Chapter 6 - Saffron as a natural food colorant and its applications

Abstract

Saffron (Crocus sativus L.), which belongs to the family Iridaceae, contains approximately 150 volatile and nonvolatile compounds in the dry stigma; the derivative compounds help improve food aroma and quality. The dry stigmas of the flowers have three main active compounds, viz. picrocrocin, crocin, and safranal. It has fastness properties, as saffron dyes in wool and silk fibers exhibit excellent rubbing, washing, and perspiration qualities through microwave and ultrasonic methods. Saffron is appreciated for its color, taste, and aroma, and this natural food colorant is used to treat various diseases. As a colorant, it is used for various purposes including cooking food, first aid, and a natural dye without harmful effects. Conversely, nonsaffron plant material is sometimes colored with synthetic dyes to produce counterfeit saffron, and some of these dyes are not safe for human consumption. Bioactive components that could result in value-added products from so-called red gold (saffron) are used in food, pharmaceutical, and cosmetic formulations. Saffron linked to modulating several neurological pathways, including enhancing immune response, decreased reactive oxygen species, activation of peroxisome proliferator-activated receptor alpha, and regulation of nuclear factor kappa β activation. There is evidence that crocins might have antiapoptotic, antiinflammatory, and antioxidant activities. This chapter explores the effects of different saffron-based food additives and their functional properties as food colorants. It summarizes current research findings, impacts, and customer feedback about saffron derivatives before focusing on the food colorant’s importance and social aspects in the future perspective.