Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives

In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some ad...

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Detalles Bibliográficos
Autores: Vega N., Erika, Ciudad Mulero, María, Fernández Ruiz, Virginia, Lillian, Barros, Morales Gómez, Patricia
Tipo de recurso: artículo
Fecha de publicación:2023
País:España
Institución:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/104020
Acceso en línea:https://hdl.handle.net/20.500.14352/104020
Access Level:acceso abierto
Palabra clave:572.023
Natural colorants
Azo colorants
Anthocyanin
Betalain
Carotenoid
Chlorophyll
Natural sources
Dietética y nutrición (Farmacia)
3206 Ciencias de la Nutrición
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oai_identifier_str oai:docta.ucm.es:20.500.14352/104020
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spelling Natural Sources of Food Colorants as Potential Substitutes for Artificial AdditivesVega N., ErikaCiudad Mulero, MaríaFernández Ruiz, VirginiaLillian, BarrosMorales Gómez, Patricia572.023Natural colorantsAzo colorantsAnthocyaninBetalainCarotenoidChlorophyllNatural sourcesDietética y nutrición (Farmacia)3206 Ciencias de la NutriciónIn recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008–2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts.MDPIUniversidad Complutense de Madrid20232023-01-0120232023-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/104020reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/1040202026-06-02T12:44:21Z
dc.title.none.fl_str_mv Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
title Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
spellingShingle Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
Vega N., Erika
572.023
Natural colorants
Azo colorants
Anthocyanin
Betalain
Carotenoid
Chlorophyll
Natural sources
Dietética y nutrición (Farmacia)
3206 Ciencias de la Nutrición
title_short Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
title_full Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
title_fullStr Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
title_full_unstemmed Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
title_sort Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
dc.creator.none.fl_str_mv Vega N., Erika
Ciudad Mulero, María
Fernández Ruiz, Virginia
Lillian, Barros
Morales Gómez, Patricia
author Vega N., Erika
author_facet Vega N., Erika
Ciudad Mulero, María
Fernández Ruiz, Virginia
Lillian, Barros
Morales Gómez, Patricia
author_role author
author2 Ciudad Mulero, María
Fernández Ruiz, Virginia
Lillian, Barros
Morales Gómez, Patricia
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv 572.023
Natural colorants
Azo colorants
Anthocyanin
Betalain
Carotenoid
Chlorophyll
Natural sources
Dietética y nutrición (Farmacia)
3206 Ciencias de la Nutrición
topic 572.023
Natural colorants
Azo colorants
Anthocyanin
Betalain
Carotenoid
Chlorophyll
Natural sources
Dietética y nutrición (Farmacia)
3206 Ciencias de la Nutrición
description In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008–2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-01-01
2023
2023-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/104020
url https://hdl.handle.net/20.500.14352/104020
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
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