نوع مقاله : مقاله مروری

نویسنده

استادیار، گروه مکانیک بیوسیستم، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

چکیده

آگاهی عمومی دربارۀ اهمیت کاربرد اجزای طبیعی در محصولات غذایی، حوزۀ جدیدی در استخراج، پایداری، نگهداری و کاربرد رنگ‌های طبیعی ایجاد کرده است. پایداری رنگ‌های طبیعی نقش کلیدی در کاربرد آنها در صنایع غذایی دارد. رنگ‌ها در خارج از منابع طبیعی خود به شکل بارزی حساس بوده و کاهش رنگ برخی از آنها بلافاصله بعد از استخراج آغاز می‌شود. در این مقاله، روش‌های کاربردی رایج برای پایداری رنگ‌های طبیعی در صنایع غذایی مرور شد. هدف این مقاله، مرور نتایج علمی منتشرشده دربارۀ روش‌های پایداری رنگ‌های طبیعی مختلف می‌باشد. منابع اطلاعاتی گوگل اسکولار، پاب‌مد، وب آو ساینس موردبررسی قرار گرفتند. درنهایت حدود 120 مقالۀ علمی انتخاب‌شده و 73 مقاله مرتبط مورد استفاده قرار گرفتند. این مرور از مقالاتی که در سال 2020 منتشرشده بودند، آغاز شد و تا مقالات سال 2000 ادامه یافت. دربارۀ روش‌های پایدارکردن رنگ‌های عمدۀ طبیعی مانند آنتوسیانی‌ها، کاروتنوئیدها، کلروفیل و بتالایین گزارش‌های زیادی ارائه شده است. این روش‌ها را می‌توان قبل، در طول و بعد از فرمولاسیون و تولید محصولات غذایی به‌کار برد. به‌دلیل نقش‌های متعددی که رنگ‌های طبیعی در سلامت انسان و همچنین پایداری اکسیداتیو محصولات غذایی ایفاء می‌کنند، پایداری و کاربرد رنگ‌های طبیعی در محصولات غذایی می‌تواند یک انتخاب مناسب در صنایع غذایی باشد.

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