食品和饮料中的蓝色--社会文化、经济和环境影响综述

IF 4.3 3区 材料科学 Q1 ENGINEERING, ELECTRICAL & ELECTRONIC
Agnieszka Szmagara
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引用次数: 0

摘要

本综述涉及蓝色食品和蓝色着色剂、蓝色食品和饮料消费的社会文化方面、对人类健康的影响、对环境的影响以及经济方面的跨学科方法。与食品有关的蓝色不仅是为了提高视觉吸引力,当食品的颜色不鼓励进食时,添加的食用色素通常是有限的。这也是与食物有关的丰富而复杂的社会学方面,即不仅是食物本身,还包括背景、餐具和光线,这取决于我们是想鼓励--增加消费,还是不鼓励--例如,为了饮食目的而减少食物的食用量。此外,还提到了消费和处理合成染料的负面影响以及天然染料对健康的促进作用,并讨论了采购天然染料的经济和环境问题。食品工业使用蓝色染料不仅是为了消费,也是为了控制食品质量,利用这种化合物随 pH 值变化而变色的特性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Blue in Food and Beverages—A Review of Socio-Cultural, Economic, and Environmental Implications
The presented review concerns the cross-disciplinary approaches to the subject of blue food and blue colourants, the socio-cultural aspects of blue food and beverage consumption, human health effects, environmental impact, and economic aspects. Blue colour in relation to food is not only about improving visual appeal, to which the addition of food colouring is usually limited when the food is coloured in some way that does not encourage eating. It is also the rich and complex sociological side related to food, that is, not only the food itself but also the background, dishware, and light, depending on whether we want to encourage—to increase consumption—or discourage—to, for example, reduce the amount of food eaten for dietary purposes. The negative side of consuming and disposing of synthetic dyes and the health-promoting aspects of natural dyes are also mentioned, with the economic and environmental aspects of sourcing natural dyes being discussed. The food industry uses blue dyes not only for consumption, but also for food quality control, taking advantage of the pH-dependent colour change properties of the compound.
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来源期刊
CiteScore
7.20
自引率
4.30%
发文量
567
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