Please login first
From azo dyes to natural colors: evaluating safety and regulatory standards
, , *
1  Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) – CITEXVI, 36310 Vigo, España.
Academic Editor: Antonios Koutelidakis

Abstract:

Azo dyes are synthetic chemicals added to food products to enhance color and increase consumer appeal. Compounds such as Tartrazine, Sunset Yellow, and Carmoisine fall into this category, offering no nutritional benefits, health advantages, or preservative qualities. These dyes are favored in the food industry for their cost-effectiveness, stability, and availability, despite ongoing safety concerns. Health risks associated with azo dyes primarily stem from the breakdown of the azo bond, which can release aromatic amines, which are compounds known to be carcinogenic and allergenic. This review provides an extensive analysis of azo dyes, their classification, and the current regulations and toxicity issues associated with them. It also investigates potential natural alternatives that could effectively replace azo dyes, such as anthocyanins, curcumin, red beet betalains, and lycopene, which offer safer and often nutritionally beneficial options. Following the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines, a systematic review was conducted using PubMed and ScienceDirect with the search terms “Azo dyes,” “Food dyes,” and “Food safety,” without restricting publication years but focusing on the most recent references available. The review aims to present aunderstanding of the implications of azo dye use in the food industry and to highlight viable natural alternatives that ensure consumer safety without compromising product appeal.

Keywords: Azo dyes; Food dyes; Food safety; Toxicity; Natural colorants.
Comments on this paper
Currently there are no comments available.



 
 
Top