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Natural Food colors used in Food and Beverage Product Development

In Brief:<br>Food colours are standard in our everyday lives, and they may even be found in meals and drinks we wouldnu2019t anticipate. Food colours are added to food or drink to modify the hue to make it more palatable. Natural food colours, synthetic food colours, and mixed food colours are the three food colours. Any dye, pigment, or chemical that gives Colour when added to food and drink is a food colouring or colour additive.<br>WHAT-WE-DO:<br>In simple words, we are food and beverage consultants that can assist you in identifying which natural food colour is suitable for your product.<br><br>

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Natural Food colors used in Food and Beverage Product Development

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  1. Natural Food Colour used in Food and Beverage Product Development An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group:  www.foodresearchlab.com Email: info@foodresearchlab.com

  2. TODAY'S DISCUSSION Market Analysis Plant natural colours Betalains Chlorophyll Carotenoids Anthocyanins Colour Appearance Research on natural food colours Conclusion

  3. Food colours are common in our everyday lives, and they may even be found in meals and drinks we wouldn't anticipate. Food colours are added to food or drink to modify the hue to make it more palatable. Natural food colours, synthetic food colours, and mixed food colours are the three types of food colours. Food colours are employed in commercial food manufacturing and home cooking to persuade consumers to buy a product based on its visual appeal. Contd...

  4. It improves the product's taste, texture, and appearance while also preserving the food's flavour and freshness. Any dye, pigment, or chemical that gives colour when added to food and drink is a food colouring or colour additive. They are available in liquids, powders, gels, and pastes. Food colouring is used in both commercial and household food manufacturing. Contd...

  5. Food colourants are also utilized in cosmetics, medicines, home craft projects, and medical gadgets, among other non-food uses. Natural food colours and contemporary trends are discussed in this article.

  6. MARKET ANALYSIS The global market for Natural Food Color Ingredients was valued at USD 4864.9 million in 2019. The market will be valued at USD 5481.5 million by the end of 2026, with a CAGR of 1.7 % from 2021 to 2026. In 2019, India's natural food colour industry is expected to be worth USD 74.09 million. It is predicted to reach USD 92.96 million by 2027, with a CAGR of 3.90 % across the area from 2020 to 2027. Contd...

  7. It is attributable to the expanding population and increased consumer awareness of health, which is expected to increase the industry. As people become increasingly aware of the detrimental health effects of synthetic food colours, demand for natural food colours is growing. Artificial food colours enhance the appeal of food. Brightly coloured meals pique the curiosity of consumers, particularly youngsters. Children who are fed processed food-flavoured eatables are more likely to develop attention deficit hyperactivity disorder. These behavioural changes are more common in youngsters who consume higher levels of artificial food colours.

  8. PLANT NATURAL COLOURS Traditional raw and processed food colourants have been derived from natural colourants found in natural plants. Food and beverage nutrition experts suggest plant natural colours are healthy and adds to the overall sensory attribute of the food. Figure 1 shows how several typical pigments compare in terms of colour and chemical structure. Contd...

  9. Figure 1. Colour and chemical structure comparison of four typical natural pigments: anthocyanins, betalains, carotenoids, and phycocyanins [1].

  10. Table 1: Plant Natural Color [2]

  11. BETALAINS Betalains are nitrogen-containing, water-soluble plant pigments found in most Caryophyllales plants. Betalains may be found in various plant components, including flowers, leaves, stems, and bracts. Violet betacyanins and yellow betaxanthins are the two types of betaxanthins. The pH range 5–6 is ideal for optimum betalain stability. Contd...

  12. When betanin solutions are stored in a low-oxygen environment, pigment degradation is minimized compared to when stored in an air environment. Because the effects of light exposure are minimal in anaerobic settings, betalain light-driven degradation is oxygen dependant. Temperature is the most important element influencing betalain stability during food preparation and storage. Table 2 shows some examples of plants that contain betalains. Contd...

  13. Table 2: Plants containing Betalains [2]

  14. CHLOROPHYLL Chlorophylls responsible for plants' distinctive green hue. are oil-soluble pigments that are Porphyrins or tetrapyroles chelated with a central magnesium atom make up the structure of chlorophylls. Heat, light, oxygen, acids, and enzymes are all very sensitive to chlorophyll, causing rapid breakdown and colour change. They thrive in alkaline pH ranges of 7-9. Contd...

  15. In an acidic pH, it becomes unstable. When a plant's cell membrane is exposed to light or heat, it degenerates, producing acids that lower the pH. The major cause of the chlorophyll colour change from green to olive-brown is acids and Mg-dechelatase, an enzyme present in algae and plants. These alterations are caused by the loss of a central magnesium atom in the chlorophyll structure, replaced by hydrogen ions, resulting in the transition of native chlorophylls into pheophytin, an olive-brown kind. Contd...

  16. Other enzymes that degrade chlorophyll and induce colour change include chlorophyllase and oxidative enzymes, including lipoxygenase, chlorophyll oxidase, and peroxidase. The plant-based beverage market requires this pigment in order to provide Colour and nutrition to many types of drinks.

  17. CAROTENOIDS Plant pigments having 40 carbon atoms are known as carotenoids. Because carotenoids may be converted into retinol in the body, they contain provitamin A action. Carotenoids are yellow-orange-red pigments present in all higher plants. Contd...

  18. Carotenoids are divided into two types: carotenes, which contain only carbon and hydrogen, and xanthophylls, which include carbon, hydrogen, and oxygen. It is more stable between the pH ranges of 4.0 and 6.0. Carotenoids are degraded mostly by oxidation and isomerization events, which result in a reduction in the redness and yellowness of plant pigments. Contd...

  19. Table 3: Plant sources of carotenoids [2]

  20. ANTHOCYANINS Anthocyanins are water-soluble plant pigments. Many fruits and vegetables have blue, purple, red, and orange colours because of them. The quantity and location of hydroxyl and methoxy groups on the basic anthocyanidin skeleton determine the variety of anthocyanins. If hydroxyl groups predominate, the colour will take on a more bluish hue; if methoxyl groups predominate, the colour will become redder. Contd...

  21. Anthocyanin colour stability is influenced by various factors, including pH, temperature, light, co-pigments, enzymes, oxygen, and sugars. The crimson flavylium cation is the single predominating equilibrium species in high acidity environments. As the flavylium cation is hydrated to the colourless carbinol form by nucleophilic attack of water, increasing the pH reduces the flavylium cation's colour intensity and concentration. When the pH rises even higher, the carbinol form gives way to the colourless chalcone via ring-opening. Food and beverage process development use Anthocyanins to a huge extent due to its neutral chemical composition and excellent colour it provides to the food. Contd...

  22. CAROTENOIDS Plant pigments having 40 carbon atoms are known as carotenoids. Because carotenoids may be converted into retinol in the body, they contain provitamin A action. Carotenoids are yellow-orange-red pigments present in all higher plants. Contd...

  23. Table 4: Colors linked with common anthocyanins [2]

  24. Table 5: Common sources of anthocyanins [2]

  25. COLOUR APPEARANCE It's vital to remember that a single colouring agent may not provide the intended result; the background colour and nearby coloured substances significantly impact the colour appearance. Product designs that need blue or green limit the colour palette to just approved colours. Carmine can produce a bluish-purple, but it cannot produce a pure blue. Contd...

  26. Compared to the brilliant hue created by the FD&C-yellow, annatto or turmeric has a cheese hue or an eggy tone. Nowadays, fluorescent colours are also getting important in the food industry as consumer favour foods to glow under condition. Turmeric is a very fluorescent spice that is often used in cooking. The physical and chemical qualities of a food product usually limit the colourant options. A list of available shades for food-grade bio-colourant is presented in Table 6.

  27. Table 6. A wide range of food-grade biocolorants [3]

  28. RESEARCH ON NATURAL FOOD COLOURS NATURAL COLOR EXTRACTION FROM BLACK TEA WASTE Table physicochemical parameters with commercial brown colour available on the local market. 1 compares the extracted colour's Commercial colour has nearly seven times the amount of tea extracted in full colour but no tannin or antioxidant properties. Contd...

  29. As a result, replacing the tea extracted colour in food and colouring can provide health benefits to consumers. Although the total solid of commercial colour was higher than that of tea extracted colour, there was no significant difference in density. CAROTENOIDS FROM MANDARIN EPICARP FOR BAKERY PRODUCTS The carotenoid lipid extracts derived from the tangerine epicarp might be used as a natural colouring ingredient in bakery items such as cakes and bread, thereby reducing the need for tartrazine.

  30. ANTHOCYANINS SABDARIFFA CALYCES FOR NATURAL FOOD COLOURANTS FROM HIBISCUS The calyx of Hibiscus sabdariffa is high in cyanidin/delphinidin-based anthocyanins. In 1 g of the dried calyx, up to 23.83 2.44 mg of the desired anthocyanins may be measured. The most effective procedure, UAE, yielded 51.76 3.70 mg anthocyanins/g extract. Contd...

  31. PHYCOCYANIN—A NATURAL BLUE COLOURANT FROM DRIED SPIRULINA BIOMASS The natural blue colourant phycocyanin is isolated from the liquid biomass of Arthrospira platensis, blue- green algae known as spirulina. Phycocyanin can be extracted from biomass in 3 hours at room temperature using just phosphate buffer (pH 7.5, 100 mM). Contd...

  32. CONCLUSION Colour is an important aspect of any food item since it improves its attractiveness and acceptance. Although the world's plant resources are vast, only a small portion has been used to yet. Natural colours are quite susceptible to food processing processes. Natural pigments must be stabilized before being used as food colourants, which is the most difficult hurdle to overcome. Contd...

  33. Unless extracts are added separately, these colours naturally in plants cannot be considered natural food additives. Further extensive research and scientific investigations are required to determine natural dye-yielding resources' true potential and availability. As a consequence of customer demand for natural pigments instead of synthetic colourants, the food business that develops and manufactures raw food colours is rapidly expanding. Some food colourants are identified by their chemical names (canthaxanthin), while others are identified by their sources (fruit juice or vegetable juice).

  34. FOOD RESEARCH LAB OFFERINGS Food Research Lab is a global Contract Research and Development Food, Beverages & Nutraceutical Lab providing solutions to Food, Beverages and Nutraceuticals (F, B&N) industries worldwide. In simple words, we are food and beverage consultants that can assist you in identifying which natural food colour is suitable for your product.

  35. Table 8. Biotechnology used strategically in the synthesis of biocolorants [3].

  36. Contact Us UNITED KINGDOM +44- 74248 10299 INDIA +91 9566299022 EMAIL info@foodresearchlab.com

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