Abstract

A REVIEW ON SOURCES OF NATURAL COLORANTS

Swati Tukaram Mane*, Nitija Prakash Kawade, Shrutika Annasaheb Ambare and Pallavi Tanaji Shende

ABSTRACT

Recently, there have already been studies that show a correlation between the hyperactivity of kids and use of artificial food chemicals, including colorants. This has, in part, led to choose of natural products over products with artificial additives. Customers have also become more conscious of health issues. Natural food colorants have many bioactive functions, mainly vitamin A activity of carotenoids and antioxidant activity, and for that reason they could be more easily accepted by the consumers. The colour of food is often associated with the flavour, safety, and nutritional value of the product. Artificial food colorants have been used because of their high stability and inexpensive. This particular review summarizes major environmental and natural sources for natural colorants as well as nature-identical equivalent. Chemical characteristics of prevalent pigments, including anthocyanins, carotenoids, betalains, and chlorophylls, are described.

Keywords: Pigments, Anthocyanins, Betalains, Carotenoids, and Chlorophylls.