Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as colorants in food products

Nabi, Brera Ghulam; Mukhtar, Kinza; Ahmed, Waqar; Manzoor, Muhammad Faisal; Ranjha, Muhammad Modassar Ali Nawaz; Kieliszek, Marek; Aadil, Rana Muhammad

doi:10.1016/j.fbio.2023.102403

Cited by 83 publications

(42 citation statements)

References 96 publications

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“…Insects such as ladybugs and cochineal bugs are also a source of edible pigments like carminic acid (Renita et al ., 2023; Shen et al ., 2023; Singh et al ., 2023). Amongst the sources of natural pigments, pigments of plant origin are mostly preferred because of their abundance, easy‐accessibility, non‐toxicity, safety, and good pH‐responsivity (Aguirre‐Joya et al ., 2020; Zheng et al ., 2022; Nabi et al ., 2023). They can be stored in the plant roots, leaves, stems, fruits and flowers (dos Santos & Bicas, 2021; Li et al ., 2021; Shao et al ., 2021; Ghosh et al ., 2022; Hamidin et al ., 2022; Nabi et al ., 2023).…”

Section: Sources Of Natural Pigmentsmentioning

confidence: 99%

“…Amongst the sources of natural pigments, pigments of plant origin are mostly preferred because of their abundance, easy‐accessibility, non‐toxicity, safety, and good pH‐responsivity (Aguirre‐Joya et al ., 2020; Zheng et al ., 2022; Nabi et al ., 2023). They can be stored in the plant roots, leaves, stems, fruits and flowers (dos Santos & Bicas, 2021; Li et al ., 2021; Shao et al ., 2021; Ghosh et al ., 2022; Hamidin et al ., 2022; Nabi et al ., 2023). Plant pigments are broadly categorised based on their chemical structure as shown in Table 1.…”

Section: Sources Of Natural Pigmentsmentioning

confidence: 99%

“…Chlorophyll can be further categorised into five major classes which are a, b, c, d, e and f (Ghosh et al ., 2022). However, two classes of chlorophyll; chlorophyll a and chlorophyll b are present in higher plants, while chlorophyll c, d and e are found in cyanobacteria and algae (Nabi et al ., 2023; Singh et al ., 2023). Chlorophyll can change colour easily due to the variation of external factors such as temperature and pH.…”

Section: Classification Of Pigments From Plantsmentioning

confidence: 99%

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Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities

Ndwandwe,

Malinga,

Kayitesi

et al. 2024

Int J of Food Sci Tech

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SummaryRecently, the assimilation of pH‐sensitive natural pigments into biopolymers has shown promising prospects for pH‐reactive based smart packaging material. Unlike synthetic pigments, which have potential safety problems due to migration, natural pigments have negligible toxicity levels both to humans and the environment and some even possess nutritional and pharmacological properties. To complement the advantages of natural pigments, natural biopolymers have proven to be ideal candidates for the development of smart packaging because of their biocompatibility, availability, biodegradability, stability, minimum toxicity and good film‐forming capability. Smart packaging gives consumers real‐time signals on the quality of packaged food via food deterioration indicators like pH alteration. This review will consider the recent progress in the development of pH‐responsive smart packaging based on natural pH‐sensitive pigments and natural biopolymers from 2013 to the present. It will further discuss the challenges and opportunities of colorimetric smart packaging.

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Section: Sources Of Natural Pigmentsmentioning

confidence: 99%

Section: Sources Of Natural Pigmentsmentioning

confidence: 99%

Section: Classification Of Pigments From Plantsmentioning

confidence: 99%

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Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities

Ndwandwe,

Malinga,

Kayitesi

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…Whereas chlorophyllin, marketed as “E140ii”, is obtained through the saponification of chlorophylls and has a stable color [ 17 ]. The application of chlorophyll, if obtained from edible plants, grass, and nettles, is allowed in Europe [ 67 ].…”

Section: Application Of Recovered Chlorophylls In Functional Foodsmentioning

confidence: 99%

“…By replacing the central magnesium in the structure of chlorophylls with copper, a semi-synthetic colorant called chlorophyllin can be synthesized, which has a stable color and is water-soluble. This pigment could be commercially used in the food industry as a stable green coloring agent [ 67 ]. Paskeviciute et al (2019) used chlorophyllin to reduce the microbial load in basil.…”

Section: Application Of Recovered Chlorophylls In Functional Foodsmentioning

confidence: 99%

Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review

Ebrahimi

Shokramraji²,

Mihaylova

et al. 2023

Plants

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Chlorophylls are a group of naturally occurring pigments that are responsible for the green color in plants. This pigment group could have numerous health benefits due to its high antioxidant activity, including anti-inflammatory, anti-cancer, and anti-obesity properties. Many food by-products contain a high level of chlorophyll content. These by-products are discarded and considered environmental pollutants if not used as a source of bioactive compounds. The recovery of chlorophylls from food by-products is an interesting approach for increasing the sustainability of food production. This paper provides insight into the properties of chlorophylls and the effect of different treatments on their stability, and then reviews the latest research on the extraction of chlorophylls from a sustainable perspective.

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Algal pigments: Therapeutic potential and food applications

Saddiqa,

Faisal,

Akram

et al. 2024

Food Science & Nutrition

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Algae‐derived natural compounds have shown significant potential in treating various health conditions, including cancer, obesity, diabetes, and inflammation. Recent advancements in nanotechnology have enabled the development of precise drug delivery systems and diagnostic tools utilizing these compounds. Central to this innovation are the vibrant pigments found in algae chlorophylls, carotenoids, and phycobiliproteins which not only impart color but also possess notable nutritional, medicinal, and antioxidant properties. These pigments are extensively used in supplements and the food industry for their health benefits. Emerging research highlights the role of algal pigments in promoting gut health by modulating gut microbiota. This review comprehensively examines the therapeutic benefits of algae, recent progress in algal‐derived nanoparticle technology, and the synergistic effects of algae and their pigments on gut health. Novel insights and recent data underscore the transformative potential of algal compounds in modern medicine and nutrition.

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Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as colorants in food products

Cited by 83 publications

References 96 publications

Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities

Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities

Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review

Algal pigments: Therapeutic potential and food applications

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