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Abstract

OVERVIEW OF DIFFERENT ANALYTICAL METHODS USED FOR THE IDENTIFICATION AND DEVELOPMENT OF FOOD COLORANT

*K. Balamurugan M.Pharm, I. Ponnilavarasan M.Pharm, Malathi Thiyagarajan M.Pharm

 

ABSTRACT

Synthetic colorants or dyes are widely used in many food stuffs preparations to enhance food more attractive, appealing, appetizing, and informative to the public worldwide. Globally certains food colorants are accepted with the range. If excess use of these may cause allergy, hyperactivity in children‘s, cancer, dyslexia, asthma, ulcer to the people and mainly which affects children’ s than adults. Therefore many analytical methods like spectrophotometry, chromatographic methods, voltametry, mass, flow immune assay and solid dispersion methods used for the determination and characterization of food colorants in a different food materials available in the market. Application of these listed methods are limit the excess use of food colors by the consumer. The purpose of this review is to compile the different methods used for the development and determination of both natural and artificial dyes.

Keywords: Synthetic dyes, food colorant, analytical methods.


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