Page 52 - FoodFocusThailand No.226 January 2025

STRATEGIC R & D

passionflower, purple sage, sweet violet, and lavender, are 4. Green Colors are derived from chlorophyll, a pigment
also popular edible options. In addition to flowers, purple- commonly found in non-water-soluble plants such as spinach,
colored fruits are a significant source of anthocyanins. These coriander, broccoli, green cabbage, and long bean. Chlorophyll
include berries, raisins, and grapes, widely used for their rich can be categorized into two types: chlorophyll-a, which provides
hues. a blue-green color, and chlorophyll-b, which gives a yellow-
2. Red Colors are primarily associated with betalains, green hue. In the food industry, chlorophyll is gaining popularity
a group of pigments further divided into two subcategories: as a natural food additive due to the increasing consumer
betacyanins, which provide red-purple pigments, and preference for naturally sourced foods.
betaxanthins, which give yellow to orange hues. Additionally, 5. Blue Colors are derived from phycobiliproteins, a group
natural red pigments in the carotenoid group include lycopene, of fluorescent protein pigments attached to the thylakoid
canthaxanthin, and astaxanthin. Anthocyanins and betacyanins membranes in the chloroplasts of seaweed. Phycobiliproteins
are commonly found in various fruits and vegetables, such as consist of chromophores (bilins or open-chain tetrapyrroles)
tomatoes, guavas, red pomelos, papayas, pomegranates, covalent bonded to apoproteins via thioether linkages. These
rosehips, and watermelons. Notably, red wine made from red pigments can be extracted from spirulina (A. platensis) and
grapes contains anthocyanins, particularly resveratrol, remain stable within a pH range of 5.0–7.5 at 25°C.
a powerful antioxidant that offers significant cardiovascular Phycobiliproteins from spirulina are commonly used in various
health benefits. applications, such as brightly colored confectioneries, chewing
3. Orange and Yellow Colors are primarily derived from gum, dairy products, and beverages.
carotenoids, a group of fat-soluble pigments commonly found 6. Brown and Black Colors are derived from cocoa
in plants. These pigments are classified into two main types: and coffee containing melanin and polyphenols. These
Carotenes, which lack oxygen in their chemical structure, are pigments evoke a sense of warmth and are commonly used
found in fruits like mangoes, papayas, passionfruits, and in products such as chocolate, bread, and other bakery
peaches. Carotenes absorb blue and indigo light, producing products.
rich yellow and orange hues in various foods. Xanthophylls,
which contain oxygen in their chemical structure, include lutein, Application of Natural Colors for Sustainability
zeaxanthin, and cryptoxanthin. Another pigment that provides in the Food Industry
yellow coloring is curcumin, extracted from the rhizomes of Food colorings can be added to food products either as
turmeric (Curcuma longa). Curcumin is marketed as a spice technologically processed extracts or in their natural forms.
under the name “Indian saffron” and is widely used as a food However, the bioactive compounds in these natural colorants
coloring. It is available in partially purified forms, such as may lose their properties due to storage conditions and food
powders or oleoresin extracts from the plant’s rhizomes. processing. Therefore, the food industry is focusing on
developing natural colors that are better suited for production
processes and products requiring long-term storage.
Currently, encapsulation technology is being utilized to
enhance the stability of natural colors, ensuring they remain
intact under challenging environmental conditions such as
heat and humidity. This technology helps preserve the vibrancy
and integrity of natural colors throughout production and
storage.
The use of natural colors helps the food industry respond
to the trend of ethical consumption and create differentiation
in products by incorporating technology and innovation in the
development of natural colors. This allows brands to build an
environmentally friendly image in the future.

More Information Service Info C010

52 52 FOOD FOCUS THAILAND JAN 2025AN 2025
J
FOOD FOCUS THAILAND
21/12/2567 BE 11:56
49-52_Strategic R&D_��������.indd 52 21/12/2567 BE 11:56
49-52_Strategic R&D_��������.indd 52