Natural Plant Pigments and Derivatives in Functional Foods Developments

Abstract

Food colour contributes to food acceptability. Hitherto, colours for foods are obtained from artificial sources or chemicals. However, there is a gradual shift in sourcing food colouring materials from ariticial sources to natural pigments. This was meant to utilize functional properties in natural pigments such as bioactive activities, anticancer potentials, production of vitamin A, and so on in addition to enhancing consumers’ acceptability. Some of the functional compounds in natural pigments are polyphenols, antocyanins, chlophyll a & b, carotenoids, betalains, and so on. These compounds possess potent antioxidants, antidiabetics, vasoprotective, anti-inflammatory, anti-cancer, chemoprotective and anti-neoplastic properties. Carotenes serve as precursor of vitamin A. Isolation and untilization of natural pigments will prevent side effects notable in artificial colouring agents in addition to reducing the prevalence of some diseases like diabetics, cancer and cardiovascular dieseas. The functionalities of these natural compounds in foods promotes health of the consumers.

Keywords

• antioxidants
• carotenoids
• food colours
• functional properties
• natural pigments
• vasoprotective

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