Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extracts

Finding natural food coloring options from plant-based sources to substitute artificial dyes is a challenging task because often present low water-solubility, not very vibrant hues, and instability due interactions with ingredients. Chemometric approaches can be used evaluate color differences patterns resulting synthetic when applied systems. Here, the Mixture Design Principal Component Analysis (PCA) were substitution of following dyes: yolk yellow, apricot strawberry red, tartrazine by (water-soluble curcumin, yellow shade; Hibiscus sabdariffa extract, red Spirulina platensis blue/green shade), in three simulated systems (phosphate buffer, pH 6.9; yogurt, 4.0 citrate 3.0). The parameters L*, a*, b*, C* °h determined difference (?E*) resulted 11 empirical models. PCA yielded clear map for identification closely matches natural/artificial subregions. Furthermore, antioxidant capacity was OxHLIA TBARS. It possible make an assessment guide that may useful other dyes.