{"title":"食品和饮料中的蓝色--社会文化、经济和环境影响综述","authors":"Agnieszka Szmagara","doi":"10.3390/su16188142","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":22183,"journal":{"name":"Sustainability","volume":"31 1","pages":""},"PeriodicalIF":3.3000,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Blue in Food and Beverages—A Review of Socio-Cultural, Economic, and Environmental Implications\",\"authors\":\"Agnieszka Szmagara\",\"doi\":\"10.3390/su16188142\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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.\",\"PeriodicalId\":22183,\"journal\":{\"name\":\"Sustainability\",\"volume\":\"31 1\",\"pages\":\"\"},\"PeriodicalIF\":3.3000,\"publicationDate\":\"2024-09-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sustainability\",\"FirstCategoryId\":\"93\",\"ListUrlMain\":\"https://doi.org/10.3390/su16188142\",\"RegionNum\":3,\"RegionCategory\":\"环境科学与生态学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"ENVIRONMENTAL SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sustainability","FirstCategoryId":"93","ListUrlMain":"https://doi.org/10.3390/su16188142","RegionNum":3,"RegionCategory":"环境科学与生态学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}
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.
期刊介绍:
Sustainability (ISSN 2071-1050) is an international and cross-disciplinary scholarly, open access journal of environmental, cultural, economic and social sustainability of human beings, which provides an advanced forum for studies related to sustainability and sustainable development. It publishes reviews, regular research papers, communications and short notes, and there is no restriction on the length of the papers. Our aim is to encourage scientists to publish their experimental and theoretical research relating to natural sciences, social sciences and humanities in as much detail as possible in order to promote scientific predictions and impact assessments of global change and development. Full experimental and methodical details must be provided so that the results can be reproduced.