Polyphenols as Colorants
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2018, Vol 0, Issue 2
Abstract
The market for natural colors for food applications is ever increasing. Consumers are seeking simpler and cleaner labels for their foods and are looking for alternatives to synthetic ingredients. As a result, interest in natural products including natural colorants is obvious. This review explores the potential of polyphenols and polyphenol derived molecules as colorants. Polyphenols are classified into flavonoids or non-flavonoids and are known for their antioxidant and biological activity. Anthocyanins are well known colored flavonoids but other polyphenols including many aurones and chalcones derivatives are also colored. Curcumin, demethoxyxurcumin, bisdemethoxycurcumin and cyclocurcumin are isolated from turmeric.
Authors and Affiliations
Deepti Dabas
Keywords
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- EP ID EP560519
- DOI 10.17140/AFTNSOJ-SE-2-101
- Views 131
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