食品色素的天然来源作为人工添加剂的潜在替代品
Erika N Vega1,2, María Ciudad-Mulero1, Virginia Fernández-Ruiz1
1Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain.
Foods (Basel, Switzerland)
|November 25, 2023
概括
消费者越来越多地寻求天然食品染料,因为健康问题和人工色剂的副作用. 这篇评论强调了天然化合物,如安东和胡卜素,作为更安全,生物活性替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 自然产品 化学 化学
- 毒理学 毒理学 毒理学
背景情况:
- 越来越多的消费者对更健康的食物选择和天然成分的需求.
- 担心与人造食品染料,特别是色素染料相关的不良健康影响,包括过敏和过度活跃.
- 需要安全,生物活性替代食品中合成色素的替代品.
研究的目的:
- 审查来自各种来源的天然染料的最新进展.
- 总结关于自然色素的提取,识别,稳定性和应用的研究.
- 评估天然色素在食品中替代人工色素的潜力.
主要方法:
- 2008年至2023年间发表的研究综合文献综述.
- 在主要的科学数据库中进行的搜索:PubMed,Scopus,Web of Science和ScienceDirect.
- 专注于详细介绍自然色素化合物 (氨酸,氨酸,贝他林,胡卜素,叶绿素),它们的来源和应用的研究.
主要成果:
- 确定关键的天然色素化合物及其多样化的植物和非植物来源.
- 对这些天然色素的提取和识别方法的概述.
- 讨论增强自然色素稳定性和纳入各种食品矩阵的策略.
结论:
- 天然染料,包括安东素,胡卜素和贝他林,为人造染料提供了有前途的替代品.
- 目前正在进行的研究正在改善天然色素在食品中的稳定性和应用.
- 天然染料的开发与消费者对更健康,更安全的食品成分的偏好保持一致.
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