Evaluation of Antibacterial, Antifungal, and Antioxidant Properties of Some Food Dyes

Natural dyes find use in the coloring of textiles, drugs, cosmetics, etc. Owing to their nontoxic effects, they are also used for coloring various food products. In the present study antimicrobial properties of 8 food dyes against 10 bacteria and 5 fungal organisms were investigated. It was observed that red dyes showed best antibacterial activity while yellow dyes showed better antifungal activity. Dyes obtained from catechu (Acacia catechu) and myrobalan (Terminalia chebula) is not sufficiently effective against the tested microorganisms. In addition to antimicrobial analysis, antioxidant activity by 3 different methods was also investigated. In all the methods, red dye was found to have greater antioxidant activity. It suggest that the addition of these dyes in food not only enhances the value addition by making the food more presentable but also shall address the issue of food supplementation with substances that are good antibiotics and antioxidants, subsequently proving to be health benefactors.