Application of omics in food color

Abstract

Color can reflect the food quality and influence people's sensory evaluation of food. Regulation mechanisms of the natural color of fruits, vegetables, and meat products and the use of synthetic colors to improve food acceptability are effective ways to provide a consistent appearance in foods. In recent years, consumers have become more favorable for natural colors due to the increased demand for healthy foods. However, natural coloring has not been able to completely replace artificial coloring due to their poor stability and high production costs. Omics technologies, including genomics, transcriptomics, proteomics, and metabolomics, could interpret the biosynthesis, accumulation, degradation, and metabolic mechanisms of food natural colors from different perspectives. Moreover, recent advances in these technologies make it possible to protect food color and increase the production of natural colors that can be used for food additives, providing more benefits for the food industry.