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Bioactive natural pigments' extraction, isolation, and stability in food applications

2023Journal article Open access
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dc.contributor.authorMolina, Adriana K.
dc.contributor.authorCorrêa, Rúbia C.G.
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorPereira, Carla
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-06T09:41:30Z
dc.date.available2022-07-06T09:41:30Z
dc.date.issued2023
dc.description.abstractColor in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing process, as well as its storage. Therefore, the development of new food products should take into account consumer preferences, the physical properties of a product, food safety standards, the economy, and applications of technology. With all of this, the use of food additives, such as dyes, is increasingly important due to the interest in the natural coloring of foods, strict regulatory pressure, problems with the toxicity of synthetic food colors, and the need for globally approved colors, in addition to current food market trends that focus on the consumption of healthy, organic, and natural products. It is for this reason that there is a growing demand for natural pigments that drives the food industry to seek or improve extraction techniques, as well as to study different stability processes, considering their interactions with the food matrix, in order to meet the needs and expectations of consumers.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMolina, Adriana K.; Corrêa, Rúbia C.G.; Prieto Lage, Miguel A.; Pereira, Carla; Barros, Lillian (2023). Bioactive natural pigments' extraction, isolation, and stability in food applications. Molecules. eISSN 1420-3049. 28:3, p. 1-25pt_PT
dc.identifier.doi10.3390/molecules28031200
dc.identifier.eissn1420-3049
dc.identifier.urihttp://hdl.handle.net/10198/25618
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAnthocyaninspt_PT
dc.subjectCarotenoidspt_PT
dc.subjectChlorophylpt_PT
dc.subjectColorantspt_PT
dc.subjectExtraction
dc.subjectStability
dc.titleBioactive natural pigments' extraction, isolation, and stability in food applicationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleMoleculespt_PT
person.familyNameMolina
person.familyNameCorrêa
person.familyNamePrieto
person.familyNamePereira
person.familyNameBarros
person.givenNameAdriana K.
person.givenNameRúbia C.G.
person.givenNameMiguel A.
person.givenNameCarla
person.givenNameLillian
person.identifier107688
person.identifier1415151
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person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridG-4516-2011
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id37661286600
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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