Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge.
colorants
copigmentation
molecular dynamics
natural food additives
preservatives
Journal
Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755
Informations de publication
Date de publication:
09 Mar 2022
09 Mar 2022
Historique:
pubmed:
25
2
2022
medline:
11
3
2022
entrez:
24
2
2022
Statut:
ppublish
Résumé
The looming urgency of feeding the growing world population along with the increasing consumers' awareness and expectations have driven the evolution of food production systems and the processes and products applied in the food industry. Although substantial progress has been made on food additives, the controversy in which some of them are still shrouded has encouraged research on safer and healthier next generations. These additives can come from natural sources and confer numerous benefits for health, beyond serving the purpose of coloring or preserving, among others. As limiting factors, these additives are often related to stability, sustainability, and cost-effectiveness issues, which justify the need for innovative solutions. In this context, and with the advances witnessed in computers and computational methodologies for
Identifiants
pubmed: 35201759
doi: 10.1021/acs.jafc.1c07533
pmc: PMC9776543
doi:
Substances chimiques
Food Additives
0
Food Coloring Agents
0
Food Preservatives
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
2789-2805Références
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