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Food colorants: Anthocyanins

Francis, F.J., Markakis, Pericles C.·1989·Critical Reviews in Food Science and Nutrition
DOI 10.1080/10408398909527503
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Abstract

Interest in food colorants as shown by the number of patents has doubled in recent years with natural pigments outnumbering synthetics by five to one. The natural colorant area can be subdivided into anthocyanins, betalains, chlorophylls, carotenoids, flavonoids, polyphenols, Monascus, hemes, quinones, biliproteins, safflower, turmeric, and miscellaneous. All involve different groups of chemical compounds which may be used directly as colorants, or may be chemically modified to produce different hues or increased stability. All usually involve a method of collection, extraction, purification, possibly stabilization, and formulation. A variety of hues can be obtained ranging from green through yellow, orange, red, blue, and violet, depending on the source of colorant. Similarly, water or oil-soluble formulations can be prepared depending on the type of colorant.

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Metadata

Authors
Francis, F. J., & Markakis, P. C.
Venue
Critical Reviews in Food Science and Nutrition
Publisher
Informa UK Limited
Published
1989-01
Volume
28
Issue
4
Pages
273-314
ISSN
  • 1040-8398 (ISSN-L)
  • 1549-7852
DOI
10.1080/10408398909527503
OpenAlex
W2135979935
Cited by
754
References
0
FWCI
8.91
Type
journal article
Language
en
Open access
closed

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Francis, F. J., & Markakis, P. C. (1989). Food colorants: Anthocyanins. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398909527503

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