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Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review.
Castro, Tiago Alves; Leite, Bruna Santos; Assunção, Larissa Santos; de Jesus Freitas, Tayane; Colauto, Nelson Barros; Linde, Giani Andrea; Otero, Deborah Murowaniecki; Machado, Bruna Aparecida Souza; Ferreira Ribeiro, Camila Duarte.
Afiliación
  • Castro TA; Department of Food Science, Nutrition School, Federal University of Bahia, Salvador 40110-907, Brazil.
  • Leite BS; Department of Food Science, Nutrition School, Federal University of Bahia, Salvador 40110-907, Brazil.
  • Assunção LS; Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-290, Brazil.
  • de Jesus Freitas T; Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-290, Brazil.
  • Colauto NB; Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-290, Brazil.
  • Linde GA; Department of Food Science, Nutrition School, Federal University of Bahia, Salvador 40110-907, Brazil.
  • Otero DM; Department of Food Science, Nutrition School, Federal University of Bahia, Salvador 40110-907, Brazil.
  • Machado BAS; Laboratory of Pharmaceutical's, National Service of Industrial Learning, University Center SENAI CIMATEC, Salvador 41650-010, Brazil.
  • Ferreira Ribeiro CD; Department of Food Science, Nutrition School, Federal University of Bahia, Salvador 40110-907, Brazil.
Molecules ; 26(23)2021 Nov 25.
Article en En | MEDLINE | ID: mdl-34885711
Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directly affects the color of the pigment. The lycopene contained in tomato has antioxidant activity and could reduce or eliminate other oxidants and/or synthetic preservatives in food. Moreover, tomatoes in foods have high sensory scores, nutritional appeal, and marketing potential. However, its use as a food colorant has been not extensively explored. Therefore, further studies are still required, especially on the stability of carotenoids in tomatoes used in processed foods.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carotenoides / Industria de Alimentos / Solanum lycopersicum / Licopeno Límite: Humans Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carotenoides / Industria de Alimentos / Solanum lycopersicum / Licopeno Límite: Humans Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza