Substitution of artificial colors by carotenoids from Brazilian fruits: innovative technological responses for food applications

• Grant number: 21/02692-3
• Support Opportunities: Regular Research Grants
• Start date: October 01, 2021
• End date: September 30, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Veridiana Vera de Rosso
• Grantee: Veridiana Vera de Rosso
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
• Associated researchers: Anna Rafaela Cavalcante Braga ; Daniella Carisa Murador

Abstract

Consumer demands for the purchase of processed foods have become increasingly greater, specially whrn it comes to the use of food additives, with a growing trend towards the search for clean label and/or 100% natural foods. In this context, the demand for alternatives to synthetic dyes has become urgent. In order to achieve this objective, different strategies are devised aiming at the application of natural dyes in industrialized foods, in order to maintain stability and color under adverse conditions of industrial processing. The development of new extraction methods to replace the use of volatile organic solvents is one of the trends for obtaining extracts of natural pigments. Thus, the objective of this project is to obtain carotenoids extracts from pequi (Caryocar brasiliense) to replace the synthetic yellow dye tartrazine and pitanga (Eugenia uniflora) to replace red 40, using high-performance extraction methods using ionic liquids such as green extractors. For this, four ionic liquids (ILs) will be tested, two of commercial origin and two synthesized in the laboratory, the two best being selected for the optimization of the extraction using the technique of experimental planning and response surface. The qualitative and quantitative evaluation of the carotenoids extract obtained will be carried out by HPLC-PDA-MS/MS and evaluated for their antioxidant activity and thermal stability. The extraction methods will be optimized aiming at the reuse and recovery of ILs and, later, applied in model systems of nanocapsules and biotints for 3D printing. The products obtained will be characterized and evaluated for color stability, bioaccessibility and uptake in a cell model (CACO2). The set of these results will allow us to define whether the carotenoids extract from pequi and pitanga are efficient alternatives to replace the artificial dyes tartrazine yellow and red 40. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

RAMOS-SOUZA, CAROLINE; BANDONI, DANIEL HENRIQUE; ARISSETO BRAGOTTO, ADRIANA PAVESI; DE ROSSO, VERIDIANA VERA. Risk assessment of azo dyes as food additives: Revision and discussion of data gaps toward their improvement. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. N/A, p. 28-pg., 2022-11-14. (21/02692-3, 21/00596-7)

FERNANDES, ANDRESSA SILVA; NEVES, BRUNA VITORIA; MAZZO, TATIANA MARTELLI; LONGO, ELSON; JACOB-LOPEZ, EDUARDO; ZEPKA, LEILA QUEIROZ; DE ROSSO, VERIDIANA VERA. Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability. FOOD HYDROCOLLOIDS, v. 144, p. 18-pg., 2023-06-29. (21/13567-5, 21/02692-3, 13/07296-2)