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

Thakur, Monika; Modi, V.K.

doi:10.1080/10408398.2022.2144997

Cited by 12 publications

(4 citation statements)

References 456 publications

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“…Bio-colorants are preferable to synthetic colors because they impart a specific color to food, textile, pharmaceutical, and cosmeceutical items but their use in the food industry is most preferred these days because they contain bio-active antioxidant nutrients that are regarded as safe for eating. The production of bio-colors by utilizing natural food waste materials is not well commercialized yet but researches have been performed on lab-scale and efforts have been done to produce natural bio-colors on commercial scale ( Thakur & Modi, 2022 ). Agro-industrial waste materials, specifically pea pods onion peels, potato skins, and mung bean husks, are utilized as substrates for carotenoid production from Rhodotorula mucilaginosa .…”

Section: Applications Of Pea Pods As Valuable Waste Productsmentioning

confidence: 99%

Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications

Fatima,

Altemimi

et al. 2024

Food Chemistry: X

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Section: Applications Of Pea Pods As Valuable Waste Productsmentioning

confidence: 99%

Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications

Fatima,

Altemimi

et al. 2024

Food Chemistry: X

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“…That said, blue spirulina (going under the brand name Blue Majik; Music, 2017), one of the blue dyes that is currently most popular, can taint the food to which it is added with an unpleasant fishy taste (Elgart, 2018). At the same time, the shelf stability of many natural food coloring agents has also proved to be a problem for the food companies (see Jespersen et al., 2004; Newsome et al., 2014; Nohynek, 2017; Thakur & Modi, 2022). 5 Taken together, therefore, the conflation between brightly colored foods and notions of artificiality in the mind of the consumer continues to influence the general public's response to the appearance of color in food.…”

Section: On the History Of Food Coloringmentioning

confidence: 99%

On the manipulation, and meaning(s), of color in food: A historical perspective

Spence

2022

Journal of Food Science

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While there has long been public concern over the use of artificial/synthetic food colors, it should be remembered that food and drink products (e.g., red wine) have been purposefully colored for millennia. This narrative historical review highlights a number of reasons that food and drink have been colored, including to capture the shopper's visual attention through to signaling the likely taste/flavor. Over the course of the last century, there has, on occasion, also been interest in the playful, or sometimes even deliberately discombobulating, use of food coloring by modernist chefs and others. The coloring (or absence of color) of food and drink can, though, sometimes also take on more of a symbolic meaning, and, in a few cases, specific food colors may acquire a signature, or branded (i.e., semantic) association. That said, with food color being associated with so many different potential “meanings,” it is an open question as to which meaning the consumer will associate with any given instance of color in food, and what role context may play in their decision. Laboratory‐based sensory science research may not necessarily successfully capture the full range of meanings that may be associated with food color in the mind of the consumer. Nevertheless, it seems likely that food color will continue to play an important role in dictating consumer behavior in the years to come, even though the visual appearance of food is increasingly being mediated via technological means, including virtual and augmented reality.

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“…Natural plant colors play an important role in the food industry in the absence of toxicity and also have several beneficial effects for consumers [9][10][11][12][13][14]. Among these plants, red beetroot pigments have also been used as a natural colorant, aroma, and antioxidant in the food industry [15][16][17][18]. In fact, red beetroot is a natural food coloring, because of its richness in red pigments such as betalains [19].…”

Section: Introductionmentioning

confidence: 99%

Betalain-Enriched Beetroots Exhibit Antiulcer and Anti-inflammatory Potentials

Saad,

Al-Shaikh,

Zouidi

et al. 2023

Journal of Food Processing and Preservation

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Introduction. Recently, plant natural food colorants have received a growing interest due to their therapeutic and preventive activities against various diseases. This study is aimed at evaluating the phytochemical composition by high-performance liquid chromatography with diode array detection (HPLC-DAD) and at evaluating the antiulcer effect of red beetroot betalains (BRB). Materials and Methods. Ethanol was used for gastric mucosa damage, ulcer, and inflammation induction in rat. Results. HPLC-DAD data revealed the existence of numerous compounds, including betanidin 5-glucoside (43.22%), isobetanidin 5-glucoside (18.47%), 2,17-bidecarboxy-neobetanin (7.07%), 2-O-glucosyl-betanin (4.03%), 17-decarboxy-betanidin (3.61%), neobetanin (3.24%), and eight other compounds whose yields were too low. In vitro as in gastric tissues in rats, BRB potentially inhibited key enzymes—relation to gastric ulceration and damage as pepsin, lipoxygenase, and hyaluronidase activities. In ethanol-induced gastric ulcer and inflammation, BRB administration at doses 200, 400, and 800 mg/kg significantly ( p ≤ 0.05 ) decreases the ulcer areas (UA) and index (UI); increases the curative index (CI) by 78.1, 78.4, and 78%, respectively; and ameliorates the pathological damage induced by ethanol. In addition, BRB administration to rat gastric ulcer rats prevented significantly ( p ≤ 0.05 ) the decrease of gastric mucus (GM) content (by 116%) and reduced the stress oxidant, evidenced by a significant ( p ≤ 0.05 ) decrease of gastric mucosa thiobarbituric acid reactive species (TBARS) (by 28%) and mucus juice pepsin by 56%. Conclusion. Taken together, BRB exerted potential therapeutic efficacy for gastric ulceration.

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

Cited by 12 publications

References 456 publications

Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications

Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications

On the manipulation, and meaning(s), of color in food: A historical perspective

Betalain-Enriched Beetroots Exhibit Antiulcer and Anti-inflammatory Potentials

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