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Tomato as a Natural Source of Dyes in the Food Industry: A Patent Data Analysis.
de Lima Silva, Vanessa; Leite, Bruna Santos; do Espírito Santo de Jesus, Fabiane; Martins, Lissa Daltro; Assunção, Larissa Santos; Leal, Ingrid Lessa; Colauto, Nelson Barros; Colauto, Giani Andrea Linde; Souza Machado, Bruna Aparecida; Ferreira Ribeiro, Camila Duarte.
Afiliação
  • de Lima Silva V; Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil.
  • Leite BS; Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil.
  • do Espírito Santo de Jesus F; Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil.
  • Martins LD; Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil.
  • Assunção LS; Faculty of Pharmacy, Federal University of Bahia, Salvador, Bahia, Brazil.
  • Leal IL; Faculty of Pharmacy, Federal University of Bahia, Salvador, Bahia, Brazil.
  • Colauto NB; Food Technology Laboratory, University Center SENAI CIMATEC, Salvador, Bahia, Brazil.
  • Colauto GAL; Faculty of Pharmacy, Federal University of Bahia, Salvador, Bahia, Brazil.
  • Souza Machado BA; Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil.
  • Ferreira Ribeiro CD; SENAI Institute of Innovation (ISI) in Advanced Health Systems, University Center SENAI CIMATEC, Salvador, Bahia, Brazil.
Recent Pat Nanotechnol ; 17(3): 243-258, 2023.
Article em En | MEDLINE | ID: mdl-35616679
BACKGROUND: Foods that promote health benefits are being increasingly used. Innovative techniques, such as nanotechnology, have been used to improve functional properties, sensory characteristics, or the conservation of foods. OBJECTIVE: The objective of this study was to identify the technological domain of patents for tomato products with or without nanotechnology and elucidate the technological advances associated with the recent use of tomatoes as a natural food dye in the food industry by exploring patent documents. METHODS AND RESULTS: The search was conducted using the Espacenet and INPI databases. There was an increase in patent document applications employing nanotechnology in 2013, with a peak between 2017 and 2018. China is the lead country in the number of patent applications. In Brazil, the patent applications are variable, and the food industry is most involved in studies on tomatoes as a natural food dye. Most patent deposits using nanotechnology were from companies, and the main sources of the patent application were the food and pharmaceutical industries. CONCLUSION: There is an increasing trend for the use of tomatoes as natural food dyes, produced with or without nanotechnology, and number of patents filed yearly. New technologies are being developed in several application areas.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Solanum lycopersicum Tipo de estudo: Prognostic_studies Idioma: En Revista: Recent Pat Nanotechnol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil País de publicação: Emirados Árabes Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Solanum lycopersicum Tipo de estudo: Prognostic_studies Idioma: En Revista: Recent Pat Nanotechnol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil País de publicação: Emirados Árabes Unidos