مروری بر مواد رنگزای خوراکی، فرصت‌‌ها، چالش‌‌ها و رویکردها

نوع مقاله : مقاله مروری

نویسندگان

1 دانشیار، پژوهشکده فناوری‌های شیمیایی، سازمان پژوهش‌های علمی‌ و صنعتی ایران

2 استادیار، پژوهشکده فناوری‌های شیمیایی، سازمان پژوهش‌های علمی‌ و صنعتی ایران

3 استادیار، گروه مهندسی شیمی‌، دانشگاه آزاد اسلامی‌، واحد تهران شمال

چکیده

مصرف‌کنندگان خوراکی‌ها در سطح جهانی در جستجوی غذای دلپذیر و جذاب از لحاظ مزه و ظاهر می‌باشند. هم‌زمان بدنبال ایمنی و شفابخشی آن نیز هستند. رنگ غذا یک عامل اصلی و از جمله مهم‌ترین خواصی است که موجب پذیرش و انتخاب آن می‌شود. مواد رنگزا می‌توانند موجب افزایش و یا پوشش رنگ طبیعی غذا شده، به غذا هویت ببخشند و یا تزیین کنند. در زمان فرآوری غذاها مقدار قابل‌توجهی از رنگ اصلی آنها از دست می‌رود. با مصرف مواد رنگزای سنتزی و یا طبیعی خوراکی این نقص بر طرف می‌شود. با توجه به عوارض جانبی رنگ‌های سنتزی از قبیل مسمومیت‌زایی متعدد در کوتاه و دراز مدت، واکنش‌های حساسیت‌زایی، اثرات رفتاری و عصبی و همچنین آگاهی‌های مصرف‌کنندگان امروزه بسیاری از رنگ‌های خوراکی سنتزی با نوع طبیعی جایگزین شده‌اند. علاوه بر این رنگ‌های طبیعی دارای خواص ضد‌میکروبی، آنتی اکسیدانی و درمانی در برابر بیماری‌ها و اختلالات تندرستی نیز هستند. آنتوسیانین‌ها، کاروتنوئیدها، ترکیبات فنلی، مشتقات حاصل از چغندر قرمز، آناتو، کلروفیلن‌ها و برخی کیورکیومینوئید‌ها از جمله مواد رنگزای طبیعی پرمصرف می‌باشند که بر اساس قانونمندی در دسترس همگان قرار می‌گیرند. هدف از این گزارش فراهم آوردن رویکردی علمی در حوزه مواد رنگزای خوراکی سنتزی/  طبیعی مجاز و رایج است. همچنین فناوری‌های صنعتی و زیستی مورد استفاده در بهینه‌کردن جذابیت‌های غذایی، تاریخ مصرف، پایداری، تمایلات عمومی به آنها و چشم انداز آینده این صنعت شرح داده می‌شود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Food Colorants, Requirements and Approaches

نویسندگان [English]

  • zaker Bahreini 1
  • Mohammad Abedi 1
  • Davood Sadeghi Fateh 2
  • Ali Hekmat Nazemi 3
1 Department of Chemical Industries, Iranian Research Organization for Science and Technology
2 Department of Chemical Industries, Iranian Research Organization for Science and Technology
3 Department of Chemical Engineering, North Tehran Branch of Islamic Azad University
چکیده [English]

Food consumers around the world are looking for pleasant and attractive food in terms of taste and appearance. At the same time, they seek its safety and healing. Food color is a major factor and one of the most important properties to its acceptance and selection. Dyes can enhance or mask the natural color of food, identify or decorate food. During the processing of foods, a significant amount of their original color is lost. This defect can be eliminated by using synthetic or natural food dyes. Due to the side effects of synthetic dyes such as multiple poisonings in the short and long term, allergenic reactions, behavioral and neurological effects, and consumer awareness, many synthetic food dyes have been replaced with natural ones today. In addition, natural dyes have antimicrobial, antioxidant, and therapeutic properties against diseases and health disorders. Anthocyanins, carotenoids, phenolic compounds, red beet derivatives, anato, chlorophylls, and some curcuminoids are some of the most widely used natural dyes that are legally available. This report aims to provide a scientific approach in the field of synthetic/natural food dyes. It also describes the industrial and biological technologies used to optimize food attractions, expiration dates, sustainability, public preferences, and prospects for the industry.

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  • Food colorants
  • natural colorants
  • Safety of food additives
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