Food Colorants, Requirements and Approaches

Document Type : Review paper

Authors

1 Department of Chemical Industries, Iranian Research Organization for Science and Technology

2 Department of Chemical Industries, Iranian Research Organization for Science and Technology, Tehran

3 Department of Chemical Engineering, North Tehran Branch of Islamic Azad University

Abstract

Food consumers around the world are looking for pleasant and attractive food in terms of taste and appearance. At the same time, they seek its safety and healing. Food color is a major factor and one of the most important properties to its acceptance and selection. Dyes can enhance or mask the natural color of food, identify or decorate food. During the processing of foods, a significant amount of their original color is lost. This defect can be eliminated by using synthetic or natural food dyes. Due to the side effects of synthetic dyes such as multiple poisonings in the short and long term, allergenic reactions, behavioral and neurological effects, and consumer awareness, many synthetic food dyes have been replaced with natural ones today. In addition, natural dyes have antimicrobial, antioxidant, and therapeutic properties against diseases and health disorders. Anthocyanins, carotenoids, phenolic compounds, red beet derivatives, anato, chlorophylls, and some curcuminoids are some of the most widely used natural dyes that are legally available. This report aims to provide a scientific approach in the field of synthetic/natural food dyes. It also describes the industrial and biological technologies used to optimize food attractions, expiration dates, sustainability, public preferences, and prospects for the industry.

Keywords

Main Subjects

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Journal of Studies in Color World
Volume 11, Issue 3
December 2021
Pages 1-10

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History

  • Receive Date: 11 April 2021
  • Revise Date: 17 May 2021
  • Accept Date: 17 May 2021

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