Technological applications and color stability of carotenoids extracted from selected Amazonian fruits

Detalhes bibliográficos
Autor(a) principal: AMORIM,Isabelly Silva
Data de Publicação: 2022
Outros Autores: ALMEIDA,Marcelly Cristine Soares, CHAVES,Rosane Patrícia Ferreira, CHISTÉ,Renan Campos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102075
Resumo: Abstract In this review, we gathered information regarding the carotenoid composition of selected Amazonian fruits: peach palm (Bactris gasipaes), buriti (Mauritia flexuosa), tucumã (Astrocaryum vulgare), taperebá (Spondias mombin), and araçá-boi (Eugenia stipitata); and also discussed the stability of carotenoid extracts and their potential to be used as natural colorants in foods. Notwithstanding the claimed health benefits, information on technological approaches to the use of carotenoid extracts from Amazonian fruits as natural colorants or antioxidant are quite limited. These findings evidenced the need for more systematic studies assessing the stability of carotenoid extracts of Amazonian fruits and their application as natural food additives.
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spelling Technological applications and color stability of carotenoids extracted from selected Amazonian fruitsnatural pigmentsbioactive compoundscolor stabilitycarotenoid profilesfood additivesAbstract In this review, we gathered information regarding the carotenoid composition of selected Amazonian fruits: peach palm (Bactris gasipaes), buriti (Mauritia flexuosa), tucumã (Astrocaryum vulgare), taperebá (Spondias mombin), and araçá-boi (Eugenia stipitata); and also discussed the stability of carotenoid extracts and their potential to be used as natural colorants in foods. Notwithstanding the claimed health benefits, information on technological approaches to the use of carotenoid extracts from Amazonian fruits as natural colorants or antioxidant are quite limited. These findings evidenced the need for more systematic studies assessing the stability of carotenoid extracts of Amazonian fruits and their application as natural food additives.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102075Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.01922info:eu-repo/semantics/openAccessAMORIM,Isabelly SilvaALMEIDA,Marcelly Cristine SoaresCHAVES,Rosane Patrícia FerreiraCHISTÉ,Renan Camposeng2022-06-03T00:00:00Zoai:scielo:S0101-20612022000102075Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-03T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Technological applications and color stability of carotenoids extracted from selected Amazonian fruits
title Technological applications and color stability of carotenoids extracted from selected Amazonian fruits
spellingShingle Technological applications and color stability of carotenoids extracted from selected Amazonian fruits
AMORIM,Isabelly Silva
natural pigments
bioactive compounds
color stability
carotenoid profiles
food additives
title_short Technological applications and color stability of carotenoids extracted from selected Amazonian fruits
title_full Technological applications and color stability of carotenoids extracted from selected Amazonian fruits
title_fullStr Technological applications and color stability of carotenoids extracted from selected Amazonian fruits
title_full_unstemmed Technological applications and color stability of carotenoids extracted from selected Amazonian fruits
title_sort Technological applications and color stability of carotenoids extracted from selected Amazonian fruits
author AMORIM,Isabelly Silva
author_facet AMORIM,Isabelly Silva
ALMEIDA,Marcelly Cristine Soares
CHAVES,Rosane Patrícia Ferreira
CHISTÉ,Renan Campos
author_role author
author2 ALMEIDA,Marcelly Cristine Soares
CHAVES,Rosane Patrícia Ferreira
CHISTÉ,Renan Campos
author2_role author
author
author
dc.contributor.author.fl_str_mv AMORIM,Isabelly Silva
ALMEIDA,Marcelly Cristine Soares
CHAVES,Rosane Patrícia Ferreira
CHISTÉ,Renan Campos
dc.subject.por.fl_str_mv natural pigments
bioactive compounds
color stability
carotenoid profiles
food additives
topic natural pigments
bioactive compounds
color stability
carotenoid profiles
food additives
description Abstract In this review, we gathered information regarding the carotenoid composition of selected Amazonian fruits: peach palm (Bactris gasipaes), buriti (Mauritia flexuosa), tucumã (Astrocaryum vulgare), taperebá (Spondias mombin), and araçá-boi (Eugenia stipitata); and also discussed the stability of carotenoid extracts and their potential to be used as natural colorants in foods. Notwithstanding the claimed health benefits, information on technological approaches to the use of carotenoid extracts from Amazonian fruits as natural colorants or antioxidant are quite limited. These findings evidenced the need for more systematic studies assessing the stability of carotenoid extracts of Amazonian fruits and their application as natural food additives.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102075
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102075
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.01922
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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