Synthetic Food Dyes Research Articles

RP-HPTLC‒UV/VIS and RP-HPLC‒DAD determination of eight synthetic food dyes in alcoholic and soft drinks from the Romanian market

RP-HPTLC‒UV/VIS and RP-HPLC‒DAD determination of eight synthetic food dyes in alcoholic and soft drinks from the Romanian market

Adsorptive removal of synthetic food dyes using low-cost biochar: Efficiency prediction, kinetics and desorption index evaluation

Low-cost biochar prepared from Bilghia sapida wastes (BSAB) was utilized in the adsorption of Allura red (ARFD) and Sunset Yellow (SYFD) food dyes. The activation process increased the BET surface area from 970.25 to 1122.05 m2/g. The maximum adsorption capacities were obtained as 15.17 and 33.27 mg/g for ARFD and SYFD respectively. The kinetic model's analysis indicated that both internal and surface diffusion occurred in the adsorption systems. The desorption investigations revealed that all of the desorbing agents had low efficiency. This was substantiated by the desorption index values (1.0188 and 1.3831) for ARFD and SYFD, indicating low degree of reversibility. As predicted by the ANN model, the best transfer function, MSE and R2 values were (Logsig, 9.96, 0.9771) for ARFD and (Tansig, 10.88, 0.9835) for SYFD. Consequently, BSAB have a considerable potential for the adsorption of food dyes from confectionary industrial wastewaters.

Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry.

The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking. Research efforts, manifested in numerous reviews and research papers published in the last decade, have been directed to green extraction, microencapsulation/nanoencapsulation, and valorization of processing by-products. Extraction is shifting from conventional extraction with organic solvents to supercritical CO2 extraction and different types of assisted extraction. Initially intended for the stabilization of the highly degradable carotenoids, additional benefits of encapsulation have been demonstrated, especially the improvement of carotenoid solubility and bioavailability. Instead of searching for new higher plant sources, enormous effort has been directed to the utilization of by-products of the fruit and vegetable processing industry, with the application of biorefinery and circular economy concepts. Amidst enormous research activities, however, the gap between research and industrial implementation remains wide.

Nutritional quality and health benefits of roselle calyces

Abstract Roselle calyces (Hibiscus sabdariffa L.) were evaluated through a critical study of existing research works on health benefits, mineral compositions, bioactive compositions, mechanisms, and possible research gaps. The use of roselle calyces as an alternative to synthetic food dyes, addressing growing global challenges of overweight, obesity, and cardiovascular diseases, was evaluated and encouraged. Studies indicate the attenuation of obesity by chlorogenic acid (the predominant phenolic compound in roselle calyx) via mechanisms associated with the UCP-1 and PGC-1α pathways, resulting in reduced blood lipid levels, reduced fat accumulation in the liver, and increased thermogenesis through fat metabolism. Minimum inhibitory concentration (MIC) of known bacteria and fungi, such as Listeria monocytogenes, Escherichia coli, Bacillus cereus, Salmonella typhimurium, Candida tropicalis, and Candida krusei, were studied. More research, however, needs to be conducted on organic acids present in roselle calyces to look into their possible applications and maximize their possible benefits.

The synthetic food dye, Red 40, causes DNA damage, causes colonic inflammation, and impacts the microbiome in mice

The incidence of colorectal cancer (CRC) among young people has been on the rise for the past four decades and its underlying causes are only just starting to be uncovered. Recent studies suggest that consuming ultra-processed foods and pro-inflammatory diets may be contributing factors. The increase in the use of synthetic food colors in such foods over the past 40 years, including the common synthetic food dye Allura Red AC (Red 40), coincides with the rise of early-onset colorectal cancer (EOCRC). As these ultra-processed foods are particularly appealing to children, there is a growing concern about the impact of synthetic food dyes on the development of CRC. Our study aimed to investigate the effects of Red 40 on DNA damage, the microbiome, and colonic inflammation. Despite a lack of prior research, high levels of human exposure to pro-inflammatory foods containing Red 40 highlight the urgency of exploring this issue. Our results show that Red 40 damages DNA both in vitro and in vivo and that consumption of Red 40 in the presence of a high-fat diet for 10 months leads to dysbiosis and low-grade colonic inflammation in mice. This evidence supports the hypothesis that Red 40 is a dangerous compound that dysregulates key players involved in the development of EOCRC.

Ultra small carbon dots from Crocus cancellatus as a highly fluorescence probe for synthetic Ponceau 4R dye sensing in food samples

In this work, for the first time, natural Crocus cancellatus was adopted for the green, low-cost, and simple synthesis of highly fluorescent ultra-small carbon dots (CDs) with well-distributed size using a one-pot hydrothermal treatment. As-synthesized CDs are used as fluorescence sensing probe for quantitative analysis of Ponceau 4R (E124) synthetic food dye, which is widely used. However, excessive consumption of Ponceau 4R poses potential health risks. To obtain better-quality performance of as-synthesized CDs, the time and temperature of the hydrothermal carbonization reaction of crocus were optimized simply. The as-prepared carbon dots exhibit exceptional advantages including excellent fluorescence, satisfactory chemical stability, low toxicity, and excellent biocompatibility. It produced a strong blue fluorescence when irradiated with UV light at 365 nm, which was subsequently effectively employed for Ponceau 4R sensing based on the quenching of fluorescence. The as-prepared CDs was characterized by EDX, XRD, FTIR, SEM, HRTEM, UV–Visible absorption spectrophotometry, and fluorescence. The effects of carbon dots fluorescence emission wavelength, CDs quantity, pH value, and reaction time were investigated to detect Ponceau 4R under optimum conditions. The synthesized carbon dot's fluorescence intensity allowed quantitative determination of Ponceau 4R in the linear range of 60–6000 nM with a detection limit of 40 nM that is lower than all previously published methods. Several soft drink samples were used to validate the potential use of this new fluorescent probe for P4R detection in actual samples with good precision and accuracy.

Impact of Synthetic Food Colouring Agents on Aquatic Ecosystems and Human Health

Colour is an important factor to enhance the consumer acceptance and appetizing value towards food and beverages. Foods are coloured with both natural and artificial/ synthetic food dyes. Instead of natural food colours, synthetic food colours are now widely employed by the food industry because of its superior features (cheap cost, enhanced look, greater colour intensity, increased colour stability, and consistency). Life of synthetic colorants is quite long as they are highly soluble in water and oil. Based on their solubility, synthetic colorants are classified into fat soluble synthetic colours, lake colours, water soluble synthetic colours. Colouring agents have spread across the water and soil ecosystem, this is because they are mass-produced and wider application. Samples of water, suspended particles, sediment, and wild fish have all tested positive for food dyes. As a result, they are regarded as micropollutants in aquatic systems. Cancers, mutations, neurotoxic effects, decreased haemoglobin concentrations, allergic reactions, food hypersensitivity, abdominal pain, worsened asthmatic symptoms, vomiting, and diarrhoea are just some of the potential dangers to one's health, which can result from using synthetic colours that aren't allowed or using them in excess. This review critically evaluates the effect of synthetic food colouring agents on aquatic environment and human health. We found that there is a definite unfavourable effect of synthetic organic additives on aquatic life and human health. Some synthetic colouring dyes have toxicological qualities and pharmacological action, thus it's important to keep an eye on water bodies. Synthetic organic food colour in water ecosystems may constitute a harmful effect on animals or human health’s, it is urgent need to evaluate the hazard potential of these substances. For this reason, it is strongly suggested that both consumers and manufacturers of food colours should be aware about the rules and regulations regarding food colours.
 GRAPHIC ABSTRACT

Semiquantitative color catcher and smartphone-based analysis of synthetic food dyes in alcohol containing beverages

Solid phase extraction, based on the use of color catcher sheets, was successfully employed for the preconcentration of food dyes from alcohol containing beverages. The photos of color catcher sheets with the adsorbed dyes were taken with a mobile phone. The smartphone-based image analysis of the photos was performed using Color Picker application. The values of several color spaces were collected. Specific values from RGB, CMY, RYB and LAB color spaces were proportional to the dye concentration in the analyzed samples. The described inexpensive, simple and elution free assay enables analysis of dyes concentration in various solutions.

Aqueous Two-Phase Systems Based on Cationic and Anionic Surfactants Mixture for Rapid Extraction and Colorimetric Determination of Synthetic Food Dyes.

In this study, aqueous two-phase systems (ATPSs) containing a cationic and anionic surfactants mixture were used for the preconcentration of the synthetic food dyes Allura Red AC, Azorubine, Sunset Yellow, Tartrazine, and Fast Green FCF. A rapid, simple, low cost, affordable, and environmentally friendly methodology based on microextraction in ATPSs, followed by spectrophotometric/colorimetric determination of the dyes, is proposed. The ATPSs are formed in mixtures of benzethonium chloride (BztCl) and sodium N-lauroylsarcosinate (NaLS) or sodium dihexylsulfosuccinate (NaDHSS) under the molar ratio close to equimolar at the total surfactant concentration of 0.01-0.20 M. The density, viscosity, polarity, and water content in the surfactant-rich phases at an equimolar ratio BztCl:NaA were determined. The effects of pH, total surfactant concentration, dye concentration, and time of extraction/centrifugation were investigated, and the optimum conditions for the quantitative extraction of dyes were established. The smartphone-based colorimetric determination was employed directly in the extract without separating the aqueous phase. The analytical performance (calibration linearity, precision, limits of detection and quantification, reproducibility, and preconcentration factor) and comparison of the spectrophotometric and smartphone-based colorimetric determination of dyes were evaluated. The method was applied to the determination of dyes in food samples and food-processing industrial wastewater.

Unravelling the synergy of Ce dopant and surface oxygen vacancies confined in FeTiO3 perovskite for peroxymonosulfate activated degradation of wide range of pollutants

In this study, ferrite titanate (FeTiO3) as a low-cost, eco-friendly and a new type of perovskite catalyst was utilized in sulfate-based advanced oxidation process. Structural and chemical modulation strategy was implemented by doping cerium (Ce) atoms via hydrothermal technique. The morphological, optical and structural properties of the catalysts were investigated with the aid of XRD, SEM-EDS, TEM, XPS, UV–vis DRS and PL analyses. XPS analysis confirmed that Ce existed as Ce(III) and Ce(IV) oxidation states, indicating the presence of Ce(III)/Ce(IV) redox couple, which assisted the oxidative degradation process. The introduction of Ce into the FeTiO3 structure also resulted in higher content of oxygen vacancies, regulated the redox cycle, and reduced the energy barrier for Fenton activation. The photocatalytic performances of Ce-doped FeTiO3 perovskites for peroxymonosulfate activation were investigated towards removal of sunset yellow azo dye which is one of the most used synthetic food dyes. The effects of Ce concentrations in FeTiO3, initial solution pH, water media, scavengers and re-usability were studied systematically. Moreover, the photodegradation activities of the catalyst with respect to different dye and antibiotic components were also investigated. The catalyst was proven to be stable after eight consecutive runs. The findings showed that the incorporation of Ce as a peroxymonosulfate activator greatly facilitated the degradation of water pollutants.

PRECONCENTRATION AND DETERMINATION OF SYNTHETIC FOOD DYE FAST GREEN FCF (E143) USING AMINATED ALUMINA

The conditions for solid-phase extraction of the synthetic food dye Fast Green FCF (E 143) by basic and modified with polyhexamethylene guanidine alumina (Al2O3-PHMG) were determined. The equilibration time for extraction of E143 dye was 15 min for the both adsorbents. Quantitative extraction of E143 dye with Al2O3-PHMG was achieved in the ranges of pH 1.0–3.0 and pH 6.5–7.5. The maximum extraction of the dye by basic alumina was observed in the pH range of 2.0–5.0 and did not exceed 80%. The adsorption capacity of adsorbents for E143 dye was 20 µmol g-1 for Al2O3, 35 µmol g-1 for Al2O3-PHMG at pH 1 and 11 µmol g-1 at pH 6.5. The experimental adsorption isotherms for Al2O3-PHMG at pH 1 and pH 6.5 are best fitted the Langmuir model. The adsorption isotherm for Al2O3 in the segment of growth of the adsorption capacity is best fitted the Freundlich model. When extracting E143 dye, the surface of the adsorbents acquired a color characteristic for the dye in solution. In this case, an intense band with a maximum at 620 nm was observed in the diffuse reflectance spectra of the surface of the adsorbents. The procedure of adsorption-photometric determination of E143 dye in the variant of diffuse reflectance spectroscopy using Al2O3-PHMG was proposed. Limit of detection, calculated by the 3s-criterion, was 7 µg L-1 when using 10 mL of solution. The analytical range of dye concentrations was 0.02–3.0 mg L-1. The relative standard deviation did not exceed 0.08 (n=10). The selectivity of preconcentration of E143 at pH 1.0 was higher than at pH 6.5. The developed procedure was used for determination of the Fast Green FCF dye in a model solution based on the soft drink. For citation: Didukh-Shadrina S.L., Buyko O.V., Losev V.N., Chash-ool N.N. Preconcentration and determination of synthetic food dye Fast Green FCF (E143) using aminated alumina. ChemChemTech [Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol.]. 2023. V. 66. N 3. P. 27-35. DOI: 10.6060/ivkkt.20236603.6714.

Mini review on Halal Food Colorants and Potential Sources

According to Qur’an, every Muslim must ensure that their food comes from Halal sources. In addition, being taught to be conscious that food and goods must be Halal, Muslims must also be cognizant of the quality. The rest of the world is gradually beginning to see the significance of the Muslim need for Halal food and other consumables. For example, Malaysia, a diverse Muslim country, has a broad selection of Halal products and services and a high standard for food quality. As a result of the expansion of the food industry, societies now have access to a wide range of food products, including common foods, confections, desserts, and snacks. Despite the recent reduction in the permissible amount of synthetic colourants for consumer health reasons, many distinct synthetic food dyes continue to be widely utilised due to their low cost, high efficiency, and outstanding stability. Industry and customer awareness of Halal food and its quality should be evident. Hence, this paper aims to understand the issue and Halal concept in food. Focusing on food colourants sources and acknowledging the Halal standard in Malaysia. Based on the finding from this study, the concept of Halal should be combined with safety and health for consumer health, and there is a need for research into new resources for Halal colourants, particularly from natural colourant pigments compared to synthetic colourants.

Organic-Inorganic Hybrid Pigments Based on Bentonite: Strategies to Stabilize the Quinoidal Base Form of Anthocyanin.

Anthocyanins are one of the natural pigments that humanity has employed the most and can substitute synthetic food dyes, which are considered toxic. They are responsible for most purple, blue, and red pigment nuances in tubers, fruits, and flowers. However, they have some limitations in light, pH, oxygen, and temperature conditions. Combining biomolecules and inorganic materials such as clay minerals can help to reverse these limitations. The present work aims to produce materials obtained using cetyltrimethylammonium bromide in bentonite clay for incorporation and photostabilization of anthocyanin dye. Characterizations showed that the organic molecules were intercalated between the clay mineral layers, and the dye was successfully incorporated at a different pH. Visible light-driven photostability tests were performed with 200 h of irradiation, confirming that the organic-inorganic matrices were efficient enough to stabilize the quinoidal base form of anthocyanin. The pigment prepared at pH 10 was three-fold more stable than pH 4, showing that the increase in the synthesis pH promotes more stable colors, probably due to the stronger intermolecular interaction obtained under these conditions. Therefore, organobentonite hybrids allow to stabilize the fragile color coming from the quinoidal base form of anthocyanin dyes.

The generally recognized as safe (GRAS) microalgae Haematococcus pluvialis (wet) as a multifunctional additive for coloring and improving the organoleptic and functional properties of foods.

This work proposes the application of astaxanthin-rich H. pluvialis wet paste (HPW) as a partial substitute for wheat flour in the preparation of filloas, a dish that combines the basic ingredients of industrial bakery. The nutritional and color profile of HPW-enriched samples was evaluated by comparative analysis with a mixture of synthetic food dyes. The highest content of carotenoids (798 ± 12 μg g-1) and fatty acids (76 ± 2 mg g-1) was obtained for a filloa fortified with H. pluvialis in contrast to a non-significant dye response. Subsequently, the color stability of the fortified filloa was evaluated over time (3, 6 and 9 days), as well as its physicochemical properties and microbiological profile. As a result, HPW provided filloas with a longer shelf life, brightness (*L), and texture, in comparison with a mixture of synthetic dyes. In addition, an inhibitory effect of HPW towards mesophilic aerobic microorganisms in the food was obtained.

Gel-Electrophoretic Separation of a Number of Synthetic Food Dyes with Following Determination by Spectrophotometric and Visual Method: Simply and Economically

An aim of investigation was separation of synthetic food dyes E 102, E 110, E 122, E 124, E 129, E 132 and E 133 by method of planar gel-electrophoresis with following detection and determination of analytes directly on gel plate. Agar-agar gel or polyacrylamide gel was used as carrier. The influence of electrophoretic buffer pH, amperage, voltage as well as time of electrophoresis on dyes separation in agar-agar gel was investigated. Changing of dyes mobility with pH changing was explained by analysis of their ionization constants. The results of dyes electrophoretic separation were evaluated directly on gel plate by spectrophotometric and visual methods. The metrological characteristics of dyes spectrophotometric quantification and visual semiquantification after analytes separation were evaluated. The metrological characteristics of visual detection and semi-quantification of dyes were evaluated on the basis of statistical approach and investigation of analyte detection probability distribution in the range of reaction unreliability. The suggested technique of electrophoretic separation and following spectrophotometric or visual determination of dyes was successfully checked in analysis of pharmaceuticals.

Hydrothermal synthesis of N,S-doped carbon quantum dots as a dual mode sensor for azo dye tartrazine and fluorescent ink applications

In this paper, blue-emitting N,S-doped carbon quantum dots (N,S-CQDs) were fabricated via a hydrothermal process from a mixture of o-phenylenediamine and methionine. They exhibit photoluminous (PL) emission at 440 nm, with a quantum yield (QY) of 20 %. Various physio-chemical approaches were employed to explore the structural, morphological, optical and electrochemical behaviour of the N,S-CQDs. The functional groups such as carboxyl (–COOH), hydroxyl (–OH), amino (–NH2) and thiol (-SH) on the N,S-CQDs surface allows it to have good QY, and excellent water solubility. The proposed sensor could detect tartrazine (TT), a common synthetic food dye using fluorescence and electrochemical approaches. The fluorescence method achieved a limit of detection (LOD) of 80 nM within the linear range of 0–10 μM. A combination of static quenching process and inner filter effect (IFE) was involved in the sensing mechanism. In electrochemical sensing, the differential pulse voltammetric (DPV) method was successfully applied within the linear range of 5–35 nM and a LOD of 2 nM. Both methods were successfully used to determine tartrazine levels in soft drinks and candies. In addition, the N,S-CQDs based fluorescent ink was developed for writing, drawing and fingerprint imaging applications.

Extraction and Determination of Synthetic Food Dyes in an Aqueous Biphasic System Based on Tetrabutylammonium Bromide

An aqueous biphasic system (ABS) based on tetrabutylammonium bromide (TBABr) with ammonium sulfate as a salting-out agent was used to extract synthetic food dyes from aqueous solutions. Conditions for the preparation of the TBABr–H2O–(NH4)2SO4 ABS for microextraction preconcentration of Allura Red, Tartrazine, Azorubine, Sunset Yellow, and Fast Green were optimized: tetrabutylammonium bromide, 0.075 M and ammonium sulfate, 33 wt %. The recovery of all of the dyes was no lower than 97% at pH 2.3–9.5 for 1 min. Filtration through nonwoven polypropylene was used to facilitate phase separation and extract isolation. The concentrate was eluted with distilled water, and the dyes in the eluate were determined by spectrophotometry. The limits of detection were 0.02, 0.03, 0.03, 0.04, and 0.02 mg/L for Allura Red, Azorubine, Tartrazine, Sunset Yellow, and Fast Green, respectively. The procedure was applied to determine dyes in drinks, a mouthwash, an Easter kit for dyeing eggs, and the drug Ibuprofen.

Evaluation of the genotoxicity of the food dye Sunset Yellow FCF in a micronucleus test in vivo

Introduction. Sunset Yellow food azo dye (E110) is actively used to impart yellow-orange hues to food, pharmacological and cosmetic products. The control of consumption and the quality of the synthetic food dyes themselves, worries researchers from various countries, including the countries producing this segment of food additives, which are also used in the domestic food industry. Therefore, the safety assessment of azo dyes, including genotoxicity, is relevant. Materials and methods. Genotoxicity of the Sunset Yellow (produced in India, purity being 90,46%) was studied in the micronucleus test on bone marrow cells (hybrids F1 CBA × C57Bl6/j) in male mice. The test sample was injected twice into mice stomach in the dose range of 250-2000 mg/kg. The frequency of polychromatophilic erythrocytes (PCEs) with micronuclei was estimated by analysis of 4000 PCEs. The proportion of PCEs among all erythrocytes was determined by analyzing of 500 cells per animal. Results. No change in the proportion of PCEs was observed with the introduction of Sunset Yellow over the entire range of doses studied. We revealed a significant increase in the frequency of PCE with micronuclei over the parallel negative control at the maximum dose, going beyond the upper 95% CI of the accumulated negative control, a linear dependence of the effect on the dose. Limitations. The data obtained do not allow us to determine the mechanism of the genotoxic action of the test substance. Conclusion. The studied sample of Sunset Yellow food colouring under conditions of double injection showed poor cytogenetic activity in vivo micronucleus test on bone marrow cells in mice.

Identification of Tartrazine adulteration and evaluating exposure to synthetic dyes of sunset yellow and Quinoline yellow through consumption of food products among children.

Excessive consumption of synthetic food dyes by children may raise concerns about their health. These dyes may aggravate the hyperactivity symptoms and exacerbate asthma in sensitive children. The purpose of this study was to determine the presence of sunset yellow and quinoline yellow dyes, as well as tartrazine in dairy-free fruit ice cream, freeze pop, jelly, and candy. Additionally, we evaluated the amount of two food dyes consumed by children. To do so, a total of 150 food samples, including 20 dairy-free fruit ice creams, 25 freeze pops, 57 jelly products, and 48 types of candy were randomly selected from stores in Shiraz, Iran. Then, using the high-performance liquid chromatography (HPLC) method and an ultraviolet (UV) detector, we measured the amounts of sunset yellow and quinoline yellow dyes and identified the use of tartrazine. Also, the per capita consumption (grams per day) of the mentioned foods was calculated using a checklist in two groups of male and female primary schoolchildren aged 6-9 years and 10-13 years in Shiraz, Iran. According to the results, 11 (7.33%) samples contained only tartrazine and 107 (71.33%) samples contained quinoline yellow and sunset yellow synthetic dyes. In addition, of 107 samples that used quinoline yellow and sunset yellow, 102 (95.33%) contained unauthorized tartrazine. Only seven (6.54%) samples contained exceedingly high concentrations of authorized quinoline yellow and sunset yellow synthetic dyes. However, the exposure assessment showed that the intake of quinoline yellow and sunset yellow was at average levels and the 95th percentile in both age groups was less than the associated acceptable daily intake (ADI). For synthetic dyes, the target hazard quotient (THQ) and hazard index (HI) were less than one, indicating that ingestion of these two dyes via food products does not pose a risk to children's overall health.

Food dyes and health: Literature quantitative research analysis

Food color is often associated in the collective imagination to properties like flavor, taste, sensory qualities, and genuinity. While synthetic food dyes may cause several harmful effects to human health, and most of them are not used or allowed in food manufacturing according to the regulations of each country, the origin of food dyes are receiving greater attention for their safety, hence being more present in literature studies. This perspective aims at providing a current framework on food dyes and health relationship, throughout a literature quantitative research analysis approach, by highlighting the current knowledge, the main research lines and emerging strategies in an integrated and multidisciplinary manner.A preliminary insight is offered in terms of definition, categorization, and legislation on food additives, as well as postulations for a near future in terms of natural and synthetic food dyes.To confirm the interest and importance of research on food dyes (food colorants), a literature quantitative research analysis was carried out by means of Scopus database as a source to retrieve publications on food dyes and related health relationship. A total of 893 publications in the year range from 1962 to 2022 were retrieved and evaluated through the literature search and elaborated on. Among the main observations, it should be mentioned that a prevalence of the use of natural dyes in foodstuffs, replacing synthetic colorants is trending, prospectively suggesting their higher impact on processed food where they are progressively replacing those obtained from synthesis. Surveillance studies and exposure ones of synthetic of food dyes are being carried out. Moreover, the use of innovative food technologies and new extraction and stabilization techniques represent a great challenge. New direction is also the utilization of bio‐residues as source of food dyes.Restricting the search in term of natural or synthetic food dyes, 390 publications were returned in the period 1980–2022 and were export and processed by VOSviewer software. A total of 301 terms were identified and are visualized as a term map and particularly the top 20 recurring terms are as follows: food dye, human/s, chemistry, food coloring agents, nonhuman, food color, antioxidant/s, anthocyanin/s, color, animals, unclassified drug, food additives, carotenoid, controlled study, metabolism, antioxidant activity, food additive. The search revealed the strict linkage between the chemistry of food dye and health, with particular emphasis to antioxidants, and compound class, i.e. anthocyanins, carotenoids and others.