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Food coloration: use of natural dyes

机译：食用色素：使用天然染料

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摘要

Colour plays an impeccable role in life. The materials which cause colour are present everywhere particularly in the plant as well as in the animal kingdom. The chemistry of colours has never failed to fascinate and intrigue. Materialistic growth of science has made it possible to obtain many colorants in the laboratory with the intervention of human ingenuity. However the colorants obtained from biological sources - the biocolorants - have also remained a central theme of investigation for several reasons. In the area of food coloration they have been very popular as they are associated with a sense of safety. In the recent years, the availability and use of natural colorants has greatly increased as a consequence of perceived consumer preference for the reasons of health and quality. Moreover, artificial colorants tend to impart undesirable taste and are harmful to human beings. They have allergenic and intolerance reactions. Therefore biocolorants have become very attractive in recent years. The biocolorants include carotenoids, flavonoids, chlorophylls, anthracenes, betacyanins (betalains), curcuminoids, indigoids, and a few others.
机译：颜色在生活中起着无可挑剔的作用。引起颜色的物质到处都有，特别是在植物和动物界。颜色的化学从未使人着迷和迷惑。科学的唯物主义发展使得在人类创造力的干预下在实验室中获得许多着色剂成为可能。然而，由于多种原因，从生物来源获得的着色剂-生物着色剂-仍然是研究的中心主题。在食品着色领域，它们与安全感相关联，因此非常受欢迎。近年来，由于出于健康和质量的原因而引起消费者的偏爱，天然色素的可利用性和使用量大大增加了。而且，人造着色剂倾向于赋予不良的味道并且对人类有害。他们有过敏和不耐受反应。因此，生物着色剂近年来变得非常有吸引力。生物色素包括类胡萝卜素，类黄酮，叶绿素，蒽，甜菜碱（甜菜碱），姜黄素，靛蓝等。

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  • 来源
    《Colourage》 |2016年第7期|5860|共2页
  • 作者

    N. Sekar;

  • 作者单位

    Dyestuff Technology Department of Institute of Chemical Technology;

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