DR. RUPESH ASHOK PINGALE, MRS. PRERANA SANTOSHKUMAR SANAS, KOMAL BHIMRAO KAMITE, MOHINI BABASAHEB ROKADE, SUVARNA SHRINIVAS CHANNA 

Dr. Rupesh Ashok Pingale, NCRD’s Sterling Institute of Pharmacy, Plot No 93, Sector-19 Seawoods, Nerul(E), Navi Mumbai, 400706, Maharashtra, India, Email: Email: Rupesh.pingale@ncrdsip.com 

Mrs. Prerana Santoshkumar Sanas, NCRD’s Sterling Institute of Pharmacy, Plot No 93, Sector-19 Seawoods, Nerul(E), Navi Mumbai, 400706, Maharashtra, India, Email: prerna.p1212@gmail.com 

Komal Bhimrao Kamite, NCRD’s Sterling Institute of Pharmacy, Plot No 93, Sector-19 Seawoods, Nerul(E), Navi Mumbai, 400706, Maharashtra, India, Email: komalkamite205@gmail.com 

Mohini Babasaheb Rokade, NCRD’s Sterling Institute of Pharmacy, Plot No 93, Sector-19 Seawoods, Nerul(E), Navi Mumbai, 400706, Maharashtra, India, Email: mohinir209@gmail.com 

Suvarna Shrinivas Channa, NCRD’s Sterling Institute of Pharmacy, Plot No 93, Sector-19 Seawoods, Nerul(E), Navi Mumbai, 400706, Maharashtra, India, Email: channasuvarna12@gmail.com 

Corresponding Author: Komal Bhimrao Kamite, NCRD’s Sterling Institute of Pharmacy, Plot No 93, Sector-19 Seawoods, Nerul(E), Navi Mumbai, 400706, Maharashtra, India, Email: komalkamite205@gmail.com 

Citation: Dr. Rupesh AP, Prerana SS, Komal BK, Mohini BR, Suvarna SC, (2021) Detection and Evaluation of Synthetic Food Dyes in Ice Popsicles, Using Various Techniques. World J Multidiscip Res Rev, 1(1);1-14. 

Copyright: © 2021, Komal Bhimrao Kamite. This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

ABSTRACT

Food dyes are added to various food commodities to enhance their appearance. The food colorants then used were extracted mainly from natural sources, i.e., plant, insects, animals, and mineral. The use of synthetic food dyes increased dramatically after the industrial revolution in the late nineteenth century. And then, many food industrialists have been using artificial dyes to color in various food items. The reasons to use synthetic food colorants are to produce high tinctorial power and a wide array of shades as well as to correct natural variations in food colors that are lost during storage or processing of food. Apart from this, some food industrialists use synthetic food dye to hide the low quality and staled food products. Many synthetic food dyes like Sudan I-IV, amaranth, erythrosine, etc. were suspected of being toxic and were banned. Hence presently, the use of synthetic food dye is strictly regulated and each food dye requires Food and Drug Administration (FDA) approval before its inclusion in any food product. Considering this, the present study was planned to estimate the dyes used by vendors in ice popsicles and running a microbial analysis on the color samples as well as the ice used for the preparation of the same. The chemical characterization of these synthetic food dyes was done by using various analytical techniques, i.e., high-performance liquid chromatography (HPLC), thin-layer chromatography (TLC). The samples were also tested for the presence of heavy metals. Chemical analysis revealed the presence of sunset yellow (E110), tartrazine (E102), brilliant blue (E133), azorubine (E122), fast green FCF (E143), and indigo carmine (E132). As both heavy metals, as well as food colorants, have been reported to be toxic, prolonged consumption of food products containing these dyes can cause adverse health effects in human beings. Therefore, the chemical as well as toxicological studies for the food products containing different food additives including the food dyes should be strictly implemented.

KEYWORDS: 

Non- permitted color, Food Dyes, Food Color, Spectroscopy, Microorganisms, Heavy Metals, Toxicity, Human Heath