An investigation into the preparation and characteristics of carbonized rice straw for black food dye
Traditional natural dye sources have limitations in terms of variability and availability. This study investigate explored rice straw as a sustainable food dyes, focusing on carbonised rice straw (CRS). The aim was to reduce the CRS silica content to meet the regulatory standards without compromisin...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2025.2546987 |
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| author | Erni Sofia Murtini Hendrix Yulis Setyawan Sudarminto Setyo Yuwono Luluk Mamluhah Lisa Fitri Rahayu Mingming Zhu Chiemeka Onyeka Okoye |
| author_facet | Erni Sofia Murtini Hendrix Yulis Setyawan Sudarminto Setyo Yuwono Luluk Mamluhah Lisa Fitri Rahayu Mingming Zhu Chiemeka Onyeka Okoye |
| author_sort | Erni Sofia Murtini |
| collection | DOAJ |
| description | Traditional natural dye sources have limitations in terms of variability and availability. This study investigate explored rice straw as a sustainable food dyes, focusing on carbonised rice straw (CRS). The aim was to reduce the CRS silica content to meet the regulatory standards without compromising the dye quality. Various treatments with Sonication, HCl, NaOH, and pressurised NaOH effectively reduced silica to 0.96%, accompanied by increased sodium content. Optimisation of the NaOH concentration seeks to balance the silica reduction and sodium levels. Additionally, the impact of sonication on CRS particle size was assessed to enhance dye stability. The results showed that sonication effectively reduced CRS particle size, with longer durations and higher amplitudes leading to smaller particles and decreased sedimentation rates, indicating enhanced suspension stability. Optimised sonication conditions produced a liquid dye with desirable traits, including uniform particle distribution and minimal sedimentation at 9.0%. This study highlights the potential of rice straw as a sustainable and cost-effective alternative for black food dye production. By refining silica reduction and sonication processing techniques, CRS-derived black food dyes can meet quality standards, reduce agricultural waste, and support sustainable food production. |
| format | Article |
| id | doaj-art-4ea8fa746d7d4b14892591dc2d311b38 |
| institution | Kabale University |
| issn | 2331-1932 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj-art-4ea8fa746d7d4b14892591dc2d311b382025-08-20T08:38:17ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322025-12-0111110.1080/23311932.2025.2546987An investigation into the preparation and characteristics of carbonized rice straw for black food dyeErni Sofia Murtini0Hendrix Yulis Setyawan1Sudarminto Setyo Yuwono2Luluk Mamluhah3Lisa Fitri Rahayu4Mingming Zhu5Chiemeka Onyeka Okoye6Department of Food Technology, Universitas Brawijaya Veteran St, Malang, East Java, IndonesiaDepartment of Agroindustrial Technology, Universitas Brawijaya Veteran St, Malang, East Java, IndonesiaDepartment of Food Technology, Universitas Brawijaya Veteran St, Malang, East Java, IndonesiaIntegrated Laboratory, Universitas Brawijaya Veteran St, Malang, East Java, IndonesiaDepartment of Food Technology, Universitas Brawijaya Veteran St, Malang, East Java, IndonesiaSchool of Water, Energy and Environment, Cranfield University, Cranfield, Bedfordshire, UKCentre for Energy (M473), The University of Western Australia, Crawley, AustraliaTraditional natural dye sources have limitations in terms of variability and availability. This study investigate explored rice straw as a sustainable food dyes, focusing on carbonised rice straw (CRS). The aim was to reduce the CRS silica content to meet the regulatory standards without compromising the dye quality. Various treatments with Sonication, HCl, NaOH, and pressurised NaOH effectively reduced silica to 0.96%, accompanied by increased sodium content. Optimisation of the NaOH concentration seeks to balance the silica reduction and sodium levels. Additionally, the impact of sonication on CRS particle size was assessed to enhance dye stability. The results showed that sonication effectively reduced CRS particle size, with longer durations and higher amplitudes leading to smaller particles and decreased sedimentation rates, indicating enhanced suspension stability. Optimised sonication conditions produced a liquid dye with desirable traits, including uniform particle distribution and minimal sedimentation at 9.0%. This study highlights the potential of rice straw as a sustainable and cost-effective alternative for black food dye production. By refining silica reduction and sonication processing techniques, CRS-derived black food dyes can meet quality standards, reduce agricultural waste, and support sustainable food production.https://www.tandfonline.com/doi/10.1080/23311932.2025.2546987Carbonised rice strawblack foodliquid dyenon-carbon reductionpressurised NaOHAgriculture and Food |
| spellingShingle | Erni Sofia Murtini Hendrix Yulis Setyawan Sudarminto Setyo Yuwono Luluk Mamluhah Lisa Fitri Rahayu Mingming Zhu Chiemeka Onyeka Okoye An investigation into the preparation and characteristics of carbonized rice straw for black food dye Cogent Food & Agriculture Carbonised rice straw black food liquid dye non-carbon reduction pressurised NaOH Agriculture and Food |
| title | An investigation into the preparation and characteristics of carbonized rice straw for black food dye |
| title_full | An investigation into the preparation and characteristics of carbonized rice straw for black food dye |
| title_fullStr | An investigation into the preparation and characteristics of carbonized rice straw for black food dye |
| title_full_unstemmed | An investigation into the preparation and characteristics of carbonized rice straw for black food dye |
| title_short | An investigation into the preparation and characteristics of carbonized rice straw for black food dye |
| title_sort | investigation into the preparation and characteristics of carbonized rice straw for black food dye |
| topic | Carbonised rice straw black food liquid dye non-carbon reduction pressurised NaOH Agriculture and Food |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2025.2546987 |
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