SPECIAL ISSUE 'ADVANCES IN PIGMENTS IN FOODS: CHEMISTRY, TECHNOLOGY AND HEALTH', FOLLOWING PIGMENTS IN FOOD CONGRESS, 2013 EDITION (NOVARA, ITALY)

摘要

As largely stated in previous Editions of Pigments in Food Congress, born with the First Edition in Sevilla, Spain (1999), pigments are a key group of components in foods largely differentiated under the chemical aspect, able to deeply affect the acceptability of the food by the consumers, as well as to positively affect health. Many technical and nutritional traits characterize the class of "natural pigments from foods", as largely suggested by both the technological- and nutritional-addressed scientific literature. The importance of these pigments as "food colorants" is considered today a critical issue in food science, particularly directed to the substitution of the synthetic colorants in food (particularly azo dyes), interested by many negative indications (toxicity, allergenicity). Concerning this point, green label, green approaches and consumer's perception of "healthy food" are key targets for today's food industry.