However, it is not easy to identify natural blue colorants in databases, as they are typically organized by attributes such as composition rather than color and molecular weight. Blue dyes authorized for consumption in the EU are described in Table 3. Substances (dyes) for which no ADI is given should be used in accordance with the quantum satis principle: that is, use only as much as is needed ( 7). Both contain anthocyanin grape pigments ( 7, 9, 10).Īt present, the verification of an ADI, and its dissemination, is the responsibility of the Joint FAO/WHO Expert Committee on Food Additives. They are grape color extract and grape skin extract. The decision as to whether a compound is safe is based on its Acceptable Daily Intake (ADI): a value “covering the total amount of a substance that, according to current knowledge, can be taken from all sources throughout life without harming the body, and expressed in mg/kg body weight of man.” There are only 2 natural blue colorants on the FDA list that are approved for use in food. Two key bodies regulate the use of coloring agents in food products: the European Food Safety Authority and the US FDA. Only approved dyes may be used in food in the EU and in the United States. A classification of blue food dyes, with examples, is presented in Table 2.ġInformation presented in the table is from Lis et al. Several methods are currently used to extract natural colorants from fruits and other plant parts these can be divided into conventional techniques, such as Soxhlet and maceration, or unconventional techniques or green extraction methods, such as high-pressure extraction, supercritical fluid extraction, and ultrasound-assisted extraction ( 2).Ī blue pigment is defined as an organic molecule that absorbs red light (600 nm region) and thus appears blue to the eye. Nowadays, it has been estimated that a typical Indian citizen consumes 220 mg of food colorants per year ( 8). The first food coloring substances are believed to have been used by the Romans and Egyptians as early as 1500 BC to stain wines, pharmaceuticals, and food products ( 5–7). Dyes are not generally used to improve the taste or smell of the product, to extend the expiry date, nor change the nutritional value of the dish they are used only to increase the marketing efficiency of a given product. When buying a food product, consumer choice is driven not only by its price but also by its color and form. Besides, in the case of blue dye, it is more likely that a synthetic analogue would be used, as natural blue dyes are scarce. ( 4) report a growing trend towards the use of naturally derived colors in food products however, it is still more economical for manufacturers to use synthetic dyes or pigments in their products, as these may provide greater resistance to temperature, light radiation, or pH changes in the environment. Many consumers prefer natural substances over their synthetic derivatives or even analogues. With the growth in reports about the harmful effects of synthetic substances, it is increasingly likely that a shopper will check the label before buying a particular food product. 1Information presented in the table is from Yusuf et al.
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