ASSESSMENT OF THE QUALITY AND STABILITY OF ETHANOL EXTRACTS OF CONOIDES MILLER AND LONGUM NIGRUM (CAPSICUM ANNUUM).
CHAPTER ONE
1.0Â Â Â INTRODUCTION
1.1Â Â Food Additives
Food additives are substances usually added to foods in small quantities during the process of production, storage and/or packaging in order to improve the appearance, texture, taste, colour, smell, durability, or nutritional value (FI, 2010). In the United States, colours added to foods are referred to as food additives under the 1958 Food, Drug, and Cosmetics Act and are defined as ―any dye, pigment or substance which imparts color when added or applied to a food, drug or cosmetic, or to the human body‖ (USFDCA 2014). Consumers naturally enjoy bright colours in food because, as the saying goes, people ―taste‖ first with their eyes, then their mouths (Chaitanya, 2014; Matulka and Tardy, 2014).
Colour is one of the most important sensory qualities as it helps us to accept or reject particular food items. It is used as a measure of the quality and nutrient content of foods (Chaitanya, 2014). Colour is important in consumer perception of food and it is often associated with a specific flavour and intensity of flavour (Abdeldaiem, 2014). People often associate certain colours with certain flavours, and the colour of food can influence the perceived flavour in anything from candy to wine (Jeannine, 2003). It is very unfortunate that most manufacturing process in food processing decreases the inherent colour(s) contained in food. For instance, the simple act of heating can destroy pigment molecules like anthocyanins that provide the attractive bright red and blue shades in fruits and berries (Laleh et al., 2006).
Food colour is an additive in the form of any dye, pigment or any substance that is used to give foodstuff a more attractive look or impart colour. They come in numerous forms consisting of liquids, powders, gels and pastes. Some are natural colours, but most are artificial and may have toxic properties (Abdeldaiem, 2014; Eissa et al., 2014).
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ASSESSMENT OF THE QUALITY AND STABILITY OF ETHANOL EXTRACTS OF CONOIDES MILLER AND LONGUM NIGRUM (CAPSICUM ANNUUM).
