Natural pigments of plant origin: Classification, extraction and application in foods.

Autor: Rodríguez-Mena A; Tecnológico Nacional de México/Instituto Tecnológico de Durango, División de Estudios de Posgrado e Investigación, Blvd. Felipe Pescador 1830 Ote, C.P. 34080 Durango, Dgo., Mexico., Ochoa-Martínez LA; Tecnológico Nacional de México/Instituto Tecnológico de Durango, División de Estudios de Posgrado e Investigación, Blvd. Felipe Pescador 1830 Ote, C.P. 34080 Durango, Dgo., Mexico. Electronic address: aochoa@itdurango.edu.mx., González-Herrera SM; Tecnológico Nacional de México/Instituto Tecnológico de Durango, División de Estudios de Posgrado e Investigación, Blvd. Felipe Pescador 1830 Ote, C.P. 34080 Durango, Dgo., Mexico. Electronic address: sgonzalez@itdurango.edu.mx., Rutiaga-Quiñones OM; Tecnológico Nacional de México/Instituto Tecnológico de Durango, División de Estudios de Posgrado e Investigación, Blvd. Felipe Pescador 1830 Ote, C.P. 34080 Durango, Dgo., Mexico. Electronic address: omrutiaga@itdurango.edu.mx., González-Laredo RF; Tecnológico Nacional de México/Instituto Tecnológico de Durango, División de Estudios de Posgrado e Investigación, Blvd. Felipe Pescador 1830 Ote, C.P. 34080 Durango, Dgo., Mexico. Electronic address: rubenfgl@itdurango.edu.mx., Olmedilla-Alonso B; Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), C. de José Antonio Novais, 10, C.P. 28040, Madrid, España. Electronic address: bolmedilla@ictan.csic.es.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Jan 01; Vol. 398, pp. 133908. Date of Electronic Publication: 2022 Aug 10.
DOI: 10.1016/j.foodchem.2022.133908
Abstrakt: Color is the first attribute that influences the acceptance of foods as they become more attractive to consumers when they are more intense and uniform. In recent years, the interest of producers and consumers in purchasing products containing natural ingredients have constantly increased. Natural pigments are commonly extracted from fruits and vegetables, and have been proven to provide health benefits to reduce the risk of diseases such as type-1 diabetes, obesity, and coronary diseases. Additionally, advanced extraction and encapsulation technologies that make food matrices more efficient are useful tools for improving the use of these pigments. In this review, the state-of-the-art of pigments such as carotenoids, anthocyanins, and betalains of plant origin are discussed, including their main sources of production and the factors that affect their physicochemical stability. In addition, different extraction methods are discussed, listing their advantages and disadvantages, and providing some applications of natural pigments in food.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2022 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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