NATURAL COLORANTS: IMPORTANCE AND SOURCES OF OBTAINMENT
DOI:
https://doi.org/10.47820/recima21.v3i3.1165Keywords:
Obtaining, Colorants, Anthocyanins, Betalains, CurcuminAbstract
Colorings play an important role in foods as they are a parameter of consumer attractiveness. ANVISA considers colorant as the substance or mixture of substances that have the property of conferring or intensifying the color of food and drink, in addition to having oxidizing power. In food production there are two classes of colorants, artificial and natural. Artificial dyes are those that are obtained by chemical synthesis and natural ones are obtained from natural matrices, such as vegetables. Indigo blue, purple and red tones were the most prominent dyes in history where they were used in fabrics, body paintings, houses and objects, in rock art, to dye hair, these were extracted from animals, fruits, flowers, bark and plant roots. Among the main natural food colors stand out annatto, cochineal carmine, anthocyanins, betalains and curcumin. The main extraction methods found were maceration extraction, supercritical fluid extraction, enzymatic extraction, pressurized liquid extraction, subcritical water extraction, pulsed electric field extraction, microwave assisted extraction, controlled instantaneous pressure drop extraction and ultrasound-assisted extraction.
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