Post on 18-Oct-2021
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Natural Food Colourused in Food andBeverage ProductDevelopmentAn Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Group: www.foodresearchlab.com
Email: info@foodresearchlab.com
Market Analysis
Plant natural colours
Betalains
Chlorophyll
Carotenoids
Anthocyanins
Colour Appearance
Research on natural food colours
Conclusion
TODAY'S DISCUSSION
Food colours are common in our everyday lives, andthey may even be found in meals and drinks wewouldn't anticipate.
Food colours are added to food or drink to modify thehue to make it more palatable.
Natural food colours, synthetic food colours, andmixed food colours are the three types of foodcolours.
Food colours are employed in commercial foodmanufacturing and home cooking to persuadeconsumers to buy a product based on its visualappeal. Contd...
It improves the product's taste, texture, andappearance while also preserving the food's flavourand freshness.
Any dye, pigment, or chemical that gives colour whenadded to food and drink is a food colouring or colouradditive.
They are available in liquids, powders, gels, andpastes.
Food colouring is used in both commercial andhousehold food manufacturing.
Contd...
Food colourants are also utilized in cosmetics, medicines, home craft projects, andmedical gadgets, among other non-food uses.
Natural food colours and contemporary trends are discussed in this article.
The global market for Natural Food Color Ingredientswas valued at USD 4864.9 million in 2019.
The market will be valued at USD 5481.5 million by theend of 2026, with a CAGR of 1.7 % from 2021 to 2026.
In 2019, India's natural food colour industry isexpected to be worth USD 74.09 million.
It is predicted to reach USD 92.96 million by 2027, witha CAGR of 3.90 % across the area from 2020 to 2027.
MARKET ANALYSIS
Contd...
It is attributable to the expanding population and increased consumer awareness ofhealth, which is expected to increase the industry.
As people become increasingly aware of the detrimental health effects of syntheticfood colours, demand for natural food colours is growing.
Artificial food colours enhance the appeal of food. Brightly coloured meals pique thecuriosity of consumers, particularly youngsters.
Children who are fed processed food-flavoured eatables are more likely to developattention deficit hyperactivity disorder.
These behavioural changes are more common in youngsters who consume higherlevels of artificial food colours.
PLANT NATURAL COLOURS
Traditional raw and processed food colourantshave been derived from natural colourantsfound in natural plants.
Food and beverage nutrition experts suggestplant natural colours are healthy and adds tothe overall sensory attribute of the food.
Figure 1 shows how several typical pigmentscompare in terms of colour and chemicalstructure.
Contd...
Figure 1. Colour and chemical structure comparison of four typical naturalpigments: anthocyanins, betalains, carotenoids, and phycocyanins [1].
Table 1: Plant Natural Color [2]
BETALAINS
Betalains are nitrogen-containing, water-soluble plantpigments 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 twotypes of betaxanthins.
The pH range 5–6 is ideal for optimum betalain stability.
Contd...
When betanin solutions are stored in a low-oxygenenvironment, pigment degradation is minimizedcompared to when stored in an air environment.
Because the effects of light exposure are minimal inanaerobic settings, betalain light-driven degradationis oxygen dependant.
Temperature is the most important element influencingbetalain stability during food preparation and storage.
Table 2 shows some examples of plants that containbetalains.
Contd...
Table 2: Plants containing Betalains [2]
Chlorophylls are oil-soluble pigments that areresponsible for plants' distinctive green hue.
Porphyrins or tetrapyroles chelated with a centralmagnesium atom make up the structure of chlorophylls.
Heat, light, oxygen, acids, and enzymes are all verysensitive to chlorophyll, causing rapid breakdown andcolour change.
They thrive in alkaline pH ranges of 7-9.
CHLOROPHYLL
Contd...
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 isacids and Mg-dechelatase, an enzyme present in algae and plants.
These alterations are caused by the loss of a central magnesium atom in thechlorophyll structure, replaced by hydrogen ions, resulting in the transition of nativechlorophylls into pheophytin, an olive-brown kind.
Contd...
Other enzymes that degrade chlorophyll and induce colour change includechlorophyllase and oxidative enzymes, including lipoxygenase, chlorophylloxidase, and peroxidase.
The plant-based beverage market requires this pigment in order to provide Colourand nutrition to many types of drinks.
CAROTENOIDS
Plant pigments having 40 carbon atoms areknown as carotenoids.
Because carotenoids may be converted intoretinol in the body, they contain provitamin Aaction.
Carotenoids are yellow-orange-red pigmentspresent in all higher plants.
Contd...
Carotenoids are divided into two types: carotenes,which contain only carbon and hydrogen, andxanthophylls, which include carbon, hydrogen, andoxygen.
It is more stable between the pH ranges of 4.0 and6.0.
Carotenoids are degraded mostly by oxidation andisomerization events, which result in a reduction in theredness and yellowness of plant pigments.
Contd...
Table 3: Plant sources of carotenoids [2]
ANTHOCYANINS
Anthocyanins are water-soluble plant pigments. Manyfruits and vegetables have blue, purple, red, and orangecolours because of them.
The quantity and location of hydroxyl and methoxygroups on the basic anthocyanidin skeleton determinethe variety of anthocyanins.
If hydroxyl groups predominate, the colour will take on amore bluish hue; if methoxyl groups predominate, thecolour will become redder.
Contd...
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 highacidity environments.
As the flavylium cation is hydrated to the colourless carbinol form by nucleophilicattack of water, increasing the pH reduces the flavylium cation's colour intensity andconcentration.
When the pH rises even higher, the carbinol form gives way to the colourless chalconevia ring-opening. Food and beverage process development use Anthocyanins to ahuge extent due to its neutral chemical composition and excellent colour it provides tothe food.
Contd...
CAROTENOIDS
Plant pigments having 40 carbon atoms areknown as carotenoids.
Because carotenoids may be converted intoretinol in the body, they contain provitamin Aaction.
Carotenoids are yellow-orange-red pigmentspresent in all higher plants.
Contd...
Table 4: Colors linked with common anthocyanins [2]
Table 5: Common sources of anthocyanins [2]
It's vital to remember that a single colouring agent may notprovide the intended result; the background colour andnearby coloured substances significantly impact the colourappearance.
Product designs that need blue or green limit the colourpalette to just approved colours.
Carmine can produce a bluish-purple, but it cannotproduce a pure blue.
COLOUR APPEARANCE
Contd...
Compared to the brilliant hue created by the FD&C-yellow, annatto or turmeric hasa cheese hue or an eggy tone.
Nowadays, fluorescent colours are also getting important in the food industry asconsumer 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 colourantoptions.
A list of available shades for food-grade bio-colourant is presented in Table 6.
Table 6. A wide range of food-grade biocolorants [3]
Table 1 compares the extracted colour'sphysicochemical parameters with commercial browncolour available on the local market.
Commercial colour has nearly seven times theamount of tea extracted in full colour but no tannin orantioxidant properties.
NATURAL COLOR EXTRACTION FROM BLACK TEAWASTE
RESEARCH ON NATURAL FOODCOLOURS
Contd...
As a result, replacing the tea extracted colour in food and colouring can providehealth benefits to consumers.
Although the total solid of commercial colour was higher than that of tea extractedcolour, there was no significant difference in density.
The carotenoid lipid extracts derived from the tangerine epicarp might be used asa natural colouring ingredient in bakery items such as cakes and bread, therebyreducing the need for tartrazine.
CAROTENOIDS FROM MANDARIN EPICARP FOR BAKERY PRODUCTS
The calyx of Hibiscus sabdariffa is high incyanidin/delphinidin-based anthocyanins.
In 1 g of the dried calyx, up to 23.83 2.44 mg ofthe desired anthocyanins may be measured.The most effective procedure, UAE, yielded51.76 3.70 mg anthocyanins/g extract.
ANTHOCYANINS FROM HIBISCUSSABDARIFFA CALYCES FOR NATURAL FOODCOLOURANTS
Contd...
The natural blue colourant phycocyanin is isolatedfrom the liquid biomass of Arthrospira platensis, blue-green algae known as spirulina.
Phycocyanin can be extracted from biomass in 3hours at room temperature using just phosphatebuffer (pH 7.5, 100 mM).
PHYCOCYANIN—A NATURAL BLUE COLOURANTFROM DRIED SPIRULINA BIOMASS
Contd...
Colour is an important aspect of any food item since itimproves its attractiveness and acceptance.
Although the world's plant resources are vast, only asmall portion has been used to yet.
Natural colours are quite susceptible to foodprocessing processes.
Natural pigments must be stabilized before being usedas food colourants, which is the most difficult hurdle toovercome.
CONCLUSION
Contd...
Unless extracts are added separately, these colours naturally in plants cannot beconsidered natural food additives.
Further extensive research and scientific investigations are required to determinenatural dye-yielding resources' true potential and availability.
As a consequence of customer demand for natural pigments instead of syntheticcolourants, the food business that develops and manufactures raw food colours israpidly expanding.
Some food colourants are identified by their chemical names (canthaxanthin),while others are identified by their sources (fruit juice or vegetable juice).
Food Research Lab is a global Contract Researchand Development Food, Beverages & NutraceuticalLab providing solutions to Food, Beverages andNutraceuticals (F, B&N) industries worldwide.
In simple words, we are food and beverageconsultants that can assist you in identifying whichnatural food colour is suitable for your product.
FOOD RESEARCH LABOFFERINGS
Table 8. Biotechnology used strategically in thesynthesis of biocolorants [3].
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