Author(s):

Papori Bora, Pranati Das, Ruma Bhattacharyya and Mridula Saikia Barooah

Abstract: The colour of food is an integral part of our culture and enjoyment of life. Colour is an important attribute as well as selection criterion when it comes to food choices; it enhances the appeal towards foods, thus influencing preference, pleasantness and acceptability of food products. Colour is the most outstanding parameter by which the quality of food and flavour are judged. The characteristic colour of raw food is due to the natural pigments present in the plant and animal materials. During processing, substantial amount of colour is lost and make any food commodity attractive to the consumers, synthetic and natural colourants are added. The use of food colourants to make food more attractive and appetizing has been in practice for centuries. These days the demand for natural colour 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 colours. Natural colours for food are derived from naturally occurring sources such as plants, insects, animals and minerals. Development of cost-effective, viable technology for the preparation of a natural food colour 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 colours with respect to natural colour application and stability in foods compared to synthetic colours and the detail heath benefits about of the major pigments.

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