Barwniki w żywności a zdrowie konsumentów

• Authors: Teresa Krzyśko-Łupicka , Magdalena Kręcidło , Łukasz Kręcidło

Title variants

EN

The dyes in food and the health of consumers

• Languages of publication: PL EN

Abstracts

PL

Barwa jest jednym z najważniejszych wskaźników, którym kierują się konsumenci przy wyborze produktów żywnościowych. W celu przywrócenia bądź nadania barwy żywności powszechnie stosowane są substancje barwiące: naturalne, identyczne z naturalnymi oraz syntetyczne. Celem pracy był przegląd informacji i badań naukowych oraz regulacji prawnych dotyczących najczęściej stosowanych barwników spożywczych w aspekcie oddziaływania na zdrowie konsumenta. Omówiono aspekty prawne związane z bezpieczeństwem stosowania barwników spożywczych, główne grupy substancji barwiących z uwzględnieniem wskaźnika maksymalnego dopuszczalnego dziennego pobrania (ADI) oraz wskazano zarówno pozytywny jak i negatywny wpływ barwników na zdrowie konsumentów.

EN

Colour is one of the most important factors the consumers are guided with during the selection of food products. In order to restore or give colour to foods there are commonly used colorants in the form of food additives. The use for this purpose of both natural and synthetic dyes may affect the health of consumers. The aim of the work was to review the information, research results and regulations regarding the most commonly used food dyes in terms of their impact on the consumers health.

Keywords

PL

barwniki spożywcze; regulacje prawne; zdrowie konsumenta

• Journal: Kosmos
• Year: 2016
• Volume: 65
• Issue: 4
• Pages: 543-552

Dates

published

2016

Contributors

author

Teresa Krzyśko-Łupicka

• Samodzielna Katedra Biotechnologii i Biologii Molekularnej, Wydział Przyrodniczo-Techniczny, Uniwersytet Opolski, Kominka 6a, 45-032 Opole, Polska
• Department of Biotechnology and Molecular Biology, Faculty of Natural Sciences and Technology, University of Opole, Kominka 6a, 45-032 Opole, Poland

author

Magdalena Kręcidło

• Samodzielna Katedra Biotechnologii i Biologii Molekularnej, Wydział Przyrodniczo-Techniczny, Uniwersytet Opolski, Kominka 6a, 45-032 Opole, Polska
• Department of Biotechnology and Molecular Biology, Faculty of Natural Sciences and Technology, University of Opole, Kominka 6a, 45-032 Opole, Poland

author

Łukasz Kręcidło

• Samodzielna Katedra Biotechnologii i Biologii Molekularnej, Wydział Przyrodniczo-Techniczny, Uniwersytet Opolski, Kominka 6a, 45-032 Opole, Polska
• Department of Biotechnology and Molecular Biology, Faculty of Natural Sciences and Technology, University of Opole, Kominka 6a, 45-032 Opole, Poland

References

• Alique M., HerreroJ. F., Lucio-Cazana F. J., 2007. All-trans retinoic acid induces COX-2 and prostaglandin E2 synthesis in SH-SY5Y human neuroblastoma cells: involvement of retinoic acid receptors and extracellular-regulated kinase 1/2. J. Neuroinflammation 4, 1-9.
• Amin K. A., Abdel H. H., Abd E. A. H., 2010. Effect of food azo dyes tartrazine and carmoisine on biochemical parameters related to renal, hepatic function and oxidative stress biomarkers in young male rats. Food Chem. Toxicol. 48, 2994-2999.
• Auttachoat W., Germolec D. R., Smith M. J., White K. L. J. R., Guo T. L., 2011. Contact sensitizing potential of annatto extract and its two primary color components, cis-bixin and norbixin, in female BALB/c mice. Food Chem. Toxicol. 49, 2638-2644.
• Baldwin J. L., Chou A. H., Solomon W. R., 1997. Popsicle-induced anaphylaxis due to Carmine dye allergy. Ann. Allegr. Asthma Im. 79, 415-419.
• Baranowska M., Smoczyński M., 2015. Kierunki zmian w produktach mleczarskich. Przegląd Mleczarski 1, 8-13.
• Barbau-Piednoir E., De Keersmaecker S. C., Delvoye M., Gau C., Philipp P., Roosens N. H., 2015. Use of next generation sequencing data to develop a qPCR method for specific detection of EU-unauthorized genetically modified Bacillus subtilis overproducing riboflavin. BMC Biotechnol 15, 103.
• Basu A., Kumar G. S., 2014. Study on the interaction of the toxic food additive carmoisine with serum albumins: A microcalorimetric investigation. J. Hazardous Mat. 273, 200-206.
• Białoń M., Krzyśko-Łupicka T., Koszałkowska M., Wieczorek P., 2014. Chemical composition of lemon essential oils and their fungicidal activity against Candida yeasts. Mycopathologia 177, 29-39.
• Chitanaya L. G., 2014. Food coloring: The natural way. Res. J. Chem. Sci. 4, 87-96.
• Debnath S., Ballav N., Nyoni H., Maity A., 2015. Optimization and mechanism elucidation of the catalytic photo-degradation of the dyes Eosin Yellow (EY) and Naphthol blue black (NBB) by a polyaniline-coated titanium dioxide nanocomposite. Appl. Catalysis B Environ. 163, 330-342.
• Deptuła T., Gruber B., Krówczyński A., 2014. Kurkumina i jej pochodne - zastosowanie w terapii przeciwnowotworowej i chemoochronnej. Post. Fitoter. 3,155-165.
• Edeas M., 2006. La curcumine. Phytothérapie 4, 230-233.
• Efsa, 2010a. Scientific opinion statement on the divergence between the risk assessment of lycopene by EFSA and the joint FAO/WHO expert committee on food additives. EFSA J. 8, 1676.
• Efsa, 2010b. Scientific Opinion on the re-evaluation of curcumin (E100) as a food additive. EFSA J. 8, 1679.
• Efsa, 2010c. Scientific opinion on the appropriateness of the food azo-colours Tartrazine (E102), Sunset Yellow FCF (E110), Carmoisine (E122), Amaranth (E123), Ponceau 4R (E124), Allura Red AC (E129), Brilliant Black BN (E151), Brown FK (E154), Brown HT (E155) and Litholrubine BK (E180) for inclusion in the list of food ingredients set up in Annex IIIa of Directive 2000/13/EC. EFSA J. 8, 1778.
• Efsa, 2011. Scientific Opinion on the re-evaluation of caramel colours (E150 a,b,c,d) as food additives. EFSA J. 9, 2004.
• Efsa, 2012a. Scientific opinion on the re-evaluation of vegetable carbon (E153) as a food additive. EFSA J. 10, 2592.
• Efsa, 2012b. Scientific opinion on the re-evaluation of mixed carotenes (E160a (i)) and beta-carotene (E160a (ii)) as a food additive. EFSA J. 10, 2593.
• Efsa, 2013a. Scientific opinion on the re-evaluation of riboflavin (E101(i)) and riboflavin-5'-phosphate sodium (E101(ii)) as food additives. EFSA J. 11, 3357.
• Efsa, 2013b. Scientific opinion on the re-evaluation of anthocyanins (E163) as a food additive. EFSA J. 11, 3145.
• Efsa, 2014a. Reconsideration of the temporary ADI and refined exposure assessment for Sunset Yellow FCF (E110). EFSA J. 12, 3765.
• Efsa, 2014b. Scientific opinion on the reconsideration of the ADI and a refined exposure assessment of β-apo-8'-carotenal (E160e). EFSA J. 12, 3492.
• Efsa, 2015a. Scientific opinion on the re-evaluation of cochineal, carminic acid, carmines (E 120) as a food additive1. EFSA J. 13, 4288.
• Efsa, 2015b. Scientific opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives. EFSA J. 13, 4089.
• Efsa, 2015c. Scientific opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives. EFSA J. 13, 4151.
• Efsa, 2015d. Scientific opinion on the re-evaluation of beetroot red (E 162) as a food additive. EFSA J. 13, 4318.
• Efsa, 2016a. Safety of the proposed extension of use of beetroot red (E162) in foods for special medical purposes in young children. EFSA J. 14, 4487.
• Efsa, 2016b. Scientific opinion on the re-evaluation of silver (E174) as food additive. EFSA J. 14, 4364.
• Efsa, 2016c. Scientific opinion on the re-evaluation of gold (E175) as a food additive. EFSA J. 14, 4362.
• Ferrer A., Marco F. M., Andreu C., Sempere J. M., 2005. Occupational asthma to Carmine in a butcher. Int. Arch. Aller. Imm. 138, 243-250.
• Fimognari C., 2012. Antitumor Effects of Anthocyanins: Focus on Apoptosis. [W:] Natural compounds as inducers of cell death. Diederich M., Noworyta K. (red.). Springer, Netherlands, 49-68.
• Ford N., Erdman J. W., 2013. Lycopene and Cancer. [W:] Carotenoids and human health. Tanumihardjo S. H. (red.). Humana Press, Nowy Jork, 193-214.
• Frisardi V., Solfrizzi V., Kehoe P. G., Imbimbo B. P., Vendemiale G., Capurso A., Panza F., 2011. Aluminium in the Diet, Cognitive Decline and Dementia. [W:] Handbook of behavior, food and nutrition. Preedy V. R., Watson R. R., Martin C. R., (red.). New York Springer, New York, 2829-2850.
• Gajda-Wyrębek J., Jarecka J., Kuźma K., Beresińska M., 2011. Zawartość barwników mających szkodliwy wpływ na aktywność i skupienie uwagi u dzieci w wybranych środkach spożywczych. Bromat. Chem. Toksykol. 44, 760-767.
• Gajda-Wyrębek J., Świta A., Jarecka J., Kuźma K., 2012. Jak się poruszać w labiryncie nowych przepisów? Substancje dodatkowe do żywności. Przem. Spoż. 66, 2-6.
• Grosse Y., Baan R., Secretan-Lauby B., El Ghissassi, F., Bouvard V., Benbrahim-Tallaa L., Guha N., Islami F., Galichet L., Straif K., 2011. Carcinogenicity of chemicals in industrial and consumer products, food contaminants and flavourings, and water chlorination by products. Lan. Oncol. 12, 328-329.
• He J., Giusti M. M., 2010. Anthocyanins: natural colorants with health-promoting properties. Ann. Rev. Food Sci. Technol. 1, 163-187.
• Huybrechts I., Sioen I., Boon P. E., Ruprich J., Lafay L., Turrini A., Amiano P., Hirvonen T., De Neve M., Arcella D., Moschandreas J., Westerlund A. i współaut., 2011. Dietary exposure assessments for children in europe (the EXPOCHI project): rationale, methods and design. Arch. Publ. Health 69, 4.
• Kapadia G. J., Rao G. S., 2012. Anticancer effects of red beet pigments. [W:] Red beet biotechnology. Bhagyalakshmi N. (red.). Springer US, Boston, 125-154.
• Kousha M., Daneshvar E., Dopeikar H., Taghavi D., 2012. Box-Behnken design optimization of acid black 1 dye biosorption by different brown macroalgae. Chem. Engin. J. 179, 158-168.
• König J. 2015. Food colour additives of synthetic origin. [W:] Colour additives for foods and beverages. Scooter M. J. (red). Woodhead Publishing, Cambridge, 35-60.
• Kovalszki A., Baldwin J. L., 2009. Drug allergy. [W:] Challenging cases in allergy and immunology. Massoud M., Totowa N. J. (red.). Humana Press, Nowy Jork, 111-123.
• Kucharska M., Grabka J., 2010. A review of chromatographic methods for determination of synthetic food dyes. Talanta 80, 1045-1051.
• Lok K. Y. W., Chung Y. W., Benzie I. F. F., Woo J., 2011. Synthetic colourings of some snack foods consumed by primary school children aged 8-9 years in Hong Kong. Food Addit. Contam. B 4, 162-167.
• Matouq M., Al-Anber Z., Susumu N., Tagawa T., 2014. The kinetic of dyes degradation resulted from food industry in wastewater using high frequency of ultrasound. Sep. Purif. Technol. 135, 42-47.
• McMann D., Barrett A., Cooper A., Crumpler D., 2007. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial. Lancet 370, 1560-1567.
• Motterlini R., Foresti R., Bassi R., Green C. J., 2000. Curcumin, an antioxidant and anti-inflammatory agent, induces heme oxygenase-1 and protects endothelial cells against oxidative stress. Free Radical Biol. Med. 28, 1303-1312.
• Neelwarne B., Halagur Sowbhagya B., 2012. Red beet: an overview. [W:] Red beet biotechnology. Neelwarne. B. (red.). Springer US, Boston, 1-43.
• Poul M., Jarry G., Elhkim M. O., Poul J. M., 2009. Lack of genotoxic effect of food dyes amaranth, sunset yellow and tartrazine and their metabolites in the gut micronucleus assay in mice. Food Chem. Toxicol. 47, 443-448.
• Pourreza N., Rastegarzadeh S., Larki A., 2011. Determination of Allura red in food samples after cloud point extraction using mixed micelles. Food Chem. 126, 1465-1469.
• Radziszewska A., Karczmarek-Borowska B., Grądalska-Lampart M., Filip A. A., 2015. Epidemiologia, profilaktyka i czynniki ryzyka zachorowania na raka płuca. Pol. Merkur. Lekarski 38, 113-118.
• Rasff (Rapid Alert System for Food and Feed), 2014. Notification details-2014.1249 unauthorised genetically modified (Bacillus subtilis) bacteria in vitamin B2 from China, via Germany.
• Romney S. L., Ho G. Y., Palan P. R., Basu J., Kadish A. S., Klein S., Mikhail M., Hagan R. J., Chang C. J., 1997. Effect of β- carotene and other factors on outcome of cervical dysplasiae and human papillomavirus infection. Gynecol. Oncol. 65, 483-492.
• Saratale R. G., Saratale G. D., Chang J. S., Govindwar S. P., 2011. Bacterial decolorization and degradation of azo dyes: a review. J. Taiwan Inst. Chem. Engin. 42, 138-157.
• Schoefs B., 2005. Plant pigments: properties, analysis, degradation. Adv. Food Nutr. Res. 49, 41-91.
• Sengar G., Sharma H. K., 2014. Food caramels: a review. J. Food Sci. Technol. 51, 1686-1696.
• Shamina A., Shiva K. N., Parthasarathy V. A., 2007. Food colours of plant origin. CAB Rev. 2, 087.
• Shahabadi N., Maghsudi M. 2013. Gel electrophoresis and DNA interaction studies of the food colorant quinoline yellow. Dyes Pigments 96, 377-382.
• Sinigaglia-Coimbra R., Lopes A. C., Coimbra C. G., 2011. Riboflavin deficiency, brain function, and health. [W:] Handbook of behavior, food and nutrition. Preedy V. R., Watson R. R., Martin C. R. (red.). New York NY Springer, New York, 2427-2449.
• Smith T. J. S., Wolfson J. A., Jiao D., Crupain M. J., Rangan U., Sapkota A., Bleich S. N., Nachman K. E., 2015. Caramel color in soft drinks and exposure to 4-methylimidazole: a quantitative risk assessment. PLoS ONE 10, e0118138.
• Solymosi K., Latruffe N., Morant-Manceau A., Schoefs B., 2015. Food colour additives of natural origin. [W:] Colour Additives for Foods and Beverages. Scooter M. J. (red). Woodhead Publishing, Cambridge, 3-34.
• Stanaszek K., Goździka-Józefiak A., 2008. Wpływ β-karotenu, retinoidów i receptorów retinoidowych na proliferację i transformację nowotworową komórek. Biotechnologia 5, 28-45.
• Voltolini S., Pellegrini S., Contatore M., Bignardi D., Minale P., 2014. New risks from ancient food dyes: cochineal red allergy. Eur. Ann. Allergy Clinic. Imm. 46, 322-323.
• Waszkiewicz-Robak B., 2011. Substancje dodatkowe w produktach spożywczych. Cz. II. Przem. Spoż. 65, 28-30.
• Wierzejska R., 2014. Substancje dodatkowe stosowane w Polsce. Przem. Spoż. 68, 8-10.
• Wu D., Yan J., Wang J., Wang Q., 2015. Characterisation of interaction between food colourant allura red AC and human serum albumin: multispectroscopic analyses and docking simulations. Food Chem. 170, 423-29.
• Yilmaz U. T., Ergun F., Yilmaz H., 2014. Determination of the food dye carmine in milk and candy products by differential pulse polarography. J. Food Drug Analysis 22, 329-335.
• Yin H. T., Zhang D. G., Wu X. L., Huang X. E., Chen G., 2013. In vivo evaluation of curcumin-loaded nanoparticles in a A549 xenograft mice model. Asian Pac. J. Cancer Prev. 14, 409-412.
• Zawirska-Wojtasiak R., 2005. Aromaty, barwniki, konserwanty - perspektywy stosowania. Przem. Spoż. 59, 2-10.
• ---