☆ 4.7 Article

Azo dyes in the food industry: Features, classification, toxicity, alternatives, and regulation

FOOD AND CHEMICAL TOXICOLOGY (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Chemistry, Applied

Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging

Noemi Echegaray et al.

Summary: Colorants play a vital role in the food industry, enhancing the appearance of products and finding applications in food packaging technologies. This review provides an overview of natural coloring compounds, their use in various food systems, and their potential in intelligent packaging for monitoring food quality.

FOOD CHEMISTRY (2023)

添加到收藏夹

Article Toxicology

Effects of the food colorant carmoisine on zebrafish embryos at a wide range of concentrations

Tuba Kiziltan et al.

Summary: Since the middle of the twentieth century, the use of dyes has become more common in various industries. In this study, the effects of carmoisine on the embryonic development of zebrafish were investigated, while examining recommended and overexposure doses. The results showed that carmoisine caused serious malformations, reduction in height and eye diameter, increase in oxidative stress indicators and apoptosis, lipid accumulation, decreased locomotor activity and blood flow rate.

ARCHIVES OF TOXICOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

The protective effect of natural phenolic compound on the functional and structural responses of inhibited catalase by a common azo food dye

Simin Khataee et al.

Summary: This research investigated the effects of natural yellow on the performance of carmoisine-inhibited bovine liver catalase using multispectral and theoretical methods. The results showed that natural yellow can restore the activity of carmoisine-inhibited catalase and repair the structural changes caused by carmoisine. Furthermore, natural yellow can reduce the stability of the carmoisine-catalase complex. Surface plasmon resonance analysis indicated that natural yellow has a higher affinity to catalase compared to carmoisine.

FOOD AND CHEMICAL TOXICOLOGY (2022)

添加到收藏夹

Article Polymer Science

Sunset Yellow Dye Induces Amorphous Aggregation in β-Lactoglobulin at Acidic pH: A Multi-Techniques Approach

Javed Masood Khan et al.

Summary: In this study, the effects of sunset yellow (SY) on the aggregation of beta-lactoglobulin (BLG) were investigated. It was found that SY could induce the aggregation of BLG and the process was fast. The resulting BLG aggregates showed an amorphous structure.

POLYMERS (2022)

添加到收藏夹

Article Food Science & Technology

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

Maria Manuela Silva et al.

Summary: Colour is an important factor that influences consumers' acceptance and food selection. Synthetic food colourants, which have potential hazards and are associated with various side effects, are being replaced by naturally-derived alternatives. This review provides a comprehensive overview of the chemical characteristics, properties, uses, and health side effects of synthetic and naturally derived food colourants.

FOODS (2022)

添加到收藏夹

Review Environmental Sciences

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

Anna Christina R. Ngo et al.

Summary: Azo dyes are widely used in various industries but pose health and environmental risks. Utilizing microorganisms for bioremediation has become a hot topic, and finding greener solutions is a growing trend.

INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2022)

添加到收藏夹

Article Ecology

Toxicity effect of the edible pigment carmoisine on Polyrhachis vicina Roger (Hymenoptera: Formicidae)

Ziyu Li et al.

Summary: This study evaluated the toxicity of carmoisine on Polyrhachis vicina ants and found that it had dose-dependent effects on worker mortality. The survival rate and appearance of ants were significantly affected, and the expression of certain genes also changed. These results confirm the negative effects of carmoisine on the growth and development of P. vicina.

ECOTOXICOLOGY (2022)

添加到收藏夹

Review Biology

Azo dyes degradation by microorganisms - An efficient and sustainable approach

Sadia Zafar et al.

Summary: Dyes, synthetic aromatic compounds with various functional groups, are discharged in effluents and pose a significant threat to aquatic life. The dye industry initially relied on natural sources but shifted to artificial manufacturing. Dyes disrupt the natural equilibrium by reducing photosynthetic activity. In China alone, around 900,000 tons of dyes are produced each year for various industries. Untreated dye wastewater leads to eutrophication, water color change, and oxygen depletion, severely impacting aquatic organisms. Extensive research has been conducted on dye decolorization and biodegradation under aerobic and anaerobic conditions. This review discusses the chemistry, toxicity, and microbial degradation/decolorization of dyes, as well as recent studies and techniques for remediation. Overall, the high biodegradation potential of microbes makes them a promising foundation for green chemistry in eliminating toxic dyes from industrial wastewater.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2022)

添加到收藏夹

Article Pharmacology & Pharmacy

Cytotoxic and mutagenic effects of the food additive tartrazine on eukaryotic cells

Jailson Rodrigues dos Santos et al.

Summary: The study found that tartrazine (TRZ) induced concentration-dependent toxic effects on test systems, and exhibited mutagenic effects on the Allium cepa test system. Prolonged use may be harmful to health.

BMC PHARMACOLOGY & TOXICOLOGY (2022)

添加到收藏夹

Review Chemistry, Multidisciplinary

Cross Talk between Synthetic Food Colors (Azo Dyes), Oral Flora, and Cardiovascular Disorders

Arooba John et al.

Summary: Synthetic food colors, such as azo dyes, are important in the food industry but can have adverse effects on oral and cardiovascular health. They can lead to bacterial accumulation, dental plaque formation, and cardiovascular disorders.

APPLIED SCIENCES-BASEL (2022)

添加到收藏夹

Article Chemistry, Applied

Pigment produced from Arcopilus aureus isolated from grapevines: Promising natural yellow colorants for the food industry

Luciana Amaral De Faria Silva et al.

Summary: Interest in natural non-toxic pigments in the food industry has grown, and filamentous fungi produce pigments that are more stable than other natural pigments. This study evaluated the potential of natural pigments from endophytic fungi in grapevines and discovered a stable yellow pigment.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Biology

Dietary intake of artificial food color additives containing food products by school-going children

Mohammed Asif Ahmed et al.

Summary: This study identified the food types consumed by 6-17-year-old school-going children in Saudi Arabia and determined the intake of artificial color additives. The results showed high intake of juices, ice cream, and cakes, with Brilliant Blue (E133) and Tartrazine (E102) being the most commonly used permitted additives. Exceedances of permitted levels were found in some chocolate, juice, drink, and candy samples, indicating a need for further investigation into the potential health effects of high intake of these additives.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2021)

添加到收藏夹

Review Chemistry, Physical

An over review on recently developed techniques, mechanisms and intermediate involved in the advanced azo dye degradation for industrial applications

V. Selvaraj et al.

Summary: This article discusses the toxicity and degradation methods of azo dyes, points out the shortcomings of existing physical and chemical methods, and calls for the research and development of cost-effective, alternative, and environmentally friendly techniques.

JOURNAL OF MOLECULAR STRUCTURE (2021)

添加到收藏夹

Article Environmental Sciences

In vitro estrogenic, cytotoxic, and genotoxic profiles of the xenoestrogens 8-prenylnaringenine, genistein and tartrazine

Atefeh Nasri et al.

Summary: This study compared the in vitro estrogenic, cytotoxic, and genotoxic profiles of phytoestrogens and synthetic environmental estrogens. The results showed that the phytoestrogens 8-PN, genistein, and the synthetic xenoestrogen tartrazine exhibited variable estrogenic activity but low cellular toxicity in short-term tests in vitro. No significant difference was found between phytoestrogens and synthetic xenoestrogens in terms of their effects on estrogenic, cytotoxic, and genotoxic properties.

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2021)

添加到收藏夹

Review Biochemistry & Molecular Biology

Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review

Tiago Alves Castro et al.

Summary: This study reviews the use of red tomato products as natural food colorants to replace synthetic dyes in the food industry, highlighting the potential of tomatoes as a natural alternative. However, further research is needed, especially on the stability of carotenoids in processed foods using tomatoes.

MOLECULES (2021)

添加到收藏夹

Review Chemistry, Applied

Valorization of natural colors as health-promoting bioactive compounds: Phytochemical profile, extraction techniques, and pharmacological perspectives

Mehnaza Manzoor et al.

Summary: Color plays a significant role in consumers' perception of food. The scientific community is increasingly focused on natural colorants as replacements for synthetic toxic ones. Green extraction techniques are being used to intensify processes and extract stable bioactive pigments. This article reviews the current literature on natural colorants and their applications in nutraceutical and pharmaceutical products.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Food Science & Technology

Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies

Maria Isabel Landim Neves et al.

Summary: The food industry aims to expand the color palette with natural colorants, but blue color is rare in nature compared to other colors. Synthetic blue colorants are widely used despite consumer association with artificial ingredients. Efforts to find new blue colorants have made progress, but limitations still exist.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

添加到收藏夹

Article Environmental Sciences

Prevention of toxic effects of orally administered tartrazine by crocin in Wistar rats

Eyup Altinoz et al.

Summary: The study demonstrated that crocin can alleviate tartrazine-induced oxidative damage in intestinal tissues and restore reduced antioxidant parameters. Furthermore, crocin also ameliorates tissue histopathological changes induced by tartrazine.

TOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Multidisciplinary

In vivo genotoxicity assessment of sunset yellow and sodium benzoate in female rats

Mohamed Yassin Ali et al.

DRUG AND CHEMICAL TOXICOLOGY (2020)

添加到收藏夹

Article Pharmacology & Pharmacy

Toxicity Assessment of 4 Azo Dyes in Zebrafish Embryos

Ling-Ling Jiang et al.

INTERNATIONAL JOURNAL OF TOXICOLOGY (2020)

添加到收藏夹

Article Biochemistry & Molecular Biology

Perinatal Exposure to Tartrazine Triggers Oxidative Stress and Neurobehavioral Alterations in Mice Offspring

Gadah Albasher et al.

ANTIOXIDANTS (2020)

添加到收藏夹

Review Biotechnology & Applied Microbiology

Myco-decontamination of azo dyes: nano-augmentation technologies

Anu Kalia et al.

3 BIOTECH (2020)

添加到收藏夹

Review Agriculture, Multidisciplinary

Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits

Yu Fu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

添加到收藏夹

Review Chemistry, Analytical

A Systematic Review of Food Allergy: Nanobiosensor and Food Allergen Detection

Adriano Aquino et al.

BIOSENSORS-BASEL (2020)

添加到收藏夹

Article Toxicology

Effect of tartrazine on digestive enzymatic activities: in vivo and in vitro studies

Fatma Zohra Ameur et al.

TOXICOLOGICAL RESEARCH (2020)

添加到收藏夹

Article Multidisciplinary Sciences

The ameliorative effect of curcumin extract on the morphological and skeletal abnormalities induced by sunset yellow and tartrazine in the developing chick embryo Gallus domesticus

Hend T. El-Borm et al.

HELIYON (2020)

添加到收藏夹

Review Multidisciplinary Sciences

Classifications, properties, recent synthesis and applications of azo dyes

Said Benkhaya et al.

HELIYON (2020)

添加到收藏夹

Article Biochemistry & Molecular Biology

Honey attenuates the toxic effects of the low dose of tartrazine in male rats

Haddad A. El Rabey et al.

JOURNAL OF FOOD BIOCHEMISTRY (2019)

添加到收藏夹

Article Biotechnology & Applied Microbiology

High-Dose Aspirin Reverses Tartrazine-Induced Cell Growth Dysregulation Independent of p53 Signaling and Antioxidant Mechanisms in Rat Brain

Nouf Alsalman et al.

BIOMED RESEARCH INTERNATIONAL (2019)

添加到收藏夹

Article Food Science & Technology

Study of a common azo food dye in mice model: Toxicity reports and its relation to carcinogenicity

Md Sajib Al Reza et al.

FOOD SCIENCE & NUTRITION (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

Allura red rapidly induces amyloid-like fibril formation in hen egg white lysozyme at physiological pH

Nasser Abdulatif Al-Shabib et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

添加到收藏夹

Article Environmental Sciences

Life history and behavior effects of synthetic and natural dyes on Daphnia magna

Flavia R. Abe et al.

CHEMOSPHERE (2019)

添加到收藏夹

Article Toxicology

Food colorant Sunset Yellow (E110) intervenes developmental profile of zebrafish (Danio rerio)

Vani Joshi et al.

JOURNAL OF APPLIED TOXICOLOGY (2019)

添加到收藏夹

Article Chemistry, Multidisciplinary

Protective effect of blackthorn fruits (Prunus spinosa) against tartrazine toxicity development in albino Wistar rats

Igori Balta et al.

BMC CHEMISTRY (2019)

添加到收藏夹

Article Pharmacology & Pharmacy

Developmental Toxicity Assay for Food Additive Tartrazine Using Zebrafish (Danio rerio) Embryo Cultures

Vani Joshi et al.

INTERNATIONAL JOURNAL OF TOXICOLOGY (2018)

添加到收藏夹

Article Cell Biology

High dose Allura Red, rather than the ADI dose, induces structural and behavioral changes in the medial prefrontal cortex of rats and taurine can protect it

Ali Noorafshan et al.

ACTA HISTOCHEMICA (2018)

添加到收藏夹

Article Biotechnology & Applied Microbiology

All aspect of toxic effect of brilliant blue and sunset yellow in Allium cepa roots

Kemal Koc et al.

CYTOTECHNOLOGY (2018)

添加到收藏夹

Review Electrochemistry

Sensors for voltammetric determination of food azo dyes - A critical review

O. I. Lipskikh et al.

ELECTROCHIMICA ACTA (2018)

添加到收藏夹

Article Food Science & Technology

Tartrazine induced neurobiochemical alterations in rat brain sub-regions

Diksha Bhatt et al.

FOOD AND CHEMICAL TOXICOLOGY (2018)

添加到收藏夹

Article Plant Sciences

The genotoxic effects of some food colorants on Zea mays L. var. saccharata Sturt

Salih Dikilitas et al.

CARYOLOGIA (2018)

添加到收藏夹

Article Toxicology

Nigella sativa oil protects against tartrazine toxicity in male rats

Madeha N. Al-Seeni et al.

TOXICOLOGY REPORTS (2018)

添加到收藏夹

Article Food Science & Technology

Extraction and Analytical Methods for Determination of Sunset Yellow (E110)-a Review

Kobun Rovina et al.

FOOD ANALYTICAL METHODS (2017)

添加到收藏夹

Article Biochemical Research Methods

Fluorescence Turn off Sensor for Brilliant Blue FCF- an Approach Based on Inner Filter Effect

Unni Sivasankaran et al.

JOURNAL OF FLUORESCENCE (2017)

添加到收藏夹

Article Food Science & Technology

Lack of genotoxicity in vivo for food color additive Allura Red AC

Maria Bastaki et al.

FOOD AND CHEMICAL TOXICOLOGY (2017)

添加到收藏夹

Article Food Science & Technology

Microbiological, histological, and biochemical evidence for the adverse effects of food azo dyes on rats

Khaled Elbanna et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2017)

添加到收藏夹

Article Toxicology

Effects of tartrazine on proliferation and genetic damage in human lymphocytes

Zulal Atli Sekeroglu et al.

TOXICOLOGY MECHANISMS AND METHODS (2017)

添加到收藏夹

Review Food Science & Technology

Toxicology, extraction and analytical methods for determination of Amaranth in food and beverage products

Kobun Rovina et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

添加到收藏夹

Review Food Science & Technology

Genipin: A natural blue pigment for food and health purposes

Iramaia Angelica Neri-Numa et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

添加到收藏夹

Article Toxicology

Effects of tartrazine on proliferation and genetic damage in human lymphocytes

Zulal Atli Sekeroglu et al.

TOXICOLOGY MECHANISMS AND METHODS (2017)

添加到收藏夹

Article Medicine, Research & Experimental

The protective role of crocin in tartrazine induced nephrotoxicity in Wistar rats

Mehmet Erman Erdemli et al.

BIOMEDICINE & PHARMACOTHERAPY (2017)

添加到收藏夹

Review Chemistry, Analytical

A Review of Extraction and Analytical Methods for the Determination of Tartrazine (E 102) in Foodstuffs

Kobun Rovina et al.

CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY (2017)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Curcumin has protective and antioxidant properties on bull spermatozoa subjected to induced oxidative stress

Eva Tvrda et al.

ANIMAL REPRODUCTION SCIENCE (2016)

添加到收藏夹

Article Food Science & Technology

Cytotoxic and genotoxic potential of powdered juices

Marielly de Sousa Bezerra et al.

FOOD SCIENCE AND TECHNOLOGY (2016)

添加到收藏夹

Review Pharmacology & Pharmacy

Safety and regulatory review of dyes commonly used as excipients in pharmaceutical and nutraceutical applications

Leire Perez-Ibarbia et al.

EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES (2016)

添加到收藏夹

Review Food Science & Technology

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Natalia Martins et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

添加到收藏夹

Article Food Science & Technology

Cytotoxic and genotoxic potential of powdered juices

Marielly de Sousa Bezerra et al.

FOOD SCIENCE AND TECHNOLOGY (2016)

添加到收藏夹

Article Chemistry, Multidisciplinary

Principles and mechanisms of photocatalytic dye degradation on TiO2 based photocatalysts: a comparative overview

Anila Ajmal et al.

RSC ADVANCES (2014)

添加到收藏夹

Article Medicine, General & Internal

Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

Donna McCann et al.

LANCET (2007)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.