Magalhães Daniela, Gonçalves Ricardo, Rodrigues Cristina V, Rocha Helena R, Pintado Manuela, Coelho Marta C
CBQF-Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Foods. 2024 Jul 19;13(14):2276. doi: 10.3390/foods13142276.
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.
鉴于合成色素存在健康风险，天然色素已成为一种有前景的替代品。这些可再生的选择不仅有益于健康，还为食品体系提供了有价值的技术和感官特性。然而，天然色素的有效应用需要优化加工条件、探索新来源并开发新型配方，以确保其稳定性并保持其固有品质。人们已经探索了几种天然色素来源，以实现消费者所期望的广泛颜色范围。本综述的目的是探讨从副产品中获得和利用天然色素的当前进展，这些天然色素具有增强健康的特性，并且是通过环保方法提取的。此外，本综述还对不同类型色素的提取过程、应用和生物活性提供了新的见解。
