Safety concerns in the food industry have increased the
demand
for natural food colorants. However, the application ranges of natural
blue colorants are insufficient because they are scarce in nature,
and the currently available natural blue dyes are limited to water-soluble
products. In this study, we investigated a fat-soluble azulene derivative
isolated from the mushroom Lactarius indigo as a potential candidate for a natural blue colorant. We developed
its first total synthesis, where the azulene skeleton was constructed
from a pyridine derivative and an ethynyl group was converted into
an isopropenyl group using zirconium complexes. Moreover, nanoparticles
of the azulene derivative were prepared via reprecipitation
method, and their colorant ability was investigated in aqueous solutions.
The new candidate food colorant exhibited a deep-blue color in an
organic solvent and aqueous dispersion.