21-11-2012, 02:10 PM
BIOCOLORANTS
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INTRODUCTION
Biocolorants obtained from biological sources
They are healthy and good quality colors
They have antimicrobial and antioxidant properties
It enhance the aesthetic appeal of food
OBJECTIVE
Study on Biocolorants
Comparisons between biocolorants & synthetic colors
Importance of biocolors in food industry
IMPORTANCE
To maintain the original food appearance
To assure color uniformity
To protect light susceptible vitamins & flavours
To increase acceptability of food
NATURAL COLOURS
Anthocyanin
Red colored pigments
It is derived from grape skin, purple potato, red cabbage, red carrots
These colors also are rich in polyphenols
Carotenoids
Yellow and red color
It is a safe source of vitamin A
Sources – sweet potatoes, spinach and tomato
Antioxidant
Carotene
Yellow – orange color
Sources: carrots, yellow or orange friut
Rich in vitamin A
Annatto
Yellow – orange color
It is derived from the seeds of the achiote tree
It promote the healing of wounds and asthma.
protects against certain cancers
Flavonoids
It is a polyphenolic compound
It gives yellow color of horticultural products
Used for the prevention of cancers and cardiovascular diseases
Quality control marker
For maintain GMP anthocyanin is used as an indicator.
It is used to determine the quality of fruit jam
Nutritional supplement
Carotenoids
Riboflavin
Yellow -xanthins
Cotton seed oil
Cochineal
Adverse Effects of Artificial Food Coloring
Allergic Response
Hyperactivity
Carcinogenic Potential
Skin rashes in children
Inhibit mitochondrial respiration
Advantages of natural colors
Sensitivity is rare
No allergic side effects
Additional medicinal properties