Safety evaluation of jagua (genipin-glycine) blue as a food additive.

ABSTRACT: The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of jagua (genipin-glycine) blue as a new food additive. Jagua (genipin-glycine) blue is obtained by water extraction of the ground pulp of the peeled, unripe fruits of Genipa americana L. and is the result of a reaction between genipin (iridoid present in the fruit) and externally added glycine. This reaction leads to the formation of a blue-coloured polymer and minor colouring components. In vitro Caco-2 cell permeability test demonstrated a low permeability of jagua (genipin-glycine) blue, but repeated dose toxicity studies showed organs discoloration and green-coloured urine, demonstrating some absorption. The toxicological data set comprised acute, sub-chronic toxicity, genot

SUBMITTER: EFSA Panel on Food Additives and Flavourings (FAF) 

PROVIDER: S-EPMC12666595 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature