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Review
. 2022 Jan 28;11(3):379.
doi: 10.3390/foods11030379.

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

Maria Manuela Silva  1 , Fernando Henrique Reboredo  2 , Fernando Cebola Lidon  2
Affiliations
Review

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

Maria Manuela Silva et al. Foods. .

Abstract

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.

Keywords: dyes; food colour additives; naturally derived colourants; side effects of food colours; synthetic colourants.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Structural formula of curcumin (E100).
Figure 2
Figure 2
Structural formulae of riboflavin (E101i) and riboflavin-5’-phosphate (E101ii).
Figure 3
Figure 3
Structural formula of carminic acid (E120).
Figure 4
Figure 4
Structural formula of chlorophylls a and b.
Figure 5
Figure 5
Structural formula of β-carotene (β,β-carotene), the main component of E160a.
Figure 6
Figure 6
Structural formulae of bixin and norbixin colourant components.
Figure 7
Figure 7
Structure formulae of capsantin (A), capsorubin (B) (colored components of pepper extract), and capsaicin (C), the main flavouring component of chili extract.
Figure 7
Figure 7
Structure formulae of capsantin (A), capsorubin (B) (colored components of pepper extract), and capsaicin (C), the main flavouring component of chili extract.
Figure 8
Figure 8
Structural formula of lycopene (E160d).
Figure 9
Figure 9
Structural formula of β-apo-8′-carotenal (E160e).
Figure 10
Figure 10
Structural formula of lutein (E161b).
Figure 11
Figure 11
Canthaxanthin’s structural formula (E161g).
Figure 12
Figure 12
Structural formula of betanin, the main coloured component of beet red (E162).
Figure 13
Figure 13
Structures of betanin as the pH varies [74].
Figure 14
Figure 14
Example of anthocyanin changes due to pH variation [78].
Figure 15
Figure 15
Structural formula of tartrazine (E102).
Figure 16
Figure 16
Structural formulae of the main components of quinoline yellow (E104).
Figure 17
Figure 17
Structural formula of the sunset yellow FCF food colouring (E110).
Figure 18
Figure 18
Structural formula of the azorubine food colour (E122).
Figure 19
Figure 19
Structure formula of the amaranth colourant (E123).
Figure 20
Figure 20
Structural formula of the ponceau 4R colourant (E124).
Figure 21
Figure 21
Erythrosine dye’s structural formula (E127).
Figure 22
Figure 22
Structural formula of allura red AC (E129).
Figure 23
Figure 23
Structural formula of the main components of patent blue V (E131).
Figure 24
Figure 24
Structural formula of indigotine, or carmine-de-indigo (E132).
Figure 25
Figure 25
Structural formula of brilliant blue FCF (E133).
Figure 26
Figure 26
Structural formula of green S (E142).
Figure 27
Figure 27
Structural formula of brilliant black PN (E151).
Figure 28
Figure 28
Structural formula of brown HT (E155).
Figure 29
Figure 29
Structural formula of litholrubine BK (E180).
See this image and copyright information in PMC

References

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