SavedAdd your journal

Journals / Avrupa Bilim ve Teknoloji Dergisi / 2018 / Cilt: 0 - Sayı: 14

The Effects of Colorants Used in Hotel Kitchens in Terms of Child Health

Özlem Pelin CAN
Halil VURAL
Emre HASTAOĞLU
Pages
10–16
Publication Date
2022-10-11
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Thus, while thecriteria for child-friendly tourism management are set, the commitment to use homemade and natural ones instead of ready-made andartificial ones, especially colouring materials used in children's menus should be regarded as a plus point for that business.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Colour loss of food may occur during storage, transport or processing.
📊
Key Findings & Data:The fact that the physicochemical properties of artificial colorantsare superior to those of natural colorants have led to a widespread use in the food industry.
💡
Conclusion & Impact:Thus, while thecriteria for child-friendly tourism management are set, the commitment to use homemade and natural ones instead of ready-made andartificial ones, especially colouring materials used in children's menus should be regarded as a plus point for that business.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Colour loss of food may occur during storage, transport or processing. The fact that the physicochemical properties of artificial colorantsare superior to those of natural colorants have led to a widespread use in the food industry. Artificial colorants have been reported tocause various health problems. It has been noted that candies and fruit drinks used in artificial colorants cause behavioural disorders inchildren. Children may consume more artificial food colorants because they consume more colouring-containing confectionery andbeverages than adults. In recent years, various colorants have been used especially in big hotel kitchens both for decoration purposesand for gaining children's attraction. As the product range in the kitchen expands, the artificial decor material used increases.The occupancy rate of the hotels preferred by the families with children is also increasing with the opening of the tourism season. Inparticular, the use of artificial colorants should be controlled and reduced in such kitchens. In addition, natural colorants should bepreferred to artificial colorants. These colorants can be readily purchased, as well as can be prepared in the kitchen. Thus, while thecriteria for child-friendly tourism management are set, the commitment to use homemade and natural ones instead of ready-made andartificial ones, especially colouring materials used in children's menus should be regarded as a plus point for that business.

🔖

Cite This Article

CAN, Ö. P., VURAL, H., HASTAOĞLU, E. (2022). The Effects of Colorants Used in Hotel Kitchens in Terms of Child Health. Avrupa Bilim ve Teknoloji Dergisi, Cilt: 0 - Sayı: 14, 10–16. https://ajindex.com/articles/458310

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (11)

  1. Amchova, P., Kotolova, H., & Ruda-Kucerova, J. (2015). Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology, 73(3), 914–922. Elsevier Ltd. Retrieved from http://dx.doi.org/10.1016/j.yrtph.2015.09.026
  2. Atlı, B. (2000). Gıda Boyaları. Namık Kemal Üniversitesi.
  3. Barrows, J. N., Lipman, A. L., & Balley, C. J. (2003). Color Additives: FDA’s Regulatory Process and Historical Perspectives. Food Safety Magazine. Retrieved June 18, 2018, from https://www.foodsafetymagazine.com/magazinearchive1/octobernovember-2003/color-additives-fdasregulatory-process-and-historical-perspectives/
  4. Bateman, B., Warner, J. O., Hutchinson, E., Dean, T., Rowlandson, P., Gant, C., Grundy, J., et al. (2004). 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. Archives of Disease in Childhood, 89(6), 506–511.
  5. Batu, A., & Molla, E. (2008). Lokum Üretiminde Kullanılan Katkı Maddeleri. Gıda Teknolojileri Elektronik Dergisi, (1), 33–36. Retrieved May 18, 2018, from http://teknolojikarastirmalar.com/pdf/tr/02_030108_6_molla _tr.pdf Boğa, A., & Binokay, S. (2010). Gıda Katkı Maddeleri ve Sağlığımıza Etkileri. Arşiv Kaynak Tarama Dergisi, 19(3), 141–154. 2 Borcaklı, M. (1999). Gıda Üretiminde Antimikrobiyal Maddelerin Kullanımı ve Mikrobiyolojik Güvencenin Sağlanması. TMMOB, 16–21.
  6. Clydesdale, F. M. (1993). Color as a factor in food choice. Critical Reviews in Food Science and Nutrition, 33(1), 83–101.
  7. Duffus, J. H., Nordberg, M., & Templeton, D. M. (2007). Glossary of terms used in toxicology, 2nd edition. Pure and Applied Chemistry (Vol. 79). Retrieved from https://www.degruyter.com/view/j/pac.2007.79.issue7/pac200779071153/pac200779071153.xml
  8. Erdal, P., & Ökmen, G. (2013). Gıdalarda Kullanılan Mikrobiyal Kaynaklı Pigmentler. Türk Bilimsel Derlemeler Dergisi, 6(2), 56–68.
  9. Greenhawt, M. J., & Baldwin, J. L. (2014). Food Colorings and Flavors. Food Allergy: Adverse Reactions to Foods and Food Additives: Fifth Edition (pp. 411–436).
  10. Hallagan, J. B., Allen, D. C., & Borzelleca, J. F. (1995). The safety and regulatory status of food, drug and cosmetics colour additives exempt from certification. Food and Chemical Toxicology, 33(6), 515–528.
  11. Kanarek, R. B. (2011). Artificial food dyes and attention deficit hyperactivity disorder. Nutrition Reviews, 69(7), 385–3