Natural and artificial dyes: its health risks

Antonini, Luana Morais

doi:10.56238/tfisdwv1-069

Cited by 1 publication

(1 citation statement)

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“…These risks are generally greater in the case of artificial colorants, which have been introduced to the market often because of their high stability and low economic cost [3]. In this respect, a survey has shown that, although natural colorants are the most suitable, artificial colorants are the most widely used by the food industry, as they have high stability, uniformity in the color imparted to foods, high coloring power, freedom from microbiological contamination and, what's more, relatively low production costs, [4]. However, compared with natural colorants, the use of artificial colorants is limited by the relatively greater risks associated with their consumption [5].…”

Section: Introductionmentioning

confidence: 99%

Identification of Natural and Artificial Colorants in Industrial Products Marketed in Senegal

Kane,

Diakhaté,

Bèye

et al. 2023

FNS

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Food colorants are widely used in the food industry to maintain or enhance product color. However, as the use of these colorants can have negative impacts on health, it is essential to analyze the risks associated with their consumption. This analysis requires, among other things, obtaining sufficient data on the presence of these colorants in foods, as well as their level of consumption. However, data on these colorants is often virtually non-existent in developing countries. The aim of this study was to determine the colorant profile of industrial products marketed in Senegal. Information on food additives was collected on 399 labels of different food product categories in shops located in Dakar. Data is recorded and processed using Excel software. Based on the Codex classification, analysis of the profile of additives identified on the labels of food samples revealed the presence of 31 colorants. The natural colorants identified are dominated by beta-carotene, widely present in beverages and dairy products, and paprika extract identified on cookies and industrial sauces. Artificial colors are dominated caramels present in several foods including bouillons, vinegars, sauces and hard candies. Secondly, there was a strong presence of the azo dye Sunset yellow FCF, widely found in samples of beverages, confectionery and cookies. The results of this case study enable us to appreciate the wide presence and diversity of colorants on the Senegalese market, and the importance of controlling them to guarantee consumer safety.

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Section: Introductionmentioning

confidence: 99%