Marine algae colorants: Antioxidant, anti-diabetic properties and applications in food industry

Abstract

In numerous food businesses, natural pigments are frequently utilized as food colorants. Colorants give nutritional value to food items in addition to improving its appeal, acceptability and flavour. Consumers have a tendency to believe that natural colours are safer than synthetic colours. Therefore, there is a constant desire to explore possible substitutes for synthetic food colorants. Marine algae are known for many naturally occurring colour compounds with sensorial and other health improving qualities. Pigments, phenolic derivatives, proteins and glycosides are among the colorants obtained from marine algae. Colorants from natural sources have been well documented; however, a comprehensive review of natural colorants, especially marine algae, with their chemicals and health benefits, is scarce. In addition, several marine algal colour compounds such as fucoxanthin, zeaxanthin, β-carotene, lutein, anthocyanin, phlorotannins, phycobiliproteins, etc. have been shown to provide a number of health benefits, including antioxidant and anti-diabetic action. This paper discusses the current advancement of marine algae colorants, their potential applications in the food industry and the health benefits they have as antioxidants and anti-diabetics.