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Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extracts

2022Journal article Open access
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dc.contributor.authorTeixeira, Valéria Maria Costa
dc.contributor.authorSilva, Roberta França Gomes da
dc.contributor.authorGonçalves, Odinei Hess
dc.contributor.authorPereira, Carla
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBona, Evandro
dc.contributor.authorLeimann, Fernanda Vitória
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-12-06T09:47:06Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-12-06T09:47:06Z
dc.date.issued2022
dc.description.abstractFinding natural food coloring options from plant-based sources to substitute artificial dyes is a challenging task because natural dyes often present low water-solubility, not very vibrant hues, and instability due to interactions with food ingredients. Chemometric approaches can be used to evaluate color differences and patterns resulting from natural and synthetic dyes when applied to food systems. Here, the Mixture Design and the Principal Component Analysis (PCA) were applied to evaluate the substitution of the following artificial food dyes: yolk yellow, apricot yellow, strawberry red, and tartrazine by natural dyes (water-soluble curcumin, yellow shade; Hibiscus sabdariffa extract, red shade; Spirulina platensis extract, blue/green shade), in three food simulated systems (phosphate buffer, pH 6.9; yogurt, pH 4.0 and citrate buffer, pH 3.0). The color parameters L*, a*, b*, C* and °h were determined and color difference (ΔE*) with artificial dyes resulted in 11 empirical models. PCA yielded a clear map for the identification of the closely matches natural/artificial dyes for the food simulated systems in three subregions. Furthermore, the antioxidant capacity of the natural dyes was determined by OxHLIA and TBARS. It was possible to make an assessment guide that may be useful for other food systems and dyes.en_EN
dc.description.sponsorshipAuthors thank to CNPq (Chamada Universal– MCTI/CNPq Nº 28/2018, Process 421541/2018–0) and Fundação Araucária (convênio 039/2019) for the financial support. This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001. Authors thank to Central Analítica Multiusuário da UTFPR Campo Mourão (CAMulti-CM) by the color analysis. Authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). L. Barros and C. Pereira thank the national funding by FCT, P.I., through the institutional scientific employment program-contract for their contracts.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationTeixeira, Valéria Maria Costa; da Silva, Roberta França Gomes; Gonçalves, Odinei Hess; Pereira, Carla; Barros, Lillian; Ferreira, Isabel C.F.R.; Bona, Evandro; Leimann, Fernanda Vitória (2022). Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: the case of nanoencapsulated curcumin, spirulina, and hibiscus extracts. LWT - Food Science and Technology. ISSN 0023-6438. 154, p. 1-10en_EN
dc.identifier.doi10.1016/j.lwt.2021.112786en_EN
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/24451
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectFood coloren_EN
dc.subjectMixture designen_EN
dc.subjectNatural dyesen_EN
dc.subjectPrincipal component analysisen_EN
dc.subjectSynthetic dyes substitutionen_EN
dc.titleChemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extractsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGonçalves
person.familyNamePereira
person.familyNameBarros
person.familyNameFerreira
person.familyNameLeimann
person.givenNameOdinei Hess
person.givenNameCarla
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.givenNameFernanda Vitória
person.identifier1415151
person.identifier469085
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person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id8F10-A04D-FC0D
person.identifier.orcid0000-0002-9528-8187
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0001-6230-9597
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id9335958400
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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