Natural Food Pigments Case Study
Present prospective:
Latest literature in the area of natural pigments is divided based on their interest to five main potential topics:
1. The first topic is dealing with the chemical composition and the factors influencing that composition.
2. Second topic is concerned with increasing the yield of the pigment by searching the existing plant and microbial sources in addition to alternative microbial and plant sources.
3. The third topic is dealing with improving the stability and bioavailability of the natural pigments. So far, limited natural food pigment additives are commercially available in the market. Such limitation is due to the lack of stability.
4. The fourth group is evaluating the effect of different food processing parameters on the pigments.
5. Finally and most commonly is evaluating the health and nutraceutical effects associated with the consumption of the natural pigments. In this regard, the carotenoids group is the most extensively studied pigments (Rodriguez-Amaya, 2016).
Challenges:
The production of natural food pigments is growing globally. The growth in the global market is estimated to grow at a rate of 6% for the next five …show more content…
Previous factors are limiting the utilization of anthocyanins as food pigments and functional ingredients. The main challenge of natural pigments that limits their utilization as food pigment is their low stability to overcome and minimize this problem and enhance the stability of the natural pigments, several strategies have been proposed such as modifying the environment, adding a copigment compounds. Exclusion of O2 during processing and storage and developing of micro- and nano-encapsulation techniques, as
Latest literature in the area of natural pigments is divided based on their interest to five main potential topics:
1. The first topic is dealing with the chemical composition and the factors influencing that composition.
2. Second topic is concerned with increasing the yield of the pigment by searching the existing plant and microbial sources in addition to alternative microbial and plant sources.
3. The third topic is dealing with improving the stability and bioavailability of the natural pigments. So far, limited natural food pigment additives are commercially available in the market. Such limitation is due to the lack of stability.
4. The fourth group is evaluating the effect of different food processing parameters on the pigments.
5. Finally and most commonly is evaluating the health and nutraceutical effects associated with the consumption of the natural pigments. In this regard, the carotenoids group is the most extensively studied pigments (Rodriguez-Amaya, 2016).
Challenges:
The production of natural food pigments is growing globally. The growth in the global market is estimated to grow at a rate of 6% for the next five …show more content…
Previous factors are limiting the utilization of anthocyanins as food pigments and functional ingredients. The main challenge of natural pigments that limits their utilization as food pigment is their low stability to overcome and minimize this problem and enhance the stability of the natural pigments, several strategies have been proposed such as modifying the environment, adding a copigment compounds. Exclusion of O2 during processing and storage and developing of micro- and nano-encapsulation techniques, as