(Natural News) A study published in the journal Food Science and Human Wellness found that natural pigments from yellow gardenia, curcumin, and red radish could be used as safer alternatives to harmful artificial food colorings (ACFs). The study examined the use of natural food colorants on dried tofu.
- Food coloring has been widely used to increase the attractiveness of food to consumers.
- For example, food colorings or seasonings like soy sauce are added to commercially-sold dried tofu in Taiwan to make the product more appetizing to customers.
- However, studies have shown that AFCs are harmful to health, affecting children’s intelligence and attention and causing hyperactivity and allergy.
- In addition, studies have shown that chemical soy sauce produces a trace of methylglyoxal (MGO) in the manufacturing process, which is associated with diseases such as oxidative stress, diabetes, and cognitive deterioration.
- Therefore, researchers at National Taiwan University, National Chung Hsing University, and Central Taiwan University of Science and Technology in Taiwan explored the use of natural food colorants for dried tofu.
- They used natural pigments from yellow gardenia, curcumin, and red radish.
- The Taiwanese researchers found that coloring by combined natural colorants had the same eye sensory quality acceptance of consumer who had the intention to purchase.
- This suggests that they can potentially be used as food colorants for dried tofu.
- Although soy sauce applied as a food colorant in dried tofu was found safe, it still can be harmful in high amounts.
In conclusion, the findings of the study indicate that natural pigments yellow gardenia, curcumin, and red radish may be used as safe food colorants on dried tofu.
Read the full text of the study at this link.
To read more studies on natural food colorants, visit FoodScience.news.
Lin WS, He PH, Chau CF, Liou BK, Li S, Pan MH. THE FEASIBILITY STUDY OF NATURAL PIGMENTS AS FOOD COLORANTS AND SEASONINGS PIGMENTS SAFETY ON DRIED TOFU COLORING. Food Science and Human Wellness. September 2018; 7(3): 220-228. DOI: 10.1016/j.fshw.2018.09.002