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Food colorants: challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

2016Journal article Open access
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dc.contributor.authorMartins, Natália
dc.contributor.authorRoriz, Custódio Lobo
dc.contributor.authorMorales, Patricia
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-11-11T16:30:57Z
dc.date.available2016-11-11T16:30:57Z
dc.date.issued2016
dc.description.abstractWorldwide consumers seek most delightful and appealing foodstuffs, at the same time they require safer, more nutritious and healthier products. Color is one of the most important organoleptic attributes that directly affects consumers’ acceptance and food selection. Scope and approach: The present report aims to provide an extensive approach to the field of food (natural/synthetic) colorants, namely those who are currently allowed with established acceptable daily intake (ADI). It also describes the biotechnological and industrial techniques that have been used to optimize food attractiveness, shelf life and color stability, as well as the general trends and future perspectives of food science and technology in the topic of food colorants. Key findings and conclusions: Synthetic food colorants were largely used, but have been progressively substituted by those obtained from natural origins. Numerous side effects and toxicity, at both medium and long-terms, allergic reactions, behavioral and neurocognitive effects have been related with their use. Otherwise, naturally-derived food colorants seem to provide high quality, efficiency and organoleptic properties, and also play a contributive role as health promoters. Anthocyanins, carotenoids, phenolic compounds, beet derivatives, annatto and some curcuminoids are among the most commonly used, while strict regulatory practices have been applied looking for food quality assurance.pt_PT
dc.identifier.citationMartins, Natália; Roriz, Custódio Lobo; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C.F.R. (2016). Food colorants: challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices. Trends in Food Science & Technology. ISSN 0924-2244. 52 , p. 1-15pt_PT
dc.identifier.doi10.1016/j.tifs.2016.03.009pt_PT
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10198/13472
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectChemical stabilitypt_PT
dc.subjectFood productspt_PT
dc.subjectHealth impactpt_PT
dc.subjectNatural colorantspt_PT
dc.subjectSafetypt_PT
dc.subjectSynthetic colorantspt_PT
dc.titleFood colorants: challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practicespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage15pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleTrends in Food Science and Technologypt_PT
oaire.citation.volume52pt_PT
person.familyNameRoriz
person.familyNameBarros
person.familyNameFerreira
person.givenNameCustódio Lobo
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9519-D97C-6B17
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-4021-1078
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id56151637600
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationd13ab9dd-af85-4652-bae4-88b2a9034d79
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscoveryd13ab9dd-af85-4652-bae4-88b2a9034d79

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