Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8428800 | Trends in Food Science & Technology | 2016 | 74 Pages |
Abstract
Synthetic food colorants were largely used, but have been progressively substituted by those obtained from natural origins. Numerous side effects and toxicity, at both medium and long-terms, allergic reactions, behavioral and neurocognitive effects have been related with their use. Otherwise, naturally-derived food colorants seem to provide high quality, efficiency and organoleptic properties, and also play a contributive role as health promoters. Anthocyanins, carotenoids, phenolic compounds, beet derivatives, annatto and some curcuminoids are among the most commonly used, while strict regulatory practices have been applied looking for food quality assurance.
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Authors
Natália Martins, Custódio Lobo Roriz, Patricia Morales, Lillian Barros, Isabel C.F.R. Ferreira,