Scientific Opinion on the re‐evaluation of cochineal, carminic acid, carmines (E 120) as a food additive

Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health

Manufacturers are obliged to label processed meat products with information concerning the additives used and nutritional values. The aim of the study was to identify the dyes most frequently used in processed meat, evaluate their influence on specific food qualities, assess whether their use was correct and review their effect on health. The analysis was based on information on the labels and images of processed meat, and used a generalised linear model with a binary dependent variable. The risks and benefits for human health were defined based on the available literature. Twelve dyes were found to be used in the manufacture of processed meat. Carmine was found in 183 of 273 (67.03%) evaluated assortments containing dyes. The occurrence of water, flavourings and high fat and carbohydrate contents increased the chances that a dye would be present in a particular product. Unauthorised use of food additives was found in 20 products, with smoked meat products demonstrating the highest number of non-compliances. In general, the dyes used with food are considered safe; however, reservations are associated with the use of E150C and E150D caramels due to their potential carcinogenic effect, and carmine and annatto due to their allergic effects.

Sensitive voltammetric quantification of carminic acid in candies using selenium dioxide nanoparticles based electrode

Carminic acid is a food colorant which concentration has to be controlled due to the possible negative health effects. Sensitive voltammetric method is developed for carminic acid determination using electrode modified with SeO₂ nanoparticles (SeO₂ NPs) and hexadecyltriphenylphosphonium bromide (HDTPPB) acting as dispersive agent for nanoparticles and electrode surface co-modifier. SeO₂ NPs of 37-45 nm are uniformly distributed at the electrode increasing its electroactive area (41 ± 2 vs. 8.9 ± 0.2 mm² for bare glassy carbon electrode (GCE)). Electrochemical impedance spectroscopy data confirm an 18.3-fold decrease of charge transfer resistance compared to GCE (12.7 ± 0.3 vs. 232 ± 7 kΩ, respectively). In differential pulse mode, the linear dynamic ranges of carminic acid are 0.010-2.5 and 2.5-10 μmol L^-1 with a detection limit of 3.4 nmol L^-1. The method is successfully employed in candies and lozenges for sore throat treatment. The approach is simple, reliable, and can be used as an alternative to chromatography in routine analysis.

Comparative Toxicity of Vegan Red, E124, and E120 Food Dyes on Three Rapidly Proliferating Model Systems

The abuse of artificial food dyes and the evidence that they harm human health recently prompted a significant effort to introduce vegan substitutes prepared from fruits and vegetables. Not much information, however, has been collected on their possible effects on aquatic and terrestrial ecosystems once released as waste in surface waters. For this purpose, we analyzed the effects of a vegan red (VEG) preparation (concentration 1.2 g/L) on three rapidly proliferating models for terrestrial and aquatic ecosystem contamination. In particular, in vitro cells cultures (exposure for 24 h), Artemia salina nauplii and Cucumis sativus seedlings (exposure 5 days). A comparison was made with the effects exerted by the two dyes that vegan red is intended to replace: an animal dye, cochineal E120 and an artificial dye E124. The analyses of conventional endpoints, indicative of cell proliferation, differentiation, and growth rate, demonstrate that the three dyes affect development and that the vegan substitute is as unsafe as the E124 and E120. Vegan red in fact impairs cell growth in in vitro cells, delays naupliar hatching and early growth in Artemia, and reduces shoot/root biomass in Cucumis. Marked hyperplasia and hypertrophy of mesophyll are also observed in Cucumis leaves. Substitution in food and beverages, therefore, should be carefully reconsidered to avoid unnecessary environmental contamination.

Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects

Colour is one of the most relevant organoleptic attributes that directly affects consumers' acceptance and food selection. However, as food colouring pigments are generally unstable and become modified during processing, in order to maintain or restore product colour uniformity, colourants are added to food products around the world. In this context, although they are still widely used, synthetic food colorants, due to their potential hazards, are being replaced by those obtained from natural origins. Indeed, numerous side effects and toxicities, at both the medium and long-terms-namely allergic reactions, and behavioral and neurocognitive effects-have been related to the use of synthetic colourants, whereas their naturally-derived counterparts seem to provide a somewhat high-quality and effective contribution as a health promoter. In order to further understand the implications of the use of synthetic and naturally derived food colourants, this review aims to provide a synoptical approach to the chemical characteristics, properties, uses and side effects on health of those which are currently allowed and applied during food processing.

Disposable Electrochemical Sensor for Food Colorants Detection by Reduced Graphene Oxide and Methionine Film Modified Screen Printed Carbon Electrode

A facile synthesis of reduced graphene oxide (rGO) and methionine film modified screen printed carbon electrode (rGO-methionine/SPCE) was proposed as a disposable sensor for determination of food colorants including amaranth, tartrazine, sunset yellow, and carminic acid. The fabrication process can be achieved in only 2 steps including drop-casting of rGO and electropolymerization of poly(L-methionine) film on SPCE. Surface morphology of modified electrode was studied by scanning electron microscopy (SEM). This work showed a successfully developed novel disposable sensor for detection of all 4 dyes as food colorants. The electrochemical behavior of all 4 food colorants were investigated on modified electrodes. The rGO-methionine/SPCE significantly enhanced catalytic activity of all 4 dyes. The pH value and accumulation time were optimized to obtain optimal condition of each colorant. Differential pulse voltammetry (DPV) was used for determination, and two linear detection ranges were observed for each dye. Linear detection ranges were found from 1 to 10 and 10 to 100 µM for amaranth, 1 to 10 and 10 to 85 µM for tartrazine, 1 to 10 and 10 to 50 µM for sunset yellow, and 1 to 20 and 20 to 60 µM for carminic acid. The limit of detection (LOD) was calculated at 57, 41, 48, and 36 nM for amaranth, tartrazine, sunset yellow, and carminic acid, respectively. In addition, the modified sensor also demonstrated high tolerance to interference substances, good repeatability, and high performance for real sample analysis.

Determination of Carminic Acid in Foodstuffs and Pharmaceuticals by Microchip Electrophoresis with Photometric Detection

This paper presents a novel miniaturized analytical method for the determination of carminic acid, a natural red food dye, in complex food and pharmaceutical matrices by microchip electrophoresis (MCE) with photometric detection. MCE has become a very attractive microscale separation technique because it offers high-speed, high-throughput, small sample injection volume and low reagents consumption. Fast determination of carminic acid in less than 5 min was achieved on a poly(methyl methacrylate) microchip in anionic separation mode at pH 6. Photometric detector based on light-emitting diode technology was set to a wavelength of 490 nm. Using a sample injection volume of 900 nL, a limit of detection of 69 nmol L−1 was achieved. A wide linear dynamic range over four orders of magnitude (from nmol L−1 to mmol L−1) was observed for peak area. Developed method provided favorable intra- and inter-day repeatability of the migration time (up to 2.5% RSD), as well as the repeatability of the peak area (less than 1.9% RSD), regardless of the sample type. The content of carminic acid was determined in various foodstuffs and pharmaceuticals, such as candies, saffron, non-alcoholic drink, and sore throat lozenges with good recoveries (92.5–104.0%).