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Natural bio-colorant and pigments: Sources and applications in food processing

Journal of agriculture and food research, 2023-06, Vol.12, p.100628, Article 100628 [Peer Reviewed Journal]

2023 The Authors ;ISSN: 2666-1543 ;EISSN: 2666-1543 ;DOI: 10.1016/j.jafr.2023.100628

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  • Title:
    Natural bio-colorant and pigments: Sources and applications in food processing
  • Author: Singh, Tripti ; Pandey, Vinay Kumar ; Dash, Kshirod Kumar ; Zanwar, Sonal ; Singh, Rahul
  • Subjects: Antioxidant ; Micro-organism sources ; Mineral sources ; Natural colors ; Pigments ; Plant source
  • Is Part Of: Journal of agriculture and food research, 2023-06, Vol.12, p.100628, Article 100628
  • Description: The most crucial component of every food product is its color, which increases its acceptability and attractiveness. Synthetic colorants have gradually been replaced with natural-derived alternatives as a result of consumer perception and demand. Natural colors have a variety of health benefits, including antioxidant, anti-cancer, and anti-inflammatory properties. Natural colorants come from a variety of sources, including plants, microbes, animals/insects, and minerals. Many plants contain pigments, which are responsible for their natural hues. Chlorophyll (green), carotenoids (orange, yellow), anthocyanins (red, blue, purple), and flavonoids are among these pigments (red, blue, purple). Natural pigments give animals and insects their hues as well. Carotenoids are found in the feathers, scales, and fur of many birds, fish, and reptiles. Microorganisms that create pigments, such as bacteria and fungus, are also responsible for their natural hues. Carotenoids are pigments found in orange, yellow, and red that are generated by a variety of microorganisms, including bacteria and algae. Certain species of algae and cyanobacteria create phycobiliproteins, which come in red, blue, and purple hues. Certain microbes also create pigments such as riboflavin, flavins, and niacin, which provide yellow, orange, and red colors, respectively. These pigments can be used to impart natural colour to fermentation operations such as yoghurt and cheese manufacture. This review aims to outline the sources of natural colorants and their uses in the food industry, such as dietary supplements, food preservatives, and medicines with quality-controlling capabilities. [Display omitted] •Natural colourants make food look more natural and sensory appealing.•Carotenoids, chlorophyll, flavonoids, and anthocyanin pigments give natural colors.•Microorganisms, such as bacteria and fungi, produce coloring pigments.•Natural colourants are Environmental sustainable.•Natural colorants are rich in antioxidants.
  • Publisher: Elsevier B.V
  • Language: English
  • Identifier: ISSN: 2666-1543
    EISSN: 2666-1543
    DOI: 10.1016/j.jafr.2023.100628
  • Source: DOAJ Directory of Open Access Journals
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