RT Generic
T1 Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
A1 Vega N., Erika
A1 Ciudad Mulero, María
A1 Fernández Ruiz, Virginia
A1 Lillian, Barros
A1 Morales Gómez, Patricia
AB In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008–2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts.
PB MDPI
YR 2023
FD 2023-11-12
LK https://hdl.handle.net/20.500.14352/104020
UL https://hdl.handle.net/20.500.14352/104020
LA eng
NO 2022 Descuento MDPI
NO Ministerio de Ciencia, Innovación y Universidades
DS Docta Complutense
RD 17 jun 2025