Stability Enhancement of Natural Food Colorants- A Review

Ranjbar Nedamani, Azadeh

doi:10.22101/JRIFST.2022.277772.1235

Stability Enhancement of Natural Food Colorants- A Review

Document Type : Review Paper

Author

Azadeh Ranjbar Nedamani

Assistant Professor, Department of Biosystem Engineering, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

10.22101/JRIFST.2022.277772.1235

Abstract

The public knowledge about the importance of using natural ingredients in food products opened new areas toward the extraction, stabilization, storage, and application of natural colors. The stabilization of natural colorants has a key role in their application in food industries. Colorants are significantly sensitive out of their natural resources and some of them start to fade rapidly after extraction. In this paper, the most applicable methods for the stabilization of natural colorants in the food industry were reviewed. The present paper aims to review the published scientific researches about stabilization methods of different natural colorants. The Google Scholar, PubMed, Web of Science databases were searched. Among 120 final selected papers, 73 related papers have used. The review starts from the manuscripts published in 2020 and then continued to review the manuscripts published in 2000. Different kinds of literature reported stabilization methods of major natural colorants like anthocyanins, carotenoids, chlorophylls, and betalains. These ways can be applied to food studies before, during, and after the formulation and manufacturing of food products. Because of the different roles of natural colorants in human health and also the oxidative stability of foods, it may be a good choice to stabilize and application of natural colorants in food products.

Keywords

References

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