NDLI: Technological Applications of Natural Colorants in Food Systems: A Review

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Technological Applications of Natural Colorants in Food Systems: A Review

Content Provider	MDPI
Author	Aurea, Ramírez-Jiménez Jimena, Yañez Luzardo-Ocampo, Ivan Mojica, Luis Luna-Vital, Diego
Copyright Year	2021
Description	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.
Starting Page	634
e-ISSN	23048158
DOI	10.3390/foods10030634
Journal	Foods
Issue Number	3
Volume Number	10
Language	English
Publisher	MDPI
Publisher Date	2021-03-17
Access Restriction	Open
Subject Keyword	Foods Paper and Wood Anthocyanins Betalains Carotenoids Colorants Extraction Technologies Food Systems Novel Sources Phycobiliproteins Pigments Technological Properties
Content Type	Text
Resource Type	Article

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