THE AMAZING COLORS OF PERUVIAN BIODIVERSITY: SELECT PERUVIAN PLANTS FOR USE AS FOOD COLORANTS

Autores/as

  • Gonzalo Miyagusuku-Cruzado Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210–1007, United States of America.
  • Danielle M. Voss Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210–1007, United States of America.
  • Carla Del Carpio-Jiménez Escuela Profesional de Farmacia y Bioquímica, Universidad Nacional de San Antonio Abad del Cusco, Peru.
  • Fei Lao College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Pu Jing Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Kai Zhang Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210–1007, United States of America.
  • Yucheng Zhou Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210–1007, United States of America.
  • Sydney Grouge Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210–1007, United States of America.
  • M. Monica Giusti Facultad de Industrias Alimentarias, Universidad Nacional Agraria, La Molina, Lima, Peru.

DOI:

https://doi.org/10.21704/ac.v83i1.1888

Palabras clave:

colores sorprendentes, biodiversidad, plantas peruanas, colorantes alimentarios

Resumen

La creciente demanda de los consumidores de alimentos más nutritivos, ingredientes de origen natural y etiquetas más limpias está empujando a las industrias de alimentos y cosméticos a pasar del uso de colorantes artificiales a alternativas de origen natural. En este contexto, la industria busca continuamente fuentes de colorantes más estables, con especial interés en las fuentes vegetales. La vibrante biodiversidad que se encuentra en el Perú representa una emocionante oportunidad económica. En esta revisión, destacamos cultivos peruanos seleccionados con excelente potencial para su uso como fuentes de colorantes para aplicaciones industriales, con algunas fuentes que se estudian ampliamente y otras que reciben atención en años más recientes. El maíz morado, un cultivo nativo de la región de los Andes, es una rica fuente de pigmentos con gran estabilidad y una larga historia de uso en diferentes aplicaciones alrededor del mundo. Las papas de pulpa coloreada, cultivos andinos subutilizados, pueden expresar diferentes colores debido a sus perfiles de pigmentos variados. Sauco, la baya del saúco peruana, tiene una fuerte actividad antioxidante y un perfil de pigmento único que le da su característico color negro-púrpura. Las especies de Berberis, una clase diversa de arbustos con bayas altamente pigmentadas, se pueden usar directamente como aditivos de color sin necesidad de procedimientos de extracción. Huito, una fruta poco estudiada originaria del Amazonas es naturalmente incolora, pero puede volverse azul cuando se expone al oxígeno o a los aminoácidos y puede expresar diferentes tonalidades según la fuente del grupo de aminas primarias. En general, el maíz morado, las papas de pulpa coloreada, el sauco, las especies de Berberis y el huito son fuentes peruanas prometedoras de colorantes naturales para aplicaciones alimentarias y cosméticas debido a su versatilidad, estabilidad y atractivas características de color.

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2022-07-31

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Miyagusuku-Cruzado, G., Voss, D. M., Del Carpio-Jiménez, C. ., Lao, F., Jing, P. ., Zhang, K. ., Zhou, Y. ., Grouge, S. ., & Giusti, M. M. (2022). THE AMAZING COLORS OF PERUVIAN BIODIVERSITY: SELECT PERUVIAN PLANTS FOR USE AS FOOD COLORANTS. nales científicos, 83(1), 1–17. https://doi.org/10.21704/ac.v83i1.1888

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Artículo de revisión / Review article