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

Barciela, Paula; Perez-Vazquez, Ana; Prieto, Miguel A.

doi:10.1016/j.fct.2023.113935

reviewFood and Chemical ToxicologyJul 8, 2023HYBRID OA

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

PBPaula Barciela APAna Perez-Vazquez MAMiguel A. Prieto

Universidade de Vigo

PubMed

Indexed incrossrefpubmed

Abstract

Azo dyes, including Tartrazine, Sunset Yellow, and Carmoisine, are added to foods to provide color, but they have no value with regard to nutrition, food preservation, or health benefits. Because of their availability, affordability, stability, and low cost, and because they provide intense coloration to the product without contributing unwanted flavors, the food industry often prefers to use synthetic azo dyes rather than natural colorants. Food dyes have been tested by regulatory agencies responsible for guaranteeing consumer safety. Nevertheless, the safety of these colorants remains controversial; they have been associated with adverse effects, particularly due to the reduction and cleavage of the azo…

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Topics & keywords

Topics

Keywords

Tartrazine
Food additive
Food industry
Food safety
Toxicity
Business
Food science
Food products

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