Abstract
A new preparation method of polymer dyes was developed to improve both the grafting degree of the azo dyes onto O-carboxymethyl chitosan (OMCS) and the water solubility of prepared polymer dyes. Firstly, the coupling compound of two azo edible colorants, sunset yellow (SY) and allura red (AR), was grafted onto OMCS, and then coupled with their diazonium salt. The chemical structure of prepared polymer dyes was determined by Fourier transform-infrared spectroscopy and 1H-NMR, and the results showed that the two azo dyes were successfully grafted onto OMCS. The grafting degree onto OMCS and the water solubility of polymer dyes were tested, and the results showed that they were both improved as expected. The UV-vis spectra analysis results showed that the prepared polymer dyes showed similar color performance with the original azo dyes. Eventually, the cytotoxicity of prepared polymer dyes was tested and compared with the original azo dyes by a cytotoxicity test on human liver cell lines LO2, and the results showed that their grafting onto OMCS significantly reduced the cytotoxicity.
Highlights
The addition of food dyes into the processing of foodstuffs is a common strategy to improve the sensory properties, color and commercial characteristics [1,2,3]
It was reported that the harm of the above two edible colorants was attributed to the aromatic amine and amide in their degradation products, and the acceptable daily intake (ADI) of sunset yellow (SY) and allura red (AR) were severely limited at 0–1 and 7 mg/kg body weight respectively [15,16,17]
In the compound grafted onto with reacted with the sulfonyl group in diazonium salt was well retained, which was beneficial for the improvement synthesis process, the sulfonyl group in diazonium salt was well retained, which was beneficial for of the water solubility ofofprepared the improvement the water polymer solubility dyes
Summary
The addition of food dyes into the processing of foodstuffs is a common strategy to improve the sensory properties, color and commercial characteristics [1,2,3]. SY shows negative effects on the cellular immunity [14]. Both of them will induce DNA damage when their intake amount exceeds the acceptable daily intake (ADI). The azo dyes are still the most common edible colorants that are reduced by dihydronicotinamide adenine dinucleotide (NADH) [18,19] in the liver but this metabolized reduction produces aromatic amines that cause carcinogenicity and gene toxicity
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