| Autor: |
Daniela Magalhães, Ricardo Gonçalves, Cristina V. Rodrigues, Helena R. Rocha, Manuela Pintado, Marta C. Coelho |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Foods, Vol 13, Iss 14, p 2276 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2304-8158 |
| DOI: |
10.3390/foods13142276 |
| Popis: |
Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. The effective application of natural colorants, however, requires the optimization of processing conditions, exploration of new sources, and development of novel formulations to ensure stability and maintain their inherent qualities. Several natural pigment sources have been explored to achieve the broad color range desired by consumers. The purpose of this review is to explore the current advances in the obtention and utilization of natural pigments derived from by-products, which possess health-enhancing properties and are extracted through environmentally friendly methods. Moreover, this review provides new insights into the extraction processes, applications, and bioactivities of different types of pigments. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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