БІОТЕХНОЛОГІЧНІ ПІДХОДИ ДО ОТРИМАННЯ ПРИРОДНИХ БАРВНИКІВ ДЛЯ ВИКОРИСТАННЯ В КОСМЕТОЛОГІЧНИХ ЦІЛЯХ
Ключові слова:
natural colorants, biotechnology, cosmetics, pigments, extraction, stabilization.Анотація
The article summarizes current biotechnological approaches to obtaining natural colorants in cosmetology. Key sources include plants, microbes, and cell cultures. Advantages of natural dyes, including biocompatibility, antioxidant and anti-inflammatory properties. Prospects in decorative and care cosmetics are substantiated.
Посилання
Ghosh S., Sarkar T., Pateiro M., Lorenzo J.M., Das A.K. Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry. LWT. 2022. Vol. 153. P. 112527. https://doi.org/10.1016/j.lwt.2021.112527.
Brudzyńska P., Sionkowska A., Grisel M. Plant-Derived Colorants for Food, Cosmetic and Textile Industries: A Review. Materials. 2021. Vol. 14, No. 13. P. 3484. https://doi.org/10.3390/ma14133484.
Wijesekara T., Xu B. A critical review on the stability of natural food pigments and stabilization techniques. Food Research International. 2024. Vol. 179. P. 114011. https://doi.org/10.1016/j.foodres.2024.114011.
Sachadyn-Król M., Budziak-Wieczorek I., Jackowska I. The Visibility of Changes in the Antioxidant Compound Profiles of Strawberry and Raspberry Fruits Subjected to Different Storage Conditions Using ATR-FTIR and Chemometrics. Antioxidants. 2023. Vol. 12, No. 9. P. 1719. https://doi.org/10.3390/antiox12091719.
Sen T., Barrow C.J., Deshmukh S.K. Microbial pigments in the food industry—challenges and the way forward. Frontiers in Nutrition. 2019. Vol. 6. P. 7. https://doi.org/10.3389/fnut.2019.00007.
Rao S.R., Ravishankar G.A. Plant cell cultures: Chemical factories of secondary metabolites. Biotechnology Advances. 2002. Vol. 20. P. 101–153. https://doi.org/10.1016/S0734-9750(02)00007-1.
Delgado-Vargas F., Jiménez A.R., Paredes-López O. Natural pigments: Carotenoids, anthocyanins, and betalains—characteristics, biosynthesis, processing, and stability. Critical Reviews in Food Science and Nutrition. 2000. Vol. 40, No. 3. P. 173–289.
