Biocolorants and its implications in Health and Food Industry -A Review (original) (raw)
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Biotechnological potential of natural food grade biocolorants
2008
Color becomes the most sensitive part of any commodity not only for its appeal but also it enhances consumer acceptability. In addition, the color of a food substance is important to indicate its freshness and safety that are also indices of good aesthetic and sensorial values. For natural color and additives, adherence to the norms of biosafety protocol, are limited. The demand for natural source of such compounds is increasing day by day because of awareness of positive health benefit out of natural compounds. It therefore, necessitates looking into natural sources of food grade colorants and their use potentials. It is found more justified to use the term biocolorant instead of biopigment. Since pigments are mostly water insoluble with exceptions of certain pigments of biological origin. This article includes the advancements of process development and other biotechnological aspects of natural food grade colorants.
Plant Pigments as Colorants in Foodstuff: A Review Article
International Journal for Research in Applied Science & Engineering Technology (IJRASET), 2023
Plant derived-colors are important in human life because they are safe and eco-friendly in nature. Coloured complexes that are applied to fibre, paper, food, cosmetics, hair, etc. to give colors. These can be extracted from the roots, fruits, bark, leaves, flowers, etc. Synthetic colorants have been quizzed in the past years for their safekeeping, leading to a decline in the number of permitted colorants. Hence, interest in natural colorants has suggestively amplified as a significance to both legislative action and consumer awareness for the use of synthetic extracts in the foods. This review article deals with the information on the dyeyielding plants.
Technological Applications of Natural Colorants in Food Systems: A Review
Foods
Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.
Trends in Food Science & Technology, 2016
Background: Worldwide consumers seek most delightful and appealing foodstuffs, at the same time they require safer, more nutritious and healthier products. Color is one of the most important organoleptic attributes that directly affects consumers' acceptance and food selection. Scope and approach: The present report aims to provide an extensive approach to the field of food (natural/synthetic) colorants, namely those who are currently allowed with established acceptable daily intake (ADI). It also describes the biotechnological and industrial techniques that have been used to optimize food attractiveness, shelf life and color stability, as well as the general trends and future perspectives of food science and technology in the topic of food colorants. Key findings and conclusions: Synthetic food colorants were largely used, but have been progressively substituted by those obtained from natural origins. Numerous side effects and toxicity, at both medium and long-terms, allergic reactions, behavioral and neurocognitive effects have been related with their use. Otherwise, naturally-derived food colorants seem to provide high quality, efficiency and organoleptic properties, and also play a contributive role as health promoters. Anthocyanins, carotenoids, phenolic compounds, beet derivatives, annatto and some curcuminoids are among the most commonly used, while strict regulatory practices have been applied looking for food quality assurance.
Plant Natural Pigment Colorants-Health Benefits: Toxicity of Synthetic or Artificial Food Colorants
International Journal of Innovation Scientific Research and Review, 2022
This literature review paper highlights about health benefits of plant natural pigment colorants and toxicity of synthetic or artificial food colorants. Fruits and vegetables are colourful pigment-containing food sources. Natural food colours or biological pigments originate from a wide range of sources like vegetables, fruits, plants, minerals and other edible natural sources. These natural pigments are essential secondary metabolites, which play multiple roles in the whole life cycle of plants and are characterized by powerful medicinal properties. Owing to their nutritional benefits and phytochemicals, they are considered as functional food ingredients, capable of providing additional health benefits, like prevention or delaying onset of chronic diseases, as well as meeting basic nutritional requirements. Colour additives are widely used by the food industry to enhance the appearance, as well as the nutritional properties of a food product. Synthetic colours are added to foods to replace natural colour lost during processing to reduce batch-to-batch variation and to produce products with consumer appeal where no natural colour exists. However, some of these substances may pose a potential risk to human health, especially if they are consumed excessively and are regulated. Synthetic colorants become toxic after prolonged use, causing health problems such as indigestion, anemia and allergic reactions as asthma and urticaria, pathological lesions in the brain, kidney, spleen and liver, tumours and cancer paralysis, mental retardation, abnormalities in offsprings, growth retardation, carcinogenic effect and eye defects resulting in blindness.
Assessment of the Health implications of Synthetic and Natural Food Colourants – A Critical Review
Pharmaceutical and Biosciences Journal, 2016
Several types of dyes are available in the market as colouring agents to food commodities. Some commonly used synthetic food dyes include: brilliant blue, indigo carmine, citrus red, fast green, erythrosine, allura red, tartrazine and sunset yellow. The main food biocolorants are carotenoids, flavanoids, anthocyanidins, chlorophyll, betalain and crocin. There has been a rising concern over the health implications of the use of food dyes in human diets. How safe are these food colourants? This has led to a lot of studies, both by individual researchers, corporate organization-sponsored and even government-sponsored researches, to authenticate the benefits or risks associated with the use of food colourants (synthetic and natural). This review critically evaluated scientific researches from various published journal articles and reports, with a view of clarifying the health implications of using these food dyes. Various studies have shown that synthetic food colourants have considerab...
Plant Natural Pigment Colorants-Health Benefits: Toxicity Of Synthetic OR Artificial Food Colarants
International Journal of Innovation Scientific Research and Review, 2022
This literature review paper highlights about health benefits of plant natural pigment colorants and toxicity of synthetic or artificial food colorants. Fruits and vegetables are colourful pigment-containing food sources. Natural food colours or biological pigments originate from a wide range of sources like vegetables, fruits, plants, minerals and other edible natural sources. These natural pigments are essential secondary metabolites, which play multiple roles in the whole life cycle of plants and are characterized by powerful medicinal properties. Owing to their nutritional benefits and phytochemicals, they are considered as functional food ingredients, capable of providing additional health benefits, like prevention or delaying onset of chronic diseases, as well as meeting basic nutritional requirements. Colour additives are widely used by the food industry to enhance the appearance, as well as the nutritional properties of a food product. Synthetic colours are added to foods to replace natural colour lost during processing to reduce batch-to-batch variation and to produce products with consumer appeal where no natural colour exists. However, some of these substances may pose a potential risk to human health, especially if they are consumed excessively and are regulated. Synthetic colorants become toxic after prolonged use, causing health problems such as indigestion, anemia and allergic reactions as asthma and urticaria, pathological lesions in the brain, kidney, spleen and liver, tumours and cancer paralysis, mental retardation, abnormalities in offsprings, growth retardation, carcinogenic effect and eye defects resulting in blindness.
Natural Plant Pigments and Derivatives in Functional Foods Developments
Eurasian Journal of Food Science and Technology, 2021
Food colour contributes to food acceptability. Hitherto, colours for foods are obtained from artificial sources or chemicals. However, there is a gradual shift in sourcing food colouring materials from artificial sources to natural pigments. This was meant to utilize functional properties in natural pigments such as bioactive activities, anticancer potentials, production of vitamin A, and so on in addition to enhancing consumers' acceptability. Some of the functional compounds in natural pigments are polyphenols, antocyanins, chlophyll a & b, carotenoids, betalains, and so on. These compounds possess potent antioxidants, antidiabetics, vasoprotective, anti-inflammatory, anti-cancer, chemoprotective and antineoplastic properties. Carotenes serve as precursor of vitamin A. Isolation and utilization of natural pigments will prevent side effects notable in artificial colouring agents in addition to reducing the prevalence of some diseases like diabetics, cancer and cardiovascular disease. The functionalities of these natural compounds in foods promotes health of the consumers.
Food colorants: their past, present and future
Coloration Technology
Whether we are purchasing fresh vegetables from a market stall, ready meals from the supermarket, eating at home or in five-star restaurant, we use colour to tell us what to expect, in terms of taste, nutrition and safety. This review considers the techniques that have, over the years, been employed to modify the colour of our food, and the interactions of these techniques with questions of safety and nutrition. The demand for brightly coloured food resulted in the incorporation of some questionable inorganic and organic chemistry being used in our food. A limited number of synthetic dyes are still used in our food today, but health concerns and the general consumer-driven demand to move to "natural" colorants has brought about a shift-change in the way we colour food. On supermarket shelves the proliferation of products with labels that make a virtue of "No artificial colours" suggests that the future of the azo dyes and their various chemical cousins is strictly limited. Nature makes an abundance of colours and many of these are extracted and used as natural food colorants, however, they are subject to application limitations and stability problems. Significant research is ongoing by academia and industry into methods to stabilise and expand the application possibilities for the various approved natural food colorants, but most developments that the food colour manufacturers boast about nowadays are enhanced vehicles for delivering established natural pigments into food products.
International Journal of Chemical Engineering and Applications, 2017
The human perception on food is closely associated with its color. Since the standard manufacturing procedure often causes partial even total degradation of natural pigments, resulting in color fading, the addition of colorants becomes necessary. Natural colorant, produced from plants or animals, has health promoting effects, better safety, and need not any specific toxicity evaluation. However, the extraction method will be crucial in determining the properties of this biocolorant. In the present study, red biocolorant was prepared from selected local plants i.e., red spinach, red cabbage, beetroot, and dragon fruit, through physical extraction in order to avoid the using of organic solvents. Then, we applied the encapsulation technique and evaluated its coloring and antioxidant properties, as well as its stability against thermal treatment. The results showed that the encapsulated biocolorant of red spinach and beetroot exhibited red hue at pH range 2-11, whereas those of red cabbage and dragon fruit indicated color alteration at different pH. The prominent red hue intensity was found at pH 4 for encapsulated beetroot extract, which endured up to 10 days at aqueous buffered solution when stored in the dark at 20 0 C. In addition, it underwent merely low degradation (∼30%) during incubation at 60 0 C for 30 minutes. The antioxidant activity of encapsulated biocolorant of beetroot was comparable to that of red cabbage, being higher than the others.