Synthetic Food Dyes Research Articles

Gastrointestinal toxicity following sub-acute exposure of erythrosine in rats: biochemical, oxidative stress, DNA damage and histopathological studies.

Erythrosine, a synthetic food dye, has been controversial due to its potential health risks. This study examines the effect of erythrosine on activity of antioxidative enzymes, oxidative stress indices, DNA damage through comet assay, and histopathological changes on stomach, intestine, and colon over a period of 28 days in rats. Twenty-four rats were randomly divided into four groups (n = 6). The first is the control group and then one each for three doses of erythrosine based on acceptable daily intake (¼ ADI, ½ ADI, and ADI, 0.1 mg/kg body weight). The results revealed that with increasing dosages the activity of catalase decreased in stomach and intestine but in colon, the catalase activity increased. Superoxide dismutase and glutathione-S-transferase activity decreased in dose-dependent manner in all three tissues. While, in stomach and intestine, the acetylcholinesterase activity showed increment in ¼ ADI dose group and then declined in ½ ADI and ADI dose-administered rats. The oxidative stress indicators showed elevated levels of lipid peroxidation, hydrogen peroxide concentration, and lactate dehydrogenase activity suggesting heightened free radical activity and potential oxidative damage. The comet test was used to evaluate DNA damage, revealing substantial damage in the erythrosine administered groups. Histopathological examination showed inflammatory infiltration and other degenerative changes in gastrointestinal tract, highlighting the dye's adverse effects. The research underscores the need for a comprehensive reevaluation of the safety and toxicity of food dyes like erythrosine, especially considering the inconsistencies in existing studies regarding the dye's safety.

Food dye adsorption in single and ternary systems by the novel passion fruit peel biochar adsorbent

This study evaluated the passion fruit peel biochar (PFPB) as a novel adsorbent for synthetic food dyes indigotine blue (IB), tartrazine yellow (TY), and ponceau 4R (P4R) removal in single and ternary systems. A macroporous structure and a predominance of basic groups characterized PFPB. The pH study revealed better adsorption at pH 2.0. The response surface methodology optimization for adsorbent dosage and temperature predicted removal efficiencies of 100 % for IB, 79.8 % for TY, and 84.4 % for P4R. Elovich and Redlich-Peterson models better described kinetic and equilibrium, respectively, suggesting the contribution of chemical interactions. Thermodynamic data revealed endothermic, with an inordinate degree and spontaneous adsorption. In the ternary systems, antagonistic effects of interaction were noticed. The adsorption of synthetic effluents showed promising results with removal efficiencies of 99.6 % (IB), 60.2 % (TY), and 51.8 % (P4R). Therefore, we concluded that PFPB is a potential alternative low-cost synthetic food dye removal adsorbent.

Storage Stability and Sensory Properties of Raha Sweet Colored with Crude and Purified Red Grape Anthocyanins and Synthetic Food Colorant.

Anthocyanins (ANCs) are water-soluble pigments that are useful as nutraceuticals due to their health benefits. This study was performed to evaluate the storage stability of purified and crude red grape ANCs in Raha Sweet (RS) during storage and to evaluate its sensory properties. ANCs were extracted from red grape pomace and purified with a macroporous resin. RS was prepared and colored with a synthetic food dye, Carmoisine (control), and ANCs (crude and purified). Pigments were extracted from RS weekly for a period of seven weeks and the absorbance was read spectrophotometrically. RS colored with ANCs was evaluated for its color and other sensory properties against another RS colored with the control. Results showed that the degradation of ANCs in RS followed the first-order reaction model, unlike the control, which showed no degradation during storage. The half-life of crude ANCs was three times higher than that of the purified ones, and RS colored with ANCs received a significantly (p < 0.05) lower score for color than that of RS colored with the control. ANCs could provide the food industry with a natural alternative to synthetic dyes to color foods with high sugar content that are stored for a short period of time.

Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insights

This work explores the potential of anthocyanin-based extracts (hibiscus calyxes – HC, red cabbage – RC, and butterfly pea flower − BPF) as natural alternatives to synthetic dyes in the food industry. Analyses in a pH range for food applications revealed higher color stability for the BPF extract, keeping vibrant colors over the 7 days at room temperature. At pH 3 and 100 °C, the BPF was more stable, losing half of its anthocyanin concentration after 14 h, while RC and HC lost half of their color after 7 and 2 h, respectively. The bisulfite bleaching followed a second-order reaction for HC and RC, and a first-order reaction for BPF, suggesting a minor effect of the bisulfite on this extract. Incorporating these extracts into porcine protein and agar-agar gelatin formulations produced consistent products with appealing hues, particularly the blue and purple colors for BPF and RC, dependent on the pH.

Allura Red AC is a xenobiotic. Is it also a carcinogen?

Merriam-Webster and Oxford define a xenobiotic as any substance foreign to living systems. Allura Red AC (a.k.a., E129; FD&C Red No. 40), a synthetic food dye extensively used in manufacturing ultra-processed foods and therefore highly prevalent in our food supply, falls under this category. The surge in synthetic food dye consumption during the 70s and 80s was followed by an epidemic of metabolic diseases and the emergence of early-onset colorectal cancer in the 1990s. This temporal association raises significant concerns, particularly given the widespread inclusion of synthetic food dyes in ultra-processed products, notably those marketed toward children. Given its interactions with key contributors to colorectal carcinogenesis such as inflammatory mediators, the microbiome, and DNA damage, there is growing interest in understanding Allura Red AC's potential impact on colon health as a putative carcinogen. This review discusses the history of Allura Red AC, current research on its effects on the colon and rectum, potential mechanisms underlying its impact on colon health, and provides future considerations. Indeed, although no governing agencies classify Allura Red AC as a carcinogen, its interaction with key guardians of carcinogenesis makes it suspect and worthy of further molecular investigation. The goal of this review is to inspire research into the impact of synthetic food dyes on colon health.

Assessment of synthetic food dye erythrosine induced cytotoxicity, genotoxicity, biochemical and molecular alterations in Allium cepa root meristematic cells: insights from in silico study.

Synthetic food dyes are being exponentially used in food products and scarce studies regarding their toxicities and safety raise concern. Erythrosine is one of the synthetic food dyes being used in jams, fig, pineapple marmalades, dairy products, soft drinks, pickles, relishes, smoked fish, cheese, ketchup, maraschino cherries and a variety of other foods. In this study the cyto-genotoxic effect of erythrosine was evaluated, using root meristematic cells of Allium cepa for the cellular and molecular alternations at concentrations 0.1, 0.25, 0.5 and 1mg/mL. The results revealed a significant decrease of 57.81% in the mitotic index after 96h at the 0.1mg/mL concentration. In biochemical analysis, the malondialdehyde content increased significantly (5.47-fold), while proline content, catalase activity and superoxide dismutase activity decreased gradually in a concentration-dependent manner showing a maximum decrease of 78.11%, 64.68% and 61.73% respectively at the highest concentration after 96h duration. The comet assay revealed increased DNA damage with increasing concentration and attenuated total reflectance- Fourier transform infrared spectroscopy (ATR-FTIR) analysis showed significant alterations in biomolecules as indicated by multivariate analysis, i.e. Principal Component Analysis (PCA). Furthermore, molecular docking demonstrated a strong binding energy (Gbest=-11.46kcal/mol) and an inhibition constant (Ki) of 3.96nM between erythrosine and the DNA minor groove. The present study's findings revealed the cytotoxic and genotoxic potential of erythrosine on A. cepa root cells. Further, the study also proposed the usefulness of A. cepa as a model system for studying the toxicity of food additives.

Comparison of the effect of Sunset yellow on the stomach and small intestine of developmental period of mice

Sunset Yellow (SY), a synthetic food dye, is widely used in the food industry worldwide. The acceptable daily dosage for SY is 2.5 mg/kg/bw in humans. If SY is consumed in overdosage, it may cause histopathological effects in several organs. Studies in the literature about the effects of SY on growth and development in mammals are contradictory, and there are not enough of them. The investigation aims to determine SY's effects on the stomach and small intestine in different age groups of mice using histological methods. Control and treatment groups were created via mice aged 4, 8, and 10 weeks (n = 6). SY was administered by gavage at a level of 30 mg/kg/bw for 28 days to treatment groups. On the last day of the study, the mice were weighed and sacrificed by cervical dislocation. Stomach and small intestine tissues were removed from mice and transferred to 10 % formaldehyde. After passing through alcohol and xylene series and staining with Hematoxylin-Eosin, the tissues were evaluated under light and electron microscopy. The mean body weight (p = 0.01), mean stomach weight (p = 0.03), and mean small intestine weight were increased (p = 0.02) in treatment groups. In these groups, ruptures, fractures, and hemorrhage were detected in the small intestine tissue. In the stomach tissue, necrotic areas and hemorrhage were detected among the epithelial cells. The degenerations were more advanced in the weaning group. SY may be more harmful during weaning and puberty, but additional long-term studies are needed on the subject.

HPLC analysis of synthetic dyes in wastewater

The analysis of synthetic dyes in wastewater is an urgent task of modern analytical chemistry since an increased content of dyes in wastewater can have an adverse effect on the environment. Reverse phase high performance liquid chromatography (RP HPLC) is often used to control the content of dyes in various objects, which makes it possible to reliably determine the content of specified substances. The purpose of this work was to create and evaluate the metrological characteristics for the method of analysis of synthetic dyes in the industrial wastewater with a high content of inorganic salts. The chromatographic system used in this work was a Knauer high-pressure pump. The separation was performed on a Kromasil 100-5-C18 (w) reverse phase column (4.6 × 250 mm) in the gradient elution mode. Acetonitrile and ammonium acetate solution were used as the mobile phase. Synthetic dyes were detected on an Azura diode array detector. The paper presents the results of concentrating 10 synthetic dyes on commercially available solid phase extraction cartridges that were suitable for working with aqueous solutions with a high content of inorganic salts. For each substance, the degree of concentration from distilled and model wastewater was calculated, which varied from 2 to 98%. Among the analysed cartridges, the highest degree of concentration during operation in conditions close to real wastewater was shown by the Diapak P cartridge, at a pH of the concentrated solution equal to 4. The results of this study were used to develop and validate a method for a simultaneous detection of 10 synthetic food dyes (SFD) (E102, E104, E110, E122, E124, E129, E131, E133, E142, E151) in aqueous and organic solutions. The results of the study can be used to provide analytical control of the content of synthetic dyes in the industrial wastewater. The limit of intermediate precision of the method did not exceed 5%, and the expanded uncertainty of the measurements was less than 10%.

Yellow and Red Synthetic Food Dyes and Potential Health Hazards: A Mini Review

Synthetic dyes are widely used in the food industry to maintain or restore the colour of food during processing or storage, the azo ones occupying the first place in terms of the extent of use. Compared to dyes obtained from natural sources, synthetic ones present relevant advantages, such as higher stability and lower cost. Despite these advantages, their use has been linked to side effects, such as allergic reactions, carcinogenic effects, behavioural and neurocognitive effects, but also medium and long-term toxicity. In this context, this review describes the most used yellow and red synthetic dyes, namely Tartrazine, Quinoline Yellow, Sunset Yellow FCF, Carmoisine/Azorubine, Amaranth, Ponceau 4R, Allura Red AC, as well as their applications in food products. Moreover, it aims to provide current data on the toxicity issues and the possible negative effects on children's behaviour of these dyes, based on the evaluations previously carried out by European Food Safety Authority (EFSA), but also on subsequent studies available in the literature.

The Printability of Wool Fabric with Synthetic Food Dyes

The Printability of Wool Fabric with Synthetic Food Dyes

Determination of the effects of sunset yellow on mouse liver and pancreas using histological methods.

Sunset Yellow (SY) is an azo synthetic food dye. Although the amount of SY consumed varies in different periods of life, it increases especially in children and adolescents. It may cause pathologic effects in organs at early ages. The aim of this study was to determine the effects of SY on the liver and pancreas of mice of different age groups using histological methods. The study included Swiss albino mice that were divided into three treatment groups and three control groups based on age (4, 8, and 10weeks old), with six mice in each group (n=6/group). SY was administered at 30mg/kg/bw/week orally for 28days to treatment groups. The liver and pancreas tissues were kept in 10% formaldehyde, then passed through alcohol and xylene series and stained with Hematoxylin-Eosin. They were evaluated using light and electron microscopy. In SY groups, the mean body weight (p: 0.026) and the mean liver weight (p: 0.013) of the mice increased, and their mean pancreas weight decreased (p: 0.045).The numbers of degenerative cells in the liver tissues of the mice in the SY groups were high. Severe dilation in the sinusoids and haemorrhages focused around the Vena Cava were detected. In the pancreatic tissues of the SY groups, increases in fibroblasts and lymphocytic infiltration were observed. Pathologies interpreted as chronic pancreatitis were more intense in the weaning group (4weeks old). SY may be more harmful at an early age, and it may be beneficial to limit its use during this period.

Sunset Yellow induced biochemical and histopathological alterations in rat brain sub-regions

Sunset Yellow, a synthetic orange azo food dye was examined in this study for its impact on the Wistar rat brain sub-regions. The dye was administered orally to weanling rats at the Acceptable Daily Intake level (4 mg/kg/bw) for 40 days, and brain sub-regions viz., frontal cortex, cerebellum and hippocampus were examined for biochemical and histopathological changes. The results showed a significant decrease in tissue protein levels, superoxide dismutase, and catalase activity, as well as a significant increase in lipid peroxide levels in all brain sub-regions. Glutathione-S-transferase and Glutathione Reductase activities decreased, while Glutathione peroxidase activity increased. The biogenic amine levels and Acetylcholinesterase activity were also altered, with the frontal cortex and hippocampus being the most affected. Additionally, the dye caused histopathological damage in all brain sub-regions examined. This study indicates that the ADI level of Sunset Yellow may adversely affect brain tissue by causing oxidative damage.

Sunset Yellow dye effects on gut microbiota, intestinal integrity, and the induction of inflammasomopathy with pyroptotic signaling in male Wistar rats

Although concern persists regarding possible adverse effects of consumption of synthetic azo food dyes, the mechanisms of any such effects remain unclear. We have tested the hypothesis that chronic consumption of the food dye Sunset Yellow (SY) perturbs the composition of the gut microbiota and alters gut integrity. Male rats were administered SY orally for 12 weeks. Analysis of fecal samples before and after dye administration demonstrated SY-induced microbiome dysbiosis. SY treatment reduced the abundance of beneficial taxa such as Treponema 2, Anaerobiospirillum, Helicobacter, Rikenellaceae RC9 gut group, and Prevotellaceae UCG-003, while increasing the abundance of the potentially pathogenic microorganisms Prevotella 2 and Oribacterium. Dysbiosis disrupted gut integrity, altering the jejunal adherens junction complex E-cadherin/β-catenin and decreasing Trefoil Factor (TFF)-3. SY administration elevated LPS serum levels, activated the inflammatory inflammasome cascade TLR4/NLRP3/ASC/cleaved-activated caspase-1 to mature IL-1β and IL-18, and activated caspase-11 and gasdermin-N, indicating pyroptosis and increased intestinal permeability. The possibility that consumption of SY by humans could have effects similar to those that we have observed in rats should be examined.

Isotherm and Kinetic Studies on Adsorption of Yellow Azo Dyes (Sunset Yellow, Tartrazine) using &lt;i&gt;Kigelia africana&lt;/i&gt; (Lam.) Benth., Leaf Extract Mediated Iron Nanoparticles

Sunset yellow and tartrazine are commonly used azo dyes extensively employed in beverages and food products such as soda, fruit juices, confectionery, and cakes. These dyes hold the distinction of being the second and third most frequently utilized colour additives in a wide array of beverage products. The discharge of these synthetic food dyes into industrial wastewater can lead to significant environmental and health issues. Due to its aromatic structure, this dye is resistant to breaking down into harmless compounds, and its removal through effective adsorption presents an economical and efficient solution. The use of renewable bioresources for the eco-friendly production of metallic nanoparticles represents a recent and growing trend in nanotechnology research, offering enhanced environmental safety. In this current research, we achieved the green and cost-effective synthesis of monodispersed Iron Nanoparticles (FeNPs) with exceptional stability by utilizing an aqueous extract of Kigelia africana (Lam.) Benth is the primary bioresource for this synthesis. The FeNPs were noticed to be uniformly distributed spherical-shaped particles having smooth surfaces with a 26-34 nm size range and an average particle size of 28 ± 0.86 nm. The XRD results confirm that the FeNPs were rhombohedral phase structures with 71.43% of elemental iron. These synthesized nanoparticles were applied for the removal of sunset yellow and tartrazine dyes were investigated and more than 90% were removed. The adsorption isotherm study was best fitted with the Langmuir model, and the maximal adsorption capacity was found to be 76.29 and 47.22 mg/g for sunset yellow and tartrazine respectively. The adsorption reaction follows pseudo-first-order kinetics with a high correlation coefficient. Repeated cycles of regeneration, reuse and stability showed very high removal efficiency and stability. In conclusion, the biosynthesis of metal nanoparticles demonstrates substantial promise for applications in environmental protection.

Probing the interaction mechanisms between sunset yellow dye and trypsin protein leading to amorphous aggregation under low pH conditions

Protein aggregation poses a significant concern in the field of food sciences, and various factors, such as synthetic food dyes, can contribute to protein aggregation. One such dye, Sunset Yellow (SY), is commonly employed in the food industry. Trypsin was used as a model protein to assess the impact of SY. We employed several biophysical techniques to examine the binding and aggregation mechanisms between SY and trypsin at different pHs. Results from intrinsic fluorescence measurements indicate a stronger interaction between SY and trypsin at pH 2.0 compared to pH 6.0. Turbidity data reveal trypsin aggregation in the presence of 0.05–3.0 mM SY at pH 2.0, while no aggregation was observed at pH 6.0. Kinetic data demonstrate a rapid, lag-phase-free SY-induced aggregation of trypsin. Circular dichroism analysis reveals that trypsin adopts a secondary structure in the presence of SY at pH 6.0, whereas at pH 2.0, the secondary structure was nearly lost with increasing SY concentrations. Furthermore, turbidity and kinetics data suggest that trypsin aggregation depends on trypsin concentrations and pH. Our study highlights potential health risks associated with the consumption of SY, providing insights into its impact on human health and emphasizing the necessity for further research in this field.

Improved Generation, Physicochemical Characteristics, and Food Application Studies of a Red Colorant Obtained from Oxidative Coupling of Chlorogenic Acid and Tryptophan.

Due to a widespread consumer reluctance toward synthetic food dyes, the interest in natural compounds from plants has increased. This study aimed to optimize the oxidation process between chlorogenic acid (CQA) and tryptophan (Trp) using sodium periodate (NaIO4) to obtain a red-colored pigment. The impact of temperature and different ratios of Trp to NaIO4 on the reaction progress was investigated. After the best conditions for the reaction were established, three pH values were tested. The reaction time could be reduced from 72 to 24 h with a yield of 46 ± 2% w/w based on the quantity of CQA. After the first purification step of the product by size exclusion chromatography, the pigment obtained was characterized for its solubility, and its hydrolyzed form was used for investigations into the stability at different pH values, storage under light and in the dark (period of 28 days), in the presence of reducing agents, and for heat resistance. Finally, several food matrices were successfully colored with the natural pigment in amounts from 0.005 to 0.01% (w/w). In conclusion, the present study provides new insights into the feasible production and comprehensive characterization of a red pigment derived from oxidative coupling of CQA and Trp, as well as its application in food systems.

A new, fast and selective electrochemical sensor based on Bismuthiol-I for the voltammetric detection of tartrazine, a synthetic food dye, in soft drinks

A new electrochemical sensor (BT-I/GC) was prepared for the determination of tartrazine (TRZ) by modifying the glassy carbon (GC) electrode with 1,3,4-thiadiazoleidine-2,5-dithiol (Bismuthiol I, BT-I). The characterization of the prepared sensor was carried out by some electrochemical techniques and Fourier transform infrared spectroscopy (FT-IR). The rapid and simple determination of TRZ was performed on the surface of the BT-I/GC sensor by differential pulse voltammetry (DPV) technique. Under the optimum experimental conditions, linear working ranges for TRZ detection were found as 38.5 nM-3.72 μM, 3.72 μM-24.10 μM, and 24.10 μM-307 μM, and the value of the limit of detection (LOD) was found as 9.8 nM. The fabricated sensor was used successfully to detect TRZ in soft drink and energy drink samples with recovery values between 95.8 % and 103.8 %.

Efficient pre-concentration of trace levels of the synthetic food dye in foodstuff samples through an adsorption extraction technique using a novel inorganic–organic nanocomposite

In the present study, a maleic acid-functionalized exfoliated graphite/calcium hydroxide (MA-EG/Ca(OH)2) was constructed and employed as a novel inorganic–organic nanocomposite for an efficient dispersive solid-phase microextraction (DSPME) of trace levels of sunset yellow (SY), a synthetic food dye in foodstuff samples before UV–Vis determination. To identify and characterize of the sorbent, various analytical techniques were utilized, including, Fourier transform-infrared spectroscopy (FT-IR), X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM), energy dispersive X-ray spectroscopy (EDX), and Brunauer-Emmett-Teller (BET) analyses. The MA-EG/Ca(OH)2 exhibited a specific surface area of 40.35 m2 g−1 and adsorption capacity of 46.72 mg g−1 towards SY. Central composite design (CCD) in conjunction with a response surface methodology (RSM)-based ANOVA analysis was applied for evaluation and optimization of effective factors including pH (X1), sorbent mass (X2), contact time (X3), and elution volume (X4). According to the results, the optimum values were pH: 6.0, sorbent mass: 12 mg, contact time: 12 min, and elution volume: 0.18 µL. Under theses optimized conditions, DSPME/UV–Vis determination demonstrated a linear range of 50–4800 ng mL−1, a limit of detection (LOD) of 12.45 ng mL−1, and a limit of quantification (LOQ) of 41.49 ng mL−1 (n = 3). The relative standard deviation (RSD) at low concentration level (50–500 ng mL−1) of SY was 4.58 %. Recovery values in different concentration levels were in the range of 96.4–102.9 %. Overall, the proposed method showed the superior features, including ease of synthesizing the sorbent, acceptable LOD and LOQ values, remarkable sensitivity, a wide operational range, good reusability (up to five cycles), environmentally friendly as well as cost-effectiveness, that make it a promising candidate for the analysis of SY in foodstuff samples.

FABRICATION OF NANOSTRUCTURED IRON AND ZINC PARTICLES BY DIOSPYROS CHLOROXYLON (ROXB.) LEAF EXTRACT: CHARACTERIZATION, ADSORPTION MODELING AND CARCINOGENIC DYE ADSORPTION APPLICATIONS

Objective: The discharge of these synthetic food dyes, such as sunset yellow and tartrazine, into industrial wastewater can lead to significant environmental and health issues. Its removal through effective adsorption presents an economical and efficient solution. Hence this study proposed to fabricate metal nanoparticles for the adsorption of carcinogenic dyes. Methods: The fabrication of iron and zinc nanoparticles employed the green synthesis methodology, utilizing an aqueous extract of Diospyros chloroxylon (Roxb.) as a reducing agent. The fabricated nanoparticles were characterized using TEM (Transmission Electron Microscopy), EDX (Energy-Dispersive X-ray Spectroscopy), SEM (Scanning Electron Microscopy), FTIR (Fourier-Transform Infrared Spectroscopy), and UV-Visible Spectroscopy. The nanoparticles were studied for its efficiency for the adsorption of carcinogenic dyes such as tartrazine and Sunset Yellow. Results: The iron nanoparticles were noticed to be uniformly distributed rod-shaped particles having smooth surfaces with 23-51 nm size range and an average particle size of 34 nm. Whereas the iron nanoparticles were noticed to be uniformly distributed spherical to oval shape with 35 nm to 68 nm size range and an average particle size 53 nm. The XRD results confirm that the iron nanoparticles were rhombohedral phase structure with 71.91 % of elemental iron whereas the zinc nanoparticles were noticed to be hexagonal Wurtzite phase structure having 69.4 % of metallic zinc. These synthesized nanoparticles were applied for the removal of sunset yellow and tartrazine dyes were investigated and found more than 90 % was removed. Adsorption isotherm study was best fitted with Langmuir model, and the maximal adsorption capacity was found to be 52.18 and 75.04 mg/g for sunset yellow using iron and zinc nanoparticles, whereas tartrazine maximum adsorption capacity was noticed to be 69.96 and 84.24 mg/g for iron and zinc nanoparticles. The adsorption reaction follows pseudo-first-order kinetics with high correlation coefficient. Repeated cycles of regeneration, reuse and stability showed very high removal efficiency and stability. Conclusion: The biosynthesis of metal nanoparticles demonstrates substantial promise for applications in environmental protection.

Edukasi Zat Pewarna Pangan Berbahaya Di SMA Negeri 1 Sukadana

Introduction: In general, food coloring can be obtained from natural dyes and safe synthetic food dyes. Natural dyes are sometimes considered less stable and less durable than synthetic food dyes. Although there are synthetic dyes that are safe for food, there are still people who use materials that are not suitable for use in food. The use of harmful food dyes must be monitored and recognized for their existence. Harmful food dyes that are commonly found are textile dyes such as Rhodamine B or methanyl yellow. Because it is not a proper food coloring, consumption of foods containing this ingredient can cause a series of health problems for those who consume it, especially in a relatively long period of time. This education aims to allow students to distinguish foods that use natural coloring agents and artificial coloring agents. The results of this activity students can find out the characteristics of foods that use harmful dyes and know the prevention that can be done.&#x0D; Objective: The purpose of this service is for SMAN 1 SUKADANA students to know the dangers of using hazardous coloring agents in food.&#x0D; Method: The method used is providing education by providing material to students, tests before and after material on the Use of Harmful Coloring Substances in Food.&#x0D; Result: Increased knowledge and attitudes of students are tested through pre-test and post-test. There has been an increase in knowledge in students about the dangers of using harmful dyes in food in general by 20%, so that the realization of the purpose of this service is expected to be able to distinguish food ingredients that contain harmful coloring agents in food and those that do not contain harmful coloring agents in food. Basically, knowledge and attitudes also depend on the high or low level of education of students. Therefore, the existence of this counseling can help students in adding insight into the dangers of using harmful dyes. The implementation of this activity can run well due to positive support in the implementation process, where support from various parties and there are no obstacles whatsoever.&#x0D; Conclusion: The socialization activity on the use of dangerous coloring substances in food to students at SMAN 1 Sukadana received a good response from the school and also students. With outreach activities regarding this, students will understand and be more careful in choosing food to avoid these chemicals.