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.

Food colors: Existing and emerging food safety concerns

Adsorption of indigo carmine on functional chitosan and β-cyclodextrin/chitosan beads: Equilibrium, kinetics and mechanism studies.

It is alarming that synthetic food dyes (FD) are widely used in various industries and that these facilities discharge their wastewater into the environment without treating it. FDs mixed into industrial wastewater pose a threat to the environment and human health. Therefore, removing FDs from wastewater is very important. This review explores the burgeoning field of FD removal from wastewater through adsorption using biological materials (BMs). By synthesizing a wealth of research findings, this comprehensive review elucidates the diverse array of BMs employed, ranging from algae and fungi to agricultural residues and microbial biomass. Furthermore, this review investigates challenges in practical applications, such as process optimization and scalability, offering insights into bridging the gap between laboratory successes and real-world implementations. Harnessing the remarkable adsorptive potential of BMs, this review presents a roadmap toward transformative solutions for FD removal, promising cleaner and safer production practices in the food and beverage industry. 

Removal of food dyes using biological materials via adsorption: A review

Simultaneous determination of multiclass illegal dyes with different acidic-basic properties in foodstuffs by LC-MS/MS via polarity switching mode.

A rapid method is described for quantification of six illegal colorants in beverages, i.e., soft beverages, energy beverages, alcoholic beverages, teas, and fruit juices. Paper spray (PS) ionization combined with tandem mass spectrometry (MS/MS) allowed detection of particular dyes in times of less than 1 min per sample. Samples where diluted in methanol and isotopically-labeled internal standards were utilized to obtain linear responses over ranges of two or three orders of magnitude. The LODs were below 1.5 ng mL−1 and LOQs were below 5 ng mL−1. Quality control experiments gave accuracies that ranged between 80% and 120%. Matrix effects were evaluated for different samples but had little effect given the use of the dilution method.

Paper spray ionization mass spectrometry for rapid quantification of illegal beverage dyes

Introduction The efficiency of analytical methods for the determination of food additives is of utmost importance since their content in food affects both quality and safety of foods. Objective The objective of the present article is to survey the current status of analytical methods for certain food additives (namely, colours, sweeteners, preservatives and antioxidants) and to point out the needs for the improvement of the existing, or the development of new, analytical methods. Method The criteria used to select the specific additives from among other categories of food additives, comprise broad use, legislative limits, and high frequency of notification through the Rapid Alert System for Food and Feed (RASFF). Results Certain needs were identified regarding the availability of rapid methods for the analysis of food additives. Conclusion Furthermore, there is need for the development of screening and high throughput methods for multicomponent analysis.

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Assessing food additives: the good, the bad and the ugly

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Assessing food additives: the good, the bad and the ugly