Valorization of natural colors as health-promoting bioactive compounds: Phytochemical profile, extraction techniques, and pharmacological perspectives.
Food Chem
; 362: 130141, 2021 Nov 15.
Article
en En
| MEDLINE
| ID: mdl-34091168
ABSTRACT
Color is the prime attribute with a large impact on consumers' perception, selection, and acceptance of foods. However, the belief in bio-safety protocols, health benefits, and the nutritional importance of food colors had focused the attention of the scientific community across the globe towards natural colorants that serve to replace their synthetic toxic counterparts. Moreover, multi-disciplinary applications of greener extraction techniques and their hyphenated counterparts for selective extraction of bioactive compounds is a hot topic focusing on process intensification, waste valorization, and retention of highly stable bioactive pigments from natural sources. In this article, we have reviewed available literature to provide all possible information on various aspects of natural colorants, including their sources, photochemistry and associated biological activities explored under in-vitro and in-vivo animal and human studies. However a particular focus is given on innovative technological approaches for the effective extraction of natural colors for nutraceutical and pharmaceutical applications.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Fitoquímicos
/
Colorantes de Alimentos
Aspecto:
Patient_preference
Límite:
Animals
/
Humans
Idioma:
En
Revista:
Food Chem
Año:
2021
Tipo del documento:
Article