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Summary of commercially available natural carotenoid colorants for food use.
Source publication
The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), alon...
Contexts in source publication
Context 1
... investigations on plant-derived colorants focus on: (a) optimizing extraction to obtain the maximum pigment yield and to turn to green extraction, (b) stabilizing the colorant by microencapsulation or nanoencapsulation, and (c) additional benefits (aside from color) of the main coloring carotenoids, especially health promoting effects. A summary of commercially available natural colorants is presented in Figure 2. Foods ...
Context 2
... investigations on plant-derived colorants focus on: (a) op to obtain the maximum pigment yield and to turn to green extraction colorant by microencapsulation or nanoencapsulation, and (c) additi from color) of the main coloring carotenoids, especially health pr summary of commercially available natural colorants is presented in Figure 2. Summary of commercially available natural carotenoid colorants fo A major problem with plant-derived carotenoid colorants is b tion in the carotenoid concentrations of the raw materials due to cul ences, seasonal and geographic variability, maturity at harvest, clim [19]. ...
Citations
... Recently, microbial fermentation for the production of biocolorants has been intensely focused [130]. Microbialderived pigments have many advantages: faster growth, higher yields, easier extraction, lower cost, no limitation by season, and higher sustainability [130]. ...
... Recently, microbial fermentation for the production of biocolorants has been intensely focused [130]. Microbialderived pigments have many advantages: faster growth, higher yields, easier extraction, lower cost, no limitation by season, and higher sustainability [130]. ...
... The main microalgae-derived carotenoids displaying orange/red color are lycopene (red), β-carotene (orange), zeaxanthin (orange), astaxanthin (red), and violaxanthin (orange). Suitable microalgae are used for the production of each carotenoid [130]. For instance, Dunaliella salina contains 10-12% β-carotene on dry cell weight [25], and Haematococcus pluvialis contains 3.8% astaxanthin on a dry cell weight [11]. ...
Interest in transitioning from animal-based to plant-based diets has surged due to ethical, environmental, and health considerations. Despite this shift, mimicking the appearance of real meat in plant-based alternatives presents significant challenges. This paper focuses on the color challenge in plant-based meat analogs and the coloring agents involved. After discussing the appearance and pigments of real meat and their color changes during storage, processing, and cooking, this paper delves into the major challenges and requirements of color when developing meat analogs. The coloring agents used for plant-based meat analogs are reviewed, including plant-derived biocolorants like leghemoglobin, betalains, lycopene and curcumin, and microbial pigments. Key factors influencing the coloration of these colorants, such as oxygen levels, pH, and temperature are discussed. Additionally, consumer acceptance of these coloring agents are addressed. Finally, it discusses the challenges in using these coloring agents and proposes avenues for future research.
... Secondary metabolites of microalgae, such as carotenoids, polyphenols, and polysaccharides, are attracting increasing interest in scientific and industrial fields [7]. Carotenoids, notably fucoxanthin, and astaxanthin, have powerful antioxidant properties, contributing to photoprotection and the prevention of chronic diseases, which makes them valuable in nutraceuticals and cosmetics [8][9]. ...
Tisochrysis lutea is a marine microalga of the Haptophyta family, widely exploited in aquaculture due to its diverse chemical composition and potential in bioactive compounds, including its antioxidant activity. In this study, the antioxidant potential of T. lutea culture enriched with different urea-based nanonutrients (urea, methylurea, tetramethylurea, cyanoguanidine, and diurethane dimethacrylate) was evaluated using DPPH, FRAP and ICA methods revealing a general benefit from using urea-based nanonutrients. Chemical profiles indicated increased contents of total carotenoids and polyphenols. Correlations between antioxidant profile, chemical composition, and molecular descriptors were determined using statistical approaches such as principal component analysis (PCA) and multiple linear regression (MLR). Molecular docking confirmed specific and stable interactions between urea and its derivatives with key proteins in nitrogen management. The results demonstrated that urea-based nanonutrients significantly enhance the production of bioactive metabolites in T. lutea, thus offering promising prospects for biotechnological applications.
Algae, recognized for their nutritional value and versatility, are increasingly integrated into various food products, reflecting growing consumer awareness and demand for healthier, environmentally friendly options. Seaweed species, renowned for their high protein content1 and beneficial amino acid composition, have long been valued as significant protein sources, with macroalgae and microalgae both offering substantial protein levels ranging from 5% to 70% on a dry weight basis. Notable examples include Porphyra tenera (Nori), with 47% protein content, and Spirulina platensis, with up to 70% protein. Both micro and macroalgae find diverse applications in food products, whether consumed whole or fractionated for specific components. For instance, macroalgae, like Caulerpa sp., are consumed fresh and raw, while microalgae, such as Spirulina, are dried and incorporated into various food items without further processing. Commonly commercialized forms of macroalgae include fresh, dried, or powdered varieties, with drying being a prevalent preservation method. Recent trends highlight using seaweed powders and extracts to fortify food products. Additionally, both macro and microalgae undergo processing to extract specific fractions or components, enhancing the nutritional profile, color, texture, and other characteristics of foods while also serving as additives for thickeners, stabilizers, and gelling agents in food applications. The global market for algae watched significant growth in recent years, with a valuation of USD 717.14 million in 2018, and a projection of USD 1365.8 million by 2027, reflecting a CAGR of 5.35% between 2019 and 2027. Despite challenges, such as high production costs, algae products have diverse applications, from high-end supplements to cost-effective food and feed replacements.
The Passiflora genus is recognised for its ethnopharmacological, sensorial, and nutritional significance. Yet, the screening of its dietary and bioactive molecules has mainly targeted hydrophilic metabolites. Following the PRISMA-P protocol, this review assessed the current knowledge on carotenoid composition and analysis within Passiflora, examining 968 records from seven databases and including 17 studies focusing on carotenoid separation and identification in plant parts. Those publications originated in America and Asia. P. edulis was the most frequently examined species of a total of ten, while pulp was the most studied plant part (16 studies). Carotenoid analysis involved primarily high-performance liquid chromatography separation on C18 columns and detection using diode array detectors (64.71%). Most studies identified the provitamin A β-carotene and xanthophylls lutein and zeaxanthin, with their geometric configuration often neglected. Only one study described carotenoid esters. Besides the methodology’s insufficient description, the lack of use of more accurate techniques and practices led to a high risk of bias in the carotenoid assignment in 17.65% of the articles. This review highlights the opportunity to broaden carotenoid studies to other species and parts within the diverse Passiflora genus, especially to wild, locally available fruits, which may have a strategic role in enhancing food diversity and security amidst climatic changes. Additionally, it urges the use of more accurate and efficient analytical methods based on green chemistry to better identify Passiflora carotenoids.
