Stability of Natural Pigments and Dyes
In recent years, foodstuffs and cosmetic goods colored with artificial coloring agents have increasingly being disapproved by consumers. At the same time, application of natural coloring agents having different pigment classes in their composition has gained importance for the cosmetics and food ind...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2007 |
| País: | Brasil |
| Institución: | Fundação Oswaldo Cruz (FIOCRUZ) |
| Repositorio: | Revista Fitos |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.revistafitos.far.fiocruz.br:article/71 |
| Acceso en línea: | https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/71 |
| Access Level: | acceso abierto |
| Palabra clave: | Corantes Pigmentos Naturais Antocianinas Carotenóides Estabilidade Colorants Natural Pigments Anthocyanins Carotenoids Stability |
| Sumario: | In recent years, foodstuffs and cosmetic goods colored with artificial coloring agents have increasingly being disapproved by consumers. At the same time, application of natural coloring agents having different pigment classes in their composition has gained importance for the cosmetics and food industry. Although natural pigments in general present inferior stability compared to synthetic pigments, natural pigments are increasingly conquering larger market shares. Problems with temperature, oxygen and light are known to exhibit detrimental effects on product appearance; nevertheless, certain antioxidants and chelating agents may act as natural compound stabilizers. Only recently, studies expanded the knowledge on degradation of these compounds focusing on decomposition. Additionally, new findings on stability and stabilization of natural pigments extended their application range. The present review discusses factors related to the degradation of chlorophylls, betalains, carotenoids and anthocyanins. These are the most important groups of natural dying agents and the main conditions associated with their stability are discussed. |
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