Zeitschrift für chemische Wissenschaften

Antimicrobial and Antioxidant Properties of Natural Food Dyes from Herbal Sources

Abstract

Ameena Sultan

Natural food dyes are regarded throughout history as the best method for producing food goods. Due to health concerns, consumers also favour meals that utilise fewer chemicals and artificial ingredients and pay greater attention to natural goods that employ antimicrobial and antibacterial alternatives. Studies on the use of food colours derived from herbal sources, which have strong antioxidant properties and extend the shelf life of food products in a variety of ways while being safe for human consumption, are growing daily. Routine, epicatechin and caffeic acid are just a few of the highly bioactive phenolic compounds found in beetroot that are also regarded as superior antioxidants. The leafy plant known as spinach (Spinacia oleracea) is indigenous to western and central Asia. Antioxidant molecules are particularly prevalent in beetroot. The red cabbage, also known as Blaukraut after arrangement, is a kind of cabbage with purple-leaved assortments of the Brassica oleracea Capitata Group. Compared to artificial dyes, the use of natural food dyes as food colouring agents is far safer for human consumption. The goal of the current research is to examine the antibacterial, antioxidant and phytochemical activities of natural colours derived from red cabbage, spinach and beetroot. Water and ethanol are the analysis's chosen solvents. Additionally, natural food dyes were used to dye rice and noodles. A phytochemical investigation was done to see whether there were any antioxidants in the dyes.