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

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.

Improvement of analytical method for three azo dyes in processed milk and cheese using HPLC-PDA

This study aims to develop and validate a method for simultaneously measuring three azo dyes (azorubine, brilliant black BN, lithol rubine BK) not designated in Korea. The HPLC-PDA analysis method was validated based on the ICH guidelines, and the color stability was evaluated. The milk and cheese samples were spiked with azo dyes, the correlation coefficient of calibration curve ranged from 0.999 to 1.000 and the recovery rates of azo dyes were 98.81 ∼ 115.94%, with RSD of 0.08 ∼ 3.71%. The LOD and the LOQ in milk and cheese ranged from 1.14 to 1.73 μg/mL and 3.46 to 5.25 μg/mL, respectively. In addition, the expanded uncertainties of the measurements ranged from 3.3421 to 3.8146%. The azo dyes appeared to be color stable for more than 14 days. The results indicate that this analytical method is suitable for extracting and analyzing azo dyes in milk and cheese samples, which are not permitted in Korea.

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

The present study was designed to produce novel cross-linked Chitosan and Chitosan/β-Cyclodextrin beads and study the adsorption of Indigo Carmine. Both adsorbents were characterized by SEM and FTIR techniques. Batch experiments were conducted in order to evaluate the effect of initial adsorbent's concentration, dye's initial concentration, initial pH and temperature. In all cases Chitosan/β-Cyclodextrin crosslinked beads exhibited higher removal efficiency of Indigo Carmine. Higher removal rates of Indigo Carmine were observed at low values of dye's initial concentration, pH and temperature, and high concentrations of adsorbent. The equilibrium adsorption data were a good fit for both Langmuir and Freundlich models and maximum adsorption capacity was 500.0 and 1000.0 mg_IC/g_adsorbent for Chitosan and Chitosan/β-Cyclodextrin crosslinked beads, respectively. Adsorption of Indigo Carmine was found to follow the pseudo-second order. The negative values of ΔG^o, ΔH^o and ΔS^o indicate that the adsorption process is exothermic, spontaneous and favorable at low temperatures.

Adsorption behavior of Sudan I-IV on a coastal soil and their forecasted biogeochemical cycles

Sudan I-IV as synthetic azo dyes have been concerned worldwide and ever caused a panic on food safety because of illegal addition into foodstuffs. In the past decades, various methods are being developed to identify and determine Sudan dyes in foodstuffs. However, relevant studies about their biogeochemical behaviors and potential environmental effects are rarely reported, although it is of great importance and necessity accounting for their potential environmental contamination from various sources. In this work, the experimental studies on adsorption behavior of Sudan I-IV acting on soil (10, 25, 50, 75, and 100 mg/L) were carried out, and their transport in soil compartments and between soil-water, and air-soil interfaces were discussed. Results showed that the amount of Sudan I-IV adsorbed on soil increased accordingly with the increasing concentration of Sudan dyes in aqueous solution, and Sudan II and IV were more likely adsorbed on the tested soils than Sudan I and III based on their maximum adsorption amount. However, for Sudan I, III, and IV, in some high concentrations (under the treatment of 75 mg/L for Sudan III, 100 mg/L for Sudan I and IV), the adsorption was significantly increased, and then came back to the "normal" level (under the treatment of 100 mg/L for Sudan III). It is expected that relevant researches on their biogeochemical behaviors in soil compartments, and between soil-water and air-soil interfaces would be concerned and addressed.

Food colors: Existing and emerging food safety concerns

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.