Determination of Reactive Dyes in Coloring Foodstuff, Fruit Juice Concentrates, and Meat Products by Reductive Azo-Bond Cleavage and LC-ESI-MS/MS Analysis.

ABSTRACT: Visually appealing foods are often associated by consumers with subjective quality features, such as freshness, palatability, and shelf life. In the past, there have been repeated violations in which regulations on the use of pigments in food were ignored and/or unauthorized or toxic dyes (e.g., Sudan red in paprika powder) were added. Most recently, adulterations by using reactive dyes from the textile sector have been reported. These included, among others, colored spice preparations for use in meat products (e.g., for sausages and meat products), which were advertised to contain natural plant-derived pigments mainly consisting of betalains and/or anthocyanins. In contrast to natural dyes, reactive dyes are very stable toward extreme pH values, heat, and light. Due to their chemical prop

SUBMITTER: Nguyen Thanh B 

PROVIDER: S-EPMC11826996 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature