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Les colorants naturels sont-ils de bons additifs alimentaires ?

Are natural food dyes good food additives?

  • Article de Synthèse
  • Nutrithérapie
  • Published:
Phytothérapie

Résumé

Parmi tous les aliments, rares sont ceux qui ne contiennent pas de colorants. Ces derniers apportent de la couleur et de l’originalité à l’aliment et le rendent plus attractif aux yeux des consommateurs. Les colorants naturels, dont la plupart sont d’origine végétale, forment une gamme très étendue de nuances (du jaune au bleu, en passant par le vert et même le noir). La chlorophylle, le lycopène et le bêtacarotène sont parmi les colorants les plus rencontrés et les plus utilisés dans les industries agroalimentaires. À des doses réglementées, les colorants naturels sont bénéfiques pour la santé. Certains de ces colorants sont connus pour leurs activités antioxydantes, antimutagènes, voire anticarcinogènes.

Abstract

Very few foods are without colouring of some kind. Colouring brings colour and originality to food, thus making it more attractive to the consumer. Natural dyes, which are mainly produced from plants, provide a wide range of different hues (from yellow to blue, green and even black). Some of the most commonly used dyes in the agrifood industries are chlorophyll, lycopene and betacarotene. Controlled doses of natural food colourings are good for the health, and some are even known to have antioxidant, antimutagenic or even anticarcinogenic properties.

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Authors and Affiliations

  1. Faculté de pharmacie de Monastir, rue Avicenne, 5000, Monastir, Tunisie

    H. Ben Mansour

  2. Institut polytechnique IP 2, Université libre, Tunis, Tunisie

    L. Latrach Tlemcani

Authors
  1. H. Ben Mansour
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  2. L. Latrach Tlemcani
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Correspondence to H. Ben Mansour.

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Ben Mansour, H., Latrach Tlemcani, L. Les colorants naturels sont-ils de bons additifs alimentaires ?. Phytothérapie 7, 202–210 (2009). https://doi.org/10.1007/s10298-009-0394-7

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  • DOI: https://doi.org/10.1007/s10298-009-0394-7

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