Ghosh Susmita, Sarkar Tanmay, Chakraborty Runu, Shariati Mohammad Ali, Simal-Gandara Jesus
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India.
Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India.
Crit Rev Food Sci Nutr. 2024;64(6):1508-1552. doi: 10.1080/10408398.2022.2117785. Epub 2022 Sep 6.
Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits. Natural colorants are made up of a variety of pigments, many of which have significant biological potential. Because of the promising health advantages, natural colorants are gaining immense interest in the dairy industry. This review goes over the use of various natural colorants in dairy products which can provide desirable color as well as positive health impacts. The purpose of this review is to provide an in-depth look into the field of food (natural or synthetic) colorants applied in dairy products as well as their potential health benefits, safety, general trends, and future prospects in food science and technology. In this paper, we listed a plethora of applications of natural colorants in various milk-based products.
世界各地的消费者都在寻找最美味、最具吸引力的食物，同时也要求产品更安全、更营养、更健康。近年来，用天然色素替代合成色素引起了消费者和市场的兴趣。由于需求不断增加，人们进行了广泛的研究，以寻找可能具有健康益处的天然安全食品添加剂，如天然色素。天然色素由多种色素组成，其中许多具有重要的生物学潜力。由于具有令人期待的健康优势，天然色素在乳制品行业正引起极大关注。这篇综述探讨了各种天然色素在乳制品中的应用，这些天然色素可以提供理想的色泽以及积极的健康影响。这篇综述的目的是深入研究应用于乳制品中的食品（天然或合成）色素领域，以及它们潜在的健康益处、安全性、总体趋势和食品科学中的未来前景。在本文中，我们列举了天然色素在各种乳基产品中的大量应用。
