodies. Artificial colors are need certification from the regulatory bodies for human consumption. To analyze food dyes in different food samples many analytical techniques are available like high pressure liquid chromatography (HPLC), thin layer chromatography (TLC), spectroscopic and gas chromatographic methods. However all these reported methods analyzed only synthetic dyes or natural dyes. Not a single method has analyzed both synthetic and natural dyes in a single run. In this study a robust ultra-performance liquid chromatographic method for simultaneous identification of 6 synthetic dyes (Tartrazine, Indigo carmine, Briliant blue, Fast green, malachite green, sunset yellow) and one natural dye (Na-Cu-Chlorophyllin) was developed using acquitic UPLC system equipped with Mass detector and acquity UPLC HSS T3 column (1.8 μm, 2.1 × 50 mm, 100Å). All the dyes were separated and their masses were determined through fragments’ masses analyses.

Basic forensic identification of artificial leather for hit-and-run cases.

PubMed

Sano, Tetsuya; Suzuki, Shinichi

2009-11-20

Single fibers retrieved from a victim's garments and adhered to the suspect's automobile have frequently been used to prove the relationship between victim and suspect's automobile. Identification method for single fiber discrimination has already been conducted. But, a case was encountered requiring discrimination of artificial leather fragments retrieved from the victim's bag and fused fibers from the bumper of the suspect's automobile. In this report, basic studies were conducted on identification of artificial leathers and single fibers from leather materials. Fiber morphology was observed using scanning electron microscopy (SEM), color of these leather sheets was evaluated by microspectrophotometry (MSP), the leather components were measured by infrared micro spectrometry (micro-FT-IR) and the inorganic contents were ascertained by micro-X-ray fluorescence spectrometry (micro-XRF). These two methods contribute to other analytical methods too, in the case of utilized single fiber analytical methods. The combination of these techniques showed high potential of discrimination ability in forensic examinations of these artificial leather samples. In regard with smooth surface artificial leather sheet samples, a total of 182 sheets were obtained, including 177 colored sheets directly from 10 of 24 manufacturers in Japan, and five of them were purchased at retail circulation products. Nine samples of suede-like artificial leather were obtained, 6 of them were supplied from 2 manufacturers and 3 sheets were purchased as retailing product. Single fibers from the smooth surface artificial leather sheets showed characteristic for surface markings, and XRF could effectively discriminate between these sheets. The combination of results of micro-FT-IR, color evaluation by MSP and the contained inorganic elements by XRF enabled to discriminate about 92% of 15,576 pairs comparison. Five smooth surface samples form retailing products were discriminated by their chemical

21 CFR 868.5375 - Heat and moisture condenser (artificial nose).

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Heat and moisture condenser (artificial nose). 868.5375 Section 868.5375 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... moisture condenser (artificial nose). (a) Identification. A heat and moisture condenser (artificial nose...

21 CFR 868.5375 - Heat and moisture condenser (artificial nose).

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Heat and moisture condenser (artificial nose). 868.5375 Section 868.5375 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... moisture condenser (artificial nose). (a) Identification. A heat and moisture condenser (artificial nose...

21 CFR 868.5375 - Heat and moisture condenser (artificial nose).

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Heat and moisture condenser (artificial nose). 868.5375 Section 868.5375 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... moisture condenser (artificial nose). (a) Identification. A heat and moisture condenser (artificial nose...

21 CFR 155.170 - Canned peas.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., glucose sirup, and fructose. (viii) Spice. (ix) Flavoring (except artificial). (x) Color additives. (xi... additive has been added, the name of the food shall include the term “artificially colored.” (ii) The... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Canned peas. 155.170 Section 155.170 Food and...

Are long-term widespread avian body size changes related to food availability? A test using contemporaneous changes in carotenoid-based color.

PubMed

Little, Roellen; Gardner, Janet L; Amano, Tatsuya; Delhey, Kaspar; Peters, Anne

2017-05-01

Recent changes in global climate have been linked with changes in animal body size. While declines in body size are commonly explained as an adaptive thermoregulatory response to climate warming, many species do not decline in size, and alternative explanations for size change exist. One possibility is that temporal changes in animal body size are driven by changes in environmental productivity and food availability. This hypothesis is difficult to test due to the lack of suitable estimates that go back in time. Here, we use an alternative, indirect, approach and assess whether continent-wide changes over the previous 100 years in body size in 15 species of Australian birds are associated with changes in their yellow carotenoid-based plumage coloration. This type of coloration is strongly affected by food availability because birds cannot synthesize carotenoids and need to ingest them, and because color expression depends on general body condition. We found significant continent-wide intraspecific temporal changes in body size (wing length) and yellow carotenoid-based color (plumage reflectance) for half the species. Direction and magnitude of changes were highly variable among species. Meta-analysis indicated that neither body size nor yellow plumage color showed a consistent temporal trend and that changes in color were not correlated with changes in size over the past 100 years. We conclude that our data provide no evidence that broad-scale variation in food availability is a general explanation for continent-wide changes in body size in this group of species. The interspecific variability in temporal changes in size as well as color suggests that it might be unlikely that a single factor drives these changes, and more detailed studies of museum specimens and long-term field studies are required to disentangle the processes involved.

21 CFR 81.1 - Provisional lists of color additives.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Provisional lists of color additives. 81.1 Section... GENERAL SPECIFICATIONS AND GENERAL RESTRICTIONS FOR PROVISIONAL COLOR ADDITIVES FOR USE IN FOODS, DRUGS, AND COSMETICS § 81.1 Provisional lists of color additives. The Commissioner of Food and Drugs finds...

21 CFR 81.1 - Provisional lists of color additives.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Provisional lists of color additives. 81.1 Section... GENERAL SPECIFICATIONS AND GENERAL RESTRICTIONS FOR PROVISIONAL COLOR ADDITIVES FOR USE IN FOODS, DRUGS, AND COSMETICS § 81.1 Provisional lists of color additives. The Commissioner of Food and Drugs finds...

21 CFR 81.1 - Provisional lists of color additives.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Provisional lists of color additives. 81.1 Section... GENERAL SPECIFICATIONS AND GENERAL RESTRICTIONS FOR PROVISIONAL COLOR ADDITIVES FOR USE IN FOODS, DRUGS, AND COSMETICS § 81.1 Provisional lists of color additives. The Commissioner of Food and Drugs finds...

21 CFR 81.1 - Provisional lists of color additives.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Provisional lists of color additives. 81.1 Section... GENERAL SPECIFICATIONS AND GENERAL RESTRICTIONS FOR PROVISIONAL COLOR ADDITIVES FOR USE IN FOODS, DRUGS, AND COSMETICS § 81.1 Provisional lists of color additives. The Commissioner of Food and Drugs finds...

21 CFR 81.1 - Provisional lists of color additives.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Provisional lists of color additives. 81.1 Section... GENERAL SPECIFICATIONS AND GENERAL RESTRICTIONS FOR PROVISIONAL COLOR ADDITIVES FOR USE IN FOODS, DRUGS, AND COSMETICS § 81.1 Provisional lists of color additives. The Commissioner of Food and Drugs finds...

7 CFR 58.329 - Color.

Code of Federal Regulations, 2011 CFR

2011-01-01

... Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.329 Color. Coloring, when used shall be Annatto or any color which is approved by the U.S. Food and...

A Natural Component-Based Oxygen Indicator with In-Pack Activation for Intelligent Food Packaging.

PubMed

Won, Keehoon; Jang, Nan Young; Jeon, Junsu

2016-12-28

Intelligent food packaging can provide consumers with reliable and correct information on the quality and safety of packaged foods. One of the key constituents in intelligent packaging is a colorimetric oxygen indicator, which is widely used to detect oxygen gas involved in food spoilage by means of a color change. Traditional oxygen indicators consisting of redox dyes and strong reducing agents have two major problems: they must be manufactured and stored under anaerobic conditions because air depletes the reductant, and their components are synthetic and toxic. To address both of these serious problems, we have developed a natural component-based oxygen indicator characterized by in-pack activation. The conventional oxygen indicator composed of synthetic and artificial components was redesigned using naturally occurring compounds (laccase, guaiacol, and cysteine). These natural components were physically separated into two compartments by a fragile barrier. Only when the barrier was broken were all of the components mixed and the function as an oxygen indicator was begun (i.e., in-pack activation). Depending on the component concentrations, the natural component-based oxygen indicator exhibited different response times and color differences. The rate of the color change was proportional to the oxygen concentration. This novel colorimetric oxygen indicator will contribute greatly to intelligent packaging for healthier and safer foods.

7 CFR 58.329 - Color.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Color. 58.329 Section 58.329 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....329 Color. Coloring, when used shall be Annatto or any color which is approved by the U.S. Food and...

7 CFR 58.329 - Color.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Color. 58.329 Section 58.329 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....329 Color. Coloring, when used shall be Annatto or any color which is approved by the U.S. Food and...

7 CFR 58.329 - Color.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Color. 58.329 Section 58.329 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....329 Color. Coloring, when used shall be Annatto or any color which is approved by the U.S. Food and...

7 CFR 58.329 - Color.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Color. 58.329 Section 58.329 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....329 Color. Coloring, when used shall be Annatto or any color which is approved by the U.S. Food and...

Online prediction of organileptic data for snack food using color images

NASA Astrophysics Data System (ADS)

Yu, Honglu; MacGregor, John F.

2004-11-01

In this paper, a study for the prediction of organileptic properties of snack food in real-time using RGB color images is presented. The so-called organileptic properties, which are properties based on texture, taste and sight, are generally measured either by human sensory response or by mechanical devices. Neither of these two methods can be used for on-line feedback control in high-speed production. In this situation, a vision-based soft sensor is very attractive. By taking images of the products, the samples remain untouched and the product properties can be predicted in real time from image data. Four types of organileptic properties are considered in this study: blister level, toast points, taste and peak break force. Wavelet transform are applied on the color images and the averaged absolute value for each filtered image is used as texture feature variable. In order to handle the high correlation among the feature variables, Partial Least Squares (PLS) is used to regress the extracted feature variables against the four response variables.

Use of artificial sweeteners and fat-modified foods in weight loss maintainers and always normal weight individuals

PubMed Central

Phelan, Suzanne; Lang, Wei; Jordan, Dustin; Wing, Rena R.

2009-01-01

Objective The purpose of this study was to compare the dietary strategies and use of fat and sugar-modified foods and beverages in a weight loss maintainer group (WLM) and an always normal weight group (NW). Subjects WLM (N = 172) had maintained ≥ 10% weight loss for 11.5 yr, and had a BMI of 22.0 kg/m2. NW (N=131) had a BMI of 21.3 kg/m2 and no history of overweight. Three, 24-h recalls on random, non-consecutive days were used to assess dietary intake. Results WLM reported consuming a diet that was lower in fat (28.7% vs. 32.6%, p < .0001) and used more fat-modification strategies than NW. WLM also consumed a significantly greater percentage of modified dairy (60% vs. 49%; p = .002) and modified dressings and sauces (55% vs. 44%; p = .006) than NW. WLM reported consuming three times more daily servings of artificially sweetened soft drinks (0.91 vs. 0.37; p = .003), significantly fewer daily servings of sugar-sweetened soft drinks (0.07 vs. 0.16; p =.03), and more daily servings of water (4.72 vs 3.48; p=.002) than NW. Conclusions These findings suggests that WLM use more dietary strategies to accomplish their weight loss maintenance, including greater restriction of fat intake, use of fat- and sugar-modified foods, reduced consumption of sugar-sweetened beverages, and increased consumption of artificially sweetened beverages. Ways to promote the use of fat-modified foods and artificial sweeteners merits further research in both prevention and treatment controlled trials. PMID:19636318

Rearing insects on artificial diets

USDA-ARS?s Scientific Manuscript database

Insects are reared in the laboratory for various purposes. They may be reared either on their natural food or artificial diets. Developing artificial diets may be difficult and time consuming but once optimized, artificial diets usually are simple to prepare and easy to use. Because they are process...

A comparative evaluation of the staining capacity of microhybrid and nanohybrid resin-based composite to indian spices and food colorants: An In vitro study.

PubMed

Usha, Carounanidy; Rao, Sathyanarayanan Rama; George, Geena Mary

2018-01-01

Resin composite restorative materials can mimic the natural color and shade of the tooth. However, exogenous colorants from food and drinks can stain them due to adsorption. The influence of Indian food colorants and spices on resin composite restorations has not been evaluated extensively. This study aims to evaluate the staining capacity of microhybrid and nanohybrid resin-based composites, to saffron extract, tandoori powder, and turmeric powder. Forty samples of microhybrid (Kulzer Charisma) and nanohybrid (3M Filtek Z350) resin composites were prepared using an acrylic template of dimension 5 mm × 3 mm. They were randomly divided into four groups and immersed into solutions of saffron extract, tandoori powder, and turmeric powder. Distilled water was used as the control group. Color values (LFNx01, aFNx01, bFNx01) were measured by colorimeter using the CIE LFNx01aFNx01bFNx01 system before and after 72 h of immersion. Color differences ΔEFNx01ab were statistically analyzed. Two-way ANOVA and post-hoc Tukey (honest significant difference) test were done using IBM SPSS Statistics for Windows, Version 19.0. Armonk, NY: IBM Corp. : All the immersion media changed the color of the resin composites to varying degrees. However, turmeric solution showed the maximum mean color variation ΔEFNx01ab of 14.8 ± 2.57 in microhybrid resin composites and 16.8 ± 3.50 in nanohybrid resin composites. Microhybrid and nanohybrid resin composites tend to stain to Indian food colorants, especially to turmeric powder.

Mobile Image Based Color Correction Using Deblurring

PubMed Central

Wang, Yu; Xu, Chang; Boushey, Carol; Zhu, Fengqing; Delp, Edward J.

2016-01-01

Dietary intake, the process of determining what someone eats during the course of a day, provides valuable insights for mounting intervention programs for prevention of many chronic diseases such as obesity and cancer. The goals of the Technology Assisted Dietary Assessment (TADA) System, developed at Purdue University, is to automatically identify and quantify foods and beverages consumed by utilizing food images acquired with a mobile device. Color correction serves as a critical step to ensure accurate food identification and volume estimation. We make use of a specifically designed color checkerboard (i.e. a fiducial marker) to calibrate the imaging system so that the variations of food appearance under different lighting conditions can be determined. In this paper, we propose an image quality enhancement technique by combining image de-blurring and color correction. The contribution consists of introducing an automatic camera shake removal method using a saliency map and improving the polynomial color correction model using the LMS color space. PMID:28572697

Mobile image based color correction using deblurring

NASA Astrophysics Data System (ADS)

Wang, Yu; Xu, Chang; Boushey, Carol; Zhu, Fengqing; Delp, Edward J.

2015-03-01

Dietary intake, the process of determining what someone eats during the course of a day, provides valuable insights for mounting intervention programs for prevention of many chronic diseases such as obesity and cancer. The goals of the Technology Assisted Dietary Assessment (TADA) System, developed at Purdue University, is to automatically identify and quantify foods and beverages consumed by utilizing food images acquired with a mobile device. Color correction serves as a critical step to ensure accurate food identification and volume estimation. We make use of a specifically designed color checkerboard (i.e. a fiducial marker) to calibrate the imaging system so that the variations of food appearance under different lighting conditions can be determined. In this paper, we propose an image quality enhancement technique by combining image de-blurring and color correction. The contribution consists of introducing an automatic camera shake removal method using a saliency map and improving the polynomial color correction model using the LMS color space.

Light at night disrupts nocturnal rest and elevates glucocorticoids at cool color temperatures.

PubMed

Alaasam, Valentina J; Duncan, Richard; Casagrande, Stefania; Davies, Scott; Sidher, Abhijaat; Seymoure, Brett; Shen, Yantao; Zhang, Yong; Ouyang, Jenny Q

2018-05-15

Nighttime light pollution is quickly becoming a pervasive, global concern. Since the invention and proliferation of light-emitting diodes (LED), it has become common for consumers to select from a range of color temperatures of light with varying spectra. Yet, the biological impacts of these different spectra on organisms remain unclear. We tested if nighttime illumination of LEDs, at two commercially available color temperatures (3000 and 5000 K) and at ecologically relevant illumination levels affected body condition, food intake, locomotor activity, and glucocorticoid levels in zebra finches (Taeniopygia guttata). We found that individuals exposed to 5000 K light had higher rates of nighttime activity (peaking after 1 week of treatment) compared to 3000 K light and controls (no nighttime light). Birds in the 5000 K treatment group also had increased corticosterone levels from pretreatment levels compared to 3000 K and control groups but no changes in body condition or food intake. Individuals that were active during the night did not consequently decrease daytime activity. This study adds to the growing evidence that the spectrum of artificial light at night is important, and we advocate the use of nighttime lighting with warmer color temperatures of 3000 K instead of 5000 K to decrease energetic costs for avian taxa. © 2018 Wiley Periodicals, Inc.

Facts About Color Blindness

MedlinePlus

... color perception of its employees, such as graphic design, photography, and food quality inspection. The Farnsworth Lantern ... challenging. Color blindness can go undetected for some time since children will often try to hide their ...

21 CFR 71.37 - Exemption of color additives for investigational use.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Exemption of color additives for investigational... additives for investigational use. (a) A shipment or other delivery of a color additive or of a food, drug..., provided that the color additive or the food, drug, or cosmetic containing the color additive bears a label...

21 CFR 71.37 - Exemption of color additives for investigational use.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Exemption of color additives for investigational... additives for investigational use. (a) A shipment or other delivery of a color additive or of a food, drug..., provided that the color additive or the food, drug, or cosmetic containing the color additive bears a label...

21 CFR 71.37 - Exemption of color additives for investigational use.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Exemption of color additives for investigational... additives for investigational use. (a) A shipment or other delivery of a color additive or of a food, drug..., provided that the color additive or the food, drug, or cosmetic containing the color additive bears a label...

21 CFR 71.37 - Exemption of color additives for investigational use.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Exemption of color additives for investigational... additives for investigational use. (a) A shipment or other delivery of a color additive or of a food, drug..., provided that the color additive or the food, drug, or cosmetic containing the color additive bears a label...

21 CFR 872.3910 - Backing and facing for an artificial tooth.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Backing and facing for an artificial tooth. 872.3910 Section 872.3910 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... artificial tooth. (a) Identification. A backing and facing for an artificial tooth is a device intended for...

Color encoding in biologically-inspired convolutional neural networks.

PubMed

Rafegas, Ivet; Vanrell, Maria

2018-05-11

Convolutional Neural Networks have been proposed as suitable frameworks to model biological vision. Some of these artificial networks showed representational properties that rival primate performances in object recognition. In this paper we explore how color is encoded in a trained artificial network. It is performed by estimating a color selectivity index for each neuron, which allows us to describe the neuron activity to a color input stimuli. The index allows us to classify whether they are color selective or not and if they are of a single or double color. We have determined that all five convolutional layers of the network have a large number of color selective neurons. Color opponency clearly emerges in the first layer, presenting 4 main axes (Black-White, Red-Cyan, Blue-Yellow and Magenta-Green), but this is reduced and rotated as we go deeper into the network. In layer 2 we find a denser hue sampling of color neurons and opponency is reduced almost to one new main axis, the Bluish-Orangish coinciding with the dataset bias. In layers 3, 4 and 5 color neurons are similar amongst themselves, presenting different type of neurons that detect specific colored objects (e.g., orangish faces), specific surrounds (e.g., blue sky) or specific colored or contrasted object-surround configurations (e.g. blue blob in a green surround). Overall, our work concludes that color and shape representation are successively entangled through all the layers of the studied network, revealing certain parallelisms with the reported evidences in primate brains that can provide useful insight into intermediate hierarchical spatio-chromatic representations. Copyright © 2018 Elsevier Ltd. All rights reserved.

Extraction methods and food uses of a natural red colorant from dye sorghum.

PubMed

Akogou, Folachodé Ug; Kayodé, Ap Polycarpe; den Besten, Heidy Mw; Linnemann, Anita R

2018-01-01

The interest in stable natural colorants for food applications continues to grow. A red pigment extracted from the leaf sheaths of a sorghum variety (Sorghum bicolor) with a high content of apigeninidin is widely used as a biocolorant in processed foods in West Africa. This study compared the colour and anthocyanin composition from traditional extraction methods to determine options for improvement and use of the red biocolorant from dye sorghum in the food sector. Sorghum biocolorant was commonly applied in fermented and heated foods. Traditional extraction methods predominantly differed in two aspects, namely the use of an alkaline rock salt (locally known as kanwu) and the temperature of the extraction water. Cool extraction using the alkaline ingredient was more efficient than hot alkaline and hot aqueous extractions in extracting anthocyanins. The apigeninidin content was three times higher in the cool and hot alkaline extracts than in the aqueous extract. Cool and hot alkaline extractions at pH 8-9 were the most efficient methods for extracting apigeninidin from dye sorghum leaf sheaths. Broader use of the sorghum biocolorant in foods requires further research on its effects on nutrient bioavailability and antioxidant activity. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Food product design: emerging evidence for food policy.

PubMed

Al-Hamdani, Mohammed; Smith, Steven

2017-03-01

The research on the impact of specific brand elements such as food descriptors and package colors is underexplored. We tested whether a "light" color and a "low-calorie" descriptor on food packages gain favorable consumer perception ratings as compared with regular packages. Our online experiment recruited 406 adults in a 3 (product type: Chips versus Juice versus Yoghurt) × 2 (descriptor type: regular versus low-calorie) × 2 (color type: regular versus light) mixed design. Dependent variables were sensory (evaluations of the product's nutritional value and quality), product-based (evaluations of the product's physical appeal), and consumer-based (evaluations of the potential consumers of the product) scales. "Low-calorie" descriptors were found to increase sensory ratings as compared with regular descriptors and light-colored packages received higher product-based ratings as compared with their regular-colored counterparts. Food package color and descriptors present a promising venue for understanding preventative measures against obesity.[Formula: see text].

Chromatic changes to artificial irises produced using different techniques

NASA Astrophysics Data System (ADS)

Bannwart, Lisiane Cristina; Goiato, Marcelo Coelho; dos Santos, Daniela Micheline; Moreno, Amália; Pesqueira, Aldiéris Alves; Haddad, Marcela Filié; Andreotti, Agda Marobo; de Medeiros, Rodrigo Antonio

2013-05-01

Ocular prostheses are important determinants of their users' aesthetic recovery and self-esteem. Because of use, ocular prostheses longevity is strongly affected by instability of the iris color due to polymerization. The goal of this study is to examine how the color of the artificial iris button is affected by different techniques of artificial wear and by the application of varnish following polymerization of the colorless acrylic resin that covers the colored paint. We produce 60 samples (n=10) according to the wear technique applied: conventional technique without varnish (PE); conventional technique with varnish (PEV); technique involving a prefabricated cap without varnish (CA); technique involving a prefabricated cap with varnish (CAV); technique involving inverted painting without varnish (PI); and technique involving inverted painting with varnish (PIV). Color readings using a spectrophotometer are taken before and after polymerization. We submitted the data obtained to analyses of variance and Tukey's test (P<0.05). The color test shows significant changes after polymerization in all groups. The PE and PI techniques have clinically acceptable values of ΔE, independent of whether we apply varnish to protect the paint. The PI technique produces the least color change, whereas the PE and CA techniques significantly improve color stability.

Discriminating nutritional quality of foods using the 5-Color nutrition label in the French food market: consistency with nutritional recommendations.

PubMed

Julia, Chantal; Ducrot, Pauline; Péneau, Sandrine; Deschamps, Valérie; Méjean, Caroline; Fézeu, Léopold; Touvier, Mathilde; Hercberg, Serge; Kesse-Guyot, Emmanuelle

2015-09-28

Our objectives were to assess the performance of the 5-Colour nutrition label (5-CNL) front-of-pack nutrition label based on the Food Standards Agency nutrient profiling system to discriminate nutritional quality of foods currently on the market in France and its consistency with French nutritional recommendations. Nutritional composition of 7777 foods available on the French market collected from the web-based collaborative project Open Food Facts were retrieved. Distribution of products across the 5-CNL categories according to food groups, as arranged in supermarket shelves was assessed. Distribution of similar products from different brands in the 5-CNL categories was also assessed. Discriminating performance was considered as the number of color categories present in each food group. In the case of discrepancies between the category allocation and French nutritional recommendations, adaptations of the original score were proposed. Overall, the distribution of foodstuffs in the 5-CNL categories was consistent with French recommendations: 95.4% of 'Fruits and vegetables', 72.5% of 'Cereals and potatoes' were classified as 'Green' or 'Yellow' whereas 86.0% of 'Sugary snacks' were classified as 'Pink' or 'Red'. Adaptations to the original FSA score computation model were necessary for beverages, added fats and cheese in order to be consistent with French official nutritional recommendations. The 5-CNL label displays a high performance in discriminating nutritional quality of foods across food groups, within a food group and for similar products from different brands. Adaptations from the original model were necessary to maintain consistency with French recommendations and high performance of the system.

7 CFR 58.633 - Color.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Color. 58.633 Section 58.633 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....633 Color. Coloring used for ice cream and related products shall be those certified by the U.S. Food...

7 CFR 58.633 - Color.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Color. 58.633 Section 58.633 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....633 Color. Coloring used for ice cream and related products shall be those certified by the U.S. Food...

7 CFR 58.633 - Color.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Color. 58.633 Section 58.633 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....633 Color. Coloring used for ice cream and related products shall be those certified by the U.S. Food...

7 CFR 58.633 - Color.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Color. 58.633 Section 58.633 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....633 Color. Coloring used for ice cream and related products shall be those certified by the U.S. Food...

Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt).

PubMed

Almeida, Heloísa H S; Barros, Lillian; Barreira, João C M; Calhelha, Ricardo C; Heleno, Sandrina A; Sayer, Claudia; Miranda, Cristiane Grella; Leimann, Fernanda Vitória; Barreiro, Maria Filomena; Ferreira, Isabel C F R

2018-09-30

Curcumin (E100) is a natural colorant that, besides conferring color, has bioactivity, serving as an alternative to some artificial colorants. As a hydrophobic colorant, its modification/compatibilization with the aqueous medium is required to improve stability and enable its application in hydrophilic food matrices. Herein, different formulations of curcumin (curcumin powder: PC, water-dispersible curcumin: DC: and nanoencapsulated curcumin: NC) were evaluated as yogurt colorants. PC showed the strongest bioactivity in all assays (EC 50 values: 63 ± 2 to 7.9 ± 0.1 μg.mL -1 ; GI 50 values: 48 ± 1 to 17 ± 1 μg.mL -1 and MIC values: 0.0625 to 0.5 mg.mL -1 ), which might indicate that DC and NC reduce the short-term accessibility to curcumin. The tested curcumin formulations produced yogurts with different appearance, specifically associated with their color parameters, besides presenting slight changes in nutritional composition and free sugars and fatty acids profiles. The water compatible formulations (DC and NC) showed advantages over hydrophobic (PC) having a wider industrial utilization. Copyright © 2018 Elsevier Ltd. All rights reserved.

Dehydrated Basella alba Fruit Juice as a Novel Natural Colorant: Pigment Stability, In Vivo Food Safety Evaluation and Anti-Inflammatory Mechanism Characterization.

PubMed

Huang, Fu-Long; Chiou, Robin Y-Y; Chen, Wei-Cheng; Ko, Huey-Jiun; Lai, Li-Jung; Lin, Shu-Mei

2016-09-01

Flesh of Basella alba L. mature fruits bearing deep-violet juice provides a novel and potential source of natural colorant. To minimize the pigment purification process and warrant safety acceptability, B. alba colorant powder (BACP) was prepared using mature fruits through a practical batch preparation and subjected to fundamental pigment characterization, food safety assessment and bio-function evaluation. Yield of the dehydrated B. alba colorant powder (BACP) was 37 g/kg fresh fruits. Reconstituted aqueous solution of the BACP exhibited an identical visible spectrum (400-700 nm) as that of fresh juice. Color of the solution (absorbance at 540 nm) was stable in a broad pH ranged from 3 to 8 and enhanced by co-presence of calcium and magnesium ions, while was rapidly bleached by ferrous and ferric ions. For in vivo food safety evaluation, ICR mice were daily gavage administered with BACP up to 1000 mg/kg body weight for 28 days. Organ weight determination, serum biochemical analysis and histopathological examination of hearts, livers, lungs and kidneys revealed no obvious health hazard. In vitro anti-inflammatory activity of BACP was characterized in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. BACP exerted potent anti-inflammatory activity by down-regulation of inflammatory mediators including nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-1β, IL-6 and IL-12 and the blockage of IκB kinase (IKK)/IκB/nuclear factor-κ B (NFκB) activation cascade. These results supported that BACP may serve as a beneficial alternative of natural food colorant.

77 FR 54862 - GNT USA, Inc.; Filing of Color Additive Petition

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-06

.... FDA-2012-C-0900] GNT USA, Inc.; Filing of Color Additive Petition AGENCY: Food and Drug Administration... Arthrospira platensis (also known as Spirulina platensis) as a color additive in food. FOR FURTHER INFORMATION... platensis (also known as Spirulina platensis) as a color additive in food. The Agency has determined under...

21 CFR 886.1170 - Color vision tester.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Color vision tester. 886.1170 Section 886.1170...) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1170 Color vision tester. (a) Identification. A color vision tester is a device that consists of various colored materials, such as colored yarns...

21 CFR 886.1170 - Color vision tester.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Color vision tester. 886.1170 Section 886.1170...) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1170 Color vision tester. (a) Identification. A color vision tester is a device that consists of various colored materials, such as colored yarns...

21 CFR 886.1170 - Color vision tester.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Color vision tester. 886.1170 Section 886.1170...) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1170 Color vision tester. (a) Identification. A color vision tester is a device that consists of various colored materials, such as colored yarns...

21 CFR 886.1170 - Color vision tester.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Color vision tester. 886.1170 Section 886.1170...) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1170 Color vision tester. (a) Identification. A color vision tester is a device that consists of various colored materials, such as colored yarns...

21 CFR 886.1170 - Color vision tester.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Color vision tester. 886.1170 Section 886.1170...) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1170 Color vision tester. (a) Identification. A color vision tester is a device that consists of various colored materials, such as colored yarns...

Prediction of pork loin quality using online computer vision system and artificial intelligence model.

PubMed

Sun, Xin; Young, Jennifer; Liu, Jeng-Hung; Newman, David

2018-06-01

The objective of this project was to develop a computer vision system (CVS) for objective measurement of pork loin under industry speed requirement. Color images of pork loin samples were acquired using a CVS. Subjective color and marbling scores were determined according to the National Pork Board standards by a trained evaluator. Instrument color measurement and crude fat percentage were used as control measurements. Image features (18 color features; 1 marbling feature; 88 texture features) were extracted from whole pork loin color images. Artificial intelligence prediction model (support vector machine) was established for pork color and marbling quality grades. The results showed that CVS with support vector machine modeling reached the highest prediction accuracy of 92.5% for measured pork color score and 75.0% for measured pork marbling score. This research shows that the proposed artificial intelligence prediction model with CVS can provide an effective tool for predicting color and marbling in the pork industry at online speeds. Copyright © 2018 Elsevier Ltd. All rights reserved.

21 CFR 70.5 - General restrictions on use of color additives.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false General restrictions on use of color additives. 70.5 Section 70.5 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVES General Provisions § 70.5 General restrictions on use of color additives. (a...

21 CFR 70.5 - General restrictions on use of color additives.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false General restrictions on use of color additives. 70.5 Section 70.5 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVES General Provisions § 70.5 General restrictions on use of color additives. (a...

21 CFR 70.5 - General restrictions on use of color additives.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false General restrictions on use of color additives. 70.5 Section 70.5 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVES General Provisions § 70.5 General restrictions on use of color additives. (a...

21 CFR 70.5 - General restrictions on use of color additives.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false General restrictions on use of color additives. 70.5 Section 70.5 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVES General Provisions § 70.5 General restrictions on use of color additives. (a...

Pharmacokinetics and Biodistribution of the Illegal Food Colorant Rhodamine B in Rats.

PubMed

Cheng, Yung-Yi; Tsai, Tung-Hu

2017-02-08

The International Agency for Research on Cancer (IARC) demonstrated rhodamine B as a potential carcinogen in 1978. Nevertheless, rhodamine B has been illegally used as a colorant in food in many countries. Few pharmacokinetic and toxicological investigations have been performed since the first pharmacokinetic study on rhodamine B in 1961. The aims of this study were to develop a simple and sensitive high-performance liquid chromatography method with fluorescence detection for the quantitative detection of rhodamine B in the plasma and organs of rats and to estimate its pharmacokinetics and biodistribution. The results demonstrated that the oral bioavailabilities of rhodamine B were 28.3 and 9.8% for the low-dose and high-dose exposures, respectively. Furthermore, rhodamine B was highly accumulated in the liver and, to a lesser extent, the kidney, but was undetectable in the brain. These results provide useful information for improving the pharmacokinetics and biodistribution of rhodamine B, supporting additional food safety evaluations.

21 CFR 81.10 - Termination of provisional listings of color additives.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Termination of provisional listings of color... FOODS, DRUGS, AND COSMETICS § 81.10 Termination of provisional listings of color additives. (a) Ext. D&C... permit the establishment of a safe level of use of this color additive in food, ingested drugs and...

21 CFR 81.10 - Termination of provisional listings of color additives.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Termination of provisional listings of color... FOODS, DRUGS, AND COSMETICS § 81.10 Termination of provisional listings of color additives. (a) Ext. D&C... permit the establishment of a safe level of use of this color additive in food, ingested drugs and...

21 CFR 81.10 - Termination of provisional listings of color additives.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Termination of provisional listings of color... FOODS, DRUGS, AND COSMETICS § 81.10 Termination of provisional listings of color additives. (a) Ext. D&C... permit the establishment of a safe level of use of this color additive in food, ingested drugs and...

21 CFR 81.10 - Termination of provisional listings of color additives.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Termination of provisional listings of color... FOODS, DRUGS, AND COSMETICS § 81.10 Termination of provisional listings of color additives. (a) Ext. D&C... permit the establishment of a safe level of use of this color additive in food, ingested drugs and...

Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network.

PubMed

Pero, Milad; Askari, Gholamreza; Skåra, Torstein; Skipnes, Dagbjørn; Kiani, Hossein

2018-02-08

Vacuum-packed broccoli stems and florets were subjected to heat treatment (60-99 °C) for various time intervals. The activity of peroxidase was measured after processing. Thermally processed samples were then stored at 4 °C for 35 days, and the color of the samples was measured every 7 days. Effects of parameters (heating temperature and duration, storage time) on the color of broccoli were modeled and simulated by an artificial neural network (ANN). Simulations confirmed that stems were predicted to be more prone to changes than florets. More color loss was observed with longer processing or storage combinations. The simulations also confirmed that higher temperatures during heat processing could retard color changes during storage. For stems treated at 80 °C for short durations, color loss was more predominant than both 65 and 99 °C, probably due to the incomplete inactivation of enzymes besides more tissue damage, with increased enzyme access to the substrate. The greenness of both stems and florets during storage can be better preserved at higher temperatures (99 °C) and short times. The simulation results revealed that the ANN method could be used as an effective tool for predicting and analyzing the color values of heat-treated broccoli. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Effects of maternally exposed coloring food additives on receptor expressions related to learning and memory in rats.

PubMed

Ceyhan, Betul Mermi; Gultekin, Fatih; Doguc, Duygu Kumbul; Kulac, Esin

2013-06-01

Exposure to artificial food colors and additives (AFCAs) has been implicated in the induction and severity of some childhood behavioral and learning disabilities. N-methyl-D-aspartate receptors (NMDARs) and nicotinic acetylcholine receptors (nACHRs) are thought to be effective in the learning and memory-generating process. In this study, we investigated the effects of intrauterine exposure to AFCAs on subunit concentrations of NMDARs and nAChRs isoforms in rats. We administered a mixture of AFCAs (Eritrosin, Ponceau 4R, Allura Red AC, Sunset Yellow FCF, Tartrazin, Amaranth, Brilliant Blue, Azorubin and Indigotin) to female rats before and during gestation. The concentration of NR2A and NR2B subunits and nAChR α7, α4β2 isoforms in their offspring's hippocampi were measured by Western Blotting. Expressions of NR2B and nAChR β2 were significantly increased (17% and 6.70%, respectively), whereas expression of nAChR α4 was significantly decreased (5.67%) in male experimental group compared to the male control group (p<0.05). In the female experimental group, AFCAs caused a 14% decrease in NR2B expression when compared to the female control group (p<0.05). Our results indicate that exposure to AFCAs during the fetal period may lead to alterations in expressions of NMDARs and nAChRs in adulthood. These alterations were different between male and female genders. Copyright © 2013 Elsevier Ltd. All rights reserved.

21 CFR 71.37 - Exemption of color additives for investigational use.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Exemption of color additives for investigational... SERVICES GENERAL COLOR ADDITIVE PETITIONS Administrative Action on Petitions § 71.37 Exemption of color additives for investigational use. (a) A shipment or other delivery of a color additive or of a food, drug...

Experience-Dependent Color Constancy in Guppies (Poecilia reticulata)

PubMed Central

Intskirveli, I. E.; Roinishvili, M. O.; Kezeli, A. R.

2002-01-01

We investigated the ability to recognize the color of surfaces in fish (Poecilia reticulata), bred from birth in conditions of artificial light with constant spectral content. The capacity for color constancy significantly deteriorated when compared that to the control group. Further alteration of lighting conditions and transfer into natural daylight conditions restored the suppressed function to its normal level. We suggest that the color constancy function belongs in the visual system-response functions, the full development of which requires the accumulation of individual visual experience. PMID:12757371

Experience-dependent color constancy in guppies (Poecilia reticulata).

PubMed

Intskirveli, I E; Roinishvili, M O; Kezeli, A R

2002-01-01

We investigated the ability to recognize the color of surfaces in fish (Poecilia reticulata), bred from birth in conditions of artificial light with constant spectral content. The capacity for color constancy significantly deteriorated when compared that to the control group. Further alteration of lighting conditions and transfer into natural daylight conditions restored the suppressed function to its normal level. We suggest that the color constancy function belongs in the visual system-response functions, the full development of which requires the accumulation of individual visual experience.

On the Effects of Artificial Feeding on Bee Colony Dynamics: A Mathematical Model

PubMed Central

Paiva, Juliana Pereira Lisboa Mohallem; Paiva, Henrique Mohallem; Esposito, Elisa; Morais, Michelle Manfrini

2016-01-01

This paper proposes a new mathematical model to evaluate the effects of artificial feeding on bee colony population dynamics. The proposed model is based on a classical framework and contains differential equations that describe the changes in the number of hive bees, forager bees, and brood cells, as a function of amounts of natural and artificial food. The model includes the following elements to characterize the artificial feeding scenario: a function to model the preference of the bees for natural food over artificial food; parameters to quantify the quality and palatability of artificial diets; a function to account for the efficiency of the foragers in gathering food under different environmental conditions; and a function to represent different approaches used by the beekeeper to feed the hive with artificial food. Simulated results are presented to illustrate the main characteristics of the model and its behavior under different scenarios. The model results are validated with experimental data from the literature involving four different artificial diets. A good match between simulated and experimental results was achieved. PMID:27875589

A comparative study of the antacid effect of some commonly consumed foods for hyperacidity in an artificial stomach model.

PubMed

Panda, Vandana; Shinde, Priyanka; Deora, Jyoti; Gupta, Pankaj

2017-10-01

The incorporation of certain alkalinizing vegetables, fruits, milk and its products in the diet has been known to alleviate hyperacidity. These foods help to restore the natural gastric balance and function, curb acid reflux, aid digestion, reduce the burning sensation due to hyperacidity and soothe the inflamed mucosa of the stomach. The present study evaluates and compares the antacid effect of broccoli, kale, radish, cucumber, lemon juice, cold milk and curd in an artificial stomach model. The pH of the test samples and their neutralizing effect on artificial gastric acid was determined and compared with that of water, the active control sodium bicarbonate and a marketed antacid preparation ENO. A modified model of Vatier's artificial stomach was used to determine the duration of consistent neutralization of artificial gastric acid by the test samples. The neutralizing capacity of the test samples was determined in vitro using the classical titration method of Fordtran. All test samples except lemon showed significantly higher (p<0.05 for cucumber and p<0.001 for the rest) acid neutralizing effect than water. All test samples also exhibited a significantly (p<0.001) higher duration of consistent neutralization and higher antacid capacity than water. Highest antacid activity was demonstrated by cold milk and broccoli which was comparable with ENO and sodium bicarbonate. It may be concluded that the natural food ingredients used in this study exhibited significant antacid activity, justifying their use as essential dietary components to counter hyperacidity. Copyright © 2017 Elsevier Ltd. All rights reserved.

[What is has the artificial sweeteners in indication the food of our diabetics?].

PubMed

Demnati, Cyrine; Ben Mami, Faika; Fendi, Olfa; Gaigi, Imene; Trimèche, Abdelmajid; Trabelsi, Nabil; Dakhli, Saber; Achour, Ahmed

2012-03-01

Artificial Sweeteners are food additives increasingly developed by the food industry. Study of the consumption of sweeteners in diabetic patients. This prospective cross study performed using a questionnaire to 100 patients recruited at random outpatients of the National Institute of Nutrition. Data on the BMI,the blood sugar were found in clinical records. 94% of diabetics have at least heard of sweeteners and 50% use it regularly. Sweetener table are the most consumed sweeteners, in order of frequency Saccharin, Sucralose and Aspartame, used to sweeten coffee and tea. The trade products "light" are consumed by 29% of patients. Yet consumers have no real information on these products. There was no statistically significant correlation between the consumption of sweeteners and BMI, balance and diabetes evolution. A statistically significant correlation was found between consumption and socio-economic and cultural development of patients. The education of diabetic patients should include information of patients on these sweeteners, their interest, their against-indications and adverse reactions.

Learning to Manipulate and Categorize in Human and Artificial Agents

ERIC Educational Resources Information Center

Morlino, Giuseppe; Gianelli, Claudia; Borghi, Anna M.; Nolfi, Stefano

2015-01-01

This study investigates the acquisition of integrated object manipulation and categorization abilities through a series of experiments in which human adults and artificial agents were asked to learn to manipulate two-dimensional objects that varied in shape, color, weight, and color intensity. The analysis of the obtained results and the…

Artificial Ligaments: Promise or Panacea?

ERIC Educational Resources Information Center

Lubell, Adele

1987-01-01

The Food and Drug Administration has approved a prosthetic ligament for limited use in persons with damaged anterior cruciate ligaments (ACL). This article addresses ligament repair, ACL tears, current treatment, development of the Gore-Tex artificial ligament, other artificial ligaments in process, and arguments for and against their use.…

Color constrasts in advertising: facade colors of food and drink consumption venues

NASA Astrophysics Data System (ADS)

Hutchings, John

2002-06-01

The building facade has a visually defined impact and there are numerous forces driving the choice of colors used. Commercial premises such as pubs, restaurants and bars are normally but not always clearly marked as such. Although we human beings can have the option of free choice in the colors we use around the home there are numerous positive driving forces dictating those we use in business life. Many of these factors have been identified. They depend on the type of population these venues serve, their geography and their traditions.

21 CFR 70.20 - Packaging requirements for straight colors (other than hair dyes).

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Packaging requirements for straight colors (other than hair dyes). 70.20 Section 70.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... straight colors (other than hair dyes). Straight colors shall be packaged in containers which prevent...

21 CFR 70.25 - Labeling requirements for color additives (other than hair dyes).

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Labeling requirements for color additives (other than hair dyes). 70.25 Section 70.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... color additives (other than hair dyes). (a) General labeling requirements. All color additives shall be...

21 CFR 70.20 - Packaging requirements for straight colors (other than hair dyes).

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Packaging requirements for straight colors (other than hair dyes). 70.20 Section 70.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... straight colors (other than hair dyes). Straight colors shall be packaged in containers which prevent...

21 CFR 70.20 - Packaging requirements for straight colors (other than hair dyes).

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Packaging requirements for straight colors (other than hair dyes). 70.20 Section 70.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... straight colors (other than hair dyes). Straight colors shall be packaged in containers which prevent...

21 CFR 70.25 - Labeling requirements for color additives (other than hair dyes).

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Labeling requirements for color additives (other than hair dyes). 70.25 Section 70.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... color additives (other than hair dyes). (a) General labeling requirements. All color additives shall be...

21 CFR 70.25 - Labeling requirements for color additives (other than hair dyes).

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Labeling requirements for color additives (other than hair dyes). 70.25 Section 70.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... color additives (other than hair dyes). (a) General labeling requirements. All color additives shall be...

21 CFR 70.20 - Packaging requirements for straight colors (other than hair dyes).

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Packaging requirements for straight colors (other than hair dyes). 70.20 Section 70.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... straight colors (other than hair dyes). Straight colors shall be packaged in containers which prevent...

21 CFR 70.42 - Criteria for evaluating the safety of color additives.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Criteria for evaluating the safety of color... listed color additive will be safe for its intended use or uses in or on food, drugs, or cosmetics. The Commissioner may list a color additive for use generally in or on food, in or on drugs, or in or on cosmetics...

21 CFR 70.42 - Criteria for evaluating the safety of color additives.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Criteria for evaluating the safety of color... listed color additive will be safe for its intended use or uses in or on food, drugs, or cosmetics. The Commissioner may list a color additive for use generally in or on food, in or on drugs, or in or on cosmetics...

21 CFR 70.42 - Criteria for evaluating the safety of color additives.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Criteria for evaluating the safety of color... listed color additive will be safe for its intended use or uses in or on food, drugs, or cosmetics. The Commissioner may list a color additive for use generally in or on food, in or on drugs, or in or on cosmetics...

21 CFR 70.42 - Criteria for evaluating the safety of color additives.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Criteria for evaluating the safety of color... listed color additive will be safe for its intended use or uses in or on food, drugs, or cosmetics. The Commissioner may list a color additive for use generally in or on food, in or on drugs, or in or on cosmetics...

21 CFR 874.3375 - Battery-powered artificial larynx.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Battery-powered artificial larynx. 874.3375... (CONTINUED) MEDICAL DEVICES EAR, NOSE, AND THROAT DEVICES Prosthetic Devices § 874.3375 Battery-powered artificial larynx. (a) Identification. A battery-powered artificial larynx is an externally applied device...

21 CFR 874.3375 - Battery-powered artificial larynx.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Battery-powered artificial larynx. 874.3375... (CONTINUED) MEDICAL DEVICES EAR, NOSE, AND THROAT DEVICES Prosthetic Devices § 874.3375 Battery-powered artificial larynx. (a) Identification. A battery-powered artificial larynx is an externally applied device...

21 CFR 874.3375 - Battery-powered artificial larynx.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Battery-powered artificial larynx. 874.3375... (CONTINUED) MEDICAL DEVICES EAR, NOSE, AND THROAT DEVICES Prosthetic Devices § 874.3375 Battery-powered artificial larynx. (a) Identification. A battery-powered artificial larynx is an externally applied device...

21 CFR 874.3375 - Battery-powered artificial larynx.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Battery-powered artificial larynx. 874.3375... (CONTINUED) MEDICAL DEVICES EAR, NOSE, AND THROAT DEVICES Prosthetic Devices § 874.3375 Battery-powered artificial larynx. (a) Identification. A battery-powered artificial larynx is an externally applied device...

21 CFR 874.3375 - Battery-powered artificial larynx.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Battery-powered artificial larynx. 874.3375... (CONTINUED) MEDICAL DEVICES EAR, NOSE, AND THROAT DEVICES Prosthetic Devices § 874.3375 Battery-powered artificial larynx. (a) Identification. A battery-powered artificial larynx is an externally applied device...

Nanofabrication and coloration study of artificial Morpho butterfly wings with aligned lamellae layers.

PubMed

Zhang, Sichao; Chen, Yifang

2015-11-18

The bright and iridescent blue color from Morpho butterfly wings has attracted worldwide attentions to explore its mysterious nature for long time. Although the physics of structural color by the nanophotonic structures built on the wing scales has been well established, replications of the wing structure by standard top-down lithography still remains a challenge. This paper reports a technical breakthrough to mimic the blue color of Morpho butterfly wings, by developing a novel nanofabrication process, based on electron beam lithography combined with alternate PMMA/LOR development/dissolution, for photonic structures with aligned lamellae multilayers in colorless polymers. The relationship between the coloration and geometric dimensions as well as shapes is systematically analyzed by solving Maxwell's Equations with a finite domain time difference simulator. Careful characterization of the mimicked blue by spectral measurements under both normal and oblique angles are carried out. Structural color in blue reflected by the fabricated wing scales, is demonstrated and further extended to green as an application exercise of the new technique. The effects of the regularity in the replicas on coloration are analyzed. In principle, this approach establishes a starting point for mimicking structural colors beyond the blue in Morpho butterfly wings.

Nanofabrication and coloration study of artificial Morpho butterfly wings with aligned lamellae layers

NASA Astrophysics Data System (ADS)

Zhang, Sichao; Chen, Yifang

2015-11-01

The bright and iridescent blue color from Morpho butterfly wings has attracted worldwide attentions to explore its mysterious nature for long time. Although the physics of structural color by the nanophotonic structures built on the wing scales has been well established, replications of the wing structure by standard top-down lithography still remains a challenge. This paper reports a technical breakthrough to mimic the blue color of Morpho butterfly wings, by developing a novel nanofabrication process, based on electron beam lithography combined with alternate PMMA/LOR development/dissolution, for photonic structures with aligned lamellae multilayers in colorless polymers. The relationship between the coloration and geometric dimensions as well as shapes is systematically analyzed by solving Maxwell’s Equations with a finite domain time difference simulator. Careful characterization of the mimicked blue by spectral measurements under both normal and oblique angles are carried out. Structural color in blue reflected by the fabricated wing scales, is demonstrated and further extended to green as an application exercise of the new technique. The effects of the regularity in the replicas on coloration are analyzed. In principle, this approach establishes a starting point for mimicking structural colors beyond the blue in Morpho butterfly wings.

21 CFR 880.2900 - Clinical color change thermometer.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Clinical color change thermometer. 880.2900... Monitoring Devices § 880.2900 Clinical color change thermometer. (a) Identification. A clinical color change... end of a plastic or metal strip. Body heat causes a stable color change in the heat sensitive...

Artificial night light alters nocturnal prey interception outcomes for morphologically variable spiders.

PubMed

Yuen, Suet Wai; Bonebrake, Timothy C

2017-01-01

Artificial night light has the potential to significantly alter visually-dependent species interactions. However, examples of disruptions of species interactions through changes in light remain rare and how artificial night light may alter predator-prey relationships are particularly understudied. In this study, we examined whether artificial night light could impact prey attraction and interception in Nephila pilipes orb weaver spiders, conspicuous predators who make use of yellow color patterns to mimic floral resources and attract prey to their webs. We measured moth prey attraction and interception responses to treatments where we experimentally manipulated the color/contrast of spider individuals in the field (removed yellow markings) and also set up light manipulations. We found that lit webs had lower rates of moth interception than unlit webs. Spider color, however, had no clear impact on moth interception or attraction rates in lit nor unlit webs. The results show that night light can reduce prey interception for spiders. Additionally, this study highlights how environmental and morphological variation can complicate simple predictions of ecological light pollution's disruption of species interactions.

Color constancy for an unseen surface.

PubMed

Norman, Liam J; Akins, Kathleen; Heywood, Charles A; Kentridge, Robert W

2014-12-01

The illumination of a scene strongly affects our perception of objects in that scene, e.g., the pages of a book illuminated by candlelight will appear quite yellow relative to other types of artificial illuminants. Yet at the same time, the reader still judges the pages as white, their surface color unaffected by the interplay of paper and illuminant. It has been shown empirically that we can indeed report two quite different interpretations of "color": one is dependent on the constant surface spectral reflectance of an object (surface color) and the other on the power of light of different wavelengths reflected from that object (reflected color). How then are these two representations related? The common view, dating from Aristotle, is that our experience of surface color is derived from reflected color or, in more familiar terms, that color perception follows from color sensation. By definition, color constancy requires that vision "discounts the illuminant"; thus, it seems reasonable that vision begins with the color of objects as they naively appear and that we infer from their appearances their surface color. Here, we question this classic view. We use metacontrast-masked priming and, by presenting the unseen prime and the visible mask under different illuminants, dissociate two ways in which the prime matched the mask: in surface color or in reflected color. We find that priming of the mask occurs when it matches the prime in surface color, not reflected color. It follows that color perception can arise without prior color sensation. Copyright © 2014 Elsevier Ltd. All rights reserved.

21 CFR 2.25 - Grain seed treated with poisonous substances; color identification to prevent adulteration of...

Code of Federal Regulations, 2011 CFR

2011-04-01

...; color identification to prevent adulteration of human and animal food. 2.25 Section 2.25 Food and Drugs... RULINGS AND DECISIONS Human and Animal Foods § 2.25 Grain seed treated with poisonous substances; color... the natural color of the food seed as to make admixture of treated, denatured seeds with good food...

21 CFR 2.25 - Grain seed treated with poisonous substances; color identification to prevent adulteration of...

Code of Federal Regulations, 2013 CFR

2013-04-01

...; color identification to prevent adulteration of human and animal food. 2.25 Section 2.25 Food and Drugs... RULINGS AND DECISIONS Human and Animal Foods § 2.25 Grain seed treated with poisonous substances; color... the natural color of the food seed as to make admixture of treated, denatured seeds with good food...

21 CFR 2.25 - Grain seed treated with poisonous substances; color identification to prevent adulteration of...

Code of Federal Regulations, 2014 CFR

2014-04-01

...; color identification to prevent adulteration of human and animal food. 2.25 Section 2.25 Food and Drugs... RULINGS AND DECISIONS Human and Animal Foods § 2.25 Grain seed treated with poisonous substances; color... the natural color of the food seed as to make admixture of treated, denatured seeds with good food...

21 CFR 2.25 - Grain seed treated with poisonous substances; color identification to prevent adulteration of...

Code of Federal Regulations, 2012 CFR

2012-04-01

...; color identification to prevent adulteration of human and animal food. 2.25 Section 2.25 Food and Drugs... RULINGS AND DECISIONS Human and Animal Foods § 2.25 Grain seed treated with poisonous substances; color... the natural color of the food seed as to make admixture of treated, denatured seeds with good food...

21 CFR 70.20 - Packaging requirements for straight colors (other than hair dyes).

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Packaging requirements for straight colors (other than hair dyes). 70.20 Section 70.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVES Packaging and Labeling § 70.20 Packaging requirements for straight colors (other than hair dyes)....

An artificial diet containing plant pollen for the mealybug predator Cryptolaemus montrouzieri.

PubMed

Xie, Jiaqin; Wu, Hongsheng; Pang, Hong; De Clercq, Patrick

2017-03-01

The specialist predatory ladybird Cryptolaemus montrouzieri is an effective natural enemy of mealybugs and plays a key role in the biological control of these pests. However, its mass production is complicated by the dependence on parallel cultures of mealybugs or the need for Ephestia kuehniella eggs as an expensive factitious prey. Here we developed a pollen-based artificial food for the predator to lower its dependence on natural prey. We found that this artificial diet was an effective alternative food for larvae and adults of this predator. The artificial food supported the development and reproduction of the predator not only in the first generation (F0) but also in the next generation (F1). Although the developmental time and preoviposition period of C. montrouzieri on the artificial food were ca 1.5 days and 4 days longer than on the natural prey, the citrus mealybug Planococcus citri, respectively, its immature survival, fecundity and egg hatch were similar to those on mealybugs. In addition, adult C. montrouzieri maintained on natural or artificial food had a similar starvation resistance. Our results suggest that the pollen-based artificial diet can be used as an alternative food in the rearing of C. montrouzieri, and indicate its potential to support the mass production and wider application of this predator in biological control programmes. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

78 FR 59624 - Guidance for Industry #223: Small Entity Compliance Guide-Declaring Color Additives in Animal...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-09-27

... industry 223 entitled ``Small Entity Compliance Guide--Declaring Color Additives in Animal Foods.'' This... of certified color additives on the labels of animal food including animal feeds and pet foods. DATES... SECG entitled ``Small Entity Compliance Guide--Declaring Color Additives in Animal Foods.'' This SECG...

Nanofabrication and coloration study of artificial Morpho butterfly wings with aligned lamellae layers

PubMed Central

Zhang, Sichao; Chen, Yifang

2015-01-01

The bright and iridescent blue color from Morpho butterfly wings has attracted worldwide attentions to explore its mysterious nature for long time. Although the physics of structural color by the nanophotonic structures built on the wing scales has been well established, replications of the wing structure by standard top-down lithography still remains a challenge. This paper reports a technical breakthrough to mimic the blue color of Morpho butterfly wings, by developing a novel nanofabrication process, based on electron beam lithography combined with alternate PMMA/LOR development/dissolution, for photonic structures with aligned lamellae multilayers in colorless polymers. The relationship between the coloration and geometric dimensions as well as shapes is systematically analyzed by solving Maxwell’s Equations with a finite domain time difference simulator. Careful characterization of the mimicked blue by spectral measurements under both normal and oblique angles are carried out. Structural color in blue reflected by the fabricated wing scales, is demonstrated and further extended to green as an application exercise of the new technique. The effects of the regularity in the replicas on coloration are analyzed. In principle, this approach establishes a starting point for mimicking structural colors beyond the blue in Morpho butterfly wings. PMID:26577813

21 CFR 886.3200 - Artificial eye.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Artificial eye. 886.3200 Section 886.3200 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES... device resembling the anterior portion of the eye, usually made of glass or plastic, intended to be...

21 CFR 886.3200 - Artificial eye.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Artificial eye. 886.3200 Section 886.3200 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES... device resembling the anterior portion of the eye, usually made of glass or plastic, intended to be...

21 CFR 886.3200 - Artificial eye.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Artificial eye. 886.3200 Section 886.3200 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES... device resembling the anterior portion of the eye, usually made of glass or plastic, intended to be...

21 CFR 14.140 - Establishment of a color additive advisory committee.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Establishment of a color additive advisory committee. 14.140 Section 14.140 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.142 - Functions of a color additive advisory committee.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Functions of a color additive advisory committee. 14.142 Section 14.142 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.140 - Establishment of a color additive advisory committee.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Establishment of a color additive advisory committee. 14.140 Section 14.140 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.145 - Procedures of a color additive advisory committee.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Procedures of a color additive advisory committee. 14.145 Section 14.145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.142 - Functions of a color additive advisory committee.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Functions of a color additive advisory committee. 14.142 Section 14.142 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.145 - Procedures of a color additive advisory committee.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Procedures of a color additive advisory committee. 14.145 Section 14.145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.147 - Membership of a color additive advisory committee.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Membership of a color additive advisory committee. 14.147 Section 14.147 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.140 - Establishment of a color additive advisory committee.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Establishment of a color additive advisory committee. 14.140 Section 14.140 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.140 - Establishment of a color additive advisory committee.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Establishment of a color additive advisory committee. 14.140 Section 14.140 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.142 - Functions of a color additive advisory committee.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Functions of a color additive advisory committee. 14.142 Section 14.142 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.145 - Procedures of a color additive advisory committee.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Procedures of a color additive advisory committee. 14.145 Section 14.145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.147 - Membership of a color additive advisory committee.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Membership of a color additive advisory committee. 14.147 Section 14.147 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.147 - Membership of a color additive advisory committee.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Membership of a color additive advisory committee. 14.147 Section 14.147 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.142 - Functions of a color additive advisory committee.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Functions of a color additive advisory committee. 14.142 Section 14.142 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.147 - Membership of a color additive advisory committee.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Membership of a color additive advisory committee. 14.147 Section 14.147 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

21 CFR 14.145 - Procedures of a color additive advisory committee.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Procedures of a color additive advisory committee. 14.145 Section 14.145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14...

Stable Benzacridine Pigments by Oxidative Coupling of Chlorogenic Acid with Amino Acids and Proteins: Toward Natural Product-Based Green Food Coloring.

PubMed

Iacomino, Mariagrazia; Weber, Fabian; Gleichenhagen, Maike; Pistorio, Valeria; Panzella, Lucia; Pizzo, Elio; Schieber, Andreas; d'Ischia, Marco; Napolitano, Alessandra

2017-08-09

The occasional greening of sweet potatoes and other plant tissues observed during cooking or other food processing has been shown to arise from the autoxidative coupling of chlorogenic acid (CGA, 5-caffeoylquinic acid) with amino acid components, leading to trihydroxybenzacridine pigments. To explore the potential of this reaction for food coloring, we report herein the optimized biomimetic preparation of trihydroxybenzacridine pigments from CGA and amino acids such as glycine and lysine, their straightforward purification by gel filtration chromatography, the UHPLC-MS/MS analysis of the purified pigment fraction, and a detailed characterization of the pH-dependent trihydroxybenzacridine chromophore. Similar green pigments were also obtained by analogous reaction of CGA with a low-cost protein, bovine serum albumin, and by simply adding CGA to chicken egg white (CEW) under stirring. Neither the purified pigments from amino acids nor the pigmented CEW exerted significant toxicity against two human cell lines, Caco-2 and HepG2, at doses compatible with common use in food coloring. Additions of the pure pigments or pigmented CEW to different food matrices imparted intense green hues, and the thermal stability of these preparations proved satisfactory up to 90 °C. The potential application of the greening reaction for the sensing of fish deterioration is also disclosed.

75 FR 14491 - Listing of Color Additives Exempt From Certification; Bismuth Citrate

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-26

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Part 73 [Docket No. FDA-2008-C-0098] Listing of Color Additives Exempt From Certification; Bismuth Citrate AGENCY: Food... amending the color additive regulations to increase the permitted use level of bismuth citrate as a color...

Shifts in color discrimination during early pregnancy.

PubMed

Orbán, Levente L; Dastur, Farhad N

2012-05-25

The present study explores two hypotheses: a) women during early pregnancy should experience increased color discrimination ability, and b) women during early pregnancy should experience shifts in subjective preference away from images of foods that appear either unripe or spoiled. Both of these hypotheses derive from an adaptive view of pregnancy sickness that proposes the function of pregnancy sickness is to decrease the likelihood of ingestion of foods with toxins or teratogens. Changes to color discrimination could be part of a network of perceptual and physiological defenses (e.g., changes to olfaction, nausea, vomiting) that support such a function. Participants included 13 pregnant women and 18 non-pregnant women. Pregnant women scored significantly higher than non-pregnant controls on the Farnsworth-Munsell (FM) 100 Hue Test, an objective test of color discrimination, although no difference was found between groups in preferences for food images at different stages of ripeness or spoilage. These results are the first indication that changes to color discrimination may occur during early pregnancy, and is consistent with the view that pregnancy sickness may function as an adaptive defense mechanism.

Food additives

MedlinePlus

... or natural. Natural food additives include: Herbs or spices to add flavor to foods Vinegar for pickling ... Certain colors improve the appearance of foods. Many spices, as well as natural and man-made flavors, ...

Degradation products of the artificial azo dye, Allura red, inhibit esterase activity of carbonic anhydrase II: A basic in vitro study on the food safety of the colorant in terms of enzyme inhibition.

PubMed

Esmaeili, Sajjad; Ashrafi-Kooshk, Mohammad Reza; Khaledian, Koestan; Adibi, Hadi; Rouhani, Shohre; Khodarahmi, Reza

2016-12-15

Allura red is a widely used food colorant, but there is debate on its potential security risk. In the present study, we found that degradation products of the dye were more potent agents with higher carbonic anhydrase inhibitory action than the parent dye. The mechanism by which the compounds inhibit the enzyme activity has been determined as competitive mode. In addition, the enzyme binding properties of the compounds were investigated employing different spectroscopic techniques and molecular docking. The analyses of fluorescence quenching data revealed the existence of the same binding site for the compounds on the enzyme molecule. The thermodynamic parameters of ligand binding were not similar, which indicates that different interactions are responsible in binding of the parent dye and degradation products to the enzyme. It appears that enzyme inhibition should be considered, more seriously, as a new opened dimension in food safety. Copyright © 2016 Elsevier Ltd. All rights reserved.

Dispersive solid-phase microextraction and capillary electrophoresis separation of food colorants in beverages using diamino moiety functionalized silica nanoparticles as both extractant and pseudostationary phase.

PubMed

Liu, Feng-Jie; Liu, Chuan-Ting; Li, Wei; Tang, An-Na

2015-01-01

In this work, a new method for the determination of food colorants in beverage samples is developed, using diamino moiety functionalized silica nanoparticles (dASNPs) as both adsorbents in dispersive solid-phase microextraction (dSPME) and pseudostationary phases (PSPs) in capillary electrophoresis (CE) separation. dASNPs were firstly used as adsorbents for the preconcentration of four colorants by the dSPME process. After that, colorants were efficiently separated by CE using 30 mM phosphate buffer (pH 6.0) containing 2 mM β-CD and 0.9 mg/mL dASNPs as additives. All factors influencing dSPME and CE separations were optimized in detail. The investigated analytes showed good linearities with correlation coefficients (R(2)) higher than 0.9932. The limits of detection for the four food colorants were between 0.030 and 0.36 mg/L, which are lower than those reported previously. The established method was also used to analyze four colorants in beverage samples with recoveries ranging from 82.7% to 114.6%. To the best of our knowledge, this is the first time to use NPs both as extractants in dSPME and pseudostationary phases in CE for the analytical purpose. Copyright © 2014 Elsevier B.V. All rights reserved.

The effect of the color red on consuming food does not depend on achromatic (Michelson) contrast and extends to rubbing cream on the skin.

PubMed

Bruno, Nicola; Martani, Margherita; Corsini, Claudia; Oleari, Claudio

2013-12-01

Recent literature suggests that individuals may consume less food when this is served on red plates. We explored this intriguing effect in three experiments. Independent groups of participants were presented with constant amounts of popcorns, chocolate chips, or moisturizing cream, on red, blue, or white plates. They were asked to sample the foods (by tasting them) or the cream (by rubbing it on the hand and forearm) as they wished and to complete mock "sensory analysis" questionnaires. Results confirmed that red plates reduce taste-related consumption and extended this effect to the touch-related consumption of moisturizing cream. Suggesting that the effect was not due to a decrease in the consciously experienced appeal of products on red plates, overall appreciation of the foods or cream did not differ according to plate color. After careful photometric measures of the materials used for each food-plate pairing, we determined that food and cream consumption was not predicted by Michelson (achromatic) contrast. Although the origin of the intriguing effect of the color red on consumption remains unclear, our results may prove useful to future potential explanations. Copyright © 2013 Elsevier Ltd. All rights reserved.

Memory color effect induced by familiarity of brand logos.

PubMed

Kimura, Atsushi; Wada, Yuji; Masuda, Tomohiro; Goto, Sho-Ichi; Tsuzuki, Daisuke; Hibino, Haruo; Cai, Dongsheng; Dan, Ippeita

2013-01-01

When people are asked to adjust the color of familiar objects such as fruits until they appear achromatic, the subjective gray points of the objects are shifted away from the physical gray points in a direction opposite to the memory color (memory color effect). It is still unclear whether the discrepancy between memorized and actual colors of objects is dependent on the familiarity of the objects. Here, we conducted two experiments in order to examine the relationship between the degree of a subject's familiarity with objects and the degree of the memory color effect by using logographs of food and beverage companies. In Experiment 1, we measured the memory color effects of logos which varied in terms of their familiarity (high, middle, or low). Results demonstrate that the memory color effect occurs only in the high-familiarity condition, but not in the middle- and low-familiarity conditions. Furthermore, there is a positive correlation between the memory color effect and the actual number of domestic stores of the brand. In Experiment 2, we assessed the semantic association between logos and food/beverage names by using a semantic priming task to elucidate whether the memory color effect of logos relates to consumer brand cognition, and found that the semantic associations between logos and food/beverage names in the high-familiarity brands were stronger than those in the low-familiarity brands only when the logos were colored correctly, but not when they were appropriately or inappropriately colored, or achromatic. The current results provide behavioral evidence of the relationship between the familiarity of objects and the memory color effect and suggest that the memory color effect increases with the familiarity of objects, albeit not constantly.

Memory Color Effect Induced by Familiarity of Brand Logos

PubMed Central

Kimura, Atsushi; Wada, Yuji; Masuda, Tomohiro; Goto, Sho-ichi; Tsuzuki, Daisuke; Hibino, Haruo; Cai, Dongsheng; Dan, Ippeita

2013-01-01

Background When people are asked to adjust the color of familiar objects such as fruits until they appear achromatic, the subjective gray points of the objects are shifted away from the physical gray points in a direction opposite to the memory color (memory color effect). It is still unclear whether the discrepancy between memorized and actual colors of objects is dependent on the familiarity of the objects. Here, we conducted two experiments in order to examine the relationship between the degree of a subject’s familiarity with objects and the degree of the memory color effect by using logographs of food and beverage companies. Methods and Findings In Experiment 1, we measured the memory color effects of logos which varied in terms of their familiarity (high, middle, or low). Results demonstrate that the memory color effect occurs only in the high-familiarity condition, but not in the middle- and low-familiarity conditions. Furthermore, there is a positive correlation between the memory color effect and the actual number of domestic stores of the brand. In Experiment 2, we assessed the semantic association between logos and food/beverage names by using a semantic priming task to elucidate whether the memory color effect of logos relates to consumer brand cognition, and found that the semantic associations between logos and food/beverage names in the high-familiarity brands were stronger than those in the low-familiarity brands only when the logos were colored correctly, but not when they were appropriately or inappropriately colored, or achromatic. Conclusion The current results provide behavioral evidence of the relationship between the familiarity of objects and the memory color effect and suggest that the memory color effect increases with the familiarity of objects, albeit not constantly. PMID:23874638

Biomimetic photonic materials with tunable structural colors.

PubMed

Xu, Jun; Guo, Zhiguang

2013-09-15

Nature is a huge gallery of art involving nearly perfect structures and forms over the millions of years developing. Inspiration from natural structures exhibiting structural colors is first discussed. We give some examples of natural one-, two-, and three-dimensional photonic structures. This review article presents a brief summary of recent progress on bio-inspired photonic materials with variable structural colors, including the different facile and efficient routes to construct the nano-architectures, and the development of the artificial variable structural color photonic materials. Besides the superior optical properties, the excellent functions such as robust mechanical strength, good wettability are also mentioned, as well as the technical importance in various applications. This review will provide significant insight into the fabrication, design and application of the structural color materials. Copyright © 2013 Elsevier Inc. All rights reserved.

Commutability of food microbiology proficiency testing samples.

PubMed

Abdelmassih, M; Polet, M; Goffaux, M-J; Planchon, V; Dierick, K; Mahillon, J

2014-03-01

Food microbiology proficiency testing (PT) is a useful tool to assess the analytical performances among laboratories. PT items should be close to routine samples to accurately evaluate the acceptability of the methods. However, most PT providers distribute exclusively artificial samples such as reference materials or irradiated foods. This raises the issue of the suitability of these samples because the equivalence-or 'commutability'-between results obtained on artificial vs. authentic food samples has not been demonstrated. In the clinical field, the use of noncommutable PT samples has led to erroneous evaluation of the performances when different analytical methods were used. This study aimed to provide a first assessment of the commutability of samples distributed in food microbiology PT. REQUASUD and IPH organized 13 food microbiology PTs including 10-28 participants. Three types of PT items were used: genuine food samples, sterile food samples and reference materials. The commutability of the artificial samples (reference material or sterile samples) was assessed by plotting the distribution of the results on natural and artificial PT samples. This comparison highlighted matrix-correlated issues when nonfood matrices, such as reference materials, were used. Artificially inoculated food samples, on the other hand, raised only isolated commutability issues. In the organization of a PT-scheme, authentic or artificially inoculated food samples are necessary to accurately evaluate the analytical performances. Reference materials, used as PT items because of their convenience, may present commutability issues leading to inaccurate penalizing conclusions for methods that would have provided accurate results on food samples. For the first time, the commutability of food microbiology PT samples was investigated. The nature of the samples provided by the organizer turned out to be an important factor because matrix effects can impact on the analytical results. © 2013

21 CFR 886.1160 - Color vision plate illuminator.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Color vision plate illuminator. 886.1160 Section... (CONTINUED) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1160 Color vision plate illuminator. (a) Identification. A color vision plate illuminator is an AC-powered device that is a lamp intended...

21 CFR 886.1160 - Color vision plate illuminator.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Color vision plate illuminator. 886.1160 Section... (CONTINUED) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1160 Color vision plate illuminator. (a) Identification. A color vision plate illuminator is an AC-powered device that is a lamp intended...

21 CFR 886.1160 - Color vision plate illuminator.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Color vision plate illuminator. 886.1160 Section... (CONTINUED) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1160 Color vision plate illuminator. (a) Identification. A color vision plate illuminator is an AC-powered device that is a lamp intended...

21 CFR 886.1160 - Color vision plate illuminator.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Color vision plate illuminator. 886.1160 Section... (CONTINUED) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1160 Color vision plate illuminator. (a) Identification. A color vision plate illuminator is an AC-powered device that is a lamp intended...

21 CFR 886.1160 - Color vision plate illuminator.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Color vision plate illuminator. 886.1160 Section... (CONTINUED) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1160 Color vision plate illuminator. (a) Identification. A color vision plate illuminator is an AC-powered device that is a lamp intended...

21 CFR 145.181 - Artificially sweetened canned pineapple.

Code of Federal Regulations, 2010 CFR

2010-04-01

... Section 145.181 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUITS Requirements for Specific Standardized Canned Fruits... is water artificially sweetened with saccharin, sodium saccharin, or a combination of both. Such...

21 CFR 868.5375 - Heat and moisture condenser (artificial nose).

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Heat and moisture condenser (artificial nose). 868... SERVICES (CONTINUED) MEDICAL DEVICES ANESTHESIOLOGY DEVICES Therapeutic Devices § 868.5375 Heat and moisture condenser (artificial nose). (a) Identification. A heat and moisture condenser (artificial nose...

21 CFR 868.5375 - Heat and moisture condenser (artificial nose).

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Heat and moisture condenser (artificial nose). 868... SERVICES (CONTINUED) MEDICAL DEVICES ANESTHESIOLOGY DEVICES Therapeutic Devices § 868.5375 Heat and moisture condenser (artificial nose). (a) Identification. A heat and moisture condenser (artificial nose...

Meta-Analysis of Attention-Deficit/Hyperactivity Disorder or Attention-Deficit/Hyperactivity Disorder Symptoms, Restriction Diet, and Synthetic Food Color Additives

ERIC Educational Resources Information Center

Nigg, Joel T.; Lewis, Kara; Edinger, Tracy; Falk, Michael

2012-01-01

Objective: The role of diet and of food colors in attention-deficit/hyperactivity disorder (ADHD) or its symptoms warrants updated quantitative meta-analysis, in light of recent divergent policy in Europe and the United States. Method: Studies were identified through a literature search using the PubMed, Cochrane Library, and PsycNET databases…

Predicting ovarian malignancy: application of artificial neural networks to transvaginal and color Doppler flow US.

PubMed

Biagiotti, R; Desii, C; Vanzi, E; Gacci, G

1999-02-01

To compare the performance of artificial neural networks (ANNs) with that of multiple logistic regression (MLR) models for predicting ovarian malignancy in patients with adnexal masses by using transvaginal B-mode and color Doppler flow ultrasonography (US). A total of 226 adnexal masses were examined before surgery: Fifty-one were malignant and 175 were benign. The data were divided into training and testing subsets by using a "leave n out method." The training subsets were used to compute the optimum MLR equations and to train the ANNs. The cross-validation subsets were used to estimate the performance of each of the two models in predicting ovarian malignancy. At testing, three-layer back-propagation networks, based on the same input variables selected by using MLR (i.e., women's ages, papillary projections, random echogenicity, peak systolic velocity, and resistance index), had a significantly higher sensitivity than did MLR (96% vs 84%; McNemar test, p = .04). The Brier scores for ANNs were significantly lower than those calculated for MLR (Student t test for paired samples, P = .004). ANNs might have potential for categorizing adnexal masses as either malignant or benign on the basis of multiple variables related to demographic and US features.

Component of Caramel Food Coloring, THI, Causes Lymphopenia Indirectly via a Key Metabolic Intermediate.

PubMed

Ohtoyo, Mamoru; Machinaga, Nobuo; Inoue, Ryotaku; Hagihara, Katsunobu; Yuita, Hiroshi; Tamura, Masakazu; Hashimoto, Ryuji; Chiba, Jun; Muro, Fumihito; Watanabe, Jun; Kobayashi, Yoshimasa; Abe, Koji; Kita, Yasuo; Nagasaki, Miyuki; Shimozato, Takaichi

2016-05-19

Caramel color is widely used in the food industry, and its many variations are generally considered to be safe. It has been known for a long time that THI (2-acetyl-4-(tetrahydroxybutyl)imidazole), a component of caramel color III, causes lymphopenia in animals through sphingosine 1-phosphate (S1P) lyase (S1PL) inhibition. However, this mechanism of action has not been fully validated because THI does not inhibit S1PL in vitro. To reconcile this situation, we examined molecular details of THI mechanism of action using "smaller" THI derivatives. We identified a bioactive derivative, A6770, which has the same lymphopenic effect as THI via S1PL inhibition. In the case of A6770 we observe this effect both in vitro and in vivo, and demonstrate that A6770 is phosphorylated and inhibits S1PL in the same way as 4-deoxypyridoxine. In addition, A6770 was detected in rat plasma following oral administration of THI, suggesting that A6770 is a key metabolic intermediate of THI. Copyright © 2016 Elsevier Ltd. All rights reserved.

Overview of Food Ingredients, Additives and Colors

MedlinePlus

... use at home every day (e.g., sugar, baking soda, salt, vanilla, yeast, spices and colors). Still, ... Leavening agents allow baked goods to rise during baking. Some additives help control the acidity and alkalinity ...

Color psychology: effects of perceiving color on psychological functioning in humans.

PubMed

Elliot, Andrew J; Maier, Markus A

2014-01-01

Color is a ubiquitous perceptual stimulus that is often considered in terms of aesthetics. Here we review theoretical and empirical work that looks beyond color aesthetics to the link between color and psychological functioning in humans. We begin by setting a historical context for research in this area, particularly highlighting methodological issues that hampered earlier empirical work. We proceed to overview theoretical and methodological advances during the past decade and conduct a review of emerging empirical findings. Our empirical review focuses especially on color in achievement and affiliation/attraction contexts, but it also covers work on consumer behavior as well as food and beverage evaluation and consumption. The review clearly shows that color can carry important meaning and can have an important impact on people's affect, cognition, and behavior. The literature remains at a nascent stage of development, however, and we note that considerable work on boundary conditions, moderators, and real-world generalizability is needed before strong conceptual statements and recommendations for application are warranted. We provide suggestions for future research and conclude by emphasizing the broad promise of research in this area.

21 CFR 70.45 - Allocation of color additives.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Allocation of color additives. 70.45 Section 70.45... ADDITIVES Safety Evaluation § 70.45 Allocation of color additives. Whenever, in the consideration of a petition or a proposal to list a color additive or to alter an existing listing, the data before the...

75 FR 13556 - Biocompatibles UK Ltd.; Filing of Color Additive Petition

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-22

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-C-0077] Biocompatibles UK Ltd.; Filing of Color Additive Petition AGENCY: Food and Drug Administration, HHS. ACTION... filed a petition proposing that the color additive regulations be amended to provide for the safe use of...

78 FR 18611 - Summit on Color in Medical Imaging; Cosponsored Public Workshop; Request for Comments

Federal Register 2010, 2011, 2012, 2013, 2014

2013-03-27

...] Summit on Color in Medical Imaging; Cosponsored Public Workshop; Request for Comments AGENCY: Food and...: The Food and Drug Administration (FDA) and cosponsor International Color Consortium (ICC) are announcing the following public workshop entitled ``Summit on Color in Medical Imaging: An International...

Cool colors: color-induced nasal thermal sensations.

PubMed

Michael, George A; Rolhion, Pauline

2008-05-09

We asked subjects to sniff a bottle containing distilled water and to say whether they felt a cooling or warming sensation in the nasal cavity. Odorless food coloring was added to three of these bottles so as to obtain one yellow, one green, one red and one colorless solution. Subjects were presented with each bottle four times under free viewing conditions or while blindfolded, and each nostril was tested separately. Although no thermal stimulus was present, subjects reported thermal sensations, but only under free viewing conditions. The nature of these sensations depended on the color of the solution, with green inducing cooling and red warming sensations. It also depended on which nostril was tested, with warming sensations evidenced only when the left nostril was tested, and cooling sensations only when the right nostril was tested. It is the first time color has been reported to induce nasal thermal sensations in the absence of thermal stimuli. These results are therefore entirely new. Furthermore, they suggest that thermosensory processing and judgment may depend on lateralized processes in the human brain.

21 CFR 14.140 - Establishment of a color additive advisory committee.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Establishment of a color additive advisory... SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14.140 Establishment of a color additive advisory committee. The Commissioner will establish a color...

Adhesive Systems as an Alternative Material for Color Masking of White Spot Lesions: Do They Work?

PubMed

de Lacerda, Ana Júlia Farias; da Silva Ávila, Daniele Mara; Borges, Alessandra Buhler; Pucci, Cesar Rogerio; Rocha Gomes Torres, Carlos

2016-01-01

To evaluate the color masking effect of infiltration treatment of artificial white spot lesions (AWSL) using a dedicated resin in comparison to different adhesive systems. Enamel/dentin specimens were obtained from bovine incisors and baseline color was assessed using a reflectance spectrophotometer, according to the CIE L*a*b* system. AWSL were produced using a buffered acid solution and a new color evaluation was performed. The specimens were divided into 8 groups: control: artificial saliva changed daily for 7 days; IC: infiltrating resin Icon; EC: EquiaCoat; FU: Futurabond U; SBU: Single Bond U; SBMP: Scotchbond MP; OB: OptibondFL; BF: Bioforty. After the treatments, the color was evaluated again and the values for the parameters ΔL (change in lightness), Δa (change in chroma), Δb (change in hue), and ΔE (general color difference) were calculated in relation to baseline. Data were analyzed by one-way ANOVA and Tukey's tests. After treatment, ANOVA showed significant differences for all parameters (p = 0.001). Tukey's test showed the greatest lightness reduction (ΔL) for the IC group, followed by EC, FU, and SBU. The SBMP, OB, and BF groups were similar to the control. For Δb values, all groups showed differences in relation to the control, with no differences between them. In relation to ΔE, all groups showed differences in relation to the control (ΔE = 5.24), with no significant differences between them. ΔE values after application of all resinous materials were lower than the threshold of 3.7, indicating effective color masking. The Icon infiltrant produced a greater lightness reduction of white lesions (ΔL). For general color difference (ΔE), all the resinous materials tested were able to color mask artificial AWSL.

21 CFR 70.5 - General restrictions on use of color additives.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false General restrictions on use of color additives. 70... GENERAL COLOR ADDITIVES General Provisions § 70.5 General restrictions on use of color additives. (a) Color additives for use in the area of the eye. No listing or certification of a color additive shall be...

76 FR 20992 - Sun Chemical Corp.; Filing of Color Additive Petition

Federal Register 2010, 2011, 2012, 2013, 2014

2011-04-14

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-C-0050] Sun Chemical Corp.; Filing of Color Additive Petition AGENCY: Food and Drug Administration, HHS... filed a petition proposing that the color additive regulations for D&C Red No. 6 and D&C Red No. 7 be...

21 CFR 14.145 - Procedures of a color additive advisory committee.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Procedures of a color additive advisory committee... SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14.145 Procedures of a color additive advisory committee. (a) A color additive advisory committee is...

21 CFR 14.142 - Functions of a color additive advisory committee.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Functions of a color additive advisory committee... SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14.142 Functions of a color additive advisory committee. (a) A color additive advisory committee reviews...

21 CFR 2.25 - Grain seed treated with poisonous substances; color identification to prevent adulteration of...

Code of Federal Regulations, 2010 CFR

2010-04-01

... the natural color of the food seed as to make admixture of treated, denatured seeds with good food... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Grain seed treated with poisonous substances; color identification to prevent adulteration of human and animal food. 2.25 Section 2.25 Food and Drugs...

21 CFR 14.155 - Fees and compensation pertaining to a color additive advisory committee.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Fees and compensation pertaining to a color additive advisory committee. 14.155 Section 14.155 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive...

21 CFR 14.155 - Fees and compensation pertaining to a color additive advisory committee.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Fees and compensation pertaining to a color additive advisory committee. 14.155 Section 14.155 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive...

21 CFR 14.155 - Fees and compensation pertaining to a color additive advisory committee.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Fees and compensation pertaining to a color additive advisory committee. 14.155 Section 14.155 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive...

21 CFR 146.121 - Frozen concentrate for artificially sweetened lemonade.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen concentrate for artificially sweetened lemonade. 146.121 Section 146.121 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific...

75 FR 5887 - Listing of Color Additives Exempt From Certification; Paracoccus Pigment; Confirmation of...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-02-05

... pigment as a color additive in the feed of salmonid fish to enhance the color of their flesh. DATES: The... for the safe use of paracoccus pigment as a color additive in the feed of salmonid fish to enhance the... of Food and Drugs, and redelegated to the Director, Office of Food Additive Safety, notice is given...

21 CFR 14.147 - Membership of a color additive advisory committee.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Membership of a color additive advisory committee... SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14.147 Membership of a color additive advisory committee. (a) The members of a color additive advisory...

21 CFR 146.126 - Frozen concentrate for colored lemonade.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen concentrate for colored lemonade. 146.126 Section 146.126 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned...

In vitro study of color stability of polycrystalline and monocrystalline ceramic brackets

PubMed Central

de Oliveira, Cibele Braga; Maia, Luiz Guilherme Martins; Santos-Pinto, Ary; Gandini Júnior, Luiz Gonzaga

2014-01-01

Objective The aim of this in vitro study was to analyze color stability of monocrystalline and polycrystalline ceramic brackets after immersion in dye solutions. Methods Seven ceramic brackets of four commercial brands were tested: Two monocrystalline and two polycrystalline. The brackets were immersed in four dye solutions (coffee, red wine, Coke and black tea) and in artificial saliva for the following times: 24 hours, 7, 14 and 21 days, respectively. Color changes were measured by a spectrophotometer. Data were assessed by Multivariate Profile Analysis, Analysis of Variance (ANOVA) and Multiple Comparison Tests of means. Results There was a perceptible change of color in all ceramic brackets immersed in coffee (ΔE* Allure = 7.61, Inspire Ice = 6.09, Radiance = 6.69, Transcend = 7.44), black tea (ΔE* Allure = 6.24, Inspire Ice = 5.21, Radiance = 6.51, Transcend = 6.14) and red wine (ΔE* Allure = 6.49, Inspire Ice = 4.76, Radiance = 5.19, Transcend = 5.64), but no change was noticed in Coke and artificial saliva (ΔE < 3.7). Conclusion Ceramic brackets undergo color change when exposed to solutions of coffee, black tea and red wine. However, the same crystalline structure, either monocrystalline or polycrystalline, do not follow the same or a similar pattern in color change, varying according to the bracket fabrication, which shows a lack of standardization in the manufacturing process. Coffee dye produced the most marked color changes after 21 days of immersion for most ceramic brackets evaluated. PMID:25279530

In vitro study of color stability of polycrystalline and monocrystalline ceramic brackets.

PubMed

de Oliveira, Cibele Braga; Maia, Luiz Guilherme Martins; Santos-Pinto, Ary; Gandini Junior, Luiz Gonzaga

2014-01-01

The aim of this in vitro study was to analyze color stability of monocrystalline and polycrystalline ceramic brackets after immersion in dye solutions. Seven ceramic brackets of four commercial brands were tested: Two monocrystalline and two polycrystalline. The brackets were immersed in four dye solutions (coffee, red wine, Coke and black tea) and in artificial saliva for the following times: 24 hours, 7, 14 and 21 days, respectively. Color changes were measured by a spectrophotometer. Data were assessed by Multivariate Profile Analysis, Analysis of Variance (ANOVA) and Multiple Comparison Tests of means. There was a perceptible change of color in all ceramic brackets immersed in coffee (ΔE* Allure = 7.61, Inspire Ice = 6.09, Radiance = 6.69, Transcend = 7.44), black tea (ΔE* Allure = 6.24, Inspire Ice = 5.21, Radiance = 6.51, Transcend = 6.14) and red wine (ΔE* Allure = 6.49, Inspire Ice = 4.76, Radiance = 5.19, Transcend = 5.64), but no change was noticed in Coke and artificial saliva (ΔE < 3.7). Ceramic brackets undergo color change when exposed to solutions of coffee, black tea and red wine. However, the same crystalline structure, either monocrystalline or polycrystalline, do not follow the same or a similar pattern in color change, varying according to the bracket fabrication, which shows a lack of standardization in the manufacturing process. Coffee dye produced the most marked color changes after 21 days of immersion for most ceramic brackets evaluated.

21 CFR 880.2900 - Clinical color change thermometer.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Clinical color change thermometer. 880.2900 Section 880.2900 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL HOSPITAL AND PERSONAL USE DEVICES General Hospital and Personal Use...

21 CFR 880.2900 - Clinical color change thermometer.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Clinical color change thermometer. 880.2900 Section 880.2900 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL HOSPITAL AND PERSONAL USE DEVICES General Hospital and Personal Use...

21 CFR 880.2900 - Clinical color change thermometer.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Clinical color change thermometer. 880.2900 Section 880.2900 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL HOSPITAL AND PERSONAL USE DEVICES General Hospital and Personal Use...

21 CFR 880.2900 - Clinical color change thermometer.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Clinical color change thermometer. 880.2900 Section 880.2900 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES GENERAL HOSPITAL AND PERSONAL USE DEVICES General Hospital and Personal Use...

Artificial sweeteners: safe or unsafe?

PubMed

Qurrat-ul-Ain; Khan, Sohaib Ahmed

2015-02-01

Artificial sweeteners or intense sweeteners are sugar substitutes that are used as an alternative to table sugar. They are many times sweeter than natural sugar and as they contain no calories, they may be used to control weight and obesity. Extensive scientific research has demonstrated the safety of the six low-calorie sweeteners currently approved for use in foods in the U.S. and Europe (stevia, acesulfame-K, aspartame, neotame, saccharin and sucralose), if taken in acceptable quantities daily. There is some ongoing debate over whether artificial sweetener usage poses a health threat .This review article aims to cover thehealth benefits, and risks, of consuming artificial sweeteners, and discusses natural sweeteners which can be used as alternatives.

21 CFR 80.35 - Color additive mixtures; certification and exemption from certification.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Color additive mixtures; certification and... HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVE CERTIFICATION Certification Procedures § 80.35 Color additive mixtures; certification and exemption from certification. (a) Color additive mixtures to be...

21 CFR 80.35 - Color additive mixtures; certification and exemption from certification.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Color additive mixtures; certification and... HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVE CERTIFICATION Certification Procedures § 80.35 Color additive mixtures; certification and exemption from certification. (a) Color additive mixtures to be...

21 CFR 80.35 - Color additive mixtures; certification and exemption from certification.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Color additive mixtures; certification and... HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVE CERTIFICATION Certification Procedures § 80.35 Color additive mixtures; certification and exemption from certification. (a) Color additive mixtures to be...

Impact of Regulatory Interventions to Reduce Intake of Artificial Trans–Fatty Acids: A Systematic Review

PubMed Central

Almíron-Roig, Eva; Monsivais, Pablo; Jebb, Susan A.; Benjamin Neelon, Sara E.; Griffin, Simon J.; Ogilvie, David B.

2015-01-01

We examined the impact of regulatory action to reduce levels of artificial trans–fatty acids (TFAs) in food. We searched Medline, Embase, ISI Web of Knowledge, and EconLit (January 1980 to December 2012) for studies related to government regulation of food- or diet-related health behaviors from which we extracted the subsample of legislative initiatives to reduce artificial TFAs in food. We screened 38 162 articles and identified 14 studies that examined artificial TFA controls limiting permitted levels or mandating labeling. These measures achieved good compliance, with evidence of appropriate reformulation. Regulations grounded on maximum limits and mandated labeling can lead to reductions in actual and reported TFAs in food and appear to encourage food producers to reformulate their products. PMID:25602897

A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers.

PubMed

Assadpour, Elham; Jafari, Seid Mahdi

2018-06-08

Today, there is an ever-growing interest on natural food ingredients both by consumers and producers in the food industry. In fact, people are looking for those products in the market which are free from artificial and synthetic additives and can promote their health. These food bioactive ingredients should be formulated in such a way that protects them against harsh process and environmental conditions and safely could be delivered to the target organs and cells. Nanoencapsulation is a perfect strategy for this situation and there have been many studies in recent years for nanoencapsulation of food components and nutraceuticals by different technologies. In this review paper, our main goal is firstly to have an overview of nanoencapsulation techniques applicable to food ingredients in a systematic classification, i.e., lipid-based nanocarriers, nature-inspired nanocarriers, special-equipment-based nanocarriers, biopolymer nanocarriers, and other miscellaneous nanocarriers. Then, application of these cutting-edge nanocarriers for different nutraceuticals including phenolic compounds and antioxidants, natural food colorants, antimicrobial agents and essential oils, vitamins, minerals, flavors, fish oils and essential fatty acids will be discussed along with presenting some examples in each field.

21 CFR 80.35 - Color additive mixtures; certification and exemption from certification.

Code of Federal Regulations, 2011 CFR

2011-04-01

... certified if intended for use in foods, drugs, or cosmetics, or in coloring the human body, as the case may... cosmetics which color the human body, 29 FR 18495, Dec. 29, 1964. ... HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVE CERTIFICATION Certification Procedures § 80.35 Color...

21 CFR 80.35 - Color additive mixtures; certification and exemption from certification.

Code of Federal Regulations, 2010 CFR

2010-04-01

... certified if intended for use in foods, drugs, or cosmetics, or in coloring the human body, as the case may... cosmetics which color the human body, 29 FR 18495, Dec. 29, 1964. ... HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVE CERTIFICATION Certification Procedures § 80.35 Color...

Living Color Frame System: PC graphics tool for data visualization

NASA Technical Reports Server (NTRS)

Truong, Long V.

1993-01-01

Living Color Frame System (LCFS) is a personal computer software tool for generating real-time graphics applications. It is highly applicable for a wide range of data visualization in virtual environment applications. Engineers often use computer graphics to enhance the interpretation of data under observation. These graphics become more complicated when 'run time' animations are required, such as found in many typical modern artificial intelligence and expert systems. Living Color Frame System solves many of these real-time graphics problems.

Coloring attributes of betalains: a key emphasis on stability and future applications.

PubMed

Martins, Natália; Roriz, Custódio Lobo; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C F R

2017-04-19

Organoleptic characteristics largely determine food acceptance, selection, and subsequent consumption. Therefore, food colorants are extremely important in the food industry. However, based on the latest findings related to the side effects and toxicity issues of some synthetic colorants, consumers worldwide have shown increasing interest in natural alternatives. Betalains are good examples of natural colorants and therefore the present study reviews the main sources of these pigments, their structural elucidation and biosynthetic pathways, their chemical instability to different environmental factors, as well as their potential uses at the industrial level and also for pharmaceutical and cosmetic purposes, due to their ability to act as functional ingredients and health enhancers/promoters. Betalain natural pigments represent a promising and safe alternative to synthetic dyes, but their chemical instability has limited their widespread use. Temperature, pH, water activity, oxygen, light, chelating agents, the presence of other compounds, pigment concentration, storage, and processing conditions are the most important factors affecting their stability. It is, therefore, very important to establish optimum processing conditions to maximize the stability of betalains and their extraction yields, focusing on their effective use as natural food colorants, functional ingredients and value-added food products.

21 CFR 70.42 - Criteria for evaluating the safety of color additives.

Code of Federal Regulations, 2011 CFR

2011-04-01

... additives. 70.42 Section 70.42 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVES Safety Evaluation § 70.42 Criteria for evaluating the safety of color additives. (a) In deciding whether a petition is complete and suitable for filing and in reaching a decision...

Color stability of resin used for caries infiltration after exposure to different staining solutions.

PubMed

Borges, Ab; Caneppele, Tmf; Luz, M; Pucci, Cr; Torres, Crg

2014-01-01

PURPOSE : The aim of this study was to investigate the staining behavior of demineralized enamel infiltrated by low-viscosity resin. METHODS AND MATERIALS : Bovine enamel/dentin cylindrical samples (3 × 2 mm) were assigned into four groups (n=45) according to the enamel treatment: sound enamel (control), demineralization + artificial saliva, demineralization + daily application of 0.05% NaF, demineralization + resin infiltration (Icon, DMG). Artificial white spot lesions were produced in groups with demineralization. After the treatments, color was assessed by spectrophotometry, using the CIE L*a*b* system. The specimens (n=15) were then immersed in deionized water, red wine, or coffee for 10 minutes daily for eight days. Color was measured again, and the specimens were repolished with sandpaper discs. The final color was assessed. Data were analyzed by two-way analysis of variance and Tukey tests (α=0.05). A paired t-test was used for comparison between staining and repolishing conditions. RESULTS : There were significant differences for surface treatment and dye after staining and repolishing. Immersion in wine and coffee resulted in significantly increased color alteration (ΔE) compared with water (p=0.001). The resin-infiltrated group exhibited the highest staining values (p=0.001). The repolishing procedures resulted in significantly decreased color change. The exposure of specimens to colored solutions resulted in significant color alteration. The demineralized enamel treated with resin infiltration showed significantly higher staining than all other tested groups; however, the repolishing of the specimens minimized the staining effect.

21 CFR 73.1001 - Diluents in color additive mixtures for drug use exempt from certification.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Diluents in color additive mixtures for drug use exempt from certification. 73.1001 Section 73.1001 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Drugs...

21 CFR 73.1001 - Diluents in color additive mixtures for drug use exempt from certification.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 1 2014-04-01 2014-04-01 false Diluents in color additive mixtures for drug use exempt from certification. 73.1001 Section 73.1001 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Drugs...

21 CFR 73.1001 - Diluents in color additive mixtures for drug use exempt from certification.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Diluents in color additive mixtures for drug use exempt from certification. 73.1001 Section 73.1001 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Drugs...

21 CFR 73.1001 - Diluents in color additive mixtures for drug use exempt from certification.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Diluents in color additive mixtures for drug use exempt from certification. 73.1001 Section 73.1001 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Drugs...

Does Consuming Sugar and Artificial Sweeteners Change Taste Preferences?

PubMed Central

Bartolotto, Carole

2015-01-01

Americans consume a lot of sugar, primarily from sweeteners that are added to processed foods and beverages. Data from the US Department of Agriculture reveals that in 2013, Americans consumed 22.3 teaspoons of added caloric sweeteners a day, which is significantly more than the American Heart Association’s recommendation. Artificial and alternative sweeteners have also been added to a plethora of foods. These sweeteners range from about 180 times sweeter to as much as 13,000 times sweeter than sugar. Consumption of both sugar and artificial sweeteners may be changing our palates or taste preferences over time, increasing our desire for sweet foods. Unfortunately, the data on this are lacking. In the summer of 2014, a group of 20 people from Kaiser Permanente facilities throughout California agreed to cut out all added sugars and artificial sweeteners for 2 weeks and then complete a survey to determine whether their taste preferences had changed. After the 2-week challenge, 95% of participants (18 out of 19 respondents) found that sweet foods and drinks tasted sweeter or too sweet, 75% (15 out of 20 respondents) found that other foods tasted sweeter, and 95% (19 out of 20 respondents) said moving forward they would use less or even no sugar. Additionally, 86.6% of participants (13 out of 15 respondents) stopped craving sugar after 6 days. Although this was a small survey, the results suggest that using a 2-week sugar challenge can help to reset taste preferences and make consuming less or no sugar easier. Physicians should consider recommending a sugar and artificial sweetener challenge to all their patients, especially those with obesity, diabetes, or cardiovascular disease. PMID:26176574

Color of Meat and Poultry

MedlinePlus

... Forms Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District ... many questions received at the U.S. Department of Agriculture's Meat and Poultry Hotline concerning the color of ...

21 CFR 146.121 - Frozen concentrate for artificially sweetened lemonade.

Code of Federal Regulations, 2011 CFR

2011-04-01

... ingredients are not food additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act; or if they are food additives as so defined, they are used in conformity with regulations established... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Frozen concentrate for artificially sweetened...

Perception of artificial conspecifics by bearded dragons (Pogona vitticeps).

PubMed

Frohnwieser, Anna; Pike, Thomas W; Murray, John C; Wilkinson, Anna

2018-01-09

Artificial animals are increasingly used as conspecific stimuli in animal behavior research. However, researchers often have an incomplete understanding of how the species under study perceives conspecifics, and hence which features needed for a stimulus to be perceived appropriately. To investigate the features to which bearded dragons (Pogona vitticeps) attend, we measured their lateralized eye use when assessing a successive range of stimuli. These ranged through several stages of realism in artificial conspecifics, to see how features such as color, the presence of eyes, body shape and motion influence behavior. We found differences in lateralized eye use depending on the sex of the observing bearded dragon and the artificial conspecific, as well as the artificial conspecific's behavior. Therefore, this approach can inform the design of robotic animals that elicit biologically-meaningful responses in live animals. This article is protected by copyright. All rights reserved.

Nature's palette: the search for natural blue colorants.

PubMed

Newsome, Andrew G; Culver, Catherine A; van Breemen, Richard B

2014-07-16

The food and beverage industry is seeking to broaden the palette of naturally derived colorants. Although considerable effort has been devoted to the search for new blue colorants in fruits and vegetables, less attention has been directed toward blue compounds from other sources such as bacteria and fungi. The current work reviews known organic blue compounds from natural plant, animal, fungal, and microbial sources. The scarcity of blue-colored metabolites in the natural world relative to metabolites of other colors is discussed, and structural trends common among natural blue compounds are identified. These compounds are grouped into seven structural classes and evaluated for their potential as new color additives.

Spatial cues more salient than color cues in cotton-top tamarins (Saguinus oedipus) reversal learning.

PubMed

Gaudio, Jennifer L; Snowdon, Charles T

2008-11-01

Animals living in stable home ranges have many potential cues to locate food. Spatial and color cues are important for wild Callitrichids (marmosets and tamarins). Field studies have assigned the highest priority to distal spatial cues for determining the location of food resources with color cues serving as a secondary cue to assess relative ripeness, once a food source is located. We tested two hypotheses with captive cotton-top tamarins: (a) Tamarins will demonstrate higher rates of initial learning when rewarded for attending to spatial cues versus color cues. (b) Tamarins will show higher rates of correct responses when transferred from color cues to spatial cues than from spatial cues to color cues. The results supported both hypotheses. Tamarins rewarded based on spatial location made significantly more correct choices and fewer errors than tamarins rewarded based on color cues during initial learning. Furthermore, tamarins trained on color cues showed significantly increased correct responses and decreased errors when cues were reversed to reward spatial cues. Subsequent reversal to color cues induced a regression in performance. For tamarins spatial cues appear more salient than color cues in a foraging task. (PsycINFO Database Record (c) 2008 APA, all rights reserved).

16 CFR 301.19 - Pointing, dyeing, bleaching or otherwise artificially coloring.

Code of Federal Regulations, 2011 CFR

2011-01-01

... bleaching means the process for producing a lighter shade of a fur, or removing off-color spots and stains... approximately .1000 grams of mink hair into a beaker with 20 ml. concentrated nitric acid. Evaporate just to...

16 CFR 301.19 - Pointing, dyeing, bleaching or otherwise artificially coloring.

Code of Federal Regulations, 2012 CFR

2012-01-01

... bleaching means the process for producing a lighter shade of a fur, or removing off-color spots and stains... approximately .1000 grams of mink hair into a beaker with 20 ml. concentrated nitric acid. Evaporate just to...

16 CFR 301.19 - Pointing, dyeing, bleaching or otherwise artificially coloring.

Code of Federal Regulations, 2014 CFR

2014-01-01

... bleaching means the process for producing a lighter shade of a fur, or removing off-color spots and stains... approximately .1000 grams of mink hair into a beaker with 20 ml. concentrated nitric acid. Evaporate just to...

16 CFR 301.19 - Pointing, dyeing, bleaching or otherwise artificially coloring.

Code of Federal Regulations, 2013 CFR

2013-01-01

... bleaching means the process for producing a lighter shade of a fur, or removing off-color spots and stains... approximately .1000 grams of mink hair into a beaker with 20 ml. concentrated nitric acid. Evaporate just to...

16 CFR 301.19 - Pointing, dyeing, bleaching or otherwise artificially coloring.

Code of Federal Regulations, 2010 CFR

2010-01-01

... bleaching means the process for producing a lighter shade of a fur, or removing off-color spots and stains... approximately .1000 grams of mink hair into a beaker with 20 ml. concentrated nitric acid. Evaporate just to...

Chromatic stability of acrylic resins of artificial eyes submitted to accelerated aging and polishing.

PubMed

Goiato, Marcelo Coelho; Santos, Daniela Micheline dos; Souza, Josiene Firmino; Moreno, Amália; Pesqueira, Aldiéris Alves

2010-12-01

Esthetics and durability of materials used to fabricate artificial eyes has been an important issue since artificial eyes are essential to restore esthetics and function, protect the remaining tissues and help with patients' psychological therapy. However, these materials are submitted to degrading effects of environmental agents on the physical properties of the acrylic resin. This study assessed the color stability of acrylic resins used to fabricate sclera in three basic shades (N1, N2 and N3) when subjected to accelerated aging, mechanical and chemical polishing. Specimens of each resin were fabricated and submitted to mechanical and chemical polishing. Chromatic analysis was performed before and after accelerated aging through ultraviolet reflection spectrophotometry. All specimens revealed color alteration following polishing and accelerated aging. The resins presented statistically significant chromatic alteration (p<0.01) between the periods of 252 and 1008 h. Both polishing methods presented no significant difference between the values of color derivatives of resins.

Food additives: Sodium benzoate, potassium sorbate, azorubine, and tartrazine modify the expression of NFκB, GADD45α, and MAPK8 genes.

PubMed

Raposa, B; Pónusz, R; Gerencsér, G; Budán, F; Gyöngyi, Z; Tibold, A; Hegyi, D; Kiss, I; Koller, Á; Varjas, T

2016-09-01

It has been reported that some of the food additives may cause sensitization, inflammation of tissues, and potentially risk factors in the development of several chronic diseases. Thus, we hypothesized that expressions of common inflammatory molecules - known to be involved in the development of various inflammatory conditions and cancers - are affected by these food additives. We investigated the effects of commonly used food preservatives and artificial food colorants based on the expressions of NFκB, GADD45α, and MAPK8 (JNK1) from the tissues of liver. RNA was isolated based on Trizol protocol and the activation levels were compared between the treated and the control groups. Tartrazine alone could elicit effects on the expressions of NFκB (p = 0.013) and MAPK8 (p = 0.022). Azorubine also resulted in apoptosis according to MAPK8 expression (p = 0.009). Preservatives were anti-apoptotic in high dose. Sodium benzoate (from low to high doses) dose-dependently silenced MAPK8 expression (p = 0.004 to p = 0.002). Addition of the two preservatives together elicited significantly greater expression of MAPK8 at half-fold dose (p = 0.002) and at fivefold dose (p = 0.008). This study suggests that some of the food preservatives and colorants can contribute to the activation of inflammatory pathways.

Influence of surface sealing on color stability and roughness of composite submitted to ultraviolet-accelerated aging.

PubMed

Catelan, Anderson; Suzuki, Thaís Yumi Umeda; Becker, Francisco; Briso, André Luiz Fraga; Dos Santos, Paulo Henrique

2017-05-01

In the present study, we evaluated the influence of surface sealing on color stability and surface roughness of a composite resin after accelerated artificial aging. Thirty-two specimens of a composite were prepared. After 24 h, the specimens were polished and divided into four groups (n = 8), according to the surface sealant used, including the control, which had no sealant application. Baseline color was measured according to the CIELab system using a reflection spectrophotometer. Surface roughness was determined using a profilometer with a cut-off of 0.25 mm. After these tests, specimens were aged for 252 h in an ultraviolet (UV)-accelerated aging chamber. Color stability was determined by difference between coordinates obtained before and after the aging procedure. Data of color change and roughness were evaluated by anova and Fisher's exact test (α = 0.05). The results showed that the unsealed group had the highest color change compared to other groups (P = 0.0289), and there was no significant difference between groups sealed with surface sealant (P > 0.05). The artificial aging caused an increase in roughness values independent of the experimental group studied (P = 0.0015). The sealed composites showed lower color change after UV aging, but all groups showed clinically-acceptable color change, and only liquid polish decreased roughness. © 2016 John Wiley & Sons Australia, Ltd.

The effect of different drinks on tooth color after home bleaching

PubMed Central

Karadas, Muhammet; Seven, Nilgun

2014-01-01

Objective: This study evaluated the influence of coffee, tea, cola, and red wine staining on the color of teeth after home bleaching. Materials and Methods: A total of 45 samples were obtained from 45 sound maxillary central incisors. The home bleaching procedure was performed using 10% carbamide peroxide gel applied to the sample surface for a period of 6 h each day, for 14 days. After bleaching, baseline color measurements were taken, and the samples were immersed in four staining solutions (coffee, tea, cola, and red wine) or artificial saliva (n = 9). Following 15 min and 6 h of immersion on the first day and next day, respectively, the samples were washed with distilled water for 10 s. After 15 min, 6 h, 1 week, and 1 month immersions, the color values of each sample were remeasured and the color change values (∆E) were calculated. Color change analysis was performed using a spectrophotometer. The results were analyzed using analysis of variance and Tukey's honestly significant difference test (P <0.05). Results: Of all the staining solutions, the lowest ∆E values were observed with coffee staining versus artificial saliva (control group), for all time intervals evaluated after whitening. Although no statistically differences were observed between the coffee and control group at all the time points evaluated, there were statistically significant differences between the red wine, cola, and tea solutions. Conclusion: Following tooth whitening, patients should avoid drinks that cause tooth staining, particularly red wine, tea and cola. PMID:24966778

21 CFR 14.155 - Fees and compensation pertaining to a color additive advisory committee.

Code of Federal Regulations, 2011 CFR

2011-04-01

... additive advisory committee. 14.155 Section 14.155 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE Color Additive Advisory Committees § 14.155 Fees and compensation pertaining to a color additive advisory committee. (a...

An ecological valence theory of human color preference

PubMed Central

Palmer, Stephen E.; Schloss, Karen B.

2010-01-01

Color preference is an important aspect of visual experience, but little is known about why people in general like some colors more than others. Previous research suggested explanations based on biological adaptations [Hurlbert AC, Ling YL (2007) Curr Biol 17:623–625] and color-emotions [Ou L-C, Luo MR, Woodcock A, Wright A (2004) Color Res Appl 29:381–389]. In this article we articulate an ecological valence theory in which color preferences arise from people’s average affective responses to color-associated objects. An empirical test provides strong support for this theory: People like colors strongly associated with objects they like (e.g., blues with clear skies and clean water) and dislike colors strongly associated with objects they dislike (e.g., browns with feces and rotten food). Relative to alternative theories, the ecological valence theory both fits the data better (even with fewer free parameters) and provides a more plausible, comprehensive causal explanation of color preferences. PMID:20421475

An ecological valence theory of human color preference.

PubMed

Palmer, Stephen E; Schloss, Karen B

2010-05-11

Color preference is an important aspect of visual experience, but little is known about why people in general like some colors more than others. Previous research suggested explanations based on biological adaptations [Hurlbert AC, Ling YL (2007) Curr Biol 17:623-625] and color-emotions [Ou L-C, Luo MR, Woodcock A, Wright A (2004) Color Res Appl 29:381-389]. In this article we articulate an ecological valence theory in which color preferences arise from people's average affective responses to color-associated objects. An empirical test provides strong support for this theory: People like colors strongly associated with objects they like (e.g., blues with clear skies and clean water) and dislike colors strongly associated with objects they dislike (e.g., browns with feces and rotten food). Relative to alternative theories, the ecological valence theory both fits the data better (even with fewer free parameters) and provides a more plausible, comprehensive causal explanation of color preferences.

21 CFR 71.22 - Deception as a basis for refusing to issue regulations; deceptive use of a color additive for...

Code of Federal Regulations, 2013 CFR

2013-04-01

... regulations; deceptive use of a color additive for which a regulation has issued. 71.22 Section 71.22 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVE... regulation for a color additive authorizing its use generally in or on a food, drug, or cosmetic shall not be...

21 CFR 71.22 - Deception as a basis for refusing to issue regulations; deceptive use of a color additive for...

Code of Federal Regulations, 2012 CFR

2012-04-01

... regulations; deceptive use of a color additive for which a regulation has issued. 71.22 Section 71.22 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVE... regulation for a color additive authorizing its use generally in or on a food, drug, or cosmetic shall not be...

21 CFR 71.22 - Deception as a basis for refusing to issue regulations; deceptive use of a color additive for...

Code of Federal Regulations, 2014 CFR

2014-04-01

... regulations; deceptive use of a color additive for which a regulation has issued. 71.22 Section 71.22 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVE... regulation for a color additive authorizing its use generally in or on a food, drug, or cosmetic shall not be...

21 CFR 71.22 - Deception as a basis for refusing to issue regulations; deceptive use of a color additive for...

Code of Federal Regulations, 2010 CFR

2010-04-01

... regulations; deceptive use of a color additive for which a regulation has issued. 71.22 Section 71.22 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL COLOR ADDITIVE... regulation for a color additive authorizing its use generally in or on a food, drug, or cosmetic shall not be...

Coloration affects heating and cooling in three color morphs of the Australian bluetongue lizard, Tiliqua scincoides.

PubMed

Geen, Michael R S; Johnston, Gregory R

2014-07-01

The color-mediated thermoregulation hypothesis predicts that dark body color (low reflectance) allows organisms to gain heat more efficiently than does pale coloration (high reflectance). This prediction is intuitive and widely assumed to be true, but has poor empirical support. We used rare, captive-bred, mutant melanistic, albino and wild-type Australian bluetongue lizards, Tiliqua scincoides to measure the effects of skin reflectance on the heating and cooling rates. We measured heating under an artificial radiant heat source and cooling rates in an ice-cooled box using live lizards in a room with still air. The effect of skin reflectance on heat transfer was clear, despite the substantial influence of body size. Melanistic T. scincoides showed low reflectance and gained heat faster than highly reflective albinos. Melanistic lizards also lost heat faster than albinos. Wild-type lizards were intermediate in reflectance, gained heat at rates indistinguishable from melanistic lizards, and lost heat at rates indistinguishable from albino lizards. This study system allowed us to control for variables that were confounded in other studies and may explain the inconsistent support for the color-mediated thermoregulation hypothesis. Our results provide clear evidence that skin reflectance influences the rate of heating and cooling in ectotherms. Copyright © 2014 Elsevier Ltd. All rights reserved.

CRITICAL ANALYSIS OF ARTIFICIAL TEETH FOR ENDODONTIC TEACHING

PubMed Central

Nassri, Maria Renata Giazzi; Carlik, Jaime; da Silva, Camila Roberta Nepomuceno; Okagawa, Renata Elisa; Lin, Suzy

2008-01-01

The purpose of this study was to evaluate the use of artificial teeth for endodontic teaching. A questionnaire was prepared and submitted to 18 professors of Endodontics from different Brazilian universities to evaluate the following features of five cloudy resin artificial teeth: internal and external anatomy; coronal chambers regarding their size, shape and canal path; root canal regarding their size, shape and position; fulfillment of the pulp chamber and root canals by considering the texture, quantity, color, and ease of handling; resin hardness and visualization of the radiographic image. The results presented favorable opinions, in terms of internal and external anatomy, coronal pulp chambers and root canal and handling and radiographic imaging. The contents of the pulp space and hardness of the teeth were considered satisfactory. The average grade assigned to the artificial tooth quality was 8.4, in a 0-10 scale. In conclusion, the artificial teeth have potential to replace the natural teeth in endodontic teaching; however, improvements are still necessary to reach a better quality model. PMID:19089288

Critical analysis of artificial teeth for endodontic teaching.

PubMed

Nassri, Maria Renata Giazzi; Carlik, Jaime; da Silva, Camila Roberta Nepomuceno; Okagawa, Renata Elisa; Lin, Suzy

2008-01-01

The purpose of this study was to evaluate the use of artificial teeth for endodontic teaching. A questionnaire was prepared and submitted to 18 professors of Endodontics from different Brazilian universities to evaluate the following features of five cloudy resin artificial teeth: internal and external anatomy; coronal chambers regarding their size, shape and canal path; root canal regarding their size, shape and position; fulfillment of the pulp chamber and root canals by considering the texture, quantity, color, and ease of handling; resin hardness and visualization of the radiographic image. The results presented favorable opinions, in terms of internal and external anatomy, coronal pulp chambers and root canal and handling and radiographic imaging. The contents of the pulp space and hardness of the teeth were considered satisfactory. The average grade assigned to the artificial tooth quality was 8.4, in a 0-10 scale. In conclusion, the artificial teeth have potential to replace the natural teeth in endodontic teaching; however, improvements are still necessary to reach a better quality model.

Development of the IES method for evaluating the color rendition of light sources

DOE PAGES

David, Aurelien; Fini, Paul T.; Houser, Kevin W.; ...

2015-06-08

We have developed a two-measure system for evaluating light sources’ color rendition that builds upon conceptual progress of numerous researchers over the last two decades. The system quantifies the color fidelity and color gamut (change in object chroma) of a light source in comparison to a reference illuminant. The calculations are based on a newly developed set of reflectance data from real samples uniformly distributed in color space (thereby fairly representing all colors) and in wavelength space (thereby precluding artificial optimization of the color rendition scores by spectral engineering). The color fidelity score R f is an improved version ofmore » the CIE color rendering index. The color gamut score R g is an improved version of the Gamut Area Index. In combination, they provide two complementary assessments to guide the optimization of future light sources. This method summarizes the findings of the Color Metric Task Group of the Illuminating Engineering Society of North America (IES). It is adopted in the upcoming IES TM-30-2015, and is proposed for consideration with the International Commission on Illumination (CIE).« less

Evidence for sexual selection on structural plumage coloration in female eastern bluebirds (Sialia sialis).

PubMed

Siefferman, Lynn; Hill, Geoffrey E

2005-08-01

Although the function of ornamental traits in males has been the focus of intensive research for decades, expression of such traits in females has received much less study. Eastern bluebirds (Sialia sialis) display structurally based ultraviolet/blue and melanin-based chestnut plumage, and in males this plumage coloration is related to both reproductive success and competitive ability. Compared to males, female bluebirds show a subdued expression of blue and chestnut ornamental coloration, and we used a combination of an aviary nutritional-stress experiment and four years of field data to test the hypothesis that coloration functions as a signal of female quality. First, we tested the effect of food intake on expression of structural and melanin coloration in female eastern bluebirds to determine whether structural or melanin coloration are condition-dependent traits. Females that were given ad libitum access to food displayed more ornamented structural coloration than females on a food-restricted diet, but there was no effect of the experiment on melanin ornamentation. Second, we used field data to assess whether female ornamentation correlated with measures of mate quality and parental effort. The structural coloration of females predicted first egg date, maternal provisioning rates, and measures of reproductive success. These data indicate that structural coloration is dependent on nutritional condition and suggest that sexual selection is acting on structurally based plumage coloration in female eastern bluebirds.

75 FR 10808 - CIBA Vision Corp.; Withdrawal of Color Additive Petitions

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-09

...) CIBA Vision Corp.; Withdrawal of Color Additive Petitions AGENCY: Food and Drug Administration, HHS... Director, Office of Food Additive Safety, Center for Food Safety and Applied Nutrition. [FR Doc. 2010-4972... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket Nos. FDA-2005-C-0245...

Dual-modality impairment of implicit learning of letter-strings versus color-patterns in patients with schizophrenia.

PubMed

Chiu, Ming-Jang; Liu, Kristina; Hsieh, Ming H; Hwu, Hai-Gwo

2005-12-12

Implicit learning was reported to be intact in schizophrenia using artificial grammar learning. However, emerging evidence indicates that artificial grammar learning is not a unitary process. The authors used dual coding stimuli and schizophrenia clinical symptom dimensions to re-evaluate the effect of schizophrenia on various components of artificial grammar learning. Letter string and color pattern artificial grammar learning performances were compared between 63 schizophrenic patients and 27 comparison subjects. Four symptom dimensions derived from a Chinese Positive and Negative Symptom Scale ratings were correlated with patients' artificial grammar implicit learning performances along the two stimulus dimensions. Patients' explicit memory performances were assessed by verbal paired associates and visual reproduction subtests of the Wechsler Memory Scales Revised Version to provide a contrast to their implicit memory function. Schizophrenia severely hindered color pattern artificial grammar learning while the disease affected lexical string artificial grammar learning to a lesser degree after correcting the influences from age, education and the performance of explicit memory function of both verbal and visual modalities. Both learning performances correlated significantly with the severity of patients' schizophrenic clinical symptom dimensions that reflect poor abstract thinking, disorganized thinking, and stereotyped thinking. The results of this study suggested that schizophrenia affects various mechanisms of artificial grammar learning differently. Implicit learning, knowledge acquisition in the absence of conscious awareness, is not entirely intact in patients with schizophrenia. Schizophrenia affects implicit learning through an impairment of the ability of making abstractions from rules and at least in part decreasing the capacity for perceptual learning.

Color stability of pigmented maxillofacial silicone elastomer: effects of nano-oxides as opacifiers.

PubMed

Han, Ying; Zhao, Yimin; Xie, Chao; Powers, John M; Kiat-amnuay, Sudarat

2010-01-01

This study evaluated the effects of nano-oxides on the color stability of pigmented silicone A-2186 maxillofacial prosthetic elastomers before and after artificial aging. Each of three widely used UV-shielding nano-sized particle oxides (TiO(2), ZnO, CeO(2)), based on recent survey of the industry at 1%, 2%, 2.5% concentrations were combined with each of five intrinsic silicone pigment types (no pigments, red, yellow, blue, and a mixture of the three pigments). Silicone A-2186 without nano-oxides or pigments served as control, for a total of 46 experimental groups of elastomers. In each group of the study, all specimens were aged in an artificial aging chamber for an energy exposure of 450kJ/m(2). CIE L*a*b* values were measured by a spectrophotometer. The 50:50% perceptibility (ΔE*=1.1) and acceptability threshold (ΔE*=3.0) were used in interpretation of recorded color differences. Color differences after aging were subjected to three-way analysis of variance. Means were compared by Fisher's PLSD intervals at the 0.05 level of significance. Yellow pigments mixed with all three nano-oxides at all intervals increased ΔE* values significantly from 3.7 up to 8.4. When mixed pigment groups were considered, TiO(2) at 2%, and 2.5% exhibited the smallest color changes, followed by ZnO and CeO(2), respectively (p<0.001). At 1%, CeO(2) exhibited the smallest color changes, followed by TiO(2) and ZnO, respectively (p<0.001). The smallest color differences, observed for nano-oxides groups, were recorded for CeO(2) at 1%, and TiO(2) at 2% and 2.5%. When the nano-oxides were tested at all concentrations, CeO(2) groups overall had the most color changes, and TiO(2) groups had the least. All ΔE* values of the mixed pigment groups were below the 50:50% acceptability threshold (ΔE*=1.2-2.3, below 3.0) except 2% CeO(2) (ΔE*=4.2). 1% nano-CeO(2) and 2% and 2.5% nano-TiO(2) used as opacifiers for silicone A-2186 maxillofacial prostheses with mixed pigments exhibited the least

Cross-modal Associations between Real Tastes and Colors.

PubMed

Saluja, Supreet; Stevenson, Richard J

2018-06-02

People make reliable and consistent matches between taste and color. However, in contrast to other cross-modal correspondences, all of the research to date has used only taste words (and often color words too), potentially limiting our understanding of how taste-color matches arise. Here, participants sampled the five basic tastes, at three concentration steps, and selected their best matching color from a color-wheel. This test was repeated, and in addition, participants evaluated the valence of the taste and their color choice, as well as the qualities/intensities of the taste stimuli. Participants were then presented with taste names and asked to generate the best matching color name, as well as reporting how they made their earlier choices. Color selections were reliable and consistent, and closely followed those based on taste word matches obtained in this and prior studies. Most participants reported basing their color choices on their associated taste-object (often foods). There was marked similarity in valence between taste and color choices, and the saturation of color choices was related to tastant concentration. We discuss what drives color-taste pairings, with learning suggested as one possible mechanism.

Effect of glucuronosylation on anthocyanin color stability.

PubMed

Osmani, Sarah Anne; Hansen, Esben Halkjaer; Malien-Aubert, Céline; Olsen, Carl-Erik; Bak, Søren; Møller, Birger Lindberg

2009-04-22

The effect of glucuronosylation on the color stability of anthocyanins was investigated using glucuronosylated anthocyanins isolated from the flower petals of the red daisy (Bellis perennis) or obtained by enzymatic in vitro synthesis using heterologously expressed red daisy glucuronosyltransferase BpUGT94B1. Color stability toward light and heat stress was assessed by monitoring CIELAB color coordinates and stability at pH 7.0 by A(550). Cyanidin-3-O-2''-O-glucuronosylglucoside showed improved color stability in response to light compared to both cyanidin 3-O-glucoside and cyanidin 3-O-2''-O-diglucoside. A similar increase in color stability was not observed following heat treatment. Glucuronosylation did not increase the stability of anthocyanins at pH 7.0 as determined by A(550). To test for a possible effect of glucuronosylation on the color stability of anthocyanins in plant extracts used for food coloration, an elderberry (Sambucus nigra) extract was glucuronosylated in vitro. Glucuronosylation of approximately 50% of total anthocyanins proceeded fast and resulted in increased color stability in response to both heat and light. The data show that glucuronosylation may be used to stabilize industrially used extracts of natural colorants.

The effects of a double blind, placebo controlled, artificial food colourings and benzoate preservative challenge on hyperactivity in a general population sample of preschool children

PubMed Central

Bateman, B; Warner, J; Hutchinson, E; Dean, T; Rowlandson, P; Gant, C; Grundy, J; Fitzgerald, C; Stevenson, J

2004-01-01

Aims: To determine whether artificial food colourings and a preservative in the diet of 3 year old children in the general population influence hyperactive behaviour. Methods: A sample of 1873 children were screened in their fourth year for the presence of hyperactivity at baseline (HA), of whom 1246 had skin prick tests to identify atopy (AT). Children were selected to form the following groups: HA/AT, not-HA/AT, HA/not-AT, and not-HA/not-AT (n = 277). After baseline assessment, children were subjected to a diet eliminating artificial colourings and benzoate preservatives for one week; in the subsequent three week within subject double blind crossover study they received, in random order, periods of dietary challenge with a drink containing artificial colourings (20 mg daily) and sodium benzoate (45 mg daily) (active period), or a placebo mixture, supplementary to their diet. Behaviour was assessed by a tester blind to dietary status and by parents' ratings. Results: There were significant reductions in hyperactive behaviour during the withdrawal phase. Furthermore, there were significantly greater increases in hyperactive behaviour during the active than the placebo period based on parental reports. These effects were not influenced by the presence or absence of hyperactivity, nor by the presence or absence of atopy. There were no significant differences detected based on objective testing in the clinic. Conclusions: There is a general adverse effect of artificial food colouring and benzoate preservatives on the behaviour of 3 year old children which is detectable by parents but not by a simple clinic assessment. Subgroups are not made more vulnerable to this effect by their prior levels of hyperactivity or by atopy. PMID:15155391

Quantifying nonhomogeneous colors in agricultural materials part I: method development.

PubMed

Balaban, M O

2008-11-01

Measuring the color of food and agricultural materials using machine vision (MV) has advantages not available by other measurement methods such as subjective tests or use of color meters. The perception of consumers may be affected by the nonuniformity of colors. For relatively uniform colors, average color values similar to those given by color meters can be obtained by MV. For nonuniform colors, various image analysis methods (color blocks, contours, and "color change index"[CCI]) can be applied to images obtained by MV. The degree of nonuniformity can be quantified, depending on the level of detail desired. In this article, the development of the CCI concept is presented. For images with a wide range of hue values, the color blocks method quantifies well the nonhomogeneity of colors. For images with a narrow hue range, the CCI method is a better indicator of color nonhomogeneity.

Apple Fool! An Introduction to Artificial Flavors.

ERIC Educational Resources Information Center

Journal of Chemical Education, 2003

2003-01-01

Presents a science activity on consumer chemistry in which students explore artificial flavors that are commonly used in foods, such as isoamyl acetate and methyl salicylate. Includes instructor information and a student worksheet. (YDS)

Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality control.

PubMed

Romani, Santina; Cevoli, Chiara; Fabbri, Angelo; Alessandrini, Laura; Dalla Rosa, Marco

2012-09-01

An electronic nose (EN) based on an array of 10 metal oxide semiconductor sensors was used, jointly with an artificial neural network (ANN), to predict coffee roasting degree. The flavor release evolution and the main physicochemical modifications (weight loss, density, moisture content, and surface color: L*, a*), during the roasting process of coffee, were monitored at different cooking times (0, 6, 8, 10, 14, 19 min). Principal component analysis (PCA) was used to reduce the dimensionality of sensors data set (600 values per sensor). The selected PCs were used as ANN input variables. Two types of ANN methods (multilayer perceptron [MLP] and general regression neural network [GRNN]) were used in order to estimate the EN signals. For both neural networks the input values were represented by scores of sensors data set PCs, while the output values were the quality parameter at different roasting times. Both the ANNs were able to well predict coffee roasting degree, giving good prediction results for both roasting time and coffee quality parameters. In particular, GRNN showed the highest prediction reliability. Actually the evaluation of coffee roasting degree is mainly a manned operation, substantially based on the empirical final color observation. For this reason it requires well-trained operators with a long professional skill. The coupling of e-nose and artificial neural networks (ANNs) may represent an effective possibility to roasting process automation and to set up a more reproducible procedure for final coffee bean quality characterization. © 2012 Institute of Food Technologists®

Tracing artificial trans fat in popular foods in Europe: a market basket investigation.

PubMed

Stender, Steen; Astrup, Arne; Dyerberg, Jørn

2014-05-20

To minimise the intake of industrial artificial trans fat (I-TF), nearly all European countries rely on food producers to voluntarily reduce the I-TF content in food. The objective of this study was to investigate the effect of this strategy on I-TF content in prepackaged biscuits/cakes/wafers in 2012-2013 in 20 European countries. The I-TF content was assessed in a market basket investigation. Three large supermarkets were visited in each capital, and in some countries, three additional ethnic shops were included. A total of 598 samples of biscuits/cakes/wafers with 'partially hydrogenated vegetable fat' or a similar term high on the list of ingredients were analysed, 312 products had more than 2% of fat as I-TF, exceeding the legislatively determined I-TF limit in Austria and Denmark; the mean (SD) was 19 (7)%. In seven countries, no I-TF was found, whereas nine predominantly Eastern European countries had products with very high I-TF content, and the remaining four countries had intermediate levels. Of the five countries that were examined using the same procedure as in 2006, three had unchanged I-TF levels in 2013, and two had lower levels. The 18 small ethnic shops examined in six Western European countries sold 83 products. The mean (SD) was 23 (12)% of the fat as I-TF, all imported from countries in Balkan. In Sweden, this type of food imported from Balkan was also available in large supermarkets. The findings suggest that subgroups of the population in many countries in Europe still consume I-TF in amounts that increase their risk of coronary heart disease. Under current European Union (EU) legislation, the sale of products containing I-TF is legal but conflicts with the WHO recommendation to minimise the intake of I-TF. An EU-legislative limit on I-TF content in foods is expected to be an effective strategy to achieve this goal. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to

7 CFR 52.806 - Color.

Code of Federal Regulations, 2012 CFR

2012-01-01

... PROCESSED FRUITS AND VEGETABLES, PROCESSED PRODUCTS THEREOF, AND CERTAIN OTHER PROCESSED FOOD PRODUCTS 1... cherries that vary markedly from this color due to oxidation, improper processing, or other causes, or that... to oxidation, improper processing, or other causes, or that are undercolored, does not exceed the...

7 CFR 52.806 - Color.

Code of Federal Regulations, 2011 CFR

2011-01-01

... PROCESSED FRUITS AND VEGETABLES, PROCESSED PRODUCTS THEREOF, AND CERTAIN OTHER PROCESSED FOOD PRODUCTS 1... cherries that vary markedly from this color due to oxidation, improper processing, or other causes, or that... to oxidation, improper processing, or other causes, or that are undercolored, does not exceed the...

Color-size Relations of Disc Galaxies with Similar Stellar Masses

NASA Astrophysics Data System (ADS)

Fu, W.; Chang, R. X.; Shen, S. Y.; Zhang, B.

2011-01-01

To investigate the correlations between colors and sizes of disc galaxies with similar stellar masses, a sample of 7959 local face-on disc galaxies is collected from the main galaxy sample of the Seventh Data Release of Sloan Digital Sky Survey (SDSS DR7). Our results show that, under the condition that the stellar masses of disc galaxies are similar, the relation between u-r and size is weak, while g-r, r-i and r-z colors decrease with disk size. This means that the color-size relations of disc galaxies with similar stellar masses do exist, i.e., the more extended disc galaxies with similar stellar masses tend to have bluer colors. An artificial sample is constructed to confirm that this correlation is not driven by the color-stellar mass relations and size-stellar mass relation of disc galaxies. Our results suggest that the mass distribution of disk galaxies may have an important influence on their stellar formation history, i.e., the galaxies with more extended mass distribution evolve more slowly.

Global artificial photosynthesis project: a scientific and legal introduction.

PubMed

Faunce, Thomas

2011-12-01

With the global human population set to exceed 10 billion by 2050, its collective energy consumption to rise from 400 to over 500 EJ/yr and with the natural environment under increasing pressure from these sources as well as from anthropogenic climate change, political solutions such as the creation of an efficient carbon price and trading scheme may arrive too late. In this context, the scientific community is exploring technological remedies. Central to these options is artificial photosynthesis--the creation, particularly through nanotechnology, of devices capable to doing what plants have done for millions of years - transforming sunlight, water and carbon dioxide into food and fuel. This article argues that a Global Artificial Photosynthesis (GAP) project can raise the public profile and encourage the pace, complexity and funding of scientific collaborations in artificial photosynthesis research. The legal structure of a GAP project will be critical to prevent issues such as state sovereignty over energy and food resources and corporate intellectual monopoly privileges unduly inhibiting the important contribution of artificial photosynthesis to global public health and environmental sustainability. The article presents an introduction to the scientific and legal concepts behind a GAP project.

Combining multiple features for color texture classification

NASA Astrophysics Data System (ADS)

Cusano, Claudio; Napoletano, Paolo; Schettini, Raimondo

2016-11-01

The analysis of color and texture has a long history in image analysis and computer vision. These two properties are often considered as independent, even though they are strongly related in images of natural objects and materials. Correlation between color and texture information is especially relevant in the case of variable illumination, a condition that has a crucial impact on the effectiveness of most visual descriptors. We propose an ensemble of hand-crafted image descriptors designed to capture different aspects of color textures. We show that the use of these descriptors in a multiple classifiers framework makes it possible to achieve a very high classification accuracy in classifying texture images acquired under different lighting conditions. A powerful alternative to hand-crafted descriptors is represented by features obtained with deep learning methods. We also show how the proposed combining strategy hand-crafted and convolutional neural networks features can be used together to further improve the classification accuracy. Experimental results on a food database (raw food texture) demonstrate the effectiveness of the proposed strategy.

The grays of medical device color additives.

PubMed

Seidman, Brenda

2014-01-01

The United States' medical device color additive regulations are unknown to some, and confusing to many. This article reviews statutory language on color additives in the Federal Food, Drug, and Cosmetic Act (FFDCA), as amended, including the Delaney Clause on carcinogenicity; color additive regulatory language as it relates to medical devices in Title 21 of the Code of Federal Regulations (C.F.R.), Parts 70-82; reports on the Food and Drug Administration's (FDA's) likely current and historical practices in dealing with color additives in medical devices; and speculates on what may have given rise to decades of seemingly ad hoc color additives practices, which may now be difficult to reconstruct and satisfactorily modify. Also addressed is the Center for Devices and Radiological Health's (CDRH's) recent publicly-vetted approach to color additives in Section 7 of its April 2013 draft guidance, Use of International Standard ISO-10993, "Biological Evaluation of Medical Devices Part 1: Evaluation and Testing," which the author concludes is a change in the right direction, but which, at least in its current draft form, is not a fix to the CDRH's color additives dilemma. Lastly, the article suggests what the CDRH might consider in further developing a new approach to color additives. Such an approach would treat color additives as if they were any other potentially toxic group of chemicals, and could be fashioned in such a way that the CDRH could still satisfy the broad aspects of Congressional color additives mandates, and.yet be consistent with ISO 10993. In doing this, the CDRH would need to recommend a more directed use of its Quality System Regulation, 21 C.F.R. Part 820, for material and vendor qualification and validation in general; approach Congress for needed statutory changes; or make administrative changes. In order for any approach to be successful, whether it is a new twist on past practices, or an entirely new path forward, the FDA must, to the best of its

21 CFR 872.3900 - Posterior artificial tooth with a metal insert.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Posterior artificial tooth with a metal insert. 872.3900 Section 872.3900 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... surrounding teeth by a bridge and is intended to provide both an improvement in appearance and functional...

21 CFR 872.3900 - Posterior artificial tooth with a metal insert.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Posterior artificial tooth with a metal insert. 872.3900 Section 872.3900 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... surrounding teeth by a bridge and is intended to provide both an improvement in appearance and functional...

Genotoxicity evaluation of the naturally-derived food colorant, gardenia blue, and its precursor, genipin.

PubMed

Hobbs, Cheryl A; Koyanagi, Mihoko; Swartz, Carol; Davis, Jeffrey; Maronpot, Robert; Recio, Leslie; Hayashi, Shim-Mo

2018-06-04

Gardenia blue is widely used in Eastern Asia as a natural food colorant. To evaluate the genotoxic potential of gardenia blue, as well as genipin, the natural starting material from which it is produced, a GLP-compliant test battery was conducted according to OECD guidelines. No evidence of mutagenicity of gardenia blue was detected in a 5-strain bacterial reverse mutation assay, with or without metabolic activation; an equivocal response for genipin occurred in S. typhimurium TA97a without metabolic activation. In in vitro micronucleus and chromosome aberration assays, genipin tested positive under some test conditions; however, gardenia blue tested negative in both assays. In combined micronucleus/comet assays conducted in male and female B6C3F1 mice, exposure to genipin at doses reaching maximal toxicity (74 and 222 mg/kg bw/day for males and females, respectively) or gardenia blue tested up to the limit dose (2000 mg/kg bw/day) did not induce micronuclei in peripheral blood or DNA damage in several examined tissues. Modified ("reverse") comet assays showed no evidence of DNA crosslinking potential of either genipin, known to form crosslinks with other macromolecules, or gardenia blue. Our results indicate that consumption of gardenia blue in food products does not pose a significant genotoxic concern for humans. Copyright © 2018. Published by Elsevier Ltd.

Liquid chromatographic separation of terpenoid pigments in foods and food products.

PubMed

Cserháti, T; Forgács, E

2001-11-30

The newest achievements in the use of various liquid chromatographic techniques such as adsorption and reversed-phase thin-layer chromatography and HPLC employed for the separation and quantitative determination of terpenoid-based color substances in foods and food products are reviewed. The techniques applied for the analysis of individual pigments and pigments classes are surveyed and critically evaluated. Future trends in the separation and identification of pigments in foods and food products are delineated.

A Rapid Dialysis Method for Analysis of Artificial Sweeteners in Foods (2nd Report).

PubMed

Tahara, Shoichi; Yamamoto, Sumiyo; Yamajima, Yukiko; Miyakawa, Hiroyuki; Uematsu, Yoko; Monma, Kimio

2017-01-01

Following the previous report, a rapid dialysis method was developed for the extraction and purification of four artificial sweeteners, namely, sodium saccharide (Sa), acesulfame potassium (AK), aspartame (APM), and dulcin (Du), which are present in various foods. The method was evaluated by the addition of 0.02 g/kg of these sweeteners to a cookie sample, in the same manner as in the previous report. Revisions from the previous method were: reduction of the total dialysis volume from 200 to 100 mL, change of tube length from 55 to 50 cm, change of dialysate from 0.01 mol/L hydrochloric aqueous solution containing 10% sodium chloride to 30% methanol solution, and change of dialysis conditions from ambient temperature with occasional shaking to 50℃ with shaking at 160 rpm. As a result of these revisions, the recovery reached 99.3-103.8% with one hour dialysis. The obtained recovery yields were comparable to the recovery yields in the previous method with four hour dialysis.

Three-color mixing for classifying agricultural products for safety and quality

NASA Astrophysics Data System (ADS)

Ding, Fujian; Chen, Yud-Ren; Chao, Kuanglin; Kim, Moon S.

2006-05-01

A three-color mixing application for food safety inspection is presented. It is shown that the chromaticness of the visual signal resulting from the three-color mixing achieved through our device is directly related to the three-band ratio of light intensity at three selected wavebands. An optical visual device using three-color mixing to implement the three-band ratio criterion is presented. Inspection through human vision assisted by an optical device that implements the three-band ratio criterion would offer flexibility and significant cost savings as compared to inspection with a multispectral machine vision system that implements the same criterion. Example applications of this optical three-color mixing technique are given for the inspection of chicken carcasses with various diseases and for apples with fecal contamination. With proper selection of the three narrow wavebands, discrimination by chromaticness that has a direct relation with the three-band ratio can work very well. In particular, compared with the previously presented two-color mixing application, the conditions of chicken carcasses were more easily identified using the three-color mixing application. The novel three-color mixing technique for visual inspection can be implemented on visual devices for a variety of applications, ranging from target detection to food safety inspection.

Selective processing of linguistic and pictorial food stimuli in females with anorexia and bulimia nervosa.

PubMed

Stormark, Kjell Morten; Torkildsen, Øivind

2004-01-01

This study investigated subjects with eating disorders' selective attention to linguistic and pictorial representations of food stimuli in a version of the Stroop color-naming task. If subjects with eating disorders' attention really are biased by food stimuli, one would expect equally delayed color-naming latencies to food pictures as previous studies have found to food words. Twenty females with eating disorders (anorexia nervosa, bulimia nervosa, or a combination of both) and 24 female controls identified the color of Stroop versions of linguistic and pictorial representations of color, food, emotional, and neutral stimuli. The eating disorder group was slower than the controls in identifying the color of all words (including the food words) and the pictures depicting food stimuli (but not any of the other pictures). The eating disorder group was also slower in identifying the color of both food and emotional than neutral stimuli, both for the linguistic and pictorial stimuli. These findings indicate that females with bulimia and anorexia nervosa's biased attention to food stimuli are not restricted to linguistic representations. The delayed responses to the emotional words and pictures suggest that processing of negative emotional stimuli, in addition to dysfunctional concerns about stimuli related to food and eating, is important in the maintenance of eating disorders.

Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems.

PubMed

Lee, Na-Kyoung; Paik, Hyun-Dong

2016-01-01

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.

Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems

PubMed Central

Lee, Na-Kyoung; Paik, Hyun-Dong

2016-01-01

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use. PMID:27621697

Application of color mixing for safety and quality inspection of agricultural products

NASA Astrophysics Data System (ADS)

Ding, Fujian; Chen, Yud-Ren; Chao, Kuanglin

2005-11-01

In this paper, color-mixing applications for food safety and quality was studied, including two-color mixing and three-color mixing. It was shown that the chromaticness of the visual signal resulting from two- or three-color mixing is directly related to the band ratio of light intensity at the two or three selected wavebands. An optical visual device using color mixing to implement the band ratio criterion was presented. Inspection through human vision assisted by an optical device that implements the band ratio criterion would offer flexibility and significant cost savings as compared to inspection with a multispectral machine vision system that implements the same criterion. Example applications of this optical color mixing technique were given for the inspection of chicken carcasses with various diseases and for the detection of chilling injury in cucumbers. Simulation results showed that discrimination by chromaticness that has a direct relation with band ratio can work very well with proper selection of the two or three narrow wavebands. This novel color mixing technique for visual inspection can be implemented on visual devices for a variety of applications, ranging from target detection to food safety inspection.

77 FR 16784 - E. & J. Gallo Winery; Filing of Color Additive Petition

Federal Register 2010, 2011, 2012, 2013, 2014