ReviewFoods (Basel, Switzerland)2022
Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
49 citing papers in PubMed.
- Article
- Extraction and Thermal Stability of Chlorogenic Acid from Green Coffee and Yerba Mate in Food-Based Solvents.ACS omega · 2026Article
- Article
- Thermal and storage degradation kinetics of corn anthocyanin-based natural red colorants in a model beverage system, and their gastrointestinal behavior.NPJ science of food · 2026Article
- Sweetness enhancement and mechanism by sweet aroma compounds in the sucrose solution using sensory, electronic tongue, molecular docking, and molecular dynamics simulation.Food chemistry: X · 2026Article
- Maternal exposure to low-dose tartrazine during lactation induces neurotoxicity in rat pups through oxidative stress, endoplasmic reticulum stress, and autophagy suppression.Anatomy & cell biology · 2026Article
- Comparative Analysis of Food Additives in Products with and Without Added Sugar on the Polish Market.Foods (Basel, Switzerland) · 2026Article
- Senise Red Pepper (Molecules (Basel, Switzerland) · 2026Article
- Anthocyanins from fruit and vegetable waste: biosynthesis, extraction, and gut health benefits.Food chemistry: X · 2026Review
- Predicting Sweetness Intensity and Uncovering Quantitative Interactions of Mixed Sweeteners: A Machine Learning Approach.Foods (Basel, Switzerland) · 2026Article
- A Reliable and Simple Voltammetric Method for Analysis of Brilliant Blue FCF.Sensors (Basel, Switzerland) · 2025Article
- Advancements in Microbial Applications for Sustainable Food Production.Foods (Basel, Switzerland) · 2025Review
- Toxicological Effects of Tartrazine Exposure: A Review of In Vitro and Animal Studies with Human Health Implications.Toxics · 2025Review
- Beyond Sugar: A Holistic Review of Sweeteners and Their Role in Modern Nutrition.Foods (Basel, Switzerland) · 2025Review
- Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants.Foods (Basel, Switzerland) · 2025Review
- Novel dihydroxybenzohydrazide grafted deoxycellulose for efficient removal of anionic food colorants and hexavalent chromium from wastewater.Scientific reports · 2025Article
- Sustainable Valorization of Olive Oil By-Products: Green Extraction of Phytochemicals, Encapsulation Strategies, and Food Applications.Journal of food science · 2025Review
- Biosurfactant type and introduction order impact the morphology of biological CaCOWorld journal of microbiology & biotechnology · 2025Article
- Enhanced Stability of Extracted Sour Cherry Anthocyanins Copigmented With Tannic Acid and Encapsulated by Spray Drying.Food science & nutrition · 2025Article
- Second-derivative UV spectral analysis of aqueous humor for eye disease diagnosis and assessing the effects of food additives on ocular health.Scientific reports · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Colour is one of the most relevant organoleptic attributes that directly affects consumers' acceptance and food selection. However, as food colouring pigments are generally unstable and become modified during processing, in order to maintain or restore product colour uniformity, colourants are added to food products around the world. In this context, although they are still widely used, synthetic food colorants, due to their potential hazards, are being replaced by those obtained from natural origins. Indeed, numerous side effects and toxicities, at both the medium and long-terms-namely allergic reactions, and behavioral and neurocognitive effects-have been related to the use of synthetic colourants, whereas their naturally-derived counterparts seem to provide a somewhat high-quality and effective contribution as a health promoter. In order to further understand the implications of the use of synthetic and naturally derived food colourants, this review aims to provide a synoptical approach to the chemical characteristics, properties, uses and side effects on health of those which are currently allowed and applied during food processing.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.