Abstract
Color additives are widely used by the food industry to enhance the appearance, as well as the nutritional properties of a food product. However, some of these substances may pose a potential risk to human health, especially if they are consumed excessively and are regulated, giving great importance to their determination. Several matrix-dependent methods have been developed and applied to determine food colorants, by employing different analytical techniques along with appropriate sample preparation protocols. Major techniques applied for their determination are chromatography with spectophotometricdetectors and spectrophotometry, while sample preparation procedures greatly depend on the food matrix. In this review these methods are presented, covering the advancements of existing methodologies applied over the last decade.
Highlights
Codex Alimentarius gives a definition for food additives as “any substance that its intentional addition of which to a food aiming for a technological purpose in the manufacture, processing, preparation treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, in it or its by-products becoming a component of the food or otherwise affecting the characteristics of such foods” [1,2]
Food colorants, of several types, are chemical substances that are added to food matrices, to enhance or sustain the sensory characteristics of the food product, which may be affected or lost during processing or storage, and in order to retain the desired color appearance [3,4,5]
In the case of enzyme-linked immunosorbent assay (ELISA), methods are which dedicated to simultaneous detection of either a significant limited it needs to beavailable, highlighted thatare it cannot be applied for a group of substances/food colorantsorbut only number of artificial colorants,have evenbeen including illegal Sudan-type for standalone substances, for which the authorized monoclonalor antibodies developed
Summary
Codex Alimentarius gives a definition for food additives as “any substance that its intentional addition of which to a food aiming for a technological (including organoleptic) purpose in the manufacture, processing, preparation treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, in it or its by-products becoming a component of the food or otherwise affecting the characteristics of such foods” [1,2]. Food colorants, of several types, are chemical substances that are added to food matrices, to enhance or sustain the sensory characteristics of the food product, which may be affected or lost during processing or storage, and in order to retain the desired color appearance [3,4,5]. These are classified based on several criteria: firstly, based on their origin in nature, nature-identical or, if synthetic, whether they are organic or inorganic. The analytical methods and sample preparation protocols presented hereafter cover the main techniques that have been applied over the last decade (2008 onwards)
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