NOVEL CATECHU-BASED EDIBLE INK FOR FOOD SCREEN PRINTING AND PACKAGING APPLICATION

Abstract

Senegalia catechu is an excellent substitute for synthetic pigments; nevertheless, it is necessary to mix pigment with binder and functional agents. In this study, Senegalia catechu pigment (SNC) as the main constituent-based edible inks were prepared. Calcium carbonate (CC) as colour enhancing agent, and guar gum (GM) as a binder were incorporated in concentrations of 0.2, 0.5, and 1%, and its influence on edible ink’s solid content, colour, rub resistance, light fastness, was assessed. All the edible inks have demonstrated excellent printing effects and visual recognition. The SNC/CC/GM-3 edible ink has shown a smooth surface, the highest colour value of 36.48±0.23, rub resistance of 0.96±0.01, and light fastness of 1.02±0.21 among all the synthesized inks. Antioxidant activity of edible ink was analysed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. This ink was also applied through screen printing on apple, mango, cookie, edible cup, etc. We believe that senegalia catechu-based edible ink can be used for direct printing on food products.