TY - JOUR
T1 - The Colors of Health
T2 - Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants
AU - De Mejia, Elvira Gonzalez
AU - Zhang, Qiaozhi
AU - Penta, Kayla
AU - Eroglu, Abdulkerim
AU - Lila, Mary Ann
N1 - Publisher Copyright:
© 2020 Annual Reviews Inc.. All rights reserved.
PY - 2020/3/25
Y1 - 2020/3/25
N2 - There is an increasing consumer demand for natural colors in foods. However, there is a limited number of available natural food sources for use by the food industry because of technical and regulatory limitations. Natural colors are less stable and have less vibrant hues compared to their synthetic color counterparts. Natural pigments also have known health benefits that are seldom leveraged by the food industry. Betalains, carotenoids, phycocyanins, and anthocyanins are major food colorants used in the food industry that have documented biological effects, particularly in the prevention and management of chronic diseases such as diabetes, obesity, and cardiovascular disease. The color industry needs new sources of stable, functional, and safe natural food colorants. New opportunities include sourcing new colors from microbial sources and via the use of genetic biotechnology. In all cases, there is an imperative need for toxicological evaluation to pave the way for their regulatory approval.
AB - There is an increasing consumer demand for natural colors in foods. However, there is a limited number of available natural food sources for use by the food industry because of technical and regulatory limitations. Natural colors are less stable and have less vibrant hues compared to their synthetic color counterparts. Natural pigments also have known health benefits that are seldom leveraged by the food industry. Betalains, carotenoids, phycocyanins, and anthocyanins are major food colorants used in the food industry that have documented biological effects, particularly in the prevention and management of chronic diseases such as diabetes, obesity, and cardiovascular disease. The color industry needs new sources of stable, functional, and safe natural food colorants. New opportunities include sourcing new colors from microbial sources and via the use of genetic biotechnology. In all cases, there is an imperative need for toxicological evaluation to pave the way for their regulatory approval.
KW - anthocyanins
KW - betalains
KW - bioactivity
KW - carotenoids
KW - natural colors
KW - phycocyanins
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U2 - 10.1146/annurev-food-032519-051729
DO - 10.1146/annurev-food-032519-051729
M3 - Review article
C2 - 32126181
AN - SCOPUS:85082397961
SN - 1941-1413
VL - 11
SP - 145
EP - 182
JO - Annual Review of Food Science and Technology
JF - Annual Review of Food Science and Technology
ER -