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Microbiological effects of synthetic food colouring matters. Some aspects of the adsorption of aromatic solutes at biological surfaces
Author(s) -
Giles C. H.,
Nursten H. E.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190110
Subject(s) - cationic polymerization , adsorption , chemistry , micelle , ionic bonding , organic chemistry , environmental chemistry , ion , aqueous solution
Evidence is given to support the hypothesis that readily associating cationic dyes are liable to be inimical to biological cells because of the effects of their adsorption as ionic micelles at anionic sites, probably DNA. From an examination of the molecular structures of the food dyes now permitted in the United Kingdom it appears that microbiological activity in foodstuffs is likely to be affected only exceptionally.