Biocolourants from Plants: Bio-Functional Additives for Food Applications
Thippeswamy B.
Division of Food Science & PHT, ICAR- Indian Agricultural Research Institute, Pusa, New Delhi, Delhi (110 012), India
Mahesh
Kittur Rani Chenamma College of Horticulture, Arabhavi, Belagavi, Karnataka (591 218), India
Ramangouda
College of Horticulture, Arabhavi, Bengaluru, Karnataka (560 065), India
Alka Joshi*
Division of Food Science & PHT, ICAR- Indian Agricultural Research Institute, Pusa, New Delhi, Delhi (110 012), India
DOI: NIL
Keywords: Biocolourant, Bio-functional additive, Extraction, Food application
Abstract
Colour gives elegance to food item which attracts the consumer and thus increases the market value of the product. Because of several ill effects of artificial dyes such as hyperactivity in kids and kidney malfunctions, now a days, plant originated natural colourants are gaining popularity. The growing interest of consumers in the aesthetic, functional and safety aspects of food has increased the demand for natural pigments to be used as an alternative of synthetic colourants or additives in food products. With colour, antioxidant and antimicrobial potential of several biopigments, enhancing bio-functional status of foods and thus can be established as bio-functional additives for food applications. However, scanty work on standardized extraction protocols, lower yield percentage, higher initial investment, stability issue, pH dependency are the major constraints to establish biocolourants as an alternative of their artificial commercial counterparts.
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Reference
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