Faculty of Agro-Based Industry, Universiti Malaysia Kelantan Jeli Campus, 17600, Jeli Kelantan, Malaysia.
Jeli Agricultural Technology (DC0008911-T), PT7458 Kampung Gemang Baru, 17700, Ayer Lanas, Jeli Kelantan, Malaysia.
Appl Biochem Biotechnol. 2022 Oct;194(10):4655-4672. doi: 10.1007/s12010-022-04050-z. Epub 2022 Jul 6.
Natural plant pigments have attracted researchers to investigate the application of these dyes in food products. Besides, public awareness of the adverse effects of synthetic dye also increased the demand for natural pigments. Various colours can be obtained from different plants. Interestingly, these pigments are not only beneficial in the appearance of final food products, but they are very advantageous to the plant itself, food and human nutrition. Hence, this article reviews the state-of-the-art establishment of plant pigment application in food products. This review starts with a brief explanation of plant pigment usage in food, followed by clarifications on the functions of six primary plant dyes and the extraction of the natural pigments. The importance of natural pigments is shared. A highlight of future challenges facing the food industry in utilizing natural pigment is also discussed.
天然植物色素引起了研究人员的关注，他们开始研究将这些染料应用于食品产品。此外，公众对合成染料的不良影响的认识也提高了对天然色素的需求。不同的植物可以提取出不同颜色的色素。有趣的是，这些色素不仅对最终食品产品的外观有好处，而且对植物本身、食品和人类营养也非常有利。因此，本文综述了植物色素在食品产品中的应用现状。本文首先简要介绍了植物色素在食品中的应用，然后阐述了六种主要植物染料的功能以及天然色素的提取。还分享了天然色素的重要性。此外，还讨论了食品工业在利用天然色素方面未来面临的挑战。
