TY - JOUR
T1 - Food Colour Additives
T2 - A Synoptical Overview on Their Chemical Properties, Applications in Food Products and Health Side Effects
AU - Silva, Maria Manuela
AU - Reboredo, Fernando Henrique
AU - Lidon, Fernando Cebola
N1 - Funding Information:
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04035%2F2020/PT#
Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2022/1/28
Y1 - 2022/1/28
N2 - 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.
AB - 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.
KW - Dyes
KW - Food colour additives
KW - Naturally derived colourants
KW - Side effects of food colours
KW - Synthetic colourants
UR - http://www.scopus.com/inward/record.url?scp=85124043036&partnerID=8YFLogxK
U2 - 10.3390/foods11030379
DO - 10.3390/foods11030379
M3 - Article
C2 - 35159529
AN - SCOPUS:85124043036
SN - 2304-8158
VL - 11
JO - Foods
JF - Foods
IS - 3
M1 - 379
ER -