发表状态 | 已发表Published |
题名 | A critical review on the stability of natural food pigments and stabilization techniques |
作者 | |
发表日期 | 2024-03-01 |
发表期刊 | Food Research International
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ISSN/eISSN | 0963-9969 |
卷号 | 179 |
摘要 | This comprehensive review article delves into the complex world of natural edible pigments, with a primary focus on their stability and the factors that influence them. The study primarily explores four classes of pigments: anthocyanins, betalains, chlorophylls and carotenoids by investigating both their intrinsic and extrinsic stability factors. The review examines factors affecting the stability of anthocyanins which act as intrinsic factors like their structure, intermolecular and intramolecular interactions, copigmentation, and self-association as well as extrinsic factors such as temperature, light exposure, metal ions, and enzymatic activities. The scrutiny extends to betalains which are nitrogen-based pigments, and delves into intrinsic factors like chemical composition and glycosylation, as well as extrinsic factors like temperature, light exposure, and oxygen levels affecting for their stability. Carotenoids are analyzed concerning their intrinsic and extrinsic stability factors. The article emphasizes the role of chemical structure, isomerization, and copigmentation as intrinsic factors and discusses how light, temperature, oxygen, and moisture levels influence carotenoid stability. The impacts of food processing methods on carotenoid preservation are explored by offering guidance on maximizing retention and nutritional value. Chlorophyll is examined for its sensitivity to external factors like light, temperature, oxygen exposure, pH, metal ions, enzymatic actions, and the food matrix composition. In conclusion, this review article provides a comprehensive exploration of the stability of natural edible pigments, highlighting the intricate interplay of intrinsic and extrinsic factors. In addition, it is important to note that all the references cited in this review article are within the past five years, ensuring the most up-to-date and relevant sources have been considered in the analysis. |
关键词 | Anthocyanins Betalains Carotenoids Chlorophyll Pigment stability |
DOI | 10.1016/j.foodres.2024.114011 |
URL | 查看来源 |
收录类别 | SCIE |
语种 | 英语English |
WOS研究方向 | Food Science & Technology |
WOS类目 | Food Science & Technology |
WOS记录号 | WOS:001169770200001 |
Scopus入藏号 | 2-s2.0-85183462762 |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | https://repository.uic.edu.cn/handle/39GCC9TT/11391 |
专题 | 理工科技学院 |
通讯作者 | Xu, Baojun |
作者单位 | 1.Food Science and Technology Program,Department of Life Sciences,BNU-HKBU United International College,Zhuhai,Guangdong,519087,China 2.Department of Food Science and Technology,University of Peradeniya,Peradeniya,20400,Sri Lanka |
第一作者单位 | 北师香港浸会大学 |
通讯作者单位 | 北师香港浸会大学 |
推荐引用方式 GB/T 7714 | Wijesekara, Tharuka,Xu, Baojun. A critical review on the stability of natural food pigments and stabilization techniques[J]. Food Research International, 2024, 179. |
APA | Wijesekara, Tharuka, & Xu, Baojun. (2024). A critical review on the stability of natural food pigments and stabilization techniques. Food Research International, 179. |
MLA | Wijesekara, Tharuka,et al."A critical review on the stability of natural food pigments and stabilization techniques". Food Research International 179(2024). |
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