Natural food colorants: Extraction and stability study

Prajapati, Rushikesh A.; Jadeja, Girirajsinh C.

doi:10.1016/j.matpr.2021.12.151

Cited by 14 publications

(9 citation statements)

References 143 publications

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“…Another approach in modulating meat and meat product colors is to add other color-active compounds. The food industry has in fact a large number of naturally occurring colorants available, including anthocyanins (E163), betalains (E162), caramels (E150), carmine (E120), carotenoids (E160/161), or curcumin (E100) (Prajapati & Jadeja, 2022). When it comes to colorants, compatibility with the meat matrix is however important, since some of these compounds may not only affect color, but texture, taste, and microbial and chemical stability as well.…”

Section: Use Of Pigment-modifiers and Colorantsmentioning

confidence: 99%

Meat color and iridescence: Origin, analysis, and approaches to modulation

Ruedt

Gibis

Weiß

2023

Comp Rev Food Sci Food Safe

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Meat color is an important aspect for the meat industry since it strongly determines the consumers’ perception of product quality and thereby significantly influences the purchase decision. Emergence of new vegan meat analogs has renewed interest in the fundamental aspects of meat color in order to replicate it. The appearance of meat is based on a complex interplay between the pigment‐based meat color from myoglobin and its chemical forms and light scattering from the muscle's microstructure. While myoglobin biochemistry and pigment‐based meat color have been extensively studied, research on the physicochemical contribution of light scattering to meat color and the special case of structural colors causing meat iridescence has received only little attention. Former review articles focused mostly on the biochemical or physical mechanisms rather than the interplay between them, in particular the role that structural colors play. While from an economic point of view, meat iridescence might be considered negligible, an enhanced understanding of the underlying mechanisms and the interactions of light with meat microstructures can improve our overall understanding of meat color. Therefore, this review discusses both biochemical and physicochemical aspects of meat color including the origin of structural colors, highlights new color measurement methodologies suitable to investigate color phenomena such as meat iridescence, and finally presents approaches to modulate meat color in terms of base composition, additives, and processing.

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Section: Use Of Pigment-modifiers and Colorantsmentioning

confidence: 99%

Meat color and iridescence: Origin, analysis, and approaches to modulation

Ruedt

Gibis

Weiß

2023

Comp Rev Food Sci Food Safe

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“…It is often used to treat hypertension, stomach disorder, and for blood or liver purification (17). In food preparation, the calyces are used as flavouring and colouring agents, besides being a good carbohydrate and fibre source (18).…”

Section: Morphology Origin and Distributionmentioning

confidence: 99%

Ethnomedicine, phytochemistry, and bioactivities of Hibiscus sabdariffa L. (Malvaceae)

Suhaili

Manshoor

2022

J Herbmed Pharmacol

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Hibiscus sabdariffa L., belonging to the Malvaceae family, has been long used as herbal medicine, food, beverage, flavouring, and colouring agents. This study aims to review and document the evidence regarding the potential use of H. sabdariffa as ethnomedicine in some countries and its bioactive constituents and therapeutic properties. The electronic databases were used to search for the relevant information to the aims of this review up to March 2022. The high usage of H. sabdariffa as traditional medicine is due to its easy accessibility and low price. The plant is often used to treat intestinal problems, stomach disorders, and blood or liver toxicities. The plant contains phenolic compounds, including anthocyanins, flavonoids, and phenolic acids. The in vivo, in vitro, and clinical studies provide evidence that H. sabdariffa possesses therapeutic effects such as antihypertensive, antihyperlipidemic, antioxidants, antimicrobial, and antitumor activities. The studies provided scientific evidence for the statement of H. sabdariffa and its bioactive constituents in treating various diseases.

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“…The latter drawbacks can be optimized by using environmentally friendly and selective extraction processes that provide a balance between potency, safety, and stability of the resulting extracts. One of the six principles of green extraction is the selection of the proper extraction solvent [7], this is also a very important contributor to the selectivity of the extraction method and the stability of the colorant prepared [8,9]. Several review articles published recently have focused on method conditions and techniques for the extraction of natural colorants from plants [5,[9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

“…One of the six principles of green extraction is the selection of the proper extraction solvent [7], this is also a very important contributor to the selectivity of the extraction method and the stability of the colorant prepared [8,9]. Several review articles published recently have focused on method conditions and techniques for the extraction of natural colorants from plants [5,[9][10][11][12]. The aspect of their selectivity is not discussed.…”

Section: Introductionmentioning

confidence: 99%

Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues

Tzanova,

Yaneva,

Ivanova

et al. 2024

Foods

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Consumers associate the color of food with its freshness and quality. More and more attention is being paid to natural colorants that bring additional health benefits to humans. Such natural substances are the carotenoids (yellow to orange), the anthocyanins (red to blue), and the betalains (red and yellow), which are very sensitive to exposure to light, air, high temperatures, and chemicals. Stability and diversity in terms of color can be optimized by using environmentally friendly and selective extraction processes that provide a balance between efficacy, safety, and stability of the resulting extracts. Green solvents like water, supercritical fluids, natural deep eutectic solvents, and ionic liquids are the most proper green solvents when combined with different extraction techniques like maceration, supercritical extraction, and ultrasound-assisted or microwave-assisted extraction. The choice of the right extracting agent is crucial for the selectivity of the extraction method and the stability of the prepared colorant. The present work reviews the green solvents used for the extraction of natural food colorants from plants and focuses on the issues related to the selectivity and stability of the products extracted.

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Natural food colorants: Extraction and stability study

Cited by 14 publications

References 143 publications

Meat color and iridescence: Origin, analysis, and approaches to modulation

Meat color and iridescence: Origin, analysis, and approaches to modulation

Ethnomedicine, phytochemistry, and bioactivities of Hibiscus sabdariffa L. (Malvaceae)

Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues

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