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Open Access Inedible Azo Dyes and Their Analytical Methods in Foodstuffs and Beverages

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Edible colorants, as an important part of food additives, can not only enhance the sensorial attributes of foodstuffs, but can also increase one’s appetite. They hold a very important position in food processing. In the past decades, the illegal addition of the inedible colorants has become one of the major issues of food safety. Industrial dyes, especially some azo dyes, are illegal additives frequently found in foodstuffs. They cannot provide any nutrients for the human body and even have toxicity, carcinogenic, or mutagenic effects, which may cause serious damage to consumers’ health. There is an increasing demand to detect the inedible azo dyes in foodstuffs for health and safety reasons. In this review, the types and the physicochemical properties of the inedible azo dyes adulterated in foodstuffs and beverages are summarized, and the emphases are focused on the sample pretreatment methods and analytical techniques for monitoring of these dyes in foodstuffs and beverages.
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Document Type: Research Article

Affiliations: Sichuan University, West China School of Public Health, Chengdu 610041, China

Publication date: September 1, 2018

This article was made available online on April 18, 2018 as a Fast Track article with title: "Inedible Azo Dyes and Their Analytical Methods in Foodstuffs and Beverages".

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  • The Journal of AOAC INTERNATIONAL publishes refereed papers and reviews in the fields of chemical, biological and toxicological analytical chemistry for the purpose of showcasing the most precise, accurate and sensitive methods for analysis of foods, food additives, supplements and contaminants, cosmetics, drugs, toxins, hazardous substances, pesticides, feeds, fertilizers and the environment available at that point in time. The scope of the Journal includes unpublished original research describing new analytical methods, techniques and applications; improved approaches to sampling, both in the field and the laboratory; better methods of preparing samples for analysis; collaborative studies substantiating the performance of a given method; statistical techniques for evaluating data. The Journal will also publish other articles of general interest to its audience, e.g., technical communications; cautionary notes; comments on techniques, apparatus, and reagents.
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