从植物中提取天然食品染料的绿色溶剂:选择性和稳定性问题
Milena Tankova Tzanova1, Zvezdelina Yaneva2, Donika Ivanova2,3
1Faculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, Bulgaria.
Foods (Basel, Switzerland)
|February 24, 2024
概括
这项研究回顾了绿色溶剂,用于提取天然食品色素,如胡卜素,氨酸和贝他林. 优化提取方法可以提高着色剂的稳定性和多样性,从而提高食品质量和健康益处.
科学领域:
- 食品科学 食品科学 食品科学
- 自然产品 化学 化学
- 绿色化学 绿色化学
背景情况:
- 消费者的感知将食物颜色与新鲜度和质量联系起来.
- 天然染料 (胡卜素,氨酸,贝他林) 提供健康益处,但对降解敏感.
- 对天然,稳定和多样化的食品染料的需求越来越大.
研究的目的:
- 审查天然食品色素的绿色溶剂和提取技术.
- 专注于优化提取色素的选择性和稳定性.
- 为了平衡天然色素生产中的有效性,安全性和稳定性.
主要方法:
- 关于绿色溶剂 (水,超临界流体,深度环氧溶剂,离子液体) 的文献综述.
- 提取技术的分析 (化,超临界提取,超声波辅助,微波辅助).
- 专注于溶剂选择对着色剂选择性和稳定性的影响.
主要成果:
- 绿色溶剂与先进的提取方法相结合,提高了天然色素的稳定性和多样性.
- 选择合适的绿色溶剂对于高效和选择性提取至关重要.
- 环保工艺是实现所需色素特性的关键.
结论:
- 绿色溶剂和选择性提取对于生产稳定,高质量的天然食品染料至关重要.
- 优化提取提高了天然色素在食品工业中的潜力.
- 对绿色提取方法的进一步研究将推动食品着色和健康益处方面的创新.
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