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

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

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v5i12.1508-1515.1281 ◽

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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Carotenoids as Natural Colorful Additives for the Food Industry

10.5772/intechopen.101208 ◽

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.

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CORANTES ALIMENTÍCIOS

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v20i2.1248 ◽

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.

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

Revista de Chimie ◽

10.37358/rc.08.10.1989 ◽

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.

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

Molecules ◽

10.3390/molecules26092632 ◽

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.

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Preliminary Examination of the Toxicity of Spalting Fungal Pigments: A Comparison between Extraction Methods

Journal of Fungi ◽

10.3390/jof7020155 ◽

2021 ◽

Vol 7 (2) ◽

pp. 155

Author(s):

Badria H. Almurshidi ◽

R.C. Van Court ◽

Sarath M. Vega Gutierrez ◽

Stacey Harper ◽

Bryan Harper ◽

...

Keyword(s):

Extraction Methods ◽

Green Energy ◽

Future Research ◽

Green Technologies ◽

Preliminary Examination ◽

Significant Toxicity ◽

Natural Colorants ◽

Industrial Adoption ◽

Synthetic Colorants ◽

Fungal Pigments

Spalting fungal pigments have shown potential in technologies ranging from green energy generation to natural colorants. However, their unknown toxicity has been a barrier to industrial adoption. In order to gain an understanding of the safety of the pigments, zebrafish embryos were exposed to multiple forms of liquid media and solvent-extracted pigments with concentrations of purified pigment ranging from 0 to 50 mM from Chlorociboria aeruginosa, Chlorociboria aeruginascens, and Scytalidium cuboideum. Purified xylindein from Chlorociboria sp. did not show toxicity at any tested concentration, while the red pigment dramada from S. cuboideum was only associated with significant toxicity above 23.2 uM. However, liquid cultures and pigment extracted into dichloromethane (DCM) showed toxicity, suggesting the co-production of bioactive secondary metabolites. Future research on purification and the bioavailability of the red dramada pigment will be important to identify appropriate use; however, purified forms of the blue-green pigment xylindein are likely safe for use across industries. This opens the door to the adoption of green technologies based on these pigments, with potential to replace synthetic colorants and less stable natural pigments.

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

Biomolecules ◽

10.3390/biom11030394 ◽

2021 ◽

Vol 11 (3) ◽

pp. 394 ◽

Cited By ~ 1

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.

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The Effects of Wheat Flour and Barley Flour on the Quality and Properties of Biscuits Colored with Synthetic and Natural Colorants

Notulae Scientia Biologicae ◽

10.15835/nsb11110408 ◽

2019 ◽

Vol 11 (1) ◽

pp. 30-38

Author(s):

Hossam S. EL-BELTAGI ◽

Abeer A. AMER ◽

Rehab F. M. ALI ◽

Somia M. MOUSA ◽

Emam ABDEL-RAHIM

Keyword(s):

Wheat Flour ◽

Nutritional Value ◽

Volume Density ◽

Quality Characteristics ◽

Physical Analysis ◽

Barley Flour ◽

Natural Colorants ◽

Therapeutic Needs ◽

Potassium Magnesium ◽

Β Carotene

Biscuit is one of the most popular processed ready to eat snacks that have possesses several attractive features including wide consumer base, relatively less expensive, more convenient with long shelf-life and have ability to serve as vehicles for important nutrients. It’s usually available in different sizes, tastes and shapes. It can also be enriched or fortified with other ingredients in order to meet specific nutritional or therapeutic needs of consumers. In recent years, numerous studies have shown the potential of utilizing natural plant such as green leafy vegetable in cookies and biscuit production; the potential of amaranthus leaves used as a source of iron and β-carotene inpakora, vada, namakpal, kurmure, biscuit and cake. The present research was carried out to throw the light on the effect of wheat flour and barley flour with natural and synthetic colors to improve chemical composition, the nutritional value and quality characteristics of producing biscuits. The results indicate that that treatment 100% barley flour 72% with turmeric and cocoa as a natural colors recorded a significant increase in the content of protein, ash, minerals such as iron, zinc, potassium, magnesium and some physical analysis like weight, volume, density as well as sensory evaluation. As compared with wheat flour 72% and synthetic color tartrazine ADI 7.5 mg/kg.bw and chocolate brown ADI 0.15 mg/kg.bw. In conclusion, results showed that barley flour improved nutritional quality, physical characteristics and sensory characteristics of produce biscuit with mixture natural and natural color.

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Poly(vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products

Polymers ◽

10.3390/polym12030532 ◽

2020 ◽

Vol 12 (3) ◽

pp. 532 ◽

Cited By ~ 7

Author(s):

Laura Mitrea ◽

Lavinia-Florina Călinoiu ◽

Gheorghe-Adrian Martău ◽

Katalin Szabo ◽

Bernadette-Emoke Teleky ◽

...

Keyword(s):

Vinyl Alcohol ◽

Flow Behavior ◽

Poly Vinyl Alcohol ◽

Mechanical Resistance ◽

Physicochemical Features ◽

Synthetic Colorants ◽

Coloring Agents ◽

Orange Color ◽

By Products ◽

Β Carotene

In the current work the physicochemical features of poly(vinyl alcohol) (PVOH) biofilms, enriched with eco-friendly polyols and with carotenoid-rich extracts, were investigated. The polyols, such as glycerol (Gly), 1,3-propanediol (PDO), and 2,3-butanediol (BDO) were used as plasticizers and the tomato-based pigments (TP) as coloring agents. The outcomes showed that β-carotene was the major carotenoid in the TP (1.605 mg β-carotene/100 DW), which imprinted the orange color to the biofilms. The flow behavior indicated that with the increase of shear rate the viscosity of biofilm solutions also increased until 50 s−1, reaching values at 37 °C of approximately 9 ± 0.5 mPa·s for PVOH, and for PVOH+TP, 14 ± 0.5 mPa·s in combination with Gly, PDO, and BDO. The weight, thickness, and density of samples increased with the addition of polyols and TP. Biofilms with TP had lower transparency values compared with control biofilms (without vegetal pigments). The presence of BDO, especially, but also of PDO and glycerol in biofilms created strong bonds within the PVOH matrix by increasing their mechanical resistance. The novelty of the present approach relies on the replacement of synthetic colorants with natural pigments derived from agro-industrial by-products, and the use of a combination of biodegradable polymers and polyols, as an integrated solution for packaging application in the bioplastic industry.

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