The “Carmine Problem” and Potential Alternatives

No abstract is available for this paper.

• Publication year

  2016

• Venue

  Unknown venue

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Chemistry, Biology, Environmental Science

• Identifiers
  DOI 10.1016/B978-0-08-100371-8.00018-X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Ultra-high-performance liquid chromatography/tandem high-resolution mass spectrometry analysis of sixteen red beverages containing carminic acid: identification of degradation products by using principal component analysis/discriminant analysis.

  2015cited by this paper
• Investigation of lifestyle choices of individuals following a vegan diet for health and ethical reasons.

  2015cited by this paper
• Retrospective analysis for the identification of 4-aminocarminic acid photo-degradation products in beverages

  2015cited by this paper
• Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance

  2015cited by this paper
• Food colorings and flavors.

  2014cited by this paper
• Anthraquinones, the Dr Jekyll and Mr Hyde of the food pigment family

  2014cited by this paper
• Variation in the Concentration of Carminic Acid Produced by Dactylopius coccus (Hemiptera: Dactylopidae) at Various Maturation Stages

  2014cited by this paper
• Removal of off-flavours from radish (Raphanus sativus L.) anthocyanin-rich pigments using chitosan and its mechanism(s).

  2014cited by this paper
• Food allergy: a practice parameter update-2014.

  2014cited by this paper
• Thermal Stability of Selected Natural Red Extracts Used as Food Colorants

  2013cited by this paper
• Allergic and Immunologic Reactions to Food Additives

  2013cited by this paper
• Effect of pH on Color and Texture of Food Products

  2013cited by this paper
• The stability of natural red/pink food colours in ultrahigh-temperature (UHT) products.

  2013cited by this paper
• Review of the regulation and safety assessment of food substances in various countries and jurisdictions

  2013cited by this paper
• Encapsulation of the most potent antioxidant betalains in edible matrixes as powders of different colors.

  2013cited by this paper
• Qualitative and quantitative analysis of anthraquinones in rhubarbs by high performance liquid chromatography with diode array detector and mass spectrometry.

  2013cited by this paper
• Natural dyes extraction from cochineal (Dactylopius coccus). New extraction methods

  2012cited by this paper
• Aminocarminic acid in E120-labelled food additives and beverages

  2012cited by this paper
• Natural hydroxyanthraquinoid pigments as potent food grade colorants: an overview

  2012cited by this paper
• Vegetarianism. A blossoming field of study.

  2012cited by this paper
• Alternatives to those artificial FD&C food colorants.

  2012cited by this paper
• Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH

  2012cited by this paper
• Carotenoids: Sources, medicinal properties and their application in food and nutraceutical industry

  2011cited by this paper
• Distribution and habitat in Mexico of Dactylopius Costa (Hemiptera: Dactylopiidae) and their cacti hosts (Cactaceae: Opuntioideae).

  2011cited by this paper
• Free radical scavenging capacity and antioxidant activity of cochineal (Dactylopius coccus C.) extracts

  2010cited by this paper
• Crecimiento poblacional de la cochinilla Dactylopius coccus Costa criada en cinco cultivares de nopal Opuntia ficus-indica Mill

  2010cited by this paper
• Factors Influencing the Chemical Stability of Carotenoids in Foods

  2010cited by this paper
• Controverse l’hypersensibilité aux additifs alimentaires est une réalité clinique : pour

  2010cited by this paper
• Cochineal extract‐induced immediate allergy

  2009cited by this paper
• Chemical studies of anthocyanins: A review

  2009cited by this paper
• Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems.

  2009cited by this paper
• Allergic Contact Dermatitis from Carmine

  2009cited by this paper
• The Yuck Factor When Disgust Meets Discovery

  2008cited by this paper
• Evaluation of three varieties ofOpuntia ficus-indica (L.) Miller as hosts of the Cochineal insectDactylopius coccus costa (Homoptera: Dactylopiidae) in a semiarid area of northeastern Mexico

  2008cited by this paper
• Caracterización morfológica de hemocitos de la hembra de Dactylopius coccus Costa (Hemiptera: Coccoidea: Dactylopiidae)

  2008cited by this paper
• Polyketides in insects: ecological role of these widespread chemicals and evolutionary aspects of their biogenesis

  2008cited by this paper
• The history, chemistry and modes of action of carmine and related dyes.

  2007cited by this paper
• [Case of urticaria due to cochineal dye in red-colored diet].

  2007cited by this paper
• Other Natural Pigments

  2007cited by this paper
• Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colourants

  2007cited by this paper
• Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial.

  2007cited by this paper
• Revised procedures for the certification of carmine (C.I. 75470, Natural red 4) as a biological stain

  2007cited by this paper
• Effects of processing and storage on juice colour and betacyanin stability of purple pitaya (Hylocereus polyrhizus) juice

  2007cited by this paper
• Impact of Thermal Treatment and Storage on Color of Yellow-Orange Cactus Pear (Opuntia ficus-indica[L.] Mill. cv. ‘Gialla’) Juices

  2006cited by this paper
• Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones.

  2005cited by this paper
• Occupational Asthma to Carmine in a Butcher

  2005cited by this paper
• A method for determining identity and relative purity of carmine, carminic acid and aminocarminic acid

  2005cited by this paper
• Producción de grana-cochinilla (dactylopius coccus costa) en plantas de nopal a la intemperie y en microtúneles

  2005cited by this paper
• Detection of colour adulteration in cochineals by spectrophotometric determination of yellow and red pigment groups

  2005cited by this paper
• On the structure of carminic acid and carmine

  2004cited by this paper
• The effects of a double blind, placebo controlled, artificial food colourings and benzoate preservative challenge on hyperactivity in a general population sample of preschool children

  2004cited by this paper
• Stability of anthocyanin-based aqueous extracts of andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants

  2004cited by this paper
• Overview of religions.

  2004cited by this paper
• Do Artificial Food Colors Promote Hyperactivity in Children with Hyperactive Syndromes? A Meta-Analysis of Double-Blind Placebo-Controlled Trials

  2004cited by this paper
• Occupational asthma induced by inhaled carmine among butchers.

  2003cited by this paper
• Color properties and stability of betacyanins from Opuntia fruits.

  2003cited by this paper
• Terrorism in Peru

  2003cited by this paper
• Asma y alergia por el colorante carmín

  2003cited by this paper
• [Asthma and allergy due to carmine dye].

  2003cited by this paper
• Carmine (E-120)-induced occupational asthma revisited.

  2003cited by this paper
• Carmine Cochineal Dactylopius coccus Costa (Rhyncota: Dactylopiidae) : Significance, Production and Use.

  2003cited by this paper
• Optimizing conditions for the extraction of pigments in cochineals (Dactylopius coccus Costa) using response surface methodology.

  2002cited by this paper
• 耐酸性コチニール(Acid-Stable Carmine)の化学構造

  2002cited by this paper
• Direction of dispersion of cochineal (Dactylopius coccus Costa) within the Americas

  2001cited by this paper
• Light and heat sensitivity of red cabbage extract in soft drink model systems

  2001cited by this paper
• Identification of carmine allergens among three carmine allergy patients

  2001cited by this paper
• Campari-/Karmin-/Cochenille-Allergie. Farbstoffe in Lebensmitteln, Medikamenten und Kosmetika

  2001cited by this paper
• Identification of allergens involved in occupational asthma due to carmine dye.

  2000cited by this paper
• Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability

  2000cited by this paper
• Colouring our foods in the last and next millennium

  2000cited by this paper
• Host-plant affinities of two biotypes of Dactylopius opuntiae (Homoptera: Dactylopiidae): enhanced prospects for biological control of Opuntia stricta (Cactaceae) in South Africa

  1999cited by this paper
• Anaphylaxis after ingestion of carmine colored foods: two case reports and a review of the literature.

  1999cited by this paper
• Occupational asthma and food allergy due to carmine

  1998cited by this paper
• Synthesis of carminic acid, the colourant principle of cochineal

  1998cited by this paper
• Rubia tinctorum a source of natural dyes: agronomic evaluation, quantitative analysis of alizarin and industrial assays

  1997cited by this paper
• Anaphylactic reactions to ingested carmine (E120)

  1997cited by this paper
• Food anaphylaxis following ingestion of carmine.

  1995cited by this paper
• The safety and regulatory status of food, drug and cosmetics colour additives exempt from certification.

  1995cited by this paper
• Campari-Orange anaphylaxis due to carmine allergy.

  1994cited by this paper
• Influence of water activity on the stability of betanin in various water/alcohol model systems

  1993cited by this paper
• Light sensitivity of cochineal. Quantum yields for photodegradation of carminic acid and conjugate bases in aqueous solution

  1991cited by this paper
• Studies on the morphology and systematics of scale insects. No. 16, Biosystematics of the family Dactylopiidae (Homoptera Coccinea) with emphasis on the life cycle of Dactylopius coccus Costa

  1991cited by this paper
• The in vivo expression of anthocyanin colour in plants

  1983cited by this paper
• Anthocyanins - occurrence, extraction and chemistry.

  1980cited by this paper
• Extraction and chemistry of cochineal

  1980cited by this paper
• Food dyes impair performance of hyperactive children on a laboratory learning test.

  1980cited by this paper
• Hyperkinesis and Learning Disabilities Linked to Artificial Food Flavors and Colors

  1975cited by this paper
• Salmonella cubana and carmine dye.

  1971cited by this paper
• Salmonella-contaminated carmine dye. Another example of in-plant contamination during processing.

  1971cited by this paper
• A second pathway leading to anthraquinones in higher plants

  1971cited by this paper
• Hospital-acquired salmonellosis traced to carmine dye capsules.

  1967cited by this paper
• Nosocomial salmonellosis due to carmine.

  1967cited by this paper
• Journal of Ethnobiology and Ethnomedicine Open Access Food Taboos: Their Origins and Purposes

  year unknowncited by this paper

• Characterization, extraction, and functional-nutritional properties of insect proteins and lipids for food applications

  2026cites this paper
• Alkaline and acid extraction of an L-tryptophan–sunflower flour red colorant: Production, characterization, and utilization

  2026cites this paper
• Optimization of red hue in wool dyeing using Mexican cochineal through sequential experimental designs

  2025cites this paper
• Removal of Cochineal Dye Color through Atmospheric Pressure Plasma Discharge Jet

  2024cites this paper
• Interactions of Opuntia ficus-indica with Dactylopius coccus and D. opuntiae (Hemiptera: Dactylopiidae) through the Study of Their Volatile Compounds

  2024cites this paper
• Who Would Taste It? Exploring Decision-Making Styles and Intention to Eat Insect-Based Food among Italian University Students

  2024cites this paper
• Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues

  2023cites this paper
• When microbiology meets chemistry: Generation, properties and prospects of pyranoanthocyanins as natural food colorants

  2023cites this paper
• Microbial Pigments: Major Groups and Industrial Applications

  2023cites this paper
• Isolation of carminic acid from essential oil, its characterization and applications towards replacing toxic colourants used in soaps

  2023cites this paper
• Valorization of the Peel of Pitaya’s Fruit (Hylocereus polyrhizus) Producing Betalain-Rich Freeze-Dried Microparticles

  2023cites this paper
• Chitosan vs chitin: Comparative study of functional pH bioindicators synthesized from natural red dyes and biopolymers as potential packaging additives

  2023cites this paper
• Polyvinyl alcohol-based films plasticized with an edible sweetened gel enriched with antioxidant carminic acid

  2022cites this paper
• Eco-friendly single bath dyeing of wool yarns with extracted cochineal dye: optimization and additives effect

  2022cites this paper
• Biotechnology Applications of Cell-Free Expression Systems

  2021cites this paper
• Red raspberry ( Rubus ideaus L.) extracts: A novel ingredient in cemen paste

  2021cites this paper
• Cochineal carmine adsorbed on layered zinc hydroxide salt applied on mortadella to improve color stability

  2021cites this paper
• Identification of azaphilone derivatives of Monascus colorants from Talaromyces amestolkiae and their halochromic properties.

  2021cites this paper
• Desenvolvimento de Corante Hibrido a partir da Adsorção de Carmim de Cochonilha em Hidroxinitrato de Zinco

  2020cites this paper
• Principles of halal-compliant fermentations: Microbial alternatives for the halal food industry

  2020cites this paper
• About the cover illustration for Volume 3

  2020cites this paper
• Kinetic and Thermodynamic Study of the Thermally Induced (E/Z)-Isomerization of the retro-Carotenoid Rhodoxanthin.

  2020cites this paper
• Carminic Acid Linked to Silica Nanoparticles as Pigment/Antioxidant Bifunctional Excipient for Pharmaceutical Emulsions

  2020cites this paper
• Assessing the sustainability of natural and artificial food colorants

  2020cites this paper
• Sub-Surface Molecular Analysis and Imaging in Turbid Media Using Time-Gated Raman Spectral Multiplexing

  2020cites this paper
• Carmine allergy in urticaria patients

  2020cites this paper
• Carmine – overlooked allergen in diagnostic of immediate and delayed idiopathic hypersensitivity

  2019cites this paper
• Acids and Bases in Food

  2019cites this paper
• Irrigation-triggered landslides in a Peruvian desert caused by modern intensive farming

  2019cites this paper
• Potential Allergenic Risks of Entomophagy

  2019cites this paper
• Edible Insects in the Food Sector: Methods, Current Applications and Perspectives

  2019cites this paper
• Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides.

  2018cites this paper
• Evaluation of Pigments from a Purple Variety of Atriplex hortensis L. for Use in Food Applications

  2018cites this paper
• The carmine dilemma: does the natural colourant preference outweigh nausea?

  2018cites this paper
• Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts.

  2017cites this paper
• A stepwise approach for the detection of carminic acid in saffron with regard to religious food certification.

  2017cites this paper
• Characterization of a membrane-bound C-glucosyltransferase responsible for carminic acid biosynthesis in Dactylopius coccus Costa

  2017cites this paper
• Adulteration of anthocyanin- and betalain-based coloring foodstuffs with the textile dye ‘Reactive Red 195’ and its detection by spectrophotometric, chromatic and HPLC-PDA-MS/MS analyses

  2016cites this paper