Stability of Natural Pigments and Dyes
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Fitos |
Texto Completo: | https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/71 |
Resumo: | In recent years, foodstuffs and cosmetic goods colored with artificial coloring agents have increasingly being disapproved by consumers. At the same time, application of natural coloring agents having different pigment classes in their composition has gained importance for the cosmetics and food industry. Although natural pigments in general present inferior stability compared to synthetic pigments, natural pigments are increasingly conquering larger market shares. Problems with temperature, oxygen and light are known to exhibit detrimental effects on product appearance; nevertheless, certain antioxidants and chelating agents may act as natural compound stabilizers. Only recently, studies expanded the knowledge on degradation of these compounds focusing on decomposition. Additionally, new findings on stability and stabilization of natural pigments extended their application range. The present review discusses factors related to the degradation of chlorophylls, betalains, carotenoids and anthocyanins. These are the most important groups of natural dying agents and the main conditions associated with their stability are discussed. |
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Stability of Natural Pigments and DyesEstabilidade de Corantes e Pigmentos de Origem VegetalCorantesPigmentos NaturaisAntocianinasCarotenóidesEstabilidadeColorantsNatural PigmentsAnthocyaninsCarotenoidsStabilityIn recent years, foodstuffs and cosmetic goods colored with artificial coloring agents have increasingly being disapproved by consumers. At the same time, application of natural coloring agents having different pigment classes in their composition has gained importance for the cosmetics and food industry. Although natural pigments in general present inferior stability compared to synthetic pigments, natural pigments are increasingly conquering larger market shares. Problems with temperature, oxygen and light are known to exhibit detrimental effects on product appearance; nevertheless, certain antioxidants and chelating agents may act as natural compound stabilizers. Only recently, studies expanded the knowledge on degradation of these compounds focusing on decomposition. Additionally, new findings on stability and stabilization of natural pigments extended their application range. The present review discusses factors related to the degradation of chlorophylls, betalains, carotenoids and anthocyanins. These are the most important groups of natural dying agents and the main conditions associated with their stability are discussed.Nos últimos anos, consumidores de produtos coloridos aumentaram a rejeição ao uso de corantes artificiais. Ao mesmo tempo, a coloração de alimentos e cosméticos principalmente, utilizando fontes naturais contendo diferentes classes de pigmentos, ganhou importância na indústria. Embora os pigmentos naturais possuam estabilidade inferior se comparados aos pigmentos sintéticos, os naturais conquistam cada ano uma nova fatia do mercado. Problemas de estabilidade como temperatura, oxigênio e luz são fatores que afetam negativamente a qualidade e aparência dos produtos. No entanto, agentes oxidantes e quelantes podem agir como estabilizadores destes compostos naturais. Estudos recentes mostram a degradação destes compostos, focando na decomposição dos mesmos. Adicionalmente, estudos de estabilidade e estabilização de pigmentos naturais estenderam a aplicação dos mesmos. Esta revisão discute fatores de degradação de clorofilas, betalaínas, carotenóides e antocianinas, como classes de compostos naturais mais utilizados para colorir, discutindo condições que governam a estabilidade destes pigmentos. Centro de Inovação em Biodiversidade e Saúde - Farmanguinhos/Fiocruz2007-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/7110.32712/2446-4775.2007.71Revista Fitos; Vol. 3 No. 02 (2007); 6-24Revista Fitos; Vol. 3 Núm. 02 (2007); 6-24Revista Fitos; v. 3 n. 02 (2007); 6-242446-47751808-9569reponame:Revista Fitosinstname:Fundação Oswaldo Cruz (FIOCRUZ)instacron:FIOCRUZporhttps://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/71/70https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/71/1242Copyright (c) 2007 Revista Fitos Eletrônicahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSchiozer, A. L.Barata, L. E. S.2022-10-21T13:31:58Zoai:ojs.revistafitos.far.fiocruz.br:article/71Revistahttps://revistafitos.far.fiocruz.br/index.php/revista-fitos/PUBhttp://revistafitos.far.fiocruz.br/index.php/revista-fitos/oairevistafitos@far.fiocruz.br || eugenio.telles@far.fiocruz.br2446-47752446-4775opendoar:2022-10-21T13:31:58Revista Fitos - Fundação Oswaldo Cruz (FIOCRUZ)false |
dc.title.none.fl_str_mv |
Stability of Natural Pigments and Dyes Estabilidade de Corantes e Pigmentos de Origem Vegetal |
title |
Stability of Natural Pigments and Dyes |
spellingShingle |
Stability of Natural Pigments and Dyes Schiozer, A. L. Corantes Pigmentos Naturais Antocianinas Carotenóides Estabilidade Colorants Natural Pigments Anthocyanins Carotenoids Stability |
title_short |
Stability of Natural Pigments and Dyes |
title_full |
Stability of Natural Pigments and Dyes |
title_fullStr |
Stability of Natural Pigments and Dyes |
title_full_unstemmed |
Stability of Natural Pigments and Dyes |
title_sort |
Stability of Natural Pigments and Dyes |
author |
Schiozer, A. L. |
author_facet |
Schiozer, A. L. Barata, L. E. S. |
author_role |
author |
author2 |
Barata, L. E. S. |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Schiozer, A. L. Barata, L. E. S. |
dc.subject.por.fl_str_mv |
Corantes Pigmentos Naturais Antocianinas Carotenóides Estabilidade Colorants Natural Pigments Anthocyanins Carotenoids Stability |
topic |
Corantes Pigmentos Naturais Antocianinas Carotenóides Estabilidade Colorants Natural Pigments Anthocyanins Carotenoids Stability |
description |
In recent years, foodstuffs and cosmetic goods colored with artificial coloring agents have increasingly being disapproved by consumers. At the same time, application of natural coloring agents having different pigment classes in their composition has gained importance for the cosmetics and food industry. Although natural pigments in general present inferior stability compared to synthetic pigments, natural pigments are increasingly conquering larger market shares. Problems with temperature, oxygen and light are known to exhibit detrimental effects on product appearance; nevertheless, certain antioxidants and chelating agents may act as natural compound stabilizers. Only recently, studies expanded the knowledge on degradation of these compounds focusing on decomposition. Additionally, new findings on stability and stabilization of natural pigments extended their application range. The present review discusses factors related to the degradation of chlorophylls, betalains, carotenoids and anthocyanins. These are the most important groups of natural dying agents and the main conditions associated with their stability are discussed. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/71 10.32712/2446-4775.2007.71 |
url |
https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/71 |
identifier_str_mv |
10.32712/2446-4775.2007.71 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/71/70 https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/71/1242 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2007 Revista Fitos Eletrônica https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2007 Revista Fitos Eletrônica https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.publisher.none.fl_str_mv |
Centro de Inovação em Biodiversidade e Saúde - Farmanguinhos/Fiocruz |
publisher.none.fl_str_mv |
Centro de Inovação em Biodiversidade e Saúde - Farmanguinhos/Fiocruz |
dc.source.none.fl_str_mv |
Revista Fitos; Vol. 3 No. 02 (2007); 6-24 Revista Fitos; Vol. 3 Núm. 02 (2007); 6-24 Revista Fitos; v. 3 n. 02 (2007); 6-24 2446-4775 1808-9569 reponame:Revista Fitos instname:Fundação Oswaldo Cruz (FIOCRUZ) instacron:FIOCRUZ |
instname_str |
Fundação Oswaldo Cruz (FIOCRUZ) |
instacron_str |
FIOCRUZ |
institution |
FIOCRUZ |
reponame_str |
Revista Fitos |
collection |
Revista Fitos |
repository.name.fl_str_mv |
Revista Fitos - Fundação Oswaldo Cruz (FIOCRUZ) |
repository.mail.fl_str_mv |
revistafitos@far.fiocruz.br || eugenio.telles@far.fiocruz.br |
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