Natural Colorants for Food and Nutraceutical Uses
- provides thorough coverage of natural colorants and other pigments
- Emphasizes nutraceutical properties and uses
- Relates chemical structure to biochemical and functional properties and applications
- Addresses the extraction and processing stability of individual pigments
- Covers the use of biotechnology for increasing production of colorants
Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It details their science, technology, and applications as well as their nutraceutical properties.
Starting with the basics, the book creates an understanding of physical colors, discusses color measurement, and analyzes why natural pigments are preferred today. The authors present an overview of global colorants, including safety, toxicity and regulatory aspects. Information about inorganic and synthetic colorants is included.
The book then focuses on applications of natural colorants, with special attention given to characteristics, extraction and processing stability, and the use of biotechnology and molecular biology to increase colorant production.
Finally, the book examines the nutraceutical properties of natural colorants and compares them to other well-known nutraceutical components.
Contents
- Colorants:
From the Physical Phenomenon to their Nutraceutical Properties: An Overview
- The Color Phenomenon
- Definition
- Human Perception
- Measurement
- Pigments
- Definition
- A World of Colorless Compounds
- Pigments in Biology
- Molecular Affinities of Pigments
- Natural Distribution of Pigments
- Classification of Food Colors
- Choice and Application of Colors
- Pigments as Food Colorants
- Colorants as Food Additives
- Safety of Food Colorants
- Inorganic and Synthetic Pigments: History, Sources and Uses
- Inorganic
- Synthetic
- Analytical Techniques and the Evaluation of Color Purity
- Natural Pigments: A Global Perspective
- Carotenoids
- Definition
- Classification and Nomenclature
- Distribution
- Biosynthesis: Biochemistry and Molecular Biology
- Functions
- Methodological Aspects
- Carotenoids as Food Colors
- Processing and Stability
- Production of Carotenoids in Bioreactors
- Anthocyanins and Betalains
- Other Natural Pigments
- Chlorophylls
- Caramel
- Turmeric
- Cochineal, Carmine and other Natural Pigments from Insects
- Monascus
- Iridoids
- Chemicals and Colorants as Nutraceuticals
- Fundamentals
- Nutraceuticals and Related Terms: Definitions
- Food Items as Nutraceuticals
- Natural Colorants as Nutraceuticals
- Nutraceuticals: The Perspective
Index
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