Green Natural Colorants.
ADME
absorption
chlorophyllin
chlorophylls
coloring foodstuff
copper-chlorophyll
food colors
green colorant
natural colorants
zinc-chlorophylls
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
02 Jan 2019
02 Jan 2019
Historique:
received:
06
11
2018
revised:
28
11
2018
accepted:
30
11
2018
entrez:
6
1
2019
pubmed:
6
1
2019
medline:
28
10
2019
Statut:
epublish
Résumé
Although there is no legal and clear definition of the term "natural food colorant", the market trends, and consequently industrial and commercial interest, have turned to foods with added natural pigments. This progressive substitution of artificial colorants has faced chemical complications with some colors, with a lack of stable green hues being one of them. Several strategies have been applied for green color stabilization in processed foods, from the formation of metallochlorophylls to the microencapsulation of green pigments. However, at present, the utilization of green coloring foodstuffs, which are considered an ingredient in the EU, seems to be the more successful solution for the market. Besides those topics, the present review aims to clarify the current confusion between the different chlorophyll compounds that form part of the authorized green food colorants. In this sense, legislations from different countries are compared. Finally, and in line with current concerns, the knowledge gathered so far in relation to the absorption, distribution, metabolism and excretion of all green natural food colorants is reviewed.
Identifiants
pubmed: 30609768
pii: molecules24010154
doi: 10.3390/molecules24010154
pmc: PMC6337735
pii:
doi:
Substances chimiques
Biological Products
0
Complex Mixtures
0
Coordination Complexes
0
Food Coloring Agents
0
Pigments, Biological
0
Chlorophyll
1406-65-1
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Références
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