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Relevant bibliographies by topics / Synthetic food colorants

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Academic literature on the topic 'Synthetic food colorants'

Author: Grafiati

Published: 28 May 2022

Last updated: 30 July 2025

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Journal articles on the topic "Synthetic food colorants"

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Mortensen, Alan. "Carotenoids and other pigments as natural colorants." Pure and Applied Chemistry 78, no. 8 (2006): 1477–91. http://dx.doi.org/10.1351/pac200678081477.

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Food colorants may be classified into synthetic, nature-identical, inorganic, and natural colorants. Natural colorants for food are made from renewable sources. Most often, the colorants are extracted from plant material, but other sources such as insects, algae, cyanobacteria, and fungi are used as well. Natural colorants are usually extracted and concentrated using either water or lower alcohols for water-soluble pigments and organic solvents for lipophilic pigments. Legislation restricts which colorants are allowed, what sources may be used for that particular colorant, what solvents may be

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Ambroziewicz, Zuzanna Martyna, Robert Siemiątkowski, Michał Łata, et al. "Long-Term Health Effects of Artificially Colored Foods in Adults and Children: A Review of Scientific Literature on Attention Deficits, Carcinogenicity, and Allergy Risks." Journal of Education, Health and Sport 76 (December 21, 2024): 56522. https://doi.org/10.12775/jehs.2024.76.56522.

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The widespread use of artificial food colorants in processed foods has raised concerns regarding their long-term health effects, particularly in sensitive populations like children. This review evaluates current scientific literature on the potential health risks associated with synthetic food colorants, including attention deficits, carcinogenicity, and allergenic responses. Synthetic dyes, such as tartrazine (E102) and Brilliant Blue FCF (E133), are highly valued for their stability and vibrancy but have been linked to neurobehavioral and allergenic effects. Evidence suggests that azo dyes m

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Ilter, Işıl, Saniye Akyıl, Mehmet Koç, and Figen Kaymak-Ertekin. "Alglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri." Turkish Journal of Agriculture - Food Science and Technology 5, no. 12 (2017): 1508. http://dx.doi.org/10.24925/turjaf.v5i12.1508-1515.1281.

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Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use natural colorant. Algae have recently gained importance owing to a sustainable natural source of colorant. Algae can rapidly increase their biomass compared to plants thus they produce more pigments. This review covers the subjects about the functional properties and usage areas of natural colorants obtained from algae; phycocyanin, phycoeryth

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İlter, Işıl, Saniye Akyıl, Mehmet Koç, and Figen Kaymak-Ertekin. "Alglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri." Turkish Journal of Agriculture - Food Science and Technology 9, no. 6 (2021): 1186–87. http://dx.doi.org/10.24925/turjaf.v9i6.1186-1187.4556.

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Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use natural colorant. Algae have recently gained importance owing to a sustainable natural source of colorant. Algae can rapidly increase their biomass compared to plants thus they produce more pigments. This review covers the subjects about the functional properties and usage areas of natural colorants obtained from algae; phycocyanin, phycoeryth

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İlter, Işıl, Saniye Akyıl, Mehmet Koç, and Figen Kaymak-Ertekin. "Alglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri." Turkish Journal of Agriculture - Food Science and Technology 9, no. 6 (2021): 1193–94. http://dx.doi.org/10.24925/turjaf.v9i6.1193-1194.4556.

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Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use natural colorant. Algae have recently gained importance owing to a sustainable natural source of colorant. Algae can rapidly increase their biomass compared to plants thus they produce more pigments. This review covers the subjects about the functional properties and usage areas of natural colorants obtained from algae; phycocyanin, phycoeryth

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LV, VIGNESHWARAN, AMRITHA PP, KHASEERA FARSANA, KHAIRUNNISA T, SEBASTIAN V, and AJITH BABU TK. "A REVIEW ON NATURAL COLOURANTS USED IN COSMETICS." Current Research in Pharmaceutical Sciences 13, no. 2 (2023): 83–92. http://dx.doi.org/10.24092/crps.2023.130201.

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Colour plays a vital role in marketing any product such as cosmetics, food additives, pharmaceutical products etc. It gives the attractiveness for a product. Colour also helps to get the attention of the customers. Early days synthetic dyes were used as colorants in these products. The carcinogenic effect and the toxic effect of the synthetic dyes made the impact and thirst on the use of natural dyes. Natural dyes are obtained from the pigments produced by the microorganisms and the phytochemicals produced by the plants. Animal pigments are rarely used as colorants. The synthetic colorant in c

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Renita, A. Annam, Tejal K. Gajaria, S. Sathish, et al. "Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues." Foods 12, no. 7 (2023): 1521. http://dx.doi.org/10.3390/foods12071521.

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Color is the prime feature directly associated with the consumer’s attraction and choice of their food. The flavor, safety, and nutritional value of any food product are directly associated with the food color. Natural and synthetic colorants (dyes and pigments) have diversified applications in various sectors such as food, feed, pharmaceutical, textiles, cosmetics, and others. Concerning the food industry, different types of natural and synthetic colorants are available in the market. Synthetic food colorants have gained popularity as they are highly stable and cheaply available. Consumers wo

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Luzardo-Ocampo, Ivan, Aurea K. Ramírez-Jiménez, Jimena Yañez, Luis Mojica, and Diego A. Luna-Vital. "Technological Applications of Natural Colorants in Food Systems: A Review." Foods 10, no. 3 (2021): 634. http://dx.doi.org/10.3390/foods10030634.

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Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional infor

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Hartanto, Susi. "PEWARNAAN ALAMI DAN SINTETIS LIMBAH SISIK IKAN SEBAGAI POTENSI PERHIASAN/ AKSESORIS MODE." Jurnal Da Moda 2, no. 2 (2021): 1–7. http://dx.doi.org/10.35886/damoda.v2i2.173.

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Result from interview with Manado fish scale handicraft industry stakeholder states that wantex is commonly used as colorant for fish scales, resulting in rather vivid and plastic-like colors. Through a series of experiment using natural and synthetic colorants, turmeric (yellow), red yeast rice (red), and synthetic food colorant (Brilliant Blue FCF) are most applicable colorants, producing good results on fish scales. Combinations of these three colorants produce many good secondary colors with new and mild gradations and translucency, very potential to be developed for fashion jewelry explor

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Ammar, Abdalla S., Mennat Allah I. Atwa, Dorreya M. Faress, and Ashgan M. Ali. "Safety of Some Synthetic Food Colours: Review." Turkish Journal of Agriculture - Food Science and Technology 9, no. 12 (2021): 2347–54. http://dx.doi.org/10.24925/turjaf.v9i12.2347-2354.4355.

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Food additives are used to protect food, increase quality and extend shelf life in many stages, from production to consumption of food. Colorants added by food producers to color food or to adjust the color to desired level are among the commonly used food additives. Considering today's developing production technologies, foods fade or discolor at various stages of processing, storage, and sale due to physical and chemical conditions such as heat, light, pH and oxygen. Colorants are used to regain these color losses, to enhance weak colors, to give color to the food that is actually colorless,

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Dissertations / Theses on the topic "Synthetic food colorants"

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Yang, Tsung Shi. "Effects of Synthetic Food Colorants on Singlet Oxygen Oxidation of Foods." The Ohio State University, 1994. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391765862.

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Marovatsanga, L. T. "A study of the stability of synthetic colorants used in soft drinks." Thesis, University of Reading, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376660.

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Пльонсак, П. П., та Л. П. Сидорова. "Одночасне визначення вмісту суміші синтетичних барвників E124 і Е110 за першою похідною спектрофотометрії". Thesis, Сумський державний університет, 2017. http://essuir.sumdu.edu.ua/handle/123456789/66511.

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Синтетичні баарвники широко використовуються у харчовій промисловості для додання, посилення або відновлення забарвлення широкого асортименту продуктів харчування. В організмі людини барвники можуть відновлюватися до потенційно небезпечних токсичних сполук, тому якісне і кількісне визначення синтетичних харчових барвників на даний момент досить актуально.

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Сидорова, Л. П., та М. С. Височина. "Ідентифікація синтетичного харчового барвника Е 110 в безалкогольних напоях". Thesis, Сумський державний університет, 2017. http://essuir.sumdu.edu.ua/handle/123456789/66518.

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Робота присвячена вирішенню задачі ідентифікації та кількісного визначення синтетичного харчового барвника (СХБ) Е 110 «жовтий сонячний захід» в безалкогольних напоях спектрофотометричним методом. Цей барвник уже заборонений у деяких країнах, тому контроль вмісту його у напоях важливий, а розробка методів ідентифікації та визначення актуальна.

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Al, Bittar Sheiraz. "3-Deoxyanthocyanins : Chemical synthesis, structural transformations, affinity for metal ions and serum albumin, antioxidant activity." Thesis, Avignon, 2016. http://www.theses.fr/2016AVIG0264.

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Ce travail porte sur la synthèse chimique d’analogues simples d’anthocyanes, une classe majeure de pigments naturels solubles dans l’eau. Onze ions flavylium substitués par des groupements hydroxyl,méthoxyl et beta-D-glucopyranosyloxyl en positions 4’, 5 et 7 ont été préparés en utilisant des procédures simples. De plus, les deux principales 3-désoxyanthocyanidines du sorgho rouge, l’apigéninidine (APN) et la lutéolinidine (LTN), ont été synthétisées en une seule étape. Les propriétés physico-chimiques ainsi que l’activité antioxydante ont été étudiées pour le chlorure de 3’,4’,7-trihydroxyfla

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Book chapters on the topic "Synthetic food colorants"

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Chen, Lei, and Bobo Zhang. "Microbial Production of Natural Food Colorants." In Systems and Synthetic Biotechnology for Production of Nutraceuticals. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-15-0446-4_6.

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Patel, Niralee, Anjisha Maharshi, and Nikitasinh Gohil. "Microbial Pigments: A Potential Substitute of Synthetic Colorants in the Food and Healthcare Sectors." In Microbial Products for Health and Nutrition. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-4235-6_8.

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Pintea, Adela. "Synthetic Colorants." In Food Colorants. CRC Press, 2007. http://dx.doi.org/10.1201/9781420009286.sec7b.

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Gloria, M. "Synthetic Colorants." In Food Science and Technology. CRC Press, 2004. http://dx.doi.org/10.1201/b11081-41.

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"3 Synthetic Colorants." In Food Colorants. CRC Press, 2007. http://dx.doi.org/10.1201/9781420009286-37.

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Thorngate, John. "Synthetic Food Colorants." In Food Additives. CRC Press, 2001. http://dx.doi.org/10.1201/9780824741709.ch16.

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"Synthetic Colorants." In Handbook of Food Analysis -3 Volume Set. CRC Press, 2004. http://dx.doi.org/10.1201/9780367854409-40.

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"Synthetic Colorants." In Handbook of Food Analysis - Two Volume Set. CRC Press, 2015. http://dx.doi.org/10.1201/b18668-15.

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Socaciu, Carmen. "Analysis of Synthetic Food Colorants." In Food Colorants. CRC Press, 2007. http://dx.doi.org/10.1201/9781420009286.sec6e.

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Beatriz, M., and A. Gloria. "Synthetic Colorants." In Handbook of Food Science, Technology, and Engineering - 4 Volume Set. CRC Press, 2005. http://dx.doi.org/10.1201/b15995-95.

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Conference papers on the topic "Synthetic food colorants"

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Silaev, Dmitriy, Tatiana Y. Rusanova, Yuliya Fomina, and Nataliya Shestopalova. "Chemometrics-assisted spectrophotometric determination of synthetic food colorants in "Strepsils" lozenges." In Optical Technologies for Biology and Medicine, edited by Elina A. Genina and Valery V. Tuchin. SPIE, 2022. http://dx.doi.org/10.1117/12.2625770.

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Taneja, Mahima, and Jagdeep Kumar. "Characterization of natural and synthetic colorants in food industries: Benefits, impact, and applications." In INDO-US INTERNATIONAL CONFERENCES ON MATERIALS & SUSTAINABLE ENGINEERING IN CHEMICAL AND ALLIED INDUSTRY: MSECAI-2022. AIP Publishing, 2025. https://doi.org/10.1063/5.0273029.

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Reports on the topic "Synthetic food colorants"

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GAFNER, STEFAN. Bilberry fruit extract laboratory guidance document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2015. https://doi.org/10.59520/bapp.lgd/zlfx4530.

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Market demand for bilberry (Vaccinium myrtillus, Ericaceae) fruit extracts, combined with high prices and falling profit margins have resulted in unscrupulous manufacturers selling various ingredients labeled “bilberry extract.” Adulteration predominantly occurs with anthocyanin-rich extracts from other species, e.g., bog bilberry (V. uliginosum), lingonberry (V. vitis-idaea), European elder (Sambucus nigra, Adoxaceae), and Chinese mulberry (Morus australis, Moraceae). Additional adulterants reportedly include black soybean (Glycine max, Fabaceae) hull or black rice (Oryza sativa, Poaceae) ext

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