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New Approaches in the Technology of Natural Pigments for Food Application

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 2075

Special Issue Editors

Department of Chemical Engineering, Federal University of São Paulo, UNIFESP, Rua São Nicolau 210, Diadema 09913-030, SP, Brazil
Interests: food science; bioproducts and bioprocess; bioactive compounds; nanotechnology; natural pigments
Special Issues, Collections and Topics in MDPI journals
Nutrition and Food Service Research Center, Federal University of São Paulo (UNIFESP), São Paulo, Brazil
Interests: food science; natural pigments; biodiversity foods; bioactive compounds; food labeling

Special Issue Information

Dear Colleagues,

Healthy habits have been growing consumer demand. The pursuit of fresh, more natural food with fewer additives has increased significantly. In this perspective, natural pigments, such as carotenoids, anthocyanins, curcumins, chlorophylls and phycobiliproteins, have been studied and pointed out as alternatives to artificial colorants. However, during technological processes, several challenges concern the use of natural pigments effectively in product development, due to this pigment's instability in the face of various processing and storage conditions. In order to resolve these restrictions, new approaches in the technology of natural pigments for food application must be developed and applied, not only to preserve bioactive compounds in foodstuffs, but also to maintain the color, taste, and smell of food products. For this Special Issue, we invite researchers to contribute original research and review articles that analyze and describe these innovative and emerging technologies, including:

- characterization of natural pigments from wild biodiversity sources (fruits, vegetables, seaweed, insects, etc.);

- green, sustainable, low carbon footprinting methods to obtain natural pigments;

- incorporation of natural pigments in nanostructures and other delivery systems;

- application of natural pigments in additive manufacture technologies (3D printing);

- application of natural pigments in plant-based food using the design techniques.

Dr. Anna Rafaela Cavalcante Braga
Dr. Veridiana V. De Rosso
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Biodiversity
  • Emerging technologies
  • Natural pigments
  • Nanostructures

Published Papers (1 paper)

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Research

14 pages, 1230 KiB  
Article
Anthocyanin Content of Crackers and Bread Made with Purple and Blue Wheat Varieties
by Alyssa Francavilla and Iris J. Joye
Molecules 2022, 27(21), 7180; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27217180 - 24 Oct 2022
Cited by 7 | Viewed by 1486
Abstract
Purple and blue wheats contain anthocyanins in the outer layers of the wheat kernel, and therefore purple and blue wholemeals can be a source of anthocyanins when developing processed cereal products. However, cereal processing is anticipated to cause significant anthocyanin losses. In this [...] Read more.
Purple and blue wheats contain anthocyanins in the outer layers of the wheat kernel, and therefore purple and blue wholemeals can be a source of anthocyanins when developing processed cereal products. However, cereal processing is anticipated to cause significant anthocyanin losses. In this study, the anthocyanin content of crackers and bread made from one purple and three blue wholemeals was measured during processing and after baking. LC-MS/MS was used to confirm the presence of anthocyanins, and to tentatively identify them. Mixing and baking steps significantly decreased the anthocyanin content, whereas resting and fermentation steps did not. Purple and blue wholemeal samples reacted differently, indicating that the starting anthocyanin content, localization and composition may have some impact on anthocyanin retention. Additionally, dough systems with decreased pH were more protective of anthocyanins during intermediate processing steps, as were high-temperature, short-time baking procedures. This research provides insights into the processing steps that cause significant anthocyanin losses, and proposes some modifications to formulation and processing conditions which can further reduce losses. Full article
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