Plant Pigments as Colorants in Foodstuff: A Review Article (original) (raw)
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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.
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.
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Prior to the synthesis of dyes from by-products of the petrochemical industry all colour was derived from natural sources, including plants. As the awareness of the need to preserve our natural resources increases and attitudes change towards achieving this, interest is growing in finding renewable resources, which can be used as alternatives. Recent work, to discover whether it is possible to use plants as commercially viable sources of dyes has highlighted a significant resource, which would benefit both industrial production and consumer choice. However, because of the multiplicity of products available, customer expectation is very high. This means that in order to satisfy this demand for high quality and choice, the plants in question must be studied more closely to allow breeding of useful lines and improved economic returns.
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Consumer expectations toward food products are changing due to the development of the food industry and new technologies. The growing knowledge in the field of health impact of natural and artificial colorants added to food results in an awaking interest of natural dyes among researchers, producers and consumers. Food colour plays a fundamental role in identifying the quality of food, so it is associated with the sensory quality of food products. In this paper the different types of colorants, their production methods and the evolution of these methods were characterized.
Technological Applications of Natural Colorants in Food Systems: A Review
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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.
The worldwide demand for natural dyes is nowadays of great interest due to the increased awareness on therapeutic potential and wide range of industrial applications such as in engineering, food, textile, medical and agricultural industries. These environment friendly bioresourse materials produced from non-food crops have revolutionized all industrial sectors especially pharmaceutical and textile industries. Natural dyes are derived from naturally occurring sources such as plants, insects, and minerals without or with least chemical processing. Although, plant based natural dyes are known since time immemorial for dyeing as well as medicinal properties, the structures and protective properties of natural dyes have been recognized only in the recent past. The present review, describes the detailed information about basic chemistry of the major pigments, their medicinal importance and textile applications of naturally occurring dye yielding plants, which are helpful for further development of pharmaceutical formulations and development of value added textile materials. Comparative environmental impact analysis is presented, highlighting the ecofriendliness of natural dyes and adverse ecological concerns of presently used synthetic colorants.
Food Coloring: The Natural Way
Color is a measure of quality and nutrient content of foods. The objective of adding color to foods is to make them appealing, augment the loss of color during processing, to improve the quality and also to influence the consumer to buy a product. At present, the demand for natural dyes is increasing worldwide due to the increased awareness on therapeutic and medicinal properties and their benefits among public and also because of the recognized profound toxicity of synthetic colors. Natural dyes are those derived from naturally occurring sources such as plants, insects, animals and minerals. Among all the natural dyes, plant-based pigments have medicinal values so are mostly preferred. Today the food industry and color suppliers are however constantly motivated to work towards the improvement of the technical and physical properties of the color preparations. Development of cost-effective, viable technology for the preparation of a food color and its application in foods is a challenge and the need of the day. This review article covers recent developments in technological advances of food colors with respect to natural color application and stability in foods compared to synthetic colors and the detail basic chemical information about of the major pigments.
Dyes and pigments used in foods: an integrative literature review
Research, Society and Development, 2021
The food colors are, in many countries, widely used to give food increased visual sensory quality, aiming, thus, the growth of the consumer market. Aware of this, the present work aimed to reevaluate the general properties of synthetic food dyes and natural pigments, the latter being generally used to replace the former. Then, the current analysis was based on the search for the strategy, selection of articles (with inclusion and exclusion criteria), eligibility, and data extraction. Thus, it was observed in studies that synthetic food dyes may cause several harmful effects to human health, among them, genetic damage and carcinogenicity. On the other hand, the use of natural pigments as an alternative to replace food dyes has been increasingly present in studies, presenting qualities that, previously, were not known, as is the case of anthocyanins, which have important physiological and ecological functions. It is also important to point out that the use of natural pigments goes bey...