Colorantes y pigmentos utilizados en los alimentos: una revisión integrativa de la literatura
DOI:
https://doi.org/10.33448/rsd-v10i10.18925Palabras clave:
Tintes; Retinitis Pigmentosa; Alimentos; Revisión.Resumen
Los colorantes alimentarios se utilizan ampliamente en muchos países para dar a los alimentos una mayor calidad sensorial visual, apuntando así al crecimiento del mercado de consumo. Consciente de ello, el presente trabajo tuvo como objetivo reevaluar las propiedades generales de los colorantes alimentarios sintéticos y los pigmentos naturales, que generalmente se utilizan para reemplazar a los primeros. Luego, el análisis actual se basó en la búsqueda de la estrategia, selección de artículos (con criterios de inclusión y exclusión), elegibilidad y extracción de datos. Por lo tanto, se observó en estudios que los colorantes alimentarios sintéticos pueden causar varios efectos nocivos en la salud humana, incluido el daño genético y la carcinogenicidad. Por otro lado, el uso de pigmentos naturales como alternativa para reemplazar colorantes alimentarios ha estado cada vez más presente en los estudios, presentando cualidades que antes no se conocían, como las antocianinas, que tienen importantes funciones fisiológicas y ecológicas. También es importante destacar que el uso de pigmentos naturales va más allá de los límites de los alimentos, encontrándose también como sensibilizadores de células solares, tejidos y medicamentos. Los artículos seleccionados (47) arrojaron un total de 72 piezas de información diferentes, principalmente centradas en actividades biológicas y que involucran tintes y pigmentos naturales. En definitiva, la paulatina sustitución de los tintes, utilizados hoy, todavía a gran escala en algunos lugares, por pigmentos naturales, ya forma parte de nuestro presente, permitiendo la creación de una perspectiva de futuro con la producción de alimentos industrializados sin las pérdidas. que la mayoría de los tintes sintéticos producen en el cuerpo humano.
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