Emerging analytical techniques in the analysis of food dyes
Green Chemistry in Food Analysis: Conventional and Emerging Approaches, Elsevier, ss.221-258, 2023
- Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
- Basım Tarihi: 2023
- Doi Numarası: 10.1016/b978-0-443-18957-9.00003-1
- Yayınevi: Elsevier
- Sayfa Sayıları: ss.221-258
- Anahtar Kelimeler: Analytical techniques, Food dyes, Naturally derived colorants, Synthetic colorants
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Food dyes are classified as natural and synthetic food colors. Natural food colors consist of curcumin, riboflavin, carmines, carotenes, chlorophylls, paprika extract, lutein, and so on. For synthetic food colorants, such as Tartrazine, Erythrosine, Patent Blue V, Green S, and Sunset Yellow FCF are given as examples. Synthetic food dyes are widely used to draw attention to food’s appearance. Synthetic foods are produced with different chemical processes. However, this situation seriously threatens human life. The importance of green chemistry is quite high. Green chemistry principles endure the reduction/elimination of hazardous substances and discover alternative green methods. The important principles of green chemistry are reducing hazardous waste, using safer chemicals and solvents, energy efficiency, renewable feedstocks, reducing derivatives, smart catalysis, degradable design, real-time analysis for pollution prevention, and hazard and accident prevention. The prevention of waste is better than the elimination of waste after it is formed. In order to evaluate food safety accurate and efficient analysis methods are needed. There are many analysis techniques, such as chromatographic, colorimetric, and electrochemical sensors. Moreover, the combination of methods gives more opportunities for food analysis. The obtained results of the food colorants should be acceptable daily intake of these additives. To enhance the performance of the analysis technique, the materials such as nanomaterials, imprinted polymers, and ionic liquids and these materials hybrids were widely used. The type of food dyes and properties were classified. The emerging and conventional analytical techniques for food dyes were explained in this chapter. The featured recent applications were given in tables and discussed. Finally, future perspectives were evaluated in terms of finding creative and innovative ways.