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  • 标题:Technological Applications of Natural Colorants in Food Systems: A Review
  • 本地全文:下载
  • 作者:Ivan Luzardo-Ocampo ; Aurea K. Ramírez-Jiménez ; Jimena Yañez
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2021
  • 卷号:10
  • 期号:3
  • 页码:634
  • DOI:10.3390/foods10030634
  • 出版社:MDPI Publishing
  • 摘要:Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.
  • 关键词:anthocyanins; betalains; carotenoids; colorants; extraction technologies; food systems; novel sources; phycobiliproteins; pigments; technological properties anthocyanins ; betalains ; carotenoids ; colorants ; extraction technologies ; food systems ; novel sources ; phycobiliproteins ; pigments ; technological properties
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