408
A. P. Ingle et al.
3.1.2 Coloring Materials
Food coloring agent is any substance that is added to some product aiming to modify
or enhance its color. Artificial colorants like Brilliant Blue FCF, Allura Red AC,
Tartrazine, and some others are used in dairy products, snacks, sweets, and some
drinks. Some of them have been banned in many countries around the world due
to carcinogenic potential, as well as asthma and chromosomal aberrations (Kumar
et al. 2019). The utilization of metal oxides as a color additive nanomaterial such as
TiO 2 is allowed since it corresponds to less than 1% by weight of food (https://www.
ecfr.gov/).
Natural pigments can be incorporated with nanoparticles and applied as colorants
in foods. Carotenoids (carotenes and xanthophylls) are a basic source of red,
orange, and yellow pigments, which present several benefits to human health, like
anti-inflammatory, antioxidant, anticancer agents, and skin protection (Jana et al.
2017). Sowani et al. (2016a, b) developed gold and silver nanoparticles from the
orange pigments produced by the actinomycete Gordonia amicalis, as De Campo
et al. (2019) also incorporated zeaxanthin nanoparticles (Zea-NP) in yogurt for the
evaluation of color, textural parameters, viscosity, and syneresis via in vitro digestion.
3.1.3 Emulsifiers
In the food processing industry, the utilization of emulsifier products is largely used in
many products, such as baked goods, beverages, candies, creamy sauces, ice cream,
and mayonnaise. Some of the traditionally employed emulsifiers like carboxymethylcellulose and polysorbate-80 present pharmacological toxicity effects, promoting
some undesirable effects like irritable bowel syndrome (IBS), disruption of gut
bacteria, delayed immune responses, and obesity (Kumar et al. 2019).
A nanoemulsifier is composed of oil, water, although it is necessary for the addition of surfactant as a stabilizer (McClements 2012). Lipophilic functional foods can
be delivered using oil in water (O/W) nanoemulsion systems, where the oil droplet is
surrounded by surfactant droplets (Xiong et al. 2020). The study of rice-bran proteinbased nanoemulsion was developed by Chen et al. (2020), which showed high surface
activity, and it was used as a carrier agent of quercetin, improving bioavailability and
cell permeability of this molecule in in vitro digestion with stimulation of gastric
secretion. Duarte et al. (2020) reported the nano-emulsification of chamomile (Matricaria chamomilla) essential oil evaluating the droplet size and droplet growth. In
another study, Chen et al. (2019) evaluated the effects of self-nano-emulsions using
Sonchus oleraceus Linn extract, using surfactants, and co-surfactants in four oils
(castor oil, soybean oil, safflower oil, and sunflower oil) for the evaluation of in vitro
simulated digestion.
A. P. Ingle et al.
3.1.2 Coloring Materials
Food coloring agent is any substance that is added to some product aiming to modify
or enhance its color. Artificial colorants like Brilliant Blue FCF, Allura Red AC,
Tartrazine, and some others are used in dairy products, snacks, sweets, and some
drinks. Some of them have been banned in many countries around the world due
to carcinogenic potential, as well as asthma and chromosomal aberrations (Kumar
et al. 2019). The utilization of metal oxides as a color additive nanomaterial such as
TiO 2 is allowed since it corresponds to less than 1% by weight of food (https://www.
ecfr.gov/).
Natural pigments can be incorporated with nanoparticles and applied as colorants
in foods. Carotenoids (carotenes and xanthophylls) are a basic source of red,
orange, and yellow pigments, which present several benefits to human health, like
anti-inflammatory, antioxidant, anticancer agents, and skin protection (Jana et al.
2017). Sowani et al. (2016a, b) developed gold and silver nanoparticles from the
orange pigments produced by the actinomycete Gordonia amicalis, as De Campo
et al. (2019) also incorporated zeaxanthin nanoparticles (Zea-NP) in yogurt for the
evaluation of color, textural parameters, viscosity, and syneresis via in vitro digestion.
3.1.3 Emulsifiers
In the food processing industry, the utilization of emulsifier products is largely used in
many products, such as baked goods, beverages, candies, creamy sauces, ice cream,
and mayonnaise. Some of the traditionally employed emulsifiers like carboxymethylcellulose and polysorbate-80 present pharmacological toxicity effects, promoting
some undesirable effects like irritable bowel syndrome (IBS), disruption of gut
bacteria, delayed immune responses, and obesity (Kumar et al. 2019).
A nanoemulsifier is composed of oil, water, although it is necessary for the addition of surfactant as a stabilizer (McClements 2012). Lipophilic functional foods can
be delivered using oil in water (O/W) nanoemulsion systems, where the oil droplet is
surrounded by surfactant droplets (Xiong et al. 2020). The study of rice-bran proteinbased nanoemulsion was developed by Chen et al. (2020), which showed high surface
activity, and it was used as a carrier agent of quercetin, improving bioavailability and
cell permeability of this molecule in in vitro digestion with stimulation of gastric
secretion. Duarte et al. (2020) reported the nano-emulsification of chamomile (Matricaria chamomilla) essential oil evaluating the droplet size and droplet growth. In
another study, Chen et al. (2019) evaluated the effects of self-nano-emulsions using
Sonchus oleraceus Linn extract, using surfactants, and co-surfactants in four oils
(castor oil, soybean oil, safflower oil, and sunflower oil) for the evaluation of in vitro
simulated digestion.