RT Journal Article
T1 Azo dyes in the food industry: Features, classification, toxicity, alternatives, and regulation
A1 Barciela, Paula
A1 Pérez Vázquez, Ana
A1 Prieto Lage, Miguel Ángel
K1 3309.08 Colorantes
K1 3309.12 Aditivos Alimentarios
K1 3206.11 Toxicidad de Los Alimentos
AB Azo dyes, including Tartrazine, Sunset Yellow, and Carmoisine, are added to foods to provide color, but they have no value with regard to nutrition, food preservation, or health benefits. Because of their availability, affordability, stability, and low cost, and because they provide intense coloration to the product without contributing unwanted flavors, the food industry often prefers to use synthetic azo dyes rather than natural colorants. Food dyes have been tested by regulatory agencies responsible for guaranteeing consumer safety. Nevertheless, the safety of these colorants remains controversial; they have been associated with adverse effects, particularly due to the reduction and cleavage of the azo bond. Here, we review the features, classification, regulation, toxicity, and alternatives to the use of azo dyes in food.
PB Food and Chemical Toxicology
SN 02786915
YR 2023
FD 2023-08
LK http://hdl.handle.net/11093/5034
UL http://hdl.handle.net/11093/5034
LA eng
NO Food and Chemical Toxicology, 178, 113935 (2023)
NO ERA-NET ERA-HDHL | Ref. SYSTEMIC (n° 696295)
DS Investigo
RD 03-dic-2024