Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies

Neves, Maria Isabel Landim; Silva, Eric Keven; Meireles, M. Angela A.

doi:10.1016/j.tifs.2021.03.023

Cited by 89 publications

(34 citation statements)

References 103 publications

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“…This mechanism provides the possibility of integrating bioactive components (e.g., carotenoids, anthocyanins) into foodstuffs to obtain a suitable diet for people with specific nutritional needs [ 5 , 15 , 16 ]. Various meals can be obtained in different shapes and colors, as shown in Table 1 .…”

Section: Technology Of 3dfpmentioning

confidence: 99%

“…In addition, natural food colorants can contribute to assuring functional properties in foodstuffs. Although, detailed studies need to be conducted linked to the entire industrial process involving the natural dyes, to guarantee color maintenance [ 16 , 74 ].…”

Section: The Role Of 3d-printed Food Constituentsmentioning

confidence: 99%

“…Anthocyanins (E-163) are special nutrients composed of an aglycone anthocyanidin and sugar moieties belonging to the flavonoids class [ 16 , 60 ]. They are water-soluble pigments, mainly found in flowers and fruits of plants (e.g., raspberries, eggplants, blackberries, and rose petals) producing different shades of red, purple, and blue in different plant organs [ 75 ].…”

Section: The Role Of 3d-printed Food Constituentsmentioning

confidence: 99%

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3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment

2021

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Three-dimensional printing (3DP) technology gained significance in the fields of medicine, engineering, the food industry, and molecular gastronomy. 3D food printing (3DFP) has the main objective of tailored food manufacturing, both in terms of sensory properties and nutritional content. Additionally, global challenges like food-waste reduction could be addressed through this technology by improving process parameters and by sustainable use of ingredients, including the incorporation of recovered nutrients from agro-industrial by-products in printed nourishment. The aim of the present review is to highlight the implementation of 3DFP in personalized nutrition, considering the technology applied, the texture and structure of the final product, and the integrated constituents like binding/coloring agents and fortifying ingredients, in order to reach general acceptance of the consumer. Personalized 3DFP refers to special dietary necessities and can be promising to prevent different non-communicable diseases through improved functional food products, containing bioactive compounds like proteins, antioxidants, phytonutrients, and/or probiotics.

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Section: Technology Of 3dfpmentioning

confidence: 99%

Section: The Role Of 3d-printed Food Constituentsmentioning

confidence: 99%

Section: The Role Of 3d-printed Food Constituentsmentioning

confidence: 99%

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3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment

2021

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“…Moreover, numerous harmful substances are generated in the production processes of synthetic dyes. Blue dyes are the most challenging to obtain because there are few natural sources [ 1 ]. Most natural blue pigments, such as phycocyanin and anthocyanin, have drawbacks, including poor stability and high cost for phycocyanin and color instability for anthocyanin.…”

Section: Introductionmentioning

confidence: 99%

Expression of heat-resistant β-glucosidase in Escherichia coli and its application in the production of gardenia blue

Xü

et al. 2021

Synthetic and Systems Biotechnology

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Gardenia blue is a natural blue pigment that is environmentally friendly, non-toxic, and stable. The hydrolysis of geniposide, catalyzed by β-glucosidase, is a critical step in the production process of gardenia blue. However, β-glucosidase is not resistant to high temperatures, limiting the production of gardenia blue. In this study, we investigated the effectiveness of a heat-resistant glucosidase obtained from Thermotoga maritima in the production of gardenia blue. The enzyme exhibited a maximum activity of 10.60 U/mL at 90 °C. Single-factor and orthogonal analyses showed that exogenously expressed heat-resistant glucosidase reacted with 470.3 μg/mL geniposide and 13.5 μg/mL glycine at 94.2 °C, producing a maximum yield of 26.2857 μg/mL of gardenia blue after 156.6 min. When applied to the dyeing of denim, gardenia blue produced by this method yielded excellent results; the best color-fastness was achieved when an iron ion mordant was used. This study revealed the feasibility and application potential of microbial production of gardenia blue.

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“…Today's consumers demand naturally derived food ingredients [1,2], due to the legislative restrictions and consumer concerns about the use of synthetic additives [3,4]. As the potential toxicologic effects of the use of synthetic food colorants on human health have been indicated [5][6][7], the food industry has been searching for natural ingredients containing both visual pigments and bioactive materials in place of artificial food dyes [8][9][10]. This is because the incorporation of these natural ingredients can not only improve the nutritional quality of food products but add naturalness and sensory acceptance [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract

Jeon

Cho

2021

Foods

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The aim of the study is to define the optimal formulation of sucrose-free hard candy using D-optimal mixture design as the base for the incorporation of Cudrania tricupidata fruit. Hard candy was produced using three different polyols: isomalt, maltitol syrup, and xylitol. This study examined the effects of polyol mixtures as sucrose and corn syrup substitutes on physicochemical (moisture, color, soluble solid (SSC)), hardness, and sensory features of hard candies. These three polyols had notable effects on quality characteristics in addition to their effects on L* value. Xylitol had an undesirable effect on moisture content and hardness, resulting in decreased texture acceptability, but improved color and clarity. Given the results of our experiments and optimization of variables, we determined that 90.21% isomalt, 8.63% maltitol syrup, and 1.16% xylitol produced a sugar-free candy with high desirability (0.894).

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Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies

Cited by 89 publications

References 103 publications

3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment

3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment

Expression of heat-resistant β-glucosidase in Escherichia coli and its application in the production of gardenia blue

Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract

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