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Food authenticity in the field of food dyes can be interpreted as the correctness of the coloring ingredients indicated. The Rapid UV/vis Spectroscopic Dye Authentication Assay (RaSDAY) presented in this work was used to verify the authenticity of water-soluble reddish colorings for food use. RaSDAY includes the processing of samples under different experimental conditions with pH variations and heat exposure. The absorbances measured are analyzed by principal component analysis and a k-nearest neighbors algorithm. As a result, classification of anthocyanins, betalains, and carmine and the detection of Monascus pigments, undeclared artificial food dyes, and reactive textile azo dyes can be performed by utilizing a rapid screening method. In 17 out of 20 samples of coloring food additives that were included in this work, reactive dyes, unpermitted Monascus pigments, and artificial food dyes were detected using the developed method. "Reactive Red 120", "Reactive Red 195", and "Reactive Red 198" were identified by subsequent 1H NMR spectroscopy in eight of those samples.

Food additives are used for a variety of technological or processing reasons, including to add or restore colour in a food. In European Union (EU) the safety of food additives was in history assessed by the Scientific Committee on Food, while the role of risk accessor is not in hands of the European Food Safety Authority (EFSA). Only additives for which the proposed uses is considered safe are on the EU list of authorized additives. Very recently – in May 2020, a scientific opinion was published by the EFSA, concluding that TiO2 can no longer be considered as a safe food additive, and the European Commission is expected to remove it from list of authorized food additives in near future. Our aim was to investigate the trends in the use of TiO2 in the food supply. A case study was conducted in Slovenia, using two nationally representative cross-sectional datasets of branded foods. Original sample contained 49,919 pre-packed food items, while analyses was done on N=12.644 foods (6.012 and 6.632 in 2017 and 2020, respectively) from 15 food subcategories, where TiO2 was found as food additive. Overall, we observed significantly decrease in use of TiO2 (3.6% vs. 1.8%; p

Is blue food desirable or disgusting? The answer, it would seem, is both, but it really depends on the food in which the color happens to be present. It turns out that the oft-cited aversive response to blue meat may not even have been scientifically validated, despite the fact that blue food coloring is often added to discombobulate diners. In the case of drinks, however, there has been a recent growth of successful new blue product launches in everything from beer to tea, and from wine to gin, arguing that coloring food products blue is more than simply a contemporary fad. In fact, the current interest in blue food coloring builds on the color's earlier appearance in everything from blue curacao to blue-raspberry candyfloss (cotton candy), and thereafter a number of soft drinks. Over the years, the combination of blue coloring with raspberry flavoring has also appeared in everything from bubble-gum to patriotic pop rocks (popping candy in The United States). Ultimately, it is the rarity of naturally-blue foods that is likely what makes this color so special. As such, blue food coloring can both work effectively to attract the visual attention of the shopper while, at the same time, being linked to a range of different flavors (since this is one of the few color-flavor mappings that are essentially arbitrary) depending on the food format in which it happens to appear. Note also that the basic descriptor “blue” covers a wide range of hues having a range of different associations, hence eliciting different reactions (be they positive or negative). While blue was once associated with artificiality, a growing number of natural blue food colorings have come onto the market in recent years thus perhaps changing the dominant associations that many consumers may have with this most unusual of food colors.

Blue wine, recently appeared on the French market, is part of the effort made by winemakers in creating new and attractive wine, while maintaining traditional manufacturing processes. According to the labels on the bottles, the blue wine prides itself on being a natural wine, whose blue color is also obtained in a natural way by means of a very particular wine-making process. This study reports first analyses carried out on two blue wines to determine the origin of the blue color. The results show that a well-known coloring food additive was used in the wine and identified as Brilliant Blue FCF by UV–Vis spectroscopy and high-resolution mass spectrometry. The amounts of Brilliant Blue FCF were assessed in the two wines by high-performance liquid chromatography coupled to UV–Vis spectroscopy and found to be 8.62 ± 0.04 mg L−1 and 5.46 ± 0.01 mg L−1 in Vindigo and Imajyne wines, respectively. Such addition was, however, not specified by the winemakers.

Синтетичні барвники широко використовуються в харчовій промисловості для придання, посилення чи відновлення забарвлення продуктів харчування. Для надання продуктам різноманітних відтінків додають суміші барвників, які значно важче аналізувати. Одним із методів аналізу таких сумішей є метод Фірордта, який ми використали для визначення вмісту індивідуальних барвників Е124 «Понсо 4R» та Е122 «Азорубін» при спільній присутності.

Spray drying is one of the well-established one-step processes of encapsulation technique to form micro particles. The concentrated violet pigment produced from Chromobacterium violaceum UTM 5 was encapsulated using Gum Arabic and spray dried under optimum conditions: atomizing air (1.15 kg/cm 3 ), temperature feed rate (30 °C), air flow rate (60 m 3 /h), inlet (180 °C) and outlet (85 °C) temperatures to produce violet powder. On further investigation, the encapsulated pigment exhibited greatest stability during the entire storage period of 30 days at pH 7, temperature 25–60 °C and under dark condition. The violet powders produced were utilized in coloring food products, yogurt and jelly. Results confirmed promising use of this healthy natural colorant in food industry. This is the first report on spray drying of violet pigment from Chromobacterium violaceum and its potential for application in food items.

The genus Onosma L. (Boraginaceae) includes about 150 species distributed world-wide in which only about 75 plants has been described for its morphology and less than 10 plants for their chemical constituents and clinical potential. The phytochemical reports of this genus revels that it comprise mainly aliphatic ketones, lipids, naphthazarins, alkaloids, phenolic compounds, naphthoquinones, flavones while most important are shikonins and onosmins. The plants are traditionally used as laxative, anthelmintic and for alexipharmic effects. The plants are also equally use in eye, blood diseases, bronchitis, abdominal pain, stangury, thirst, itch, lecoderma, fever, wounds, burns, piles and urinary calculi. The flowers of various plants are prescribed as stimulants, cardiotonic, in body swelling while leaves are used as purgative and in cutaneous eruptions. The roots are used for coloring food stuffs, oils and dying wool and in medicinal preparations. This review emphasizes the distribution, morphology, phytochemical constituents, ethnopharmacology, which may help in future research.

Since ancient times, cochineal, obtained from the aphid Dactylopius coccus COSTA, has been used for coloring food. The insect is native to subtropical and tropical areas, parasitically living on Opuntia ficus-indica (L.) Mill. cacti. Main cochineal production is conducted in Peru, Bolivia, Argentina, and the Canary Islands. Related products are the anthraquinone carminic acid and its aluminum complex carmine. These colorants are permitted as food ingredients in most countries. Benefits of carmine are its excellent heat and light stability, but its nauseating animal origin, its aluminum content, microbiological issues, and its ability for inducing severe allergic reactions led to several public scandals. Consequently, pigments of synthetic or plant origin have most recently been applied as potential substitutes in the food industry. This chapter will provide insights about production, chemistry, legal requirements, applications, and diverse issues related with this colorant, furthermore providing an overview of possible substitutes.

Throughout human history, food color has been a key trait of sensory quality evaluation. With the advent of processed food, food coloring has gained even more importance. According to consumers’ belief, food coloring should be as natural as possible; however, there is actually no standard regarding the “naturalness” of food coloring. Furthermore, “natural” does not necessarily mean “edible.” There are various options for food coloring, ranging from the addition of intensely colored food to coloration by synthetic (“artificial”) dyes. The use of “coloring food” offers the most natural way to “color food with food.” Legislation on the coloring and subsequent labeling of food is fundamentally different in the European Union and the United States. In the European Union, the guidance notes give guidance to differentiate “coloring food” from coloring additives by defining a borderline between selective and nonselective extraction through the calculation of enrichment factors and threshold values. In contrast, according to US regulations, it does not matter whether the coloring material represents a food or not. In this chapter, fundamentals for understanding EU and US legislation, including detailed examples, are presented. In addition, the limitations of the present regulations regarding consumers’ expectations and future perspectives are discussed.

Natural colors and coloring food are commonly used in frozen desserts to intensify and standardize the color shade. Color stability depends on different parameters that are important when choosing the right pigment. During production, storage, and shelf life, the pigment needs to be stable against oxidation, heat, shear force, and other degradation reactions. Some pigments are only stable at a certain pH range; therefore, the pH of frozen desserts is key, especially for anthocyanin products. Some color formulations based on emulsions may influence the stability of the frozen dessert. Besides suitability from the technical side, all colors need to correspond to the legal requirements, which can vary depending on the target markets.

Food coloring pollution is most widely occurred in food safety affairs in our country. The abused food additives and illegal ingredients belong to industrial dyes or chemical bleaching agents, which have chemical pollutions to the food and affect health. This paper introduces the compositions, structures, and industrial use of these illegal ingredients and the possibly illegal ingredient-added kinds of food as well as the harms done to body health.

Sudan-1 has been used for coloring food. However, recent alarms worldwide about the carcinogenic and mutagenic properties of azo-compounds have led to concerns over their human consumption. In the U.K. in 2005, over 570 products were found to be contaminated with the azo dye Sudan-1 and this and the health risks associated with this dye resulted in the subsequent international ban of this additive in all foodstuff, at all levels, relating to human consumption. These incidents have also necessitated the need for high throughput low cost reliable approaches for the detection and quantification of food contaminated by such azo compounds. While there are a small number of analytical techniques that can be considered portable, many lack sensitivity. By contrast, we show that employing a portable Raman spectrometer, using surface enhanced Raman scattering (SERS), can provide good sensitivity, such that Sudan-1 can be quantified in a complex food matrix reliably over the range of 10−3 to 10−4 mol L−1. We also de...

A wide variety of azo dyes are generally added for coloring food products not only to make them visually aesthetic but also to reinstate the original appearance lost during the production process. However, many countries in the world have banned the use of most of the azo dyes in food and their usage is highly regulated by domestic and export food supplies. The regulatory authorities and food analysts adopt highly sensitive and selective analytical methods for monitoring as well as assuring the quality and safety of food products. The present manuscript presents a comprehensive review of various analytical techniques used in the analysis of azo dyes employed in food industries of different parts of the world. A brief description on the use of different extraction methods such as liquid-liquid, solid phase and membrane extraction has also been presented.

Turmeric, obtained from the dried rhizomes of Curcuma longa (Zingiberaceae), is a golden colored material, commonly used around the world for seasoning and coloring food dishes. Since antiquity, turmeric has been widely used in the treatment of several diseases in traditional Chinese and Indian medicine (Ayurveda), where it is also known by other names such as Kanchani (goddess gold) or also Gauri (having a bright and luminous face), a designation stemming from the gilded appearance of the plant material. Curcumin, the main chemical component of turmeric, is responsible both for its properties as dyes as well as its biological activities. This diarylheptanoid was first isolated almost two centuries ago and had its chemical structure determined in 1910 as being diferuloylmethane. Subsequently, more detailed and relevant data were obtained furthering the understanding of structural features of curcumin. The classical methodology for the synthesis of curcumin and other curcuminoids was described in 1960 by Pabon. Subsequently, different variations on this methodology have been developed, culminating with the synthesis of different curcuminoids. Several studies have been published in recent years on the biological activities exhibited by curcumin including its antioxidant, antitumor, anti-inflammatory, antiviral, antibacterial, antifungal, antimalarial and leishmanicidal activities.

Experiments were carried out to ascertain whether or not saffron (dried stigmas of Crocus sativus L.), a commonly used agent for flavoring and coloring food can exert modulatory effects on the in vivo genotoxicity of cisplatin (CIS), cyclophosphamide (CPH), mitomycin C (MMC) and urethane (URE). For this purpose, Swiss albino mice were pretreated for five consecutive days with three doses (20, 40 and 80 mg/kg body weight) of the aqueous extract of saffron. Genotoxic effects were assessed in the mouse bone marrow micronucleus test. The results obtained suggest that pretreatment with saffron can significantly inhibit the genotoxicity of CIS, CPH, MMC and URE. This inhibitory effect was not always dose-dependent. In addition, the hepatic glutathione S-transferase (GST) activity was assessed in the control and treated animals. No significant change in GST activity was observed after pretreatment with saffron alone. Treatment with the genotoxins alone significantly inhibited GST activity. Saffron pretreatment attenuated the inhibitory effects of the genotoxins on GST activity.

FOOD MAKERS wishing to impart a bright hue to their products can choose from among a full range of synthetic colorings. But changing consumer preferences and the specter of new regulations have sent food industry insiders in search of natural alternatives. It’s not exactly a rainbow of possibilities, they are finding. Cheese makers are fortunate that plant-based yellow and orange food colors have been available for centuries. They still use annatto—derived from the seed of a tropical tree—to give cheddar its distinctive look. Now, the rest of the food industry is looking to ingredient makers to complete the color wheel with stable, naturally derived red, purple, green, and blue. “There’s not a day that goes by that I don’t get a call—or five—asking how to substitute FD&C red No. 40,” says Theodore Palumbo Jr., technical director and color chemist at International Food Craft, an ingredients supplier. Red No. 40&known by only a few ...

Publisher Summary This review discusses the properties of carotenoids, their occurrence and stability in food, and the utilization of synthetic carotenoids in coloring food products. It provides a brief summary of the historical development of a few of the more interesting carotenoids. The major carotenoid subgroups are carotenes and xanthophylls. The former include all the hydrocarbon carotenoids, and the latter all the hydroxy, epoxy, and OXY derivatives of the carotenes. A different classification system subdivides the carotenoids into acyclic, monocyclic, and bicyclic derivatives. The carotenoids occur in solution in fat depots, in colloidal dispersion in lipoid media, or combined with protein in the aqueous phase. Carotenoids are found in flowers, leaves, roots, fruit, algae, bacteria, fish, mammalian ovaries, and muscle. Carotenoids may be extracted by maceration of tissue, denaturation of the protein, and extraction with organic solvents. The chapter reviews the literature on the total carotenoid content and variety of carotenoids present in foods commonly used in the American diet. The carotenoid pattern in foods may vary from relatively simple mixtures to extremely complex ones. The simplest mixtures are usually found in foods of animal origin. At the other extreme is the analytically formidable array of carotenoids encountered in citrus fruits. The chapter discusses major carotenoids, natural and synthetic, that are used to color foods. Carrot extracts, palm oil extracts, and oleoresin paprika have been used for generations to color cheese, butter, soups, sausage products, etc. The advent of pure synthetic carotenoids has increased interest in coloring foods with these compounds because of the advantages of working with well-controlled, reproducible color sources. Carotenoids are added to foodstuffs for both nutrition enrichment and color improvement.