Pigmentos vegetales

Dey, S., & Nagababu, B. H. (2022). Applications of food color and bio-preservatives in the food and its effect on the human health. Food Chemistry Advances, 1, 100019. https://doi.org/10.1016/j.focha.2022.100019

COFEPRIS. (2015). ANEXO III Colorantes con una IDA establecida. https://www.gob.mx/cms/uploads/attachment/file/733133/ANEXO_III..pdf

Albuquerque, B. R., Oliveira, M. B. P. P., Barros, L., & Ferreira, I. C. F. R. (2020). Could Fruits Be a Reliable Source of Food Colorants? Pros and Cons of These Natural Additives. Critical Reviews in Food Science and Nutrition, 61, 805–835. https://doi.org/10.1080/10408398.2020.1746904

de Mejia, E. G., Zhang, Q., Penta, K., Eroglu, A., & Lila, M. A. (2020). The colors of health: Chemistry, bioactivity, and market demand for colorful foods and natural food sources of colorants. Annual Review of Food Science and Technology, 11, 145–182. https://doi.org/10.1146/annurev-food-032519-051729

Rodriguez-Amaya, D. B. (2019). Update on natural food pigments—A mini-review on carotenoids, anthocyanins, and betalains. Food Research International, 124, 200–205. https://doi.org/10.1016/j.foodres.2018.05.028

Aman Mohammadi, M., Ahangari, H., Mousazadeh, S., Hosseini, S. M., & Dufossé, L. (2022). Microbial pigments as an alternative to synthetic dyes and food additives: A brief review of recent studies. Bioprocess and Biosystems Engineering, 45(1), 1–12. https://doi.org/10.1007/s00449-021-02621-8