Encapsulated natural pigments: Techniques and applications

Abstract

AbstractNatural food colorants have proven to be just as impactful as artificial ones, with the added advantages of being safer, offering health benefits in addition to instilling organoleptic attributes, exerting multiple benefits as ingredients that also function as polyphenols, antioxidants, sometimes as preservatives, and consequently giving food products its efficacious characteristics. Color plays a crucial role in determining the quality of a product as well as its acceptance. Regardless of their collective advantages like owing great color intensity, there are many factors like handling, storage, and processing conditions that influence their final hue which is sometimes not desirable. An overview of current literature on utilizable wall materials for natural colorants and a description of techniques for microencapsulating food colorants are provided in this paper. The retention of pigment for maximum bioavailability in the human gastrointestinal system through food supplementation requires adequate encapsulation strategies. The present review also discusses recent developments in traditionally used techniques that have been employed to maximize physicochemical characteristics of food. Additionally, the purpose of this review is to explore and examine some of the application of natural food colors in food industry.Practical applicationTo meet the ever‐increasing consumer demand for natural‐derived and safer food ingredients that lack any adverse effects and can even encourage good health, a number of experiments have been conducted for the development of more effective and selective food colorants that are consumer‐friendly. To equate their properties with synthetic ones, natural colorants must be optimized for processing conditions, research into new sources, and new formulations for stability must be done. This article reflects on one such strategy which is encapsulation. The purpose of this review is to elaborate on the usage of different techniques and applications in order to assess the stability, efficiency and commercial possibilities of encapsulated colorant and to summarize briefly the regulation administered by different authorities for standardization of these colorants. Therefore, it is strongly advised that rules and initiatives to educate consumers and food businesses concerning food colors be put into effect. Regulations, labeling requirements, and product developments make it difficult to navigate this rapidly changing dynamics of natural food colors. Therefore, substantial studies on each valid core and wall material provide immeasurable scope of study. Furthermore, the stabilization of natural pigments poses the greatest challenge to their use as food colors. This can only be overcome by extensive research that can make us familiar with all their implications.