Corantes e pigmentos utilizados em alimentos: uma revisão integrativa da literatura
DOI:
https://doi.org/10.33448/rsd-v10i10.18925Palavras-chave:
Corantes; Pigmentos; Alimentos; Revisão.Resumo
Os corantes alimentares são, em muitos países, amplamente utilizados para conferir aos alimentos uma maior qualidade sensorial visual, visando, assim, o crescimento do mercado consumidor. Ciente disso, o presente trabalho teve como objetivo reavaliar as propriedades gerais de corantes alimentares sintéticos e pigmentos naturais, sendo estes geralmente utilizados em substituição aos primeiros. Em seguida, a análise atual baseou-se na busca da estratégia, seleção dos artigos (com critérios de inclusão e exclusão), elegibilidade e extração de dados. Assim, observou-se em estudos que os corantes alimentares sintéticos podem causar diversos efeitos nocivos à saúde humana, entre eles, danos genéticos e carcinogenicidade. Por outro lado, o uso de pigmentos naturais como alternativa para substituir os corantes alimentares tem estado cada vez mais presente nos estudos, apresentando qualidades que, anteriormente, não eram conhecidas, como é o caso das antocianinas, que têm importantes funções fisiológicas e ecológicas. É importante ressaltar também que o uso de pigmentos naturais vai além dos limites dos alimentos, sendo também encontrados como sensibilizantes para células solares, tecidos e medicamentos. Os artigos selecionados (47) levaram a um total de 72 informações distintas, voltadas principalmente para as atividades biológicas e envolvendo corantes e pigmentos naturais. Em suma, a substituição gradativa dos corantes, hoje utilizados, ainda em larga escala em alguns locais, por pigmentos naturais, já faz parte do nosso presente, permitindo a criação de uma perspectiva de futuro com a produção de alimentos industrializados sem os prejuízos que a maior parte das os corantes sintéticos produzem no corpo humano.
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