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Food Colour Additives
| Nome: | Descrição: | Tamanho: | Formato: | |
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| 4.95 MB | Adobe PDF |
Orientador(es)
Resumo(s)
Colour is one of the most relevant organoleptic attributes that directly affects consumers’ acceptance and food selection. However, as food colouring pigments are generally unstable and become modified during processing, in order to maintain or restore product colour uniformity, colourants are added to food products around the world. In this context, although they are still widely used, synthetic food colorants, due to their potential hazards, are being replaced by those obtained from natural origins. Indeed, numerous side effects and toxicities, at both the medium and long-terms—namely allergic reactions, and behavioral and neurocognitive effects—have been related to the use of synthetic colourants, whereas their naturally-derived counterparts seem to provide a somewhat high-quality and effective contribution as a health promoter. In order to further understand the implications of the use of synthetic and naturally derived food colourants, this review aims to provide a synoptical approach to the chemical characteristics, properties, uses and side effects on health of those which are currently allowed and applied during food processing.
Descrição
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© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
Palavras-chave
Dyes Food colour additives Naturally derived colourants Side effects of food colours Synthetic colourants Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science