Spectroscopic and photothermal characterization of annatto: Applications in functional foods

Santos, Letícia F.; Dias, Vanessa M.; Pilla, Viviane; Andrade, Acácio A.; Alves, Leandro Procópio; Munin, Egberto; Monteiro, Viviane Soccio; Zílio, Sérgio Carlos

doi:10.1016/j.dyepig.2014.05.018

Cited by 25 publications

(16 citation statements)

References 49 publications

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“…Commercial extracts of annatto seeds and turmeric rhizomes are rich sources of the natural pigments bixin and curcumin, respectively, which are largely used for the coloring of various food products and for cosmetics and pharmaceutical applications [123,82]. This has resulted in the increased demand for these compounds and consequently the number of studies published on obtaining these compounds.…”

Section: Future Trends and Perspectives: The Uses Of Annatto And Turmmentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

151

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Starch is widely consumed by humans as an inexpensive and stable available carbohydrate source, and much work has been performed on the structure, functionality and applicability of starches. Although conventional sources of starch, such as corn and potato, other sources with improved properties are becoming significant to allow simpler and more robust processes. The feasibility of the use of new starches, i.e., legume, seed and palm, as renewable materials for commercial application may provide cost reduction of raw material in industries. Little information is available on the structure, properties and practical applicability of non-conventional sources of starch. Thus, it is necessary that these starches be studied to obtain and report their structural parameters, information that is required to gain competitiveness in an international-scale industry. A review of properties, applications, future trends and perspectives of some new starches is presented in this review.

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Section: Future Trends and Perspectives: The Uses Of Annatto And Turmmentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

151

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“…Annatto carotenoids present antioxidant activity (Alvarez-Parrilla et al, 2014;Santos et al, 2014) and as such are considered protectors against ionizing radiation (Weiss and Landauer, 2003) and are also listed among natural compounds for potential skin cancer treatment (Chinembiri et al, 2014).…”

Section: Urucummentioning

confidence: 99%

Comparison of the ionizing radiation effects on cochineal, annatto and turmeric natural dyes

Cosentino

Takinami

Mastro

2016

Radiation Physics and Chemistry

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“…Furthermore, these pigments can be used as natural food dyes, which have a high aggregate value with great potential for use in technological and commercial areas. These dyes are among the most used additives in the food industry to enhance, compensate and add colour in industrialised products to improve the appearance or provide the natural colour of products (Santos et al, 2014). Based on these industrial applications, natural dyes can be substituted for synthetic dyes that have been the subject of several recent studies indicating allergy problems and other health hazards arising from the synthetic dyes.…”

Section: Introductionmentioning

confidence: 99%

Waste from peach (Prunus persica) processing used for optimisation of carotenoids ethanolic extraction

Vargas

Jablonski

Flôres

et al. 2016

Int J of Food Sci Tech

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Summary The processing of peaches to produce fruit pulp generates solid and liquid wastes rich in phytochemicals, such as carotenoids; thus, the objective of this work was to study the use of this waste for carotenoid extraction based on a complete experimental design and using response surface methodology. The parameters studied were the amount of solvent (20–50 mL), the number of extractions (1–5) and the extraction time (10–30 min). The extracts were analysed by spectrophotometry and the optimised conditions by HPLC. The optimised results were four extractions of 10 min using 38.5 mL of ethanol, which presented a yield of 168.59 μg g−1 DW of total carotenoids of which 67.55 μg g−1 corresponds to β‐carotene, 86.75 μg g−1 to cryptoxanthin, 12.08 μg g−1 to zeaxanthin and 2.2 μg g−1 to lutein, which representing 66% of extraction pigments relative to the total content of carotenoids present in the peach waste.

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Spectroscopic and photothermal characterization of annatto: Applications in functional foods

Cited by 25 publications

References 49 publications

New Starches are the Trend for Industry Applications: A Review

New Starches are the Trend for Industry Applications: A Review

Comparison of the ionizing radiation effects on cochineal, annatto and turmeric natural dyes

Waste from peach (Prunus persica) processing used for optimisation of carotenoids ethanolic extraction

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