摘要
天然色素来源广泛、种类繁多,因其出色的着色特性和对人体健康的潜在作用,在食品领域发挥着越来越重要的作用。文章分别按照天然色素的来源、溶解性、色调以及化学结构进行了分类,尤其是按化学结构,将其分为异戊二烯类、卟啉类、类黄酮类和氮杂环类等4类,并详细阐述了它们的理化性质;总结了提高这4类天然色素的稳定化技术。在此基础上,阐述了天然色素与食品大分子物质之间的相互作用机制,列举了天然色素在食品涂层、可食膜、可食墨水印刷以及在食品3D打印等领域的新应用。最后,对天然食用色素的未来研究方向以及在食品包装领域的潜在应用进行了展望。
Natural pigments,with a wide range of sources and types,are playing an increasingly important role in the food industry ascribing to their excellent coloring properties and potential effects on human health.This article firstly classified natural pigments in terms of source,solubility,hue,and chemical structure.According to the chemical structure of natural pigments,they were divided into four categories,i.e.,isoprene,pyrroles,flavonoids,and nitrogen heterocycles,and correspondingly their physical and chemical properties were elaborated in detail.Meantime,this article summarized the techniques to improve the stability of the four main types of natural pigments.On this basis,this article analyzed the interaction mechanism between natural pigments and food macromolecular substances and listed new applications of natural pigments in food coatings,edible films,edible ink printing,and food 3D printing.Finally,the future research direction of natural food coloring and its potential application in the field of food packaging were suggested.
作者
邢金锋
王稳航
XING Jinfeng;WANG Wenhang(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第13期286-295,共10页
Food and Fermentation Industries
基金
国家自然基金面上项目(31771994)。
关键词
天然色素
稳定化
食品大分子
可食包装
新应用
natural colors
stability
food macromolecule
edible packaging
new applications
