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Biocolorants in food: Sources, extraction, applications and future prospects.

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Title: Biocolorants in food: Sources, extraction, applications and future prospects.
Authors: Thakur, Monika1 (AUTHOR) mthakur1@amity.edu, Modi, V. K.1 (AUTHOR)
Source: Critical Reviews in Food Science & Nutrition. 2024, Vol. 64 Issue 14, p4674-4713. 40p.
Subjects: Food color, Artificial foods, Natural resources, Food industry, Quality control
Abstract: Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed. [ABSTRACT FROM AUTHOR]
Copyright of Critical Reviews in Food Science & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: Biocolorants in food: Sources, extraction, applications and future prospects.
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  Data: <searchLink fieldCode="AR" term="%22Thakur%2C+Monika%22">Thakur, Monika</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> mthakur1@amity.edu</i><br /><searchLink fieldCode="AR" term="%22Modi%2C+V%2E+K%2E%22">Modi, V. K.</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Critical+Reviews+in+Food+Science+%26+Nutrition%22">Critical Reviews in Food Science & Nutrition</searchLink>. 2024, Vol. 64 Issue 14, p4674-4713. 40p.
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  Data: <searchLink fieldCode="DE" term="%22Food+color%22">Food color</searchLink><br /><searchLink fieldCode="DE" term="%22Artificial+foods%22">Artificial foods</searchLink><br /><searchLink fieldCode="DE" term="%22Natural+resources%22">Natural resources</searchLink><br /><searchLink fieldCode="DE" term="%22Food+industry%22">Food industry</searchLink><br /><searchLink fieldCode="DE" term="%22Quality+control%22">Quality control</searchLink>
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  Label: Abstract
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  Data: Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
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  Data: <i>Copyright of Critical Reviews in Food Science & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Text: English
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        Type: general
      – SubjectFull: Artificial foods
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      – SubjectFull: Natural resources
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              Text: 2024
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