Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, USA.
Annu Rev Food Sci Technol. 2012;3:59-77. doi: 10.1146/annurev-food-022811-101118. Epub 2011 Nov 10.
Replacement of artificial food dyes with natural colorants is a current marketing trend, notwithstanding the fact that neither the United States nor the European Union (EU) has defined natural with respect to food colors. Consumer groups have concerns over the safety of synthetic colorants, and in addition, many of the naturally derived colorants provide health benefits. Food scientists frequently have the assignment of replacing artificial colorants with natural alternatives. This can be challenging, as naturally derived colorants are usually less stable, and all desired hues might, in fact, not be obtainable. In this review, the chemical and physical properties, limitations, and more suitable applications for those colorants that are legally available as substitutes for the synthetic colorants are summarized. Issues and challenges for certain foods are discussed, and in addition, colorants that may be available in the future are briefly described.
用天然着色剂替代人工食用色素是当前的一种市场趋势，尽管美国和欧盟都没有对食品颜色的“天然”进行定义。消费者团体对合成着色剂的安全性表示担忧，此外，许多天然来源的着色剂对健康有益。食品科学家经常需要用天然替代品来替代人工色素。这可能具有挑战性，因为天然来源的着色剂通常不太稳定，而且实际上可能无法获得所有所需的色调。在这篇综述中，总结了那些可合法替代合成着色剂的天然着色剂的化学和物理性质、局限性以及更合适的应用。讨论了某些食品存在的问题和挑战，此外还简要描述了未来可能可用的着色剂。
