Qing-chuan Chen

Bio: Qing-chuan Chen is an academic researcher from Academia Sinica. The author has contributed to research in topics: Ion chromatography & Sodium cyclamate. The author has an hindex of 5, co-authored 6 publications receiving 308 citations.

Determination of Benzoyl Peroxide in Wheat Flour by Ion Chromatography with Precolumn Derivatization

Abstract: A novel method for the determination of benzoyl peroxide bleach in wheat flour by using high performance anion exchange chromatography (HPIC) after decomposition to benzoic acid was proposed Benzoyl peroxide was effectively extracted from wheat flour with absolute ethanol by ultrasonication under neutral condition and converted to benzoic acid in the presence of potassium hydroxide solution The chromatographic separation of benzoic acid was performed on a Dionex OmniPac PAX-100 separation column and the determination by ultraviolet absorbance detection at 222 nm Good linearity between the concentration of benzoyl peroxide and peak area response was achieved in the range of 012−20 μg/mL The detection limit (signal-to-noise ratio 3:1) was 19 ng/mL for benzoyl peroxide The method has been successfully applied for the analysis of real samples, and the average recoveries for various samples ranged from 81 to 92%

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Abstract: Background Worldwide consumers seek most delightful and appealing foodstuffs, at the same time they require safer, more nutritious and healthier products. Color is one of the most important organoleptic attributes that directly affects consumers' acceptance and food selection. Scope and approach The present report aims to provide an extensive approach to the field of food (natural/synthetic) colorants, namely those who are currently allowed with established acceptable daily intake (ADI). It also describes the biotechnological and industrial techniques that have been used to optimize food attractiveness, shelf life and color stability, as well as the general trends and future perspectives of food science and technology in the topic of food colorants. Key findings and conclusions Synthetic food colorants were largely used, but have been progressively substituted by those obtained from natural origins. Numerous side effects and toxicity, at both medium and long-terms, allergic reactions, behavioral and neurocognitive effects have been related with their use. Otherwise, naturally-derived food colorants seem to provide high quality, efficiency and organoleptic properties, and also play a contributive role as health promoters. Anthocyanins, carotenoids, phenolic compounds, beet derivatives, annatto and some curcuminoids are among the most commonly used, while strict regulatory practices have been applied looking for food quality assurance.

Food colors: Existing and emerging food safety concerns

Abstract: Food colors are added to different types of commodities to increase their visual attractiveness or to compensate for natural color variations. The use of these additives is strictly regulated in the European Union, the United States, and many other countries worldwide. There is a growing concern about the safety of some commonly used legal food colorants and there is a trend to replace the synthetic forms with natural products. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. Robust monitoring programs based on reliable detection methods are required to assure the food is free from harmful colors. The aim of this review is to present an up to date status of the various concerns arising from use of color additives in food. The most important food safety concerns in the field of food colors are lack of uniform regulation concerning legal food colors worldwide, possible link of artificial colors to hyperactive behavior, replacement of synthetic colors with natural ones, and the presence of harmful illegal dyes-both known but also new, emerging ones in food. The legal status of food color additives in the EU, United States, and worldwide is summarized. The reported negative health effects of both legal and illegal colors are presented. The European Rapid Alert System for Food and Feed notifications and US import alerts concerning food colors are analyzed and trends in fraudulent use of color additives identified. The detection methods for synthetic colors are also reviewed.