PIGMENTOS NATURAIS DE ORIGEM VEGETAL: CLOROFILA, ANTOCIANINAS E BETALAÍNAS ALTERAÇÕES E BENEFÍCIOS

Abstract

The color of food is one of the most important attributes, because it is through this that the consumer chooses or not to take it and/or consume it. The food industry uses synthetic dyes or natural pigments in order to obtain a better acceptance by the consumer, being the color and appearance the first factors to be evaluated at the time of food purchase. Over the years, the population has become aware of the harm caused by synthetic dyes and, due to this, they have started to give preference to more natural foods, which have the ability to bring benefits to human health. Among the natural peppers of vegetable origin, we can mention chlorophyll, flavonoids and betalains, these compounds are responsible for the vibrant colors in vegetables, have bioactivity and can bring numerous health benefits. Unfortunately, many natural pigments are unstable during processing and storage, the industry has investigated the effects of new food processing techniques on pigment degradation, and studies evaluate the best way to extract them for use. In view of the large number of people who have allergies from the consumption of synthetic dyes, natural pigments of plant origin can be their substitutes, adding color to food and contributing to a healthier life. In view of this, the present work aimed to elaborate a literature review on some natural vegetable pigments, focusing on their changes and benefits when applied during food processing. The methodology used was through exploratory research, using virtual platforms for research of articles and journals and for access to digital books. Considering that it is possible to replace artificial colorants by vegetable pigments, it is up to the food industry to evaluate the possibility of change, aiming at its productivity and consumer health.