Technological applications and color stability of carotenoids extracted from selected Amazonian fruits
Isabelly Silva Amorim, Marcelly Cristine Soares ALMEIDA, Rosane Patrícia Ferreira Chaves, Renan Campos Chisté
Abstract
In this review, we gathered information regarding the carotenoid composition of selected Amazonian fruits: peach palm (Bactris gasipaes), buriti (Mauritia flexuosa), tucumã (Astrocaryum vulgare), taperebá (Spondias mombin), and araçá-boi (Eugenia stipitata); and also discussed the stability of carotenoid extracts and their potential to be used as natural colorants in foods. Notwithstanding the claimed health benefits, information on technological approaches to the use of carotenoid extracts from Amazonian fruits as natural colorants or antioxidant are quite limited. These findings evidenced the need for more systematic studies assessing the stability of carotenoid extracts of Amazonian fruits and their application as natural food additives.