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

作　　者：Brera Ghulam Nabi Kinza Mukhtar Waqar Ahmed Muhammad Faisal Manzoor Muhammad Modassar Ali Nawaz Ranjha Marek Kieliszek Zuhaib F.Bhat Rana Muhammad Aadil 

机构地区：[1]National Institute of Food Science and Technology,University of Agriculture,Faisalabad,38000,Pakistan [2]Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing,Foshan University,Foshan,China [3]Institute of Food Science and Nutrition,University of Sargodha,40100,Sargodha,Pakistan [4]Department of Food Biotechnology and Microbiology,Institute of Food Sciences,Warsaw University of Life Sciences-SGGW,Nowoursynowska 159 C,02-776,Warsaw,Poland [5]Division of Livestock Products Technology,SKUAST-J,India

出　　处：《Food Bioscience》2023年第2期66-78,共13页食品生物科学（英文）

摘　　要：Natural pigments are widely utilized as food additives nowadays to impart color or improve the taste of the food products.These pigments are significant food compounds used in the food industry due to their diverse nutritional and functional attributes.Color is the essential part of any food as it affects the consumer acceptability of the products.Recently consumer interest has shifted towards natural pigments as food colorants due to their high safety margins.Food industries prefer the use of natural pigments for foods and drinks owing to the harmful and undesirable effects of artificial pigments.These pigments include betalains-betaxanthin,betacyanin,flavonoids-anthocyanins,carotenoids-lutein,zeaxanthin,β-carotene,and chlorophylls-chlorophyllins,etc.There are some restrictions associated with the use of natural pigments based on the source of the pigment,quantity,and product nature.This review illustrates applications of permitted pigments in diversified food models and highlights their advantages as food ingredients.

关 键 词：Natural pigments Food colors ADDITIVES Anthocyanins FLAVONOIDS Carotenoids 

分 类 号：TS201[轻工技术与工程—食品科学]