Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extracts

Finding natural food coloring options from plant-based sources to substitute artificial dyes is a challenging task because natural dyes often present low water-solubility, not very vibrant hues, and instability due to interactions with food ingredients. Chemometric approaches can be used to evaluate...

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Bibliographic Details
Main Author: Teixeira, Valéria Maria Costa (author)
Other Authors: Silva, Roberta França Gomes da (author), Gonçalves, Odinei Hess (author), Pereira, Carla (author), Barros, Lillian (author), Ferreira, Isabel C.F.R. (author), Bona, Evandro (author), Leimann, Fernanda Vitória (author)
Format: article
Language:eng
Published: 2018
Subjects:
Food color
Mixture design
Natural dyes
Principal component analysis
Synthetic dyes substitution
Online Access:http://hdl.handle.net/10198/24451
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/24451

Internet

http://hdl.handle.net/10198/24451

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