Abstract
Color is a measure of quality and nutrient content of foods. The objective of adding color to foods is to make them appealing, ent the loss of color during processing, to improve the quality and also to influence the consumer to buy a product. At augment present, the demand for natural dyes is increasing worldwide due to the increased awareness on therapeutic and medicinal properties and their benefits among public and also because of the recognized profound toxicity of synthetic colors. Natural dyes are those derived from naturally occurring sources such as plants, insects, animals and minerals. Among all the natural dyes, plant-based pigments have medicinal values so are mostly preferred. Today the food industry and color suppliers are however constantly motivated to work towards the improvement of the technical and physical properties of the color preparations. Development of cost-effective, viable technology for the preparation of a food color and its application in foods is a challenge and the need of the day. This review article covers recent developments in technological advances of food colors with respect to natural color application and stability in foods compared to synthetic colors and the detail basic chemical information about of the major pigments.
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