Volume 15, Issue 58, 2026 (April – June)
Research Article
Food Pigments in Food Systems: Chemical Composition and Applications
Jessie Suneetha.W, G. Swarupa Rani and K. B. Nirmala
Keywords: Natural food pigments, synthetic food pigments, carotenoids, anthocyanins, chlorophyll, betanins.
DOI:10.37273/chesci.cs302057012
Full Text – PDF
Abstract
Nature relies on a variety of compounds to impart colours to living organisms. The colours may be red, purple, orange, brown, yellow, green, blue or their various shades. In the case of raw unprocessed foods, these compounds or natural pigments that enhance their visual appeal to consumers who associate particular colours to foods associated with quality and freshness. These natural compounds are widespread in animals, plants and microorganisms including algae, fungi and yeasts. In all these organisms, these compounds display various shades of black, blue, brown, green, orange, pink, red or yellow colours. Although it is their visual appeal that first attracts the consumers attention to foods, these compounds also carry out a plethora of key functions in living organisms. In certain species, the compounds function as attractants or mating signals to gain the attention of their mates. In some cases, the colours provide camouflage against predators.
Some of the compounds like chlorophylls or carotenoids participate in metabolic processes in biosynthetic reactions and energy generation. Some others serve as antioxidants and protect vulnerable biomolecules from oxidative damage, while others play a role in vision or protect skins and membranes against damaging effects of sunlight, radiations and reactive oxygen species. Thus, it was not surprising that interest in these compounds extends beyond their visual appeal and consumer preferences in foods to also encompass other aspects like nutraceutical and functional benefits they provide. This review focuses on the natural and synthetic food pigments and their effect on human wellbeing.
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