A scientific approach to extraction methods and stability of pigments from Amazonian fruits

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMiranda, Pedro Henrique Silva-
Autor(es): dc.creatorSantos, Annanda Carvalho dos-
Autor(es): dc.creatorFreitas, Bárbara Catarina Bastos de-
Autor(es): dc.creatorMartins, Glêndara Aparecida de Souza-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Autor(es): dc.creatorDamiani, Clarissa-
Data de aceite: dc.date.accessioned2026-02-09T12:07:56Z-
Data de disponibilização: dc.date.available2026-02-09T12:07:56Z-
Data de envio: dc.date.issued2022-05-16-
Data de envio: dc.date.issued2022-05-16-
Data de envio: dc.date.issued2021-07-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/49949-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.tifs.2021.04.047-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1154991-
Descrição: dc.descriptionBackground: Pigments are substances that give color to different types of products from the food, pharmaceutical, and cosmetic industry, which are naturally found in different kinds of fruits and are classified as natural dyes. For the study of extraction method, it is not enough to consider only the extraction medium; it is necessary to have in-depth knowledge of how to maintain its stability and how a specific pigment will behave with the temperature variation, exposure to light, pH, and storage. Scope and approach: This review highlights the profile of the main groups of pigments such as carotenoids, anthocyanins, betalains, and chlorophyll, also citing the main theoretical aspects of the most used methods for the extraction and stability of these compounds. Besides, a wide range of fruits from the Amazon region with high levels of pigments is explored by this review. Key Findings and Conclusions: Due to the restrictions imposed by conventional extraction processes, it is necessary to study techniques to maximize the extraction efficiency and pigment stability. There are several techniques and methods of extraction that can be used to obtain good yields and preserve the natural characteristics of the pigments. The methods commonly used for pigment extraction are solvent, microwave, ultrasound, pressurized liquid, pulsed electric field, supercritical fluid, enzymes, and extraction methods using green chemistry.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceTrends in Food Science & Technology-
Palavras-chave: dc.subjectAmazon fruits-
Palavras-chave: dc.subjectAnthocyanins-
Palavras-chave: dc.subjectBetalains-
Palavras-chave: dc.subjectCarotenoids-
Palavras-chave: dc.subjectChlorophyll-
Palavras-chave: dc.subjectFrutas amazônicas-
Palavras-chave: dc.subjectAntocianinas-
Palavras-chave: dc.subjectBetalaínas-
Palavras-chave: dc.subjectCarotenóides-
Palavras-chave: dc.subjectClorofila-
Título: dc.titleA scientific approach to extraction methods and stability of pigments from Amazonian fruits-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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