Artificial Dyes: Health Risks and the Need for Revision of International Regulations

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

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.

Food Safety and Health Concerns of Synthetic Food Colors: An Update

The toxicity of food additives is widely studied and concerns many consumers worldwide. Synthetic food colors are often considered an unnecessary risk to consumer health. Since the European Food Safety Authority's (EFSA) re-evaluation between 2009 and 2014, the body of scientific literature on food colors has grown, and new evaluations are being published by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Therefore, this narrative review aims to review the toxicological data that have become available since 2014. The reviewed colors are Quinoline Yellow, Sunset Yellow, Azorubine, Amaranth, Ponceau 4R, Erythrosine, Allura Red, Patent Blue, Indigo Carmine, Brilliant Blue FCF, Green S, Brilliant Black, Brown HT, and Lithol Rubine BK. Tartrazine was not included in this paper; the overwhelming amount of recent data on Tartrazine toxicity requires more space than this review can provide. The issues regarding the toxicity of synthetic food colors and real population exposures are being regularly examined and reviewed by relevant authorities, such as the EFSA and JECFA. The current ADI limits set by the authorities are mostly in agreement, and they seem safe. However, the EFSA and JECFA assessments of some of the colors are more than a decade old, and new evidence will soon be required.

Microalgae Biomass Production from Rice Husk as Alternative Media Cultivation and Extraction of Phycocyanin Using 3D-Printed Ohmic Heating Reactor

Phycocyanin is a highly valued pigment present in Spirulina platensis biomass with applications in the food industry in terms of biorefinery concepts; specifically, its antioxidant and antimicrobial capacity are an advantage that could be incorporated into a food matrix. This study aims to use rice husk as an alternative culture medium for S. platensis biomass growth and phycocyanin extraction by ohmic heating processing using a 3D-printed reactor. S. platensis was cultivated in rice husk extract (RHE) from 0-100% (v/v). The highest content of microalgal biomass was 1.75 ± 0.01 g/L, with a specific growth rate of 0.125 ± 0.01 h-1. For the phycocyanin extraction under an ohmic heating process, a 3D-printed reactor was designed and built. To optimize phycocyanin extraction, a central composite rotatable design (CCDR) was evaluated, with three factors: time (min), temperature (°C), and pH. The highest phycocyanin content was 75.80 ± 0.98 mg/g in S. platensis biomass grown with rice husk extract. Ohmic heating is a promising method for rapid phycocyanin extraction, and rice husk as a culture medium is an alternative for the growth of S. platensis biomass in the integration of second- and third-generation biorefineries.

Microorganism-mediated bioremediation of dyes from contaminated soil: Mechanisms, recent advances, and future perspectives

Many methods have been proposed for the remediation of dye-contaminated soils, a widespread form of environment pollution. Bioremediation, it is hoped, can combine ecological benefits with efficiency of dye decontamination. We review the types and sources of dye contaminants; their possible effects on plant, animal, and human health; and emerging strategies for microbial bioremediation. Challenges, limitations, recommendations for future research, and prospects for large-scale commercialization of microbial bioremediation are discussed.

Obtaining and characterizing polyphenol extracts based on anthocyanins from Melinis minutiflora inflorescences and Plinia cauliflora fruits and application in gelatins

Anthocyanins are a class of compounds potentially used as food dyes. Thus, this study aimed to obtain and characterize natural extracts from Melinis minutiflora inflorescence (M), Plinia. cauliflora peel (JP) and P. cauliflora peel and seeds (JPS) and apply them as natural food dyes in gelatins. The extracts did not show statistically significant differences in pH values and water activity. The M and JPS extracts showed similar values of anthocyanins and total phenolic compounds and were higher than those from the JP extract. The M and JPS extracts showed a bathochromic effect, which was not observed for the JP extract. The bathochromic effect may indicate a possible complexation of anthocyanins. The color composition analysis revealed that the JP extract has a higher absorbance at a wavelength of 520 nm, indirectly suggesting the presence of more monomeric anthocyanins in its composition. The extract application test in gelatin did not change the texture properties of the gelatins. In addition, our findings revealed that the JPS extract had the best color stability after ten days of analysis, indicating that anthocyanin complexation with the phenolic compounds of P. cauliflora seeds contributed more effectively to anthocyanin stability in the model used.

Spinel ferrite nanoparticles as potential materials in chlorophenol removal from wastewater

Persistent organic pollutants (POPs) including chlorophenols (CPs) are increasing in water effluents, creating serious problems for both aquatic and terrestrial lives. Several research attempts have considered the removal of CPs by functionalised nanomaterials as adsorbents and catalysts. Besides the unique crystal structure, spinel ferrite nanomaterials (SFNs) own interesting optical and magnetic properties that give them the potential to be utilised in the removal of different types of CPs. In this review, we highlighted the recent research work that focused on the application of SFNs in the removal of different CP substances based on the number of chlorine atom attached to the phenolic compound. We have also discussed the structure and properties of SFN along with their numerous characterisation tools. We demonstrated the importance of identifying the structure, surface area, porosity, optical properties, etc. in the efficiency of the SFN during the CP removal process. The reviewed research efforts applied photocatalysis, wet peroxide oxidation (WPO), persulfate activated oxidation and adsorption. The studies presented different paths of enhancing the SFN ability to remove the CPs including doping (ion substitution), oxide composite structure and polymer composite structure. Experimental parameters such as temperature, dosage of CPs and SFN structure have shown to have a major effect in the CP removal efficiency. More attention is needed to investigate the different properties of SFN that can be tailored through different techniques and expected to have major role in the removal mechanism of CPs.

Microencapsulation for Food Applications: A Review

Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty acids, color, probiotics, etc., that require protection during food processing and storage to preserve their quality and shelf life. This review provides an overview of standard microencapsulation technologies, processes, materials, industrial examples, reasons for market success, a summary of recent applications, and the challenges in the food industry, categorized by active food ingredients: flavors, polyunsaturated fatty acids, probiotics, antioxidants, colors, vitamins, and others. We also provide a comprehensive analysis of the advantages and disadvantages of the most common microencapsulation technologies in the food industry such as spray drying, coacervation, extrusion, and spray cooling. This review ends with future perspectives on microencapsulation for food applications.

Metal Oxide Hydrogel Composites for Remediation of Dye-Contaminated Wastewater: Principal Component Analysis

Water pollution is caused by multiple factors, such as industrial dye wastewater. Dye-contaminated water can be treated using hydrogels as adsorbent materials. Recently, composite hydrogels containing metal oxide nanoparticles (MONPs) have been used extensively in wastewater remediation. In this study, we use a statistical and artificial intelligence method, based on principal component analysis (PCA) with different applied parameters, to evaluate the adsorption efficiency of 27 different MONP composite hydrogels for wastewater dye treatment. PCA showed that the hydrogel composites CTS@Fe3O4, PAAm/TiO2, and PEGDMA-rGO/Fe3O4@cellulose should be used in situations involving high pH, time to reach equilibrium, and adsorption capacity. However, as the composites PAAm-co-AAc/TiO2, PVPA/Fe3O4@SiO2, PMOA/ATP/Fe3O4, and PVPA/Fe3O4@SiO2, are preferred when all physical and chemical properties investigated have low magnitudes. To conclude, PCA is a strong method for highlighting the essential factors affecting hydrogel composite selection for dye-contaminated water treatment.

Nature's palette: An emerging frontier for coloring dairy products

Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits. Natural colorants are made up of a variety of pigments, many of which have significant biological potential. Because of the promising health advantages, natural colorants are gaining immense interest in the dairy industry. This review goes over the use of various natural colorants in dairy products which can provide desirable color as well as positive health impacts. The purpose of this review is to provide an in-depth look into the field of food (natural or synthetic) colorants applied in dairy products as well as their potential health benefits, safety, general trends, and future prospects  in food science and technology. In this paper, we listed a plethora of applications of natural colorants in various milk-based products.

Chitosan-based nanocomposites for removal of Cr(VI) and synthetic food colorants from wastewater

Current study aims to synthesize chitosan/polyvinyl alcohol (CS/PVA), poly(ethyleneimine), and Fe₃O₄ impregnated beads for co-removal of Cr(VI) and toxic azo-dyes from wastewater. The mesoporous PEI@AC@Fe₃O₄ exhibits magnetism and enhanced physisorption by higher specific-porosity (2.1 nm) from Cr(VI) radii (0.044 nm). Moreover, surface functional groups (-OH, -NH, -NH₂, -COOH etc.), especially amines enhance ionic bonding due to positive zeta potential. Hence, it is unique for anionic dyes removal under a wide pH range. It showed maximum adsorption capacity 98, 85.5, 85.8, and 91%, or 199.8, 148, 167, 176.5 mg g^-1 respectively for Cr(VI), tartrazine, sunset yellow, and erythrosine. Surface adsorption of Cr(VI) and its transition into Cr(III) was confirmed by EDX. Langmuir isotherm and pseudo-first-order kinetics best fit the adsorption of Cr(VI) and azo-dyes confirming their monolayer physisorption on adsorbent surface. Synthesized adsorbent examined in wastewater purification prototype for efficient removal of different simulated wastewaters confirms its potential for real-world applications.

Microbial Degradation of Azo Dyes: Approaches and Prospects for a Hazard-Free Conversion by Microorganisms

Azo dyes have become a staple in various industries, as colors play an important role in consumer choices. However, these dyes pose various health and environmental risks. Although different wastewater treatments are available, the search for more eco-friendly options persists. Bioremediation utilizing microorganisms has been of great interest to researchers and industries, as the transition toward greener solutions has become more in demand through the years. This review tackles the health and environmental repercussions of azo dyes and its metabolites, available biological approaches to eliminate such dyes from the environment with a focus on the use of different microorganisms, enzymes that are involved in the degradation of azo dyes, and recent trends that could be applied for the treatment of azo dyes.