Abstract
Natural pigments provide a range of appealing colors to flowers, fruits, and vegetables while exhibiting potential beneficial health effects. In contrast, synthetic food colorants are often suggested to be associated with adverse health effects yet are known to have relatively high color stability during processing and storage. Unlike artificial colorants, natural pigments are somewhat unstable and susceptible to chemical and enzymatic degradation, leading to enhanced color loss. Therefore, their use as pigments is constrained, and stabilization by hydrocolloids is being explored. In addition to the texturizing properties of hydrocolloids, they can interact with natural pigments, affecting their stability. Therefore, hydrocolloids can improve the chemical and physical stability of pigments, resulting in enhanced color stability. This review summarizes up-to-date information regarding the stabilization of natural pigments such as anthocyanins, betalains, carotenes, C-phycocyanins, and chlorophylls, using hydrocolloids, in relation to the hydrocolloid properties, pigment structure, and stabilization methods and mechanisms.
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