| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 2.49 MB | Adobe PDF |
Orientador(es)
Resumo(s)
The looming urgency of feeding the growing world population along with the increasing consumers’ awareness and
expectations have driven the evolution of food production systems and the processes and products applied in the food industry.
Although substantial progress has been made on food additives, the controversy in which some of them are still shrouded has
encouraged research on safer and healthier next generations. These additives can come from natural sources and confer numerous
benefits for health, beyond serving the purpose of coloring or preserving, among others. As limiting factors, these additives are often
related to stability, sustainability, and cost-effectiveness issues, which justify the need for innovative solutions. In this context, and
with the advances witnessed in computers and computational methodologies for in silico experimental aid, the development of new
safer and more efficient natural additives with dual functionality (colorant and preservative), for instance by the copigmentation
phenomena, may be achieved more efficiently, circumventing the current difficulties.
Descrição
Palavras-chave
Natural food additives Colorants Preservatives Copigmentation Molecular dynamics
Contexto Educativo
Citação
Novais, Cláudia; Molina, Adriana K.; Abreu, Rui M. V.; Santo-Buelga, Celestino; Ferreira, Isabel C. F. R.; Pereira, Carla; Barros, Lillian (2022). Natural food colorants and preservatives: a review, a demand, and a challenge. Journal of Agricultural and Food Chemistry. ISSN 0021-8561, 70:9, p. 2789- 2805
Editora
ACS