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Handbook on Natural Pigments in Food and Beverages
Industrial Applications for Improving Food Color
- 2nd Edition - October 24, 2023
- Editor: Ralf Schweiggert
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 9 6 0 8 - 2
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 9 6 0 9 - 9
Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing… Read more
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Request a sales quoteHandbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants.
Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout.
- Provides a fully revised and updated resource on current regulatory standards and legislation
- Includes new chapters on both emerging ingredients and the latest technologies
- Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter
- Contains a current and comprehensive overview of product-specific coloration approaches
R&D staff working within food companies and academics (Professors, research staff, teaching staff, postgraduate students)
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Part One: Consumer expectations, sustainability, and legal framework for natural colorants
- Chapter 1. Food color and coloring food: quality, differentiation and regulatory requirements
- Abstract
- 1.1 Introduction
- 1.2 Coloring principles used for food coloring
- 1.3 Coloring food with food
- 1.4 Food colors: EU regulations
- 1.5 Guidance notes and NATCOL Code of Practice of Coloring Foods
- 1.6 Food color regulations in the United States
- 1.7 Color additives in other countries, outside the EU and United States
- 1.8 Consumer expectations
- References
- Chapter 2. On the psychological effects of food color
- Abstract
- 2.1 Introduction
- 2.2 Psychological effects of food color: setting sensory expectations
- 2.3 Names, brands, and colors
- 2.4 Psychological effects of food color on behavior
- 2.5 Marketing color
- 2.6 Individual differences in the psychological effects of color
- 2.7 On the future of color in food
- 2.8 Conclusion
- References
- Chapter 3. Considerations about the sustainability of food colorants
- Abstract
- 3.1 Introduction
- 3.2 Approaches of sustainability measurement in the European Food Industry
- 3.3 Case study: sustainability hot spot analysis of red food colorants
- 3.4 Outlook on further food additives
- References
- Part Two: General considerations about colors and natural colorants
- Chapter 4. Physical and biological fundamentals of color
- Abstract
- 4.1 General and historic considerations
- 4.2 The biological fundamentals of (color) vision
- 4.3 The physical fundamentals of color
- References
- Chapter 5. Anthocyanins
- Abstract
- 5.1 Structural diversity of anthocyanins and their occurrence in food plants
- 5.2 Intrinsic and extrinsic factors having an impact on color evolution and anthocyanin stability
- 5.3 Factors affecting anthocyanin stability upon processing and storage
- 5.4 Future perspectives
- References
- Chapter 6. Betalains
- Abstract
- 6.1 Introduction
- 6.2 Stability related to structure and degradation pathway
- 6.3 Factors affecting betalain stability
- 6.4 Effect of processing on betalain stability
- 6.5 Effect of storage conditions on betalain stability
- 6.6 Approaches for the production of betalain-based natural colorants
- 6.7 Biological effects of betalains
- 6.8 Conclusion
- References
- Chapter 7. Carotenoids
- Abstract
- 7.1 Introduction
- 7.2 Chemical and physical properties of carotenoids
- 7.3 Effects of food processing on the stability of carotenoids
- 7.4 Analytical perspectives
- 7.5 Conclusion
- References
- Chapter 8. Chlorophylls
- Abstract
- 8.1 Introduction
- 8.2 Structure, localization, and function
- 8.3 Biosynthesis and catabolism
- 8.4 Structures present in foods
- 8.5 Biological actions
- 8.6 Analysis
- 8.7 Chlorophylls as food additives
- 8.8 Future trends
- Acknowledgments
- References
- Chapter 9. Curcuminoids
- Abstract
- 9.1 Introduction
- 9.2 Chemical properties of curcumin
- 9.3 Chemical degradation of curcumin
- 9.4 Strategies to overcome the challenges of curcumin
- 9.5 Improving the solubility and dispersibility of curcumin
- 9.6 Encapsulation technologies to overcome the challenges of curcumin
- 9.7 Conclusion
- References
- Part Three: Specific industrial applications of natural colorants
- Chapter 10. Coloring aqueous food types
- Abstract
- 10.1 Introduction
- 10.2 General note on coloring foods
- 10.3 Aqueous food systems challenges
- 10.4 Examples of aqueous food systems
- 10.5 Summary
- References
- Chapter 11. Coloring of low-moisture and gelatinized food products
- Abstract
- 11.1 Introduction
- 11.2 Jellies and gum confectionery
- 11.3 Aerated confectionery
- 11.4 Hard-boiled candy
- 11.5 Dragees
- 11.6 Fruit preparations
- 11.7 Conclusion
- References
- Chapter 12. Ice cream
- Abstract
- 12.1 Definition and classification of frozen desserts
- 12.2 Legislation
- 12.3 Ice cream
- 12.4 Sorbets
- 12.5 Packaging and light stability
- 12.6 Distribution and storage
- Reference
- Further reading
- Chapter 13. Applications of different curing approaches and natural colorants in meat products
- Abstract
- 13.1 Introduction
- 13.2 General considerations and history
- 13.3 Stabilization of meat color by complexing myoglobin
- 13.4 Red colorants of animal origin: carmine/cochineal
- 13.5 Applications of plant-derived colorants
- 13.6 Applications of microbial pigments
- 13.7 Toxicology, food safety considerations, and risk assessment
- 13.8 Regulatory aspects regarding natural curing agents and meat colorants
- 13.9 Coloring of plant-based meat alternatives
- 13.10 Conclusion
- References
- Chapter 14. Coloration of cereal-based products
- Abstract
- 14.1 Definition and classification of cereal-based products
- 14.2 Legislation
- 14.3 Extruded ready-to-eat cereals
- 14.4 Fine bakery
- References
- Chapter 15. Improvement and stabilization of red wine color
- Abstract
- 15.1 Introduction
- 15.2 Chemistry of red wine pigments
- 15.3 Modulation of anthocyanin composition and concentration in red wines
- 15.4 Enological practices to improve and stabilize red wine color
- 15.5 Conclusions and outlook
- Acknowledgments
- References
- Chapter 16. Feed additives for influencing the color of fish and crustaceans
- Abstract
- 16.1 Introduction
- 16.2 Sources of coloring additives
- 16.3 Legal requirements for fish feed
- 16.4 Routine analytical methods for measuring color in fish flesh
- 16.5 Analytical methods based on differences in color
- 16.6 Outlook
- References
- Chapter 17. Technical formulation of hydrophobic pigments
- Abstract
- 17.1 General introduction
- 17.2 Excipients for the composition design of technical formulations
- 17.3 Processes to prepare technical formulations
- 17.4 The color, stability, and bioavailability of technical formulations
- Acknowledgments
- References
- Chapter 18. Underutilized fruits and vegetables as potential novel pigment sources
- Abstract
- 18.1 Introduction
- 18.2 Present regulatory hurdles and incentives for application of novel pigment sources
- 18.3 Potential novel natural pigment sources
- 18.4 Conclusion
- References
- Chapter 19. Current and potential natural pigments from microorganisms (bacteria, yeasts, fungi, and microalgae)
- Abstract
- 19.1 Introduction
- 19.2 Carotenoids
- 19.3 Azaphilones
- 19.4 Anthraquinones
- 19.5 Phycobiliproteins
- 19.6 A focus on start-ups active in microbial pigments production
- 19.7 Conclusion
- References
- Chapter 20. Natural solutions for blue colors in food
- Abstract
- 20.1 Introduction
- 20.2 Spirulina
- 20.3 Anthocyanins
- 20.4 Genipin
- 20.5 Further potential sources for natural blue colorants
- 20.6 Conclusion
- References
- Chapter 21. The “carmine problem” and potential alternatives
- Abstract
- 21.1 Introduction
- 21.2 Carmine—chemistry and sources
- 21.3 Production of cochineal
- 21.4 Problems
- 21.5 Potential substitutes and future trends
- References
- Chapter 22. Improving color sources by plant breeding and cultivation
- Abstract
- 22.1 Introduction to plant breeding
- 22.2 Tomato breeding for lycopene content
- 22.3 Beetroot breeding for betalain content
- 22.4 Carrot breeding for anthocyanin content
- 22.5 Perspectives
- Acknowledgment
- References
- Chapter 23. Insights into the health benefits of carotenoids
- Abstract
- 23.1 Introduction
- 23.2 Mechanisms of action
- 23.3 Carotenoids and diseases
- 23.4 Conclusion
- References
- Chapter 24. Challenges and opportunities in the use of natural colors in foods and beverages: an industrial perspective
- Abstract
- 24.1 Introduction
- 24.2 Nature has so much to give—understanding the value of natural products
- 24.3 Specialized product forms for better technical performance
- 24.4 Case studies
- References
- Index
- No. of pages: 642
- Language: English
- Edition: 2
- Published: October 24, 2023
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780323996082
- eBook ISBN: 9780323996099
RS
Ralf Schweiggert
Ralf Schweiggert is the Head of the Institute of Beverage Research and Full Professor (W3) of the Chair of Plant Food Technology and Analysis of Geisenheim University. The main research interests of his workgroup are plant pigments, e.g., the elucidation of their structure, their stabilization for food applications, their antioxidant activity, and their bioavailability in humans. He has conducted several research stays at the Universidad de Costa Rica and the Ohio State University. His research and Ph.D. thesis was awarded the Baumann-Gonser-Research Award, the research award of the German Association for Quality Research, and the Professor Wild Award of the University of Hohenheim.
Affiliations and expertise
Geisenheim UniversityRead Handbook on Natural Pigments in Food and Beverages on ScienceDirect