Color is one of the most important characteristics of foods. It includes visual signals for flavor identification and taste thresholds. Furthermore, color plays significant roles in consumer satisfaction of foods (Hutchings, 2021). Legally permitted pigments are divided into two major categories of natural and synthetic.Natural colors include beneficial and therapeutic characteristics.Use of natural colors is one of the current marketing trends because of consumer's concerns about the safety of artificial food dyes, facilitated by possible health benefits of the natural pigments (Rodriguez-Amaya, 2016). However, natural pigments show more sensitivity and instability when exposed to environmental factors such as high temperature, oxidation, and pH than artificial
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