Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products-Reference-Cited by-同舟云学术

Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products

Published:2023 Issue:19 Volume:14 Page:8775-8784
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Roriz Custódio Lobo¹²³^ORCID,Carocho Márcio¹²^ORCID,Alves Maria José¹²,Rodrigues Paula¹²,Morales Patricia³^ORCID,Ferreira Isabel C. F. R.¹²^ORCID,Heleno Sandrina A.¹²^ORCID,Barros Lillian¹²^ORCID

Affiliation:

1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal

2. Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

3. Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain

Abstract

The aim of this study was to assess the performance and stability of betacyanin compounds present in enriched extracts of red-fleshed pitaya peels (Hylocereus costaricensis) and the flowers of Amaranthus caudatus; as natural food colorants.

Funder

Fundação para a Ciência e a Tecnologia

Ministerio de Ciencia e Innovación

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO01660A

Reference27 articles.

1. Gaps between fruit and vegetable production, demand, and recommended consumption at global and national levels: an integrated modelling study

2. A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

3. Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

4. Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

5. Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese

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