The dyes used today in foods are made in such a way as to maintain sensory and color properties throughout the life of the food.
In recent years, the quality and variety of colors from natural sources has improved substantially. In addition to being more innocuous than their synthetic counterparts, some give the product different types of functionality. Such is the case of carotenoids and anthocyanins, compounds known for their antioxidant activity and protective effect in the prevention of certain chronic degenerative diseases and different types of cancer.
Research continues in the search for new sources of natural dyes from fruits, vegetables, edible plants and Marine organisms. For example, tuna and pitaya morada juices are rich sources of betalains.
Comentarios
Publicar un comentario