Could fruits be a reliable source of food colorants? Pros and cons of these natural additives

• Type: Another Publication in an International Scientific Journal
• Date: 2021

Authors

Albuquerque, BR (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Barros, L (Author) Other; Ferreira, ICFR (Author) Other

Journal

Title: Critical Reviews in Food Science and Nutrition

Vol. 61

Pages: 805-835

ISSN: 1040-8398

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 1 Citation

Scopus - 63 Citations

Other information

Authenticus ID: P-00R-YTD

DOI: 10.1080/10408398.2020.1746904

Abstract (EN): Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 31