Degradation of food dyes via biological methods: A state-of-the-art review

The issue of safe and hygienic food is of great concern in today's society. Food additives, specifically cosmetic colors, have gained popularity. The widespread use of harmful colorants in cosmetics and food poses a threat to human health and safety. Dye is frequently present in untreated waste water, leading to contamination and disruption of aquatic ecosystems. The blame for this problem lies with the growing global population and increased consumption of beverages and processed foods. In recent years, researchers have concentrated their efforts on finding environmentally friendly methods to eliminate these hazardous dyes. Biological techniques have emerged as a popular solution due to their versatility, as they can aid in the detoxification of byproducts resulting from the breakdown of azo dyes. Additionally, nanoparticles offer a combination of biodegradation and cost-effective production. This review paper focuses on green approaches for decomposing dangerous food dyes, as well as their breakdown methods.