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Natural Colorants: Food Colorants from Natural Sources
Annual Review of Food Science and Technology ( IF 10.6 ) Pub Date : 2017-02-28 00:00:00 , DOI: 10.1146/annurev-food-030216-025923
Gregory T. Sigurdson 1 , Peipei Tang 1 , M. Mónica Giusti 1
Affiliation  

The color of food is often associated with the flavor, safety, and nutritional value of the product. Synthetic food colorants have been used because of their high stability and low cost. However, consumer perception and demand have driven the replacement of synthetic colorants with naturally derived alternatives. Natural pigment applications can be limited by lower stability, weaker tinctorial strength, interactions with food ingredients, and inability to match desired hues. Therefore, no single naturally derived colorant can serve as a universal alternative for a specified synthetic colorant in all applications. This review summarizes major environmental and biological sources for natural colorants as well as nature-identical counterparts. Chemical characteristics of prevalent pigments, including anthocyanins, carotenoids, betalains, and chlorophylls, are described. The possible applications and hues (warm, cool, and achromatic) of currently used natural pigments, such as anthocyanins as red and blue colorants, and possible future alternatives, such as purple violacein and red pyranoanthocyanins, are also discussed.

中文翻译:


天然色素:天然来源的食用色素

食物的颜色通常与产品的风味,安全性和营养价值有关。合成食用色素由于其高稳定性和低成本而被使用。然而,消费者的感知和需求促使用天然衍生的替代物替代合成着色剂。较低的稳定性,较弱的着色强度,与食品成分的相互作用以及无法匹配所需的色相可能会限制天然颜料的应用。因此,在所有应用中,没有一种天然来源的着色剂可作为指定合成着色剂的通用替代品。这篇综述总结了天然色素以及与自然界相同的色素的主要环境和生物来源。常见颜料的化学特性,包括花青素,类胡萝卜素,甜菜碱,描述了叶绿素和叶绿素。还讨论了当前使用的天然颜料(例如花青素作为红色和蓝色着色剂)的可能的应用和色相(暖色,冷色和消色差),以及未来可能的替代品,例如紫色紫堇青素和红色吡喃花青素。

更新日期:2017-02-28
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