The Importance Of Synthetic Food Pigments

Since the birth of civilization, color of food has been a source of identification and a distinguishing factor for humans to tell if it is safe or poisonous to consume. Color, since then, has been of great importance in deliberating the quality of food. As theories are proved, technologies are developed and advancements in science occur, areas of food science on research and development have also become broader each day. Controversies have also emerged and one of the most discussed topics has been directed towards synthetic versus natural colorants.
Food pigments are classified based on its origin or source; natural or synthetic. Synthetic food pigments are those substances that are needed to be tested for toxicity and allergenicity before
Which, according to Pickhardt et al., anthraquinones inhibit tau aggregation and help prevent Alzheimer’s disease by dissolving the Alzheimer's paired helical filaments in vitro and in cells. And, saponins, on the other hand, are found to have anticancer properties where they modulate the specific targets of the cancer cells (Tamanoi & Bathaie, 2014). Although actual experiments have been conducted regarding this study by the Department of Science and Technology-Industrial Technology and Development Institute (DOST-ITDI) and the National Institute of Molecular Biology and Biotechnology-University of the Philippines Los Baños (BIOTECH-UPLB), no official publications were made yet. And so, it is an immensely pursued focus to research and report the optimized parameters for anthocyanin extraction from sapinit using various organic solvents. This leads to amplification in yield of colorant from sapinit which then benefits the local planters, investors, and technology adaptors seeing as there would be higher potential
These synthetic food colors were originally produced from coal tar but most of them are now made from petroleum. These food dyes, unfortunately, poses various health risks that consumers are promptly leaning towards natural food coloring. According to Kobylewski and Jacobson's critique about food dyes' carcinogenicity, genotoxicity and neurotoxicity, some food dyes were found to create risks for organ damage, cancer, birth defects, allergic reactions, and even hyperactivity and other behavioral problems in some children. In fact, Red 40, Yellow 5, and Yellow 6, all three of which accounts for the 90 percent of all dyes used, are known to be contaminated with carcinogen (Kobylewski and Jacobson, 2010). Moreover, dyes pose greater risk to children because they are both more sensitive to carcinogens and consume more dyes per unit of body weight than adults (Hattis, Goble et al.