传统和先进技术对天然食品染料稳定性的影响
Divya1,2,3, Shruti Joshi2,3, Jayadeep Appukuttan2,3
1Department of Food Technology, School of Science, RMIT University, Melbourne, VIC 3000, Australia.
Foods (Basel, Switzerland)
|September 27, 2025
概括
天然食品色素提供了清洁标签的好处,但缺乏稳定性. 本综述探讨了封装和非热加工等策略,以提高食品中的色素弹性.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 材料科学 是一种材料科学.
背景情况:
- 天然食品色素因其安全性和健康益处越来越受欢迎.
- 在环境因素 (pH,热,光,氧) 下的不稳定性限制了它们的应用.
- 目前的研究主要集中在提取上,忽视了加工后的稳定性.
研究的目的:
- 审查食品加工策略,以提高天然色素的稳定性.
- 涵盖了用于稳定自然色素的传统和新兴方法.
- 识别自然色素研究的知识缺口和未来方向.
主要方法:
- 对化学稳定性的审查 (配色素,抗氧化剂,化剂).
- 物理化学方法 (微/纳米封装) 的分析.
- 评估物理干预措施 (干燥,颗粒大小改变,包装).
- 评估非热处理技术 (HPP,PEF,超声波,冷等离子体).
主要成果:
- 不同的策略报告了显著的颜色保留 (在最佳条件下高达50-80%).
- 非热技术显示出比对照对颜料保留的20-70%的改善.
- 不同的方法共同提高了食品系统中的天然色素性能.
结论:
- 整合化学,物理和新的加工方法对于稳定性至关重要.
- 需要进一步的研究来解决自然色素稳定方面的知识差距.
- 开发稳定,可持续的天然色素是下一代食品的关键.
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