Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Abstract

Background: Worldwide consumers seek most delightful and appealing foodstuffs, at the same time they require safer, more nutritious and healthier products. Color is one of the most important organoleptic attributes that directly affects consumers' acceptance and food selection. Scope and approach:The present report aims to provide an extensive approach to the field of food (natural/synthetic) colorants, namely those who are currently allowed with established acceptable daily intake (ADI). It also describes the biotechnological and industrial techniques that have been used to optimize food attractiveness, shelf life and color stability, as well as the general trends and future perspectives of food science and technology in the topic of food colorants. Key findings and conclusions:Synthetic food colorants were largely used, but have been progressively substituted by those obtained from natural origins. Numerous side effects and toxicity, at both medium and long-terms, allergic reactions, behavioral and neurocognitive effects have been related with their use. Otherwise, naturally-derived food colorants seem to provide high quality, efficiency and organoleptic properties, and also play a contributive role as health promoters. Anthocyanins, carotenoids, phenolic compounds, beet derivatives, annatto and some curcuminoids are among the most commonly used, while strict regulatory practices have been applied looking for food quality assurance.

Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society

“…Some of these natural ingredients (antioxidants, antifungals, colorants and sweeteners) may replace specific artificial food additives used in the industry (Carocho et al, 2015;Martins et al, 2016). New recipes and characteristic dishes based on traditional uses and modes of consumption of wild edibles might raise some interest in these foods as wild products are becoming fashionable.…”

Antioxidant Capacity of Anthocyanin Pigments

“…For this reason, consumers and food manufacturers (i.e. beverage industry) increasingly demand "cleaner" colourants from natural sources [13,48,49,54,57,79]. Table 7 compares [288] the characteristics of both synthetic and natural colourants.…”

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

“…Plants are also now being explored as sources of natural pigments to be used as food colorants, safer, with minimal toxic effects and displaying beneficial properties such as antioxidant and antimicrobial activities. Among the compounds present in plants with the potential to be used as colouring ingredients, anthocyanins emerge as promising molecules (Martins, Roriz, Morales, Barros, & Ferreira, 2016).…”