Natural pigments and colorants in foods and beverages

Vinha, Ana Ferreira da; Rodrigues, Francisca; Nunes, M. Antónia; Oliveira, M. Beatriz P.P.

doi:10.1016/b978-0-12-813572-3.00011-7

Cited by 31 publications

(27 citation statements)

References 143 publications

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“…Consumers usually associate the beverages’ colors from natural sources such as yellow for lemons or red for strawberries, to mention some examples. Hence, color is a critical feature with the potential to enhance their appeal and acceptability [ 85 ].…”

Section: Technological Properties Of Natural Food Colorants In Foomentioning

confidence: 99%

Technological Applications of Natural Colorants in Food Systems: A Review

Luzardo-Ocampo

Ramírez‐Jiménez

Yañez

et al. 2021

Foods

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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.

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Section: Technological Properties Of Natural Food Colorants In Foomentioning

confidence: 99%

Technological Applications of Natural Colorants in Food Systems: A Review

Luzardo-Ocampo

Ramírez‐Jiménez

Yañez

et al. 2021

Foods

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“…For this reason, the use of the colorants is strictly and constantly regulated by, e. g., the European Food and Safety Authority (EFSA) and the Food and Drug Administration (FDA). The legislation establishes which colorants may be used and the acceptable daily intake (ADI) doses for all of them . The ADI is defined as ‘the amount of a food additive, which can be ingested daily during an entire lifetime without appreciable health risk’, and are usually expressed in mg per kg of body weight per day (mg/kg bw/day) .…”

Section: Introductionmentioning

confidence: 99%

MWCNT‐modified Electrode for Voltammetric Determination of Allura Red and Brilliant Blue FCF in Isotonic Sport Drinks

et al. 2019

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A fast and simple electrochemical sensor is presented for the determination of allura red and brilliant blue in isotonic sport drinks, using a glassy carbon electrode modified with multi‐walled carbon nanotubes. The electrochemical behavior of the colorants was studied by cyclic and differential pulse voltammetry in 0.1 M PBS, pH 7.0. The solution pH, the amount of nanomaterial on the surface of the electrode and the accumulation time of each colorant were optimized. Under the optimal conditions, the sensor exhibited a linear response to allura red and brilliant blue with detection limits of 7 μg L−1 and 52 μg L−1, respectively. The sensor was applied to the analysis of commercial isotonic sports drinks that contain individual or mixed colorants, showing good sensitivity and reproducibility. The results were compared with a chromatographic method showing that the levels of colorants are low and did not show a risk for a consumer's health.

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“…At the same time, organic yogurt is considered superior to conventional yogurt in terms of health, respect for the environment, quality, and food safety [5]. In this regard, concerns about the safety of synthetic colorants and flavorings added in yogurt drive the replacement of natural colorings extracted from plants such as flowers, fruits, and vegetables [6,7].…”

Section: Introductionmentioning

confidence: 99%

From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

et al. 2019

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Edible flowers have been used as ingredients because of their biological activities, taste, and overall appearance. This research was aimed to characterize the chemical composition and in vitro antioxidant activity of the marigold flower (Calendula officinalis L.) extracted with different proportions of water and ethyl alcohol, and the lyophilized extract with higher content of antioxidant compounds was incorporated into an organic yogurt. Results showed that the hydroalcoholic extract (50:50 v/v) presented the highest total phenolic content (TPC), flavonoids, and antioxidant activity (ferric reducing antioxidant power (FRAP), total reducing capacity (TRC), and Cu2+/Fe2+ chelating ability). Phenolic acids and flavonoids were quantified in the extract by LC-DAD, while 19 compounds were tentatively identified by ESI-MS/MS. The lyophilized marigold extract (LME) also inhibited 12% of Wistar rat’s brain lipid oxidation in vitro, inhibited α-amylase, and α-glucosidase activities, but showed no cytotoxicity towards cancerous cells (HCT8 and A549). However, marigold flower extract protected human erythrocytes against mechanical stress. When added into an organic yogurt model (0 to 1.5%), LME increased TPC and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and TRC), and the sensory analysis showed that the organic yogurt had an acceptance of 80.4%. Our results show that the use of LME may be a technological strategy to increase the content of bioactive compounds in yogurts.

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Natural pigments and colorants in foods and beverages

Cited by 31 publications

References 143 publications

Technological Applications of Natural Colorants in Food Systems: A Review

Technological Applications of Natural Colorants in Food Systems: A Review

MWCNT‐modified Electrode for Voltammetric Determination of Allura Red and Brilliant Blue FCF in Isotonic Sport Drinks

From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

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