BIOCOLORANTS AS A FOOD ADDITIVE A SUSTAINABLE SOLUTION FOR APPLICATION IN CHEESE AND YOGURT: A REVIEW
Keywords:
Bioactive compounds, Technological innovation, Biodye, Lactic productsAbstract
Natural dyes are an alternative to synthetic dyes that are widely used, mainly because the color is one of the biggest attractions of consumers when choosing products in supermarkets. And because most of the dyes used are considered harmful to health, natural dyes are the best choice, mainly because many give color and have antioxidant and antimicrobial action, in addition to having several health benefits. But often the stability of this product is insufficient. Thus, this work aims to carry out a bibliographic research on natural colorants, highlight the application in two different food matrices (cheeses and yogurts) and their technological application to be explored. Turmeric stood out as the natural material most used by the workers who applied it to cheeses. The stability of the dyes added to yogurts showed interesting results, since it is a product with low pH. Natural colorants generally showed a good performance and an alternative with great technological potential for food matrices.
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Copyright (c) 2025 Jaqueline Ferreira Silva, Carmen Torres Guedes, Jaqueline Gilmara Barboza Januário, Amábile Mariano Marques, Ana Paula Stafussa, Bruna Mayara Roldão Ferreira, Caroline Wolf Trentini Schipfer, Gabrielle dos Santos Picanço, Geovani Yoti Braz Nakamura, Luciana Alves da Silva, Tayane Siqueira Garcia Alves, Grasiele Scaramal Madrona
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
