Aditivos alimentares naturais emergentes: Uma revisão

Pereira, Juliana Mendes Garcia; Formigoni, Maysa; Viell, Franciele Leila Giopato; Pante, Giseli Cristina; Bona, Evandro; Vieira, Angélica Marquetotti Salcedo

doi:10.46420/9786588319031cap3

Cited by 2 publications

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“…Innovation in the food industry through the use of biocompounds not only adds to the circular economy sustainability concept but is also an opportunity to attend consumers’ expectations. In fact, consumers’ concern for safer and healthier foods is increasing, and food industry is under pressure to offer healthy, convenient, and ready-to-eat foods, able to meet daily nutritional needs, provide pleasure and satiety, and attend to consumers’ expectations and safety issues [ 101 , 102 ]. In this scenario, the replacement of synthetic compounds, generally associated with toxicity and allergenic problems, with healthy natural alternatives is increasingly evident [ 101 ].…”

Section: Value-added Compounds In the Development Of Innovative Food Productsmentioning

confidence: 99%

“…In fact, consumers’ concern for safer and healthier foods is increasing, and food industry is under pressure to offer healthy, convenient, and ready-to-eat foods, able to meet daily nutritional needs, provide pleasure and satiety, and attend to consumers’ expectations and safety issues [ 101 , 102 ]. In this scenario, the replacement of synthetic compounds, generally associated with toxicity and allergenic problems, with healthy natural alternatives is increasingly evident [ 101 ]. Alongside, the enrichment of products by using compounds with nutritional value is also a growing tendency.…”

Section: Value-added Compounds In the Development Of Innovative Food Productsmentioning

confidence: 99%

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Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

et al. 2021

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With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain these compounds lies in the food industry itself, as a great variety of food waste has been identified as an excellent source of high value-added compounds. Large amounts of seeds, fibrous strands, peel, bagasse, among other parts of fruits and vegetables are lost or wasted during industrial processing, despite being rich sources of bioactive compounds. From a circular economy perspective, this work reviewed the main advances on the recovery of value-added compounds from food industry bioresidues for food application. Bioactive compounds, mainly phenolic compounds, have been largely obtained, mostly from seeds and peels, and have been successfully incorporated into foods. Additionally, alternative and eco-friendly extraction techniques, as ultrasound and microwave, have showed advantages in extracting antioxidant and preservatives compounds.

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Section: Value-added Compounds In the Development Of Innovative Food Productsmentioning

confidence: 99%

Section: Value-added Compounds In the Development Of Innovative Food Productsmentioning

confidence: 99%

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

et al. 2021

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“…In the past, food came from the localities where it was produced or from very close regions. Currently, most products are obtained from distant regions and, therefore, lack additives to maintain their integrity (PEREIRA et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Natural and artificial dyes: its health risks

Antonini¹

2023

Themes Focused on Interdisciplinarity and Sustainable Development Worldwide V.1

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The aim of this study was to research the use of food dyes and their risks to human health. Its methodology was descriptive bibliographic review. Based on the survey, it is verified that although natural dyes are the most indicated, artificial ones are the most used by the food industry because they have high stability, uniformity in the color conferred, high tintorial power, exemption from microbiological contamination and relatively low production cost.

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Aditivos alimentares naturais emergentes: Uma revisão

Cited by 2 publications

References 0 publications

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

Natural and artificial dyes: its health risks

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