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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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 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.

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

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Ralf Schweiggert