Could fruits be a reliable source of food colorants? Pros and cons of these natural additives

Abstract

Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.

Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties

“…In the specific case of fruit processing, the peels and seeds are converted into by-products with non-commercial value, however, in most cases, these by-products contain higher amounts of phenolic compounds than the fruit pulp [ 3 ]. In fact, by-products in red-purple-colored fruits have been described as having higher amounts of anthocyanin compounds, which validates the hypothesis of its exploitation for the recovery of these molecules, for later application as coloring agent [ 4 ].…”

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

“…Furthermore, a natural additive displayed antibacterial action against Staphylococcus aureus, coliforms, and mesophyll bacteria and also inhibited the growth of moulds and yeasts [ 113 ]. Polyphenols, especially anthocyanins, are being used by the food industry as a colouring additive, under the additive-number E163 [ 114 ]. Anthocyanins isolated from flowers and berries residues have provided stable red-purple colour when employed as natural colourants in different food matrices [ 114 , 115 ].…”

“…Polyphenols, especially anthocyanins, are being used by the food industry as a colouring additive, under the additive-number E163 [ 114 ]. Anthocyanins isolated from flowers and berries residues have provided stable red-purple colour when employed as natural colourants in different food matrices [ 114 , 115 ]. Moreover, anthocyanin increased antioxidant activity and decreased microbiological degradation in fresh sausage [ 115 ].…”

Rediscovering the Contributions of Forests and Trees to Transition Global Food Systems

“…Natural ingredients of plant origin, which are much better accepted, or perceived as adding value, by critical and increasingly well-informed consumers, are of particular interest to a progressive food industry [44,57]. For example, natural colorants derived from fruits, such as anthocyanins, betalains, carotenoids, and chlorophylls possess bioactive properties in addition to their coloring ability [132]. In contrast, synthetic additives are sometimes suspected of causing allergic reactions or triggering ADHD syndrome in children [133].…”