scholarly journals Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry

LWT ◽  
2021 ◽  
pp. 112527
Author(s):  
Susmita Ghosh ◽  
Tanmay Sarkar ◽  
Arpita Das ◽  
Runu Chakraborty
Keyword(s):  
Food Industry ◽  
Plant Pigments ◽  
Natural Colorants

Colour Study in CIELAB Space on Natural Colorants from Vaccinium Vitis - Idaea Fruits

2008 ◽  
Vol 59 (10) ◽  
Author(s):  
Simona Popa ◽  
Mariana Pop ◽  
Alfa Xenia Lupea ◽  
Violeta Turcu
Keyword(s):  
Food Industry ◽  
Natural Dyes ◽  
Natural Colorants ◽  
Cielab System

It is very important for food industry to use ecological additives and adjuvants such as natural dyes extracted from plants. The paper presents a study regarding colour and colouring properties of the natural, non � toxic dye extracted from fresh fruits of cranberry (Vaccinium vitis-idaea) water extracted. Colours were measured in CIELAB system using a standard white specimen. The samples are different regarding their dye concentration. Experiments comprising more samples sets used three different illuminators. The hue, luminosity and saturation are discussed. The phenomenon of dichroism was also studied.

scholarly journals Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Biological Properties ◽  
Extraction Techniques ◽  
Naturally Occurring ◽  
Current Review ◽  
Natural Colorants ◽  
Conventional Extraction ◽  
The Stability ◽  
By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

scholarly journals Recent Insights into Anthocyanin Pigmentation, Synthesis, Trafficking, and Regulatory Mechanisms in Rice (Oryza sativa L.) Caryopsis

Biomolecules ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 394 ◽  
Author(s):  
Enerand Mackon ◽  
Guibeline Charlie Jeazet Dongho Epse Mackon ◽  
Yafei Ma ◽  
Muhammad Haneef Kashif ◽  
Niyaz Ali ◽  
...  
Keyword(s):  
Food Industry ◽  
Anthocyanin Biosynthesis ◽  
Oryza Sativa L ◽  
Anthocyanin Synthesis ◽  
Pigmented Rice ◽  
Complex Processes ◽  
Natural Colorants ◽  
Wide Range ◽  
Anthocyanin Production ◽  
And Storage

Anthocyanins are antioxidants used as natural colorants and are beneficial to human health. Anthocyanins contribute to reactive oxygen species detoxification and sustain plant growth and development under different environmental stresses. They are phenolic compounds that are broadly distributed in nature and are responsible for a wide range of attractive coloration in many plant organs. Anthocyanins are found in various parts of plants such as flowers, leaves, stems, shoots, and grains. Considering their nutritional and health attributes, anthocyanin-enriched rice or pigmented rice cultivars are a possible alternative to reduce malnutrition around the globe. Anthocyanin biosynthesis and storage in rice are complex processes in which several structural and regulatory genes are involved. In recent years, significant progress has been achieved in the molecular and genetic mechanism of anthocyanins, and their synthesis is of great interest to researchers and the scientific community. However, limited studies have reported anthocyanin synthesis, transportation, and environmental conditions that can hinder anthocyanin production in rice. Rice is a staple food around the globe, and further research on anthocyanin in rice warrants more attention. In this review, metabolic and pre-biotic activities, the underlying transportation, and storage mechanisms of anthocyanins in rice are discussed in detail. This review provides potential information for the food industry and clues for rice breeding and genetic engineering of rice.

scholarly journals New Family of Bluish Pyranoanthocyanins

2004 ◽  
Vol 2004 (5) ◽  
pp. 299-305 ◽  
Author(s):  
Nuno Mateus ◽  
Joana Oliveira ◽  
Mafalda Haettich-Motta ◽  
Victor de Freitas
Keyword(s):  
Pyruvic Acid ◽  
Food Industry ◽  
Red Wine ◽  
Acidic Ph ◽  
New Family ◽  
Naturally Occurring ◽  
Natural Colorants ◽  
Food And Beverage

The use of anthocyanins has been investigated for the preparation of food and beverage natural colorants as they seem to have nontoxic effects. In this context, vinylpyranoanthocyanins were recently found to naturally occur in ageing red wine. This new family of anthocyanin-derived pigments may be obtained directly through the reaction between anthocyanin derivatives and other compounds. Some of these newly formed pigments have been found to exhibit a bluish color at acidic pH. The formation of bluish pigment was obtained through reaction between anthocyanin-pyruvic-acid adducts and flavanols in the presence of acetaldehyde. The formation of similar bluish pigments was attempted using other different precursors. The chromatic features of this kind of pigments bring promising expectations concerning the use of these naturally occurring blue pigments in the food industry.

scholarly journals Alglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri

2021 ◽  
Vol 9 (6) ◽  
pp. 1186-1187
Author(s):  
Işıl İlter ◽  
Saniye Akyıl ◽  
Mehmet Koç ◽  
Figen Kaymak-Ertekin
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Natural Source ◽  
Natural Colorant ◽  
Natural Colorants ◽  
Synthetic Colorants ◽  
Β Carotene ◽  
Customer Demands

Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use natural colorant. Algae have recently gained importance owing to a sustainable natural source of colorant. Algae can rapidly increase their biomass compared to plants thus they produce more pigments. This review covers the subjects about the functional properties and usage areas of natural colorants obtained from algae; phycocyanin, phycoerythrin, astaxanthin, canthaxanthin, β-carotene, lutein, fucoxanthin.

scholarly journals Carotenoids as Natural Colorful Additives for the Food Industry

2021 ◽  
Author(s):  
Catarina Lourenço-Lopes ◽  
Anxo Carreira-Casais ◽  
Maria Fraga-Corral ◽  
Paula Garcia-Oliveira ◽  
Antón Soria ◽  
...  
Keyword(s):  
Shelf Life ◽  
Potential Application ◽  
Food Industry ◽  
Organoleptic Properties ◽  
Natural Sources ◽  
Natural Colorants ◽  
Synthetic Colorants ◽  
Synthetic Pigments ◽  
Derivatives Of ◽  
Pure Hydrocarbon

The application of natural colorants is increasing in the food industry because they are considered safer and healthier than some synthetic pigments. Natural colorants can improve the organoleptic properties of foodstuffs, provide additional benefits such as enhance their nutritional value and/or extend shelf-life. Plants, fungi, bacteria or algae naturally produce different natural colorants, including carotenoids. These compounds are classified into two main groups: pure hydrocarbon carotenes (α- and β-carotenes, lycopene) and oxygenated derivatives of xanthophylls (lutein, zeaxanthin, astaxanthin, fucoxanthin, cryptoxanthin, etc.). Carotenoids have been related with beneficial properties like antioxidant, antidiabetic, antitumor or antimicrobial, so they are a natural and healthy alternative to the use of synthetic colorants. Thus, it is critical to optimize their extraction, by utilizing novel and green techniques, and their stability through encapsulation processes. This chapter aims to review natural sources of carotenoids, strategies to efficiently extract and produce them and their potential application as food colorants.

scholarly journals Alglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri

2021 ◽  
Vol 9 (6) ◽  
pp. 1193-1194
Author(s):  
Işıl İlter ◽  
Saniye Akyıl ◽  
Mehmet Koç ◽  
Figen Kaymak-Ertekin
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Natural Source ◽  
Natural Colorant ◽  
Natural Colorants ◽  
Synthetic Colorants ◽  
Β Carotene ◽  
Customer Demands

Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use natural colorant. Algae have recently gained importance owing to a sustainable natural source of colorant. Algae can rapidly increase their biomass compared to plants thus they produce more pigments. This review covers the subjects about the functional properties and usage areas of natural colorants obtained from algae; phycocyanin, phycoerythrin, astaxanthin, canthaxanthin, β-carotene, lutein, fucoxanthin.

scholarly journals New insights into red plant pigments: more than just natural colorants

RSC Advances ◽  
2020 ◽  
Vol 10 (41) ◽  
pp. 24669-24682 ◽  
Author(s):  
José A. Fernández-López ◽  
Vicente Fernández-Lledó ◽  
José M. Angosto
Keyword(s):  
Plant Pigments ◽  
Red Pigments ◽  
Natural Colorants

Nature attracts us with its striking red pigments and rewards us with healthy benefits.

scholarly journals CORANTES ALIMENTÍCIOS

2002 ◽  
Vol 20 (2) ◽  
Author(s):  
PATRÍCIA BELTRÃO LESSA CONSTANT ◽  
PAULO CESAR STRINGHETA ◽  
DELCIO SANDI
Keyword(s):  
Literature Review ◽  
Functional Properties ◽  
Literature Abstract ◽  
Food Industry ◽  
Food Colorants ◽  
Advantages And Disadvantages ◽  
Industry Sector ◽  
Natural Colorants ◽  
Present Trend

A presente revisão de literatura tratou do tema corantes alimentícios, abordando a preocupação da indústria alimentícia com a aplicação de corantes e a obtenção de produtos com aparência atraente. As vantagens e desvantagens dos corantes naturais e artificiais foram apresentadas, bem como os tipos de corantes mais empregados pelas indústrias alimentícias. As antocianinas, o urucum, o carmin de cochonilha, a curcumina e as betalaínas mereceram destaque em razão da substituição gradual dos corantes artificiais pelos naturais. A notoriedade assumida pelos corantes naturais foi justificada pela tendência mundial de consumo de produtos naturais e pelas propriedades funcionais atribuídas a esses pigmentos. FOOD COLORANTS The present literature Abstract The present literature review deals with the theme food colorants, showing the concern of the food industry sector with issues related to colorant application to obtain food more attractive to the consumer. The advantages and disadvantages of natural colorants were presented, as well as the types of colorants most used in the food industry. The anthocyanins, annatto, cochineal carmin, curcumin, and betalains were chosen due to the gradual substitution of artificial colorants by natural colorants. The utilization of products made of natural ingredients is certainly the present trend worldwide. Besides, the use of natural colorants is becoming more popular, because of the functional properties presented by some pigments, as well.

scholarly journals Alglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri

2017 ◽  
Vol 5 (12) ◽  
pp. 1508
Author(s):  
Işıl Ilter ◽  
Saniye Akyıl ◽  
Mehmet Koç ◽  
Figen Kaymak-Ertekin
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Natural Source ◽  
Natural Colorant ◽  
Natural Colorants ◽  
Synthetic Colorants ◽  
Β Carotene ◽  
Customer Demands

Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use natural colorant. Algae have recently gained importance owing to a sustainable natural source of colorant. Algae can rapidly increase their biomass compared to plants thus they produce more pigments. This review covers the subjects about the functional properties and usage areas of natural colorants obtained from algae; phycocyanin, phycoerythrin, astaxanthin, canthaxanthin, β-carotene, lutein, fucoxanthin.

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