The “Carmine Problem” and Potential Alternatives

Müller-Maatsch, Judith; Gras, Claudia C.

doi:10.1016/b978-0-08-100371-8.00018-x

Cited by 30 publications

(27 citation statements)

References 78 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These proteins can trigger acute hyper-sensitivity reactions and cause severe anaphylactic reactions [ 8 ]. Moreover, due to the low molecular size of carminic acid, it can act as a hapten and trigger immune response when it combines with large carrier molecules such as proteins [ 9 ]. Consequently, EFSA defined ADI of carminic acid at 2.5 mg/kg body weight and introduced the appropriate purifica-tion to reduce allergens as much as possible [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Disposable Electrochemical Sensor for Food Colorants Detection by Reduced Graphene Oxide and Methionine Film Modified Screen Printed Carbon Electrode

et al. 2021

View full text Add to dashboard Cite

A facile synthesis of reduced graphene oxide (rGO) and methionine film modified screen printed carbon electrode (rGO-methionine/SPCE) was proposed as a disposable sensor for determination of food colorants including amaranth, tartrazine, sunset yellow, and carminic acid. The fabrication process can be achieved in only 2 steps including drop-casting of rGO and electropolymerization of poly(L-methionine) film on SPCE. Surface morphology of modified electrode was studied by scanning electron microscopy (SEM). This work showed a successfully developed novel disposable sensor for detection of all 4 dyes as food colorants. The electrochemical behavior of all 4 food colorants were investigated on modified electrodes. The rGO-methionine/SPCE significantly enhanced catalytic activity of all 4 dyes. The pH value and accumulation time were optimized to obtain optimal condition of each colorant. Differential pulse voltammetry (DPV) was used for determination, and two linear detection ranges were observed for each dye. Linear detection ranges were found from 1 to 10 and 10 to 100 µM for amaranth, 1 to 10 and 10 to 85 µM for tartrazine, 1 to 10 and 10 to 50 µM for sunset yellow, and 1 to 20 and 20 to 60 µM for carminic acid. The limit of detection (LOD) was calculated at 57, 41, 48, and 36 nM for amaranth, tartrazine, sunset yellow, and carminic acid, respectively. In addition, the modified sensor also demonstrated high tolerance to interference substances, good repeatability, and high performance for real sample analysis.

show abstract

Section: Introductionmentioning

confidence: 99%

Disposable Electrochemical Sensor for Food Colorants Detection by Reduced Graphene Oxide and Methionine Film Modified Screen Printed Carbon Electrode

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Karmin, inaczej koszenila, jest intensywnym, czerwonym barwnikiem o wysokiej termostabilności i odporności na działanie światła, wykorzystywanym od czasów starożytnych do barwienia tkanin i żywności [10,11]. Otrzymuje się go z Dactylopius coccus (syn.…”

Section: Charakterystyka Karminuunclassified

Carmine – overlooked allergen in diagnostic of immediate and delayed idiopathic hypersensitivity

Sadowska¹,

Chełmińska²

2019

pja

View full text Add to dashboard Cite

Karmin (E120, Natural Red 4, color index no. 75470) jest naturalnym czerwonym barwnikiem uzyskiwanym z wysuszonych ciał insektów Dactylopius coccus płci żeńskiej, powszechnie stosowanym w przemyśle spożywczym, kosmetycznym i farmaceutycznym. Zanieczyszczenia białkowe w karminie pochodzące z owadów mogą odpowiadać za reakcje alergiczne. Zarejestrowano ponad 80 przypadków nadwrażliwości po spożyciu, inhalacji lub kontakcie z karminem. Reakcje anafilaktyczne, pokrzywka i alergia kontaktowa zdarzały się głównie u pacjentek z atopią, podczas gdy astmę zawodową diagnozowano w większości u chorych płci męskiej po przedłużonej ekspozycji na E120. Reakcje nadwrażliwości zależne od IgE mogą pojawić się natychmiast lub nawet po kilku godzinach od spożycia karminu. Punktowe testy skórne z karminem są dodatnie u ok. 3% pacjentów diagnozowanych z powodu alergii pokarmowej i jest to prosta metoda przesiewowa na E120. W ocenie nadwrażliwości wykorzystuje się pomiar miana przeciwciał sIgE, test aktywacji bazofilów, testy płatkowe oraz prowokację doustną lub inhalacyjną. Obecnie nie są dostępne europejskie standardy postępowania w nadwrażliwości na karmin.

show abstract

“…In order to preserve the natural color of food, application of artificial dyes has long been common practice. In recent years, the use of these dyes has faced growing concerns due to several adverse effects on human health [ 1 , 2 , 3 , 4 ]. Therefore, application of natural food colorants like anthocyanins or carotenoids has been favored.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, application of natural food colorants like anthocyanins or carotenoids has been favored. These natural food dyes are obtained from sources like fruits and vegetables by physical processing, generally including separation, pasteurization, and concentration [ 2 , 4 , 5 , 6 ]. The intention of adding colorants to food is either to enhance and/or restore natural color, standardize differing batches, or color originally non-colored food [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff

2021

View full text Add to dashboard Cite

Berry pomace, rich in polyphenols, especially anthocyanins, accumulates during the production of red juices. Pomace from chokeberry (Aronia melanocarpa Michx.), bilberry (Vaccinium myrtillus L.), and elderberry (Sambucus nigra L.) represent good sources of coloring foodstuffs. Pomace powders (PP) were prepared by milling the seedless fractions of the three dried berry pomaces (50 °C, 8 h). Techno-functional properties of the powders such as particle size distribution, bulk density, sedimentation velocity, and swelling capacity were determined to evaluate the powders for possible food applications. Total anthocyanin content was quantified by UHPLC-DAD before and during a storage experiment to monitor the degradation of anthocyanins in the PP and in a yogurt model application. The high content of phenolic compounds and the still intact cell structure ensured high stability of anthocyanins over 28 days of storage. In the model application, color saturation was stable over the whole storage time of 14 days. Regarding the techno-functional properties, only a few differences between the three PP were observed. The particle size of elderberry PP was larger, resulting in lowest bulk density (0.45 g/mL), high cold-water solubility (16.42%), and a swelling capacity of 10.16 mL/g dw. Sedimentation velocity of the three PP was fast (0.02 mL/min) due to cluster formation of the particles caused by electrostatic and hydrophobic properties. Compared to other high-intensity coloring foodstuffs, the use of PP, showing acceptable color stability with potential health-promoting effects, represents a wide applicability in different food applications and especially in products with a longer shelf-life.

show abstract

The “Carmine Problem” and Potential Alternatives

Cited by 30 publications

References 78 publications

Disposable Electrochemical Sensor for Food Colorants Detection by Reduced Graphene Oxide and Methionine Film Modified Screen Printed Carbon Electrode

Disposable Electrochemical Sensor for Food Colorants Detection by Reduced Graphene Oxide and Methionine Film Modified Screen Printed Carbon Electrode

Carmine – overlooked allergen in diagnostic of immediate and delayed idiopathic hypersensitivity

Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff

Contact Info

Product

Resources

About